If you love a Louisiana-style seafood boil (or you just want an excuse to dunk everything in butter), this Cajun butter sauce is what you need. It's rich, garlicky and ready in about 5 minutes. Drizzle it over crab legs, lobster tails, shrimp, corn or anything else you want.
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Making your own sauce can feel like an extra step you don't have time for, but this Cajun butter sauce is the exception. It comes together quickly in a microwave and is extremely versatile. Try it spooned over garlic butter mussels, brushed onto lobster rolls with butter, or served alongside panko cod. The best part: you can tweak the garlic and spice level to make it as mild or as spicy as you want (check the variations below for ideas).
Ingredients
See the recipe card below for the remaining ingredients and quantities.
Substitutions & Variations
- How to make spicy butter sauce: If you're looking for a seafood sauce recipe that's got a bit of a kick to it, increase the cayenne pepper.
- For a smokier butter sauce: Substitute the paprika for smoked paprika.
- Low-sodium option: If you are sensitive to sodium, make sure to use unsalted butter, then adjust the amount of added salt to taste. My recommendation would be to start with ⅛ teaspoon and add additional salt to taste.
- For more depth, add fresh lemon juice, Worcestershire sauce and even hot sauce.
Instructions
Step 1: Add the butter to a microwave-safe bowl and cook for about 1 minute, or until the butter is just melted.
Step 2: Add in the salt, garlic, parsley, paprika, cayenne and onion powder. Whisk together until smooth. Serve while hot with your favorite seafood.
Recipe FAQs
If you want a thicker garlic butter sauce for seafood, simmer the sauce on the stovetop in a small saucepan for 5-10 minutes over low heat. This will help reduce the sauce, making it thicker without cornstarch. If you want to make your seafood butter sauce this way, I recommend doubling or tripling the recipe and keeping the heat low. You do not want to burn the garlic.
Yes. I typically use this simple seafood butter sauce for dipping cooked seafood in, but you can also marinade and sauté seafood like shrimp in the butter sauce.
Sarah's Top Tips
- Avoid over-melting the butter. If you microwave the butter longer than necessary, it can begin to brown the butter. The butter will still be usable, but it will have a darker color and a nuttier flavor and aroma.
- Use fresh garlic. Garlic powder and garlic granules should be saved for recipes like Salmon Patties in the Air Fryer.
- Use high-quality butter for the best results and flavor. I recommend grass-fed and/or European butter.
- Adjust the amount of spices and salt to your taste.
Serving Ideas
This melted butter sauce pairs well with air fryer shrimp, snow crab legs, and a variety of seafood boils.
The flavorful sauce can also be drizzled over sweet corn and grilled or sautéed meats like chicken or steak. It can also be used as a dipping sauce for vegetables or as a sauce for pasta dishes or rice bowls.
Storage & Reheating
If you have leftovers, let the sauce come to room temperature and store it in an airtight container in the fridge for up to a week.
Reheat in the microwave until melted.
Did you make this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below-I'd love to hear how it turned out! THANK YOU!
Cajun Butter Sauce
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Ingredients
- ½ stick unsalted butter, melted
- ½ teaspoon salt
- 3 garlic cloves, minced
- 1-2 teaspoons fresh parsley, chopped
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper
- ½ teaspoon onion powder
Instructions
- Melt the butter in a microwave-safe bowl until completely melted (about 1 minute).½ stick unsalted butter
- Mix in the remaining ingredients with a whisk or fork.½ teaspoon salt, 3 garlic cloves, 1-2 teaspoons fresh parsley, ½ teaspoon paprika, ¼ teaspoon cayenne pepper, ½ teaspoon onion powder
- Serve immediately with your favorite seafood.
Sarah's Tips
- If you have leftovers, let the sauce come to room temperature and store it in an airtight container in the fridge for up to a week.
- Reheat in the microwave until melted.
Tools I Use for This Recipe
- Small Bowl
- Whisk
Foothillspj says
You said to add lemon juice Worcestershire sauce and even hot sauce for more depth - how much of each would you recommend?
Sarah Hill says
Hi Pam, I would start small (1/2-1 teaspoon) then taste and add more if you want.
Theresa Nestor says
I tried this recipe and it's really good.
Sarah Holt says
Hi Theresa, very happy you enjoyed it! It's so great on any type of seafood 🙂