Bubba Gump Shrimp Recipe

Hey Y’all, Let’s Talk Shrimp That’ll Make You Slap the Table!

Picture this: It’s Friday night, your favorite playlist is bumping, and you’re staring into the fridge wondering how to turn that bag of shrimp into something worthy of a backyard fiesta. Enter Bubba Gump Shrimp—the garlicky, buttery, Cajun-kissed hero of weeknight dinners and impromptu gatherings. This ain’t just shrimp; it’s a passport to the Louisiana bayou, minus the airfare. We’re talking plump, juicy shrimp swimming in a golden pool of melted butter, punched up with garlic and a cayenne kick that’ll make your taste buds two-step. Best part? You’re 10 minutes and one skillet away from pure magic. No fancy techniques, no obscure gadgets—just honest, soul-warming flavor that turns “What’s for dinner?” into “Dang, can I get seconds?” So tie on your apron, grab a cold sweet tea, and let’s make some memories. Trust me, this dish isn’t just food—it’s a high-five for your hungry heart.

That Time I Almost Burned Down the Campsite (Worth It!)

Bubba Gump Shrimp Recipe

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Butter-drenched, garlicky, and with a bold Cajun kick—this Bubba Gump Shrimp is everything you want in a Southern-style shrimp dish. It’s fast, flavorful, and perfect for serving with rice, pasta, or just a hunk of bread to soak up that spicy, buttery goodness.

• Author: Wyatt Porter
• Prep Time: 5 mins
• Cook Time: 5 mins
• Total Time: 10 mins
• Yield: 4 1x

Ingredients

Scale 1x2x3x

½ cup butter

1 tbsp oregano

2 tbsp chopped garlic

1 tsp ground cayenne pepper

24 large shrimp, peeled and deveined

Instructions

Make the base: In a large skillet, combine butter, oregano, garlic, and cayenne pepper. Heat over medium until the butter is melted and bubbling.

Add the shrimp: Toss in the shrimp and stir occasionally.

Cook until done: Cook for about 5 minutes, or until shrimp turn pink and are cooked through.

Serve hot: Enjoy over pasta, rice, or with garlic bread.

Notes

Bold, buttery, spicy, and herby—with a rich garlic base and a cayenne kick.

Nutrition

• Calories: 280–320 per serving (depends on butter and shrimp size)

Rewind to my college days: me, three buddies, and a rickety Coleman stove in the Smoky Mountains. We’d packed “gourmet” camping food—aka instant noodles and beef jerky—until my pal Javier unveiled a Ziploc of frozen shrimp, hollering, “Y’all ever seen Forrest Gump? We’re upgrading!” What followed was pure chaos. Butter splattered everywhere, cayenne smoke had us coughing like chain-smokers, and we nearly ignited a pinecone. But when those shrimp hit our mess tins? Silence. Just four dudes, wide-eyed, mopping up garlic butter with stale buns. We renamed it “Bear Bait Shrimp” because—miraculously—no wildlife crashed our feast. To this day, when that buttery-garlic scent hits my skillet, I’m back in those mountains: hungry, happy, and forever chasing that first bite of pure, unplanned joy.

Grab These Flavor Bombs (and Easy Swaps!)

• ½ cup butter – Unsalted is my ride-or-die (you control the salt!). Chef’s hack: Freeze it 10 minutes, then grate it into the skillet—melts evenly, no scorching! Swap with ghee for a nutty twist.
• 1 tbsp oregano – Dried works best here (fresh can get bitter when sizzled). No oregano? Marjoram or thyme brings similar earthy vibes.
• 2 tbsp chopped garlic – Jarred lazy garlic? No shame! Pro tip: Sauté 30 seconds before adding shrimp—awakens its sweet side.
• 1 tsp ground cayenne pepper – This is your “personality adjuster.” Scale down to ¼ tsp for mild, or add smoked paprika for depth without heat.
• 24 large shrimp, peeled and deveined – Fresh or frozen? Yes. Thaw frozen shrimp in cold water 15 minutes. Pat ’em bone-dry—they’ll sear, not steam! Size matters: 16/20 count (that’s 16-20 per pound) is ideal.

Let’s Get Sizzlin’ (No Fancy Moves Required!)

1. Make the flavor base: Grab a heavy skillet (cast iron is MVP!). Melt butter over medium-low heat—we’re toasting spices, not burning them! Stir in oregano, garlic, and cayenne. Watch closely for 1 minute until it’s fragrant like a New Orleans street cart. Why? Low heat coaxes out oils without bitterness. If it sizzles aggressively, kill the heat for 15 seconds!
2. Shrimp’s time to shine: Crank heat to medium-high. Add shrimp in a single layer—no stacking! Crowding = sad, steamed shrimp. Hack: Use tongs for gentle flipping. Sear 90 seconds per side until they curl into plump “C’s” and blush pink. Don’t overdo it! They cook fast—5 minutes max. Residual heat keeps ’em going.
3. Butter bath finish: Kill the heat! Let shrimp soak in the spicy butter 1-2 minutes. This is where flavor absorption magic happens. Toss once gently. Chef’s secret: Squeeze fresh lemon over top now—it brightens everything without curdling butter.

Plate It Like a Backyard Rockstar

Ditch the formal plating! Dump that skillet right on the table (use a trivet, folks) and let everyone dig in family-style. Pile shrimp over steaming jasmine rice or buttered noodles—they’ll soak up that glorious sauce. Need crunch? Garlic bread isn’t optional; it’s mandatory for sauce-mopping duty. For a veggie boost, scatter quick-sautéed zucchini ribbons or cherry tomatoes into the skillet after shrimp cook. Garnish chaos-style: fistfuls of chopped parsley, extra lemon wedges, and maybe a cheeky sprinkle of flaky sea salt.

Shake It Up, Sugar!

• Surf & Turf Twist: Sear sliced andouille sausage in the skillet first. Remove, then cook shrimp in the spicy sausage drippings + butter. Hello, depth!
• Creamy Cajun Dream: Stir in ¼ cup heavy cream and a handful of parmesan after shrimp cook. Simmer 2 minutes for luxe, saucy goodness.
• Pescatarian Power Bowl: Swap shrimp for scallops or firm white fish (cod, halibut). Cook time varies—fish flakes when done!
• Low-Sodium Slam Dunk: Use unsalted butter, skip added salt, and lean on lemon zest + fresh herbs (chives, dill).

Confessions from My Butter-Splattered Notebook

This recipe started as a 3-ingredient dorm hack—butter, garlic, shrimp. The cayenne? Added after a Nashville hot chicken binge. The oregano? Stole it from my Nonna’s pizza recipe! Funny story: Once subbed “Italian seasoning” for oregano… turns out it has fennel. My shrimp tasted like sausage. Not mad about it! Over time, I learned two game-changers: 1) Letting the spiced butter “bloom” on low heat prevents acrid garlic, and 2) Pulling shrimp before they look fully done keeps ’em juicy. They’ll carryover cook while soaking up butter. Also—double the sauce. Always. You’ll thank me when you’re dunking bread at midnight.

You Ask, I Answer (No Judgement, Promise!)

Q: My shrimp turned rubbery! What went wrong?
A: Overcooking is the usual suspect. Shrimp cook FAST—the second they form tight “C’s” and turn opaque, they’re done. Also, ensure they’re patted dry; wet shrimp steam instead of sear.

Q: Can I use frozen shrimp without thawing?
A: Technically yes, but they’ll release water and dilute your sauce. Quick-thaw in a colander under cold running water for 5-7 minutes. Pat. Them. Dry!

Q: How do I make it less spicy for kids?
A: Dial cayenne down to ¼ tsp or skip it! Add smoked paprika for flavor without heat. Serve with cooling sides: avocado slices, ranch dip, or cornbread.

Q: Can I prep this ahead?
A: Make the spiced butter base 1 day ahead (store covered in fridge). Reheat gently, then add raw shrimp fresh—pre-cooked shrimp get tough when reheated.

Quick & Dirty Nutrition (Per Serving)

Calories: ~300 • Protein: 24g • Fat: 22g (Saturated: 14g) • Carbs: 2g • Fiber: 0g • Sodium: 290mg*
*Assumes unsalted butter and no added salt. Shrimp size affects protein/fat ratios.

Final Thoughts
This Bubba Gump–style shrimp isn’t just a recipe—it’s a whole dang vibe. Whether you’re cooking for friends, feeding the family, or just treating yourself after a long week, these buttery, garlicky, cayenne-kissed shrimp hit every note: bold, simple, and completely addictive. It’s the kind of dish that turns a regular dinner into a celebration, no special occasion required. So next time you see a bag of shrimp and wonder what to do—grab the butter, light up that skillet, and let the flavor party begin.