Crispy Garlic Butter Shrimp Roll-Ups with Cajun Dip
Table of Contents
Garlic Butter Shrimp Roll-Ups with Cajun Dip – A Crispy, Cheesy, Irresistible Appetizer
I still remember the first time I made these Garlic Butter Shrimp Roll-Ups — it was a chilly evening in my tiny NYC apartment, and I was craving something that tasted like the bustling spice markets of Marrakech meets the cozy brasseries of Paris. Growing up in Morocco, my mother would stuff thin pancakes with spiced seafood and herbs, brushing them with butter before baking. Years later, during my culinary training in Paris, I learned the magic of a simple beurre noisette glaze and how a well-crafted dipping sauce can transform an entire dish. These Garlic Butter Shrimp Roll-Ups are my love letter to both worlds: a crispy, golden-baked tortilla filled with tender shrimp and melty cheese, served with a bold Cajun butter dip that has just the right kick. This truly is the ultimate baked shrimp tortilla rolls recipe you’ll come back to again and again.
Close your eyes and imagine this: a warm, golden-brown roll straight from the oven, its surface glossy with garlic butter and flecked with parsley. You bite through the satisfyingly crisp tortilla into a creamy, cheesy interior studded with juicy pieces of seasoned shrimp. The Cajun spices sing with warmth — paprika, cayenne, garlic, and thyme — all balanced by the rich, buttery dipping sauce that you dunk each roll into. The sauce itself is a revelation: melted butter infused with minced garlic, a splash of lemon, and a whisper of broth that keeps it from being too heavy. The texture contrast between the crunchy exterior and the soft, savory filling is pure comfort, elevated by the complex heat of the Cajun butter. Every bite is a trip through flavor memory from my mother’s tagines to Parisian sauces to the bold spirit of New Orleans, all in one gorgeous appetizer.
What makes my version of these Garlic Butter Shrimp Roll-Ups truly special is the technique. I chop the cooked shrimp into chunks rather than leaving them whole — this ensures every bite has shrimp in it, and the filling stays cohesive when you bite into the roll. I also use a double layer of flavor: the shrimp gets a light Cajun seasoning before assembly, and then a garlic butter glaze is brushed on top just before baking. That glaze is the secret to the golden, crispy crust that makes these roll-ups so addictive. A common mistake home cooks make is overfilling the tortillas or not brushing enough butter on top — both lead to soggy rolls. My tested method with the glaze and the right baking temperature gives you a perfectly crisp exterior every single time. Plus, the make-ahead option is a lifesaver for entertaining, which I adore as a busy NYC food blogger.
Why This Garlic Butter Shrimp Roll-Ups Recipe Is the Best
The Flavor Secret: The magic lies in the double infusion of garlic butter and Cajun spices. I brush a parsley-garlic butter glaze over the tops of the rolls before baking, which creates a beautifully golden, fragrant crust. Then the warming dip — a Cajun “au jus” style butter sauce — takes the whole experience over the top. This technique comes straight from my French training in butter sauces, paired with the bold North African and Cajun spices I grew up with. It’s a combination that tastes complex but comes together in under 30 minutes.
Perfected Texture: The key to a crispy baked tortilla roll is moisture control. By using cooked shrimp (already drained) and a modest amount of cheese, I ensure the filling stays moist without making the tortilla soggy. The garlic butter glaze acts as a sealant and browning agent — as the rolls bake, the butter caramelizes on the surface, giving you that irresistible crunch. I also pack the rolls seam-side down in the dish close together, which helps them hold their shape and stay rolled tight during baking. This is the same principle I learned in Paris for making perfect roulades.
Foolproof & Fast: This recipe is designed for confidence. Whether you’re a seasoned cook or a beginner, every step is clear and forgiving. The total time from start to table is just 30 minutes — that’s faster than ordering takeout in most parts of NYC. You can assemble the rolls ahead of time and refrigerate them, then brush with butter and bake when guests arrive. The Cajun butter dip is ready in under 5 minutes on the stove. This is the kind of recipe that makes you look like a hero with minimal stress, and I’ve tested it in my own tiny kitchen more times than I can count to make sure it works beautifully every time.
Garlic Butter Shrimp Roll-Ups Ingredients
Every time I shop for these ingredients, I’m transported. The shrimp I get from the fishmonger at the Union Square Greenmarket, the fragrant Cajun seasoning reminds me of the spice souks in Marrakech, and the butter takes me straight back to my pâtisserie days in Paris. I want you to feel that same joy and confidence when you gather your ingredients. Below is everything you’ll need, plus my favorite spots for sourcing them and the substitutions I trust most.
Ingredients List
- 8 large Flour tortillas (Soft taco size)
- 1 lb Cooked Shrimp, peeled, deveined, and chopped into chunks
- 2 cups Shredded Monterey Jack or Mozzarella (Melts best!)
- 1 tbsp Cajun Seasoning (divided)
- 1 tsp Garlic powder
- 1 tbsp Olive oil
- 2 tbsp Butter, melted (for the glaze)
- ½ tsp Parsley, chopped (for the glaze)
- ½ tsp Garlic powder (for the glaze)
- ½ cup Unsalted Butter (1 stick) (for the dip)
- 4 cloves Garlic, minced (for the dip)
- 1 tbsp Cajun Seasoning (for the dip)
- 1 tbsp Lemon juice (for the dip)
- ¼ cup Chicken or Vegetable broth (for the dip)
Ingredient Spotlight
Shrimp: The heart of this dish. I prefer medium-sized cooked shrimp (31–40 count per pound) because they’re tender and easy to chop. Look for shrimp that are firm, with a fresh sea-brine scent — not ammonia. If using frozen shrimp, thaw them overnight in the fridge and pat very dry before chopping. Substitution: chopped cooked chicken or bay scallops work beautifully.
Monterey Jack Cheese: This is my top choice for these Garlic Butter Shrimp Roll-Ups. Monterey Jack melts into a creamy, stretchy layer that binds the filling without being greasy. Its mild flavor lets the Cajun seasoning and garlic shine. Mozzarella is a perfect substitute, though it’s a bit more elastic. Avoid pre-shredded cheese if possible — it contains anti-caking agents that prevent smooth melting. I always grate my own from a block — it takes 2 extra minutes and makes a real difference.
Cajun Seasoning: The soul of the dip and the shrimp. I love Slap Ya Mama or Old Bay for their balanced blend of paprika, cayenne, garlic powder, onion powder, and thyme. The heat level varies by brand, so I start with the amount listed and let you adjust to taste. If you want it milder, use half the amount in the dip and add a pinch of smoked paprika for that same deep, smoky flavor without the fire.
| Original Ingredient | Best Substitution | Flavor / Texture Impact |
|---|---|---|
| Monterey Jack Cheese | Mozzarella or mild Gouda | Slightly more elastic; still creamy |
| Cajun Seasoning (dip) | Smoked paprika + garlic powder + pinch of cayenne | Smoky and aromatic; heat level adjustable |
| Cooked Shrimp | Chopped cooked chicken or bay scallops | Different protein but same texture profile |
| Flour tortillas | Corn tortillas (smaller) or gluten-free wraps | Corn adds flavor; gluten-free may be less pliable |
How to Make Garlic Butter Shrimp Roll-Ups — Step-by-Step
I promise you, this is one of those recipes where the effort-to-reward ratio is absolutely in your favor. Let me walk you through each step with the precision I learned in Paris and the warmth my mother taught me in our Moroccan kitchen.
Step 1: Prep the Shrimp
Preheat your oven to 375°F (190°C). Lightly grease a 9×13 baking dish. Meanwhile, take your cooked, peeled, and deveined shrimp and chop them into small chunks — about ½-inch pieces. Toss the chopped shrimp in a bowl with 1 tablespoon of olive oil and half of the Cajun seasoning (about ½ tablespoon). This light coating ensures the shrimp are flavorful all the way through, not just on the outside.
💡 Stella’s Pro Tip: Chopping the shrimp is non-negotiable. Whole shrimp tend to create air pockets in the roll-ups, and you end up with bites of just tortilla and cheese. Chunks distribute evenly so every single bite has that sweet, briny shrimp flavor. This is a lesson I learned the hard way testing this recipe the first time!
Step 2: Assemble the Roll-Ups
Lay your 8 flour tortillas flat on a clean work surface. Sprinkle a generous layer of shredded Monterey Jack or mozzarella over each tortilla, leaving about an inch of border around the edges. Divide the seasoned chopped shrimp evenly among the tortillas, spreading them over the cheese. Now, roll each tortilla up tightly — think cigar style, not burrito style. Tuck the sides in as you roll, just enough to keep everything enclosed.
⚠️ Common Mistake to Avoid: Don’t overfill the tortillas! If you pile on too much cheese or shrimp, the rolls will bulge and burst open during baking. Stick to about ¼ cup of cheese and a generous 2 tablespoons of shrimp per tortilla. And roll them snug but not so tight that the tortilla tears — that balance comes with a little practice and is totally manageable.
Step 3: Bake to Perfection
Place the rolled tortillas seam-side down in your prepared baking dish, packing them snugly together. This close arrangement is actually important — it helps the rolls stay closed while baking. In a small bowl, mix the glaze ingredients: 2 tablespoons melted butter, ½ teaspoon chopped parsley, and ½ teaspoon garlic powder. Brush this garlic butter mixture generously over the tops of all the tortillas. Bake for 18–20 minutes, until the tops are deeply golden brown and the edges look crispy.
💡 Stella’s Pro Tip: Don’t skip the brushing step! That garlic butter glaze is what creates the beautiful, golden, crispy crust that makes these roll-ups so irresistible. It also adds a layer of flavor that ties the Cajun filling to the tortilla. For an extra-crispy top, you can switch the oven to broil for the last 1–2 minutes — but watch closely so the butter doesn’t burn!
Step 4: Make the Cajun Dipping Sauce
While the roll-ups are baking, prepare the “Cajun Au Jus” dipping sauce. In a small saucepan over medium heat, melt 1 stick (½ cup) of unsalted butter. Add the minced garlic and sauté for 1 minute until fragrant — don’t let it brown. Stir in the remaining ½ tablespoon of Cajun seasoning, 1 tablespoon of lemon juice, and ¼ cup of chicken or vegetable broth. Let the sauce simmer gently for 2 minutes, stirring occasionally. Pour into small dipping bowls.
⚠️ Common Mistake to Avoid: Don’t let the garlic burn in the butter. It goes from fragrant to bitter very quickly. As soon as you smell the garlic aroma (about 30–45 seconds after adding it), pour in the broth and seasoning to stop the cooking. Also, taste the dip before serving — if it’s too spicy for your crowd, add an extra splash of broth or a teaspoon of honey to balance the heat.
Step 5: Serve and Enjoy
Once the roll-ups are golden and crispy, remove them from the oven and let them rest in the dish for 2 minutes. This short rest allows the cheese to set slightly so the rolls hold their shape when you pick them up. Serve them hot, arranged on a platter with the warm Cajun butter dip on the side. Garnish with extra chopped parsley and a sprinkle of paprika if you’re feeling fancy — I always do!
💡 Stella’s Pro Tip: For the best experience, serve the roll-ups within 10 minutes of baking. That’s when the tortillas are at peak crispiness and the cheese is gloriously stretchy. If you need to hold them for a party, keep them warm on a baking sheet in a 200°F oven for up to 20 minutes — but don’t cover them, or the steam will soften the crust.
| Step | Action | Duration | Key Visual Cue |
|---|---|---|---|
| 1 | Chop and season shrimp | 3 minutes | Shrimp evenly coated in reddish spice |
| 2 | Assemble and roll tortillas | 8 minutes | Tight, neat rolls with visible cheese and shrimp at ends |
| 3 | Brush with garlic butter and bake | 18–20 minutes | Golden brown tops, crispy edges |
| 4 | Simmer the dipping sauce | 5 minutes | Butter melted, garlic fragrant, sauce slightly thickened |
| 5 | Rest and serve | 2 minutes rest | Rolls hold shape when lifted |
Serving & Presentation
When I serve these Garlic Butter Shrimp Roll-Ups at gatherings in my NYC apartment, I arrange them on a long wooden board with the warm Cajun butter dip in a small ceramic bowl at the center. A sprinkle of fresh parsley and a few lemon wedges on the side add color and a bright citrusy note that cuts through the richness. I also like to scatter a handful of crispy fried shallots or a pinch of flaky sea salt over the top just before serving for that extra crunch and pop of flavor — a trick I picked up from a street food vendor in Marrakech.
These roll-ups are perfect as a game-day appetizer, a party starter, or even a fun weeknight dinner when paired with a simple green salad. For a more substantial meal, I serve them alongside a bowl of creamy coleslaw or roasted vegetables. The Cajun butter dip is also incredible drizzled over steamed rice or spooned onto grilled corn on the cob — I often double the dip recipe because my guests end up fighting over it. If you’re entertaining, you can assemble the rolls a few hours ahead and refrigerate them unbaked, then brush with butter and bake just before guests arrive.
| Pairing Type | Suggestions | Why It Works |
|---|---|---|
| Side Dish | Creamy coleslaw, roasted vegetables, simple green salad | Acid and crunch balance the richness |
| Sauce / Dip | Cajun butter dip, remoulade, cool sour cream with lime | Spicy, tangy, or cooling contrast |
| Beverage | Crisp lager, Sauvignon Blanc, iced tea with lemon | Refreshing and cuts through the butter |
| Garnish | Fresh parsley, lemon wedges, flaky sea salt, crispy shallots | Brightens flavor and adds texture |
Make-Ahead, Storage & Reheating
As a busy NY-based food blogger and mom, I live by make-ahead strategies. These Garlic Butter Shrimp Roll-Ups are a lifesaver because you can assemble them entirely — right up to (but not including) the butter glaze — and refrigerate for up to 8 hours before baking. When you’re ready to eat, just brush with the garlic butter and bake as directed. The baked leftovers also store beautifully, and I have a tried-and-true method for bringing back that crispy texture.
| Method | Container | Duration | Reheating Tip |
|---|---|---|---|
| Refrigerator | Airtight container in a single layer | Up to 3 days | Reheat in a 350°F oven for 8-10 minutes to restore crispness |
| Freezer | Freezer-safe bag or container, separated by parchment | Up to 2 months | Thaw overnight in fridge, then reheat at 350°F for 12-15 minutes |
| Make-Ahead | Baking dish, covered tightly with plastic wrap | Up to 8 hours in advance | Brush with butter just before baking — no need to bring to room temp |
For the crispiest reheated roll-ups, I never use the microwave — it turns the tortillas rubbery and the cheese tough. Instead, place the refrigerated leftovers on a baking sheet and pop them into a 350°F oven for 8–10 minutes. The dry heat of the oven re-crisps the exterior while the cheese inside gets perfectly melty again. If you’re reheating from frozen, let the rolls thaw in the refrigerator overnight first, then follow the same oven method. The Cajun butter dip can be reheated gently on the stovetop or in the microwave in 15-second bursts, stirring between each interval.
Variations & Easy Swaps
One of the things I love most about this Garlic Butter Shrimp Roll-Ups recipe is how adaptable it is. Whether you’re feeding a crowd with different dietary needs or just want to play with new flavors, these variations are all tested in my NYC kitchen and come with my full approval. Here are three of my favorite ways to change it up, each one as delicious as the original.
| Variation | Key Change | Best For | Difficulty Impact |
|---|---|---|---|
| Spicy Cajun Chicken | Substitute chopped cooked chicken for shrimp | Crowd with shellfish allergies | No change |
| Gluten-Free | Use gluten-free tortillas and verify broth | Gluten-sensitive guests | Same — check tortilla pliability |
| Lemon-Herb | Add lemon zest and fresh dill to filling | Spring and summer entertaining | No change |
Variation 1: Spicy Cajun Chicken Roll-Ups
This is my go-to when I’m cooking for friends who don’t eat shellfish. Substitute 1 pound of cooked, chopped chicken breast (or leftover rotisserie chicken) for the shrimp. Toss the chicken with the same Cajun seasoning and olive oil, then assemble exactly as written. The chicken pairs beautifully with the Monterey Jack cheese and the garlic butter glaze. I love using dark meat for extra juiciness — it stays moist during baking and has a richer flavor that holds up to the bold Cajun butter dip. This variation is just as fast and crowd-pleasing as the original.
Variation 2: Gluten-Free Version
To make these roll-ups gluten-free, swap the flour tortillas for certified gluten-free tortillas. I’ve tested this with both corn tortillas and gluten-free flour blends, and both work well — though corn tortillas are a bit smaller and more fragile, so you’ll get about 10–12 mini roll-ups instead of 8 regular ones. Brush them with the same garlic butter glaze and reduce the baking time to 14–16 minutes, since they’re thinner. Also check that your Cajun seasoning and broth are certified gluten-free. The result is just as crispy and delicious, and no one will miss the gluten.
Variation 3: Lemon-Herb Shrimp Roll-Ups
When spring arrives and I start seeing fresh herbs at the Union Square market, I love brightening up this recipe with lemon and dill. Add 1 teaspoon of lemon zest and 2 tablespoons of chopped fresh dill to the shrimp mixture before rolling. For the glaze, substitute the parsley with fresh dill and add a pinch of lemon zest. The dipping sauce gets a twist too — add another tablespoon of lemon juice and a teaspoon of honey for a sweet-tart balance. This version is lighter and brighter, perfect for brunch or a spring party. The lemon cuts through the richness of the butter and cheese, making these roll-ups feel surprisingly fresh.
What type of bread works best for Garlic Butter Shrimp Roll-Ups to prevent them from getting soggy?
For these Garlic Butter Shrimp Roll-Ups, I always recommend large flour tortillas (soft taco size) rather than bread. Tortillas have a lower moisture content than most breads, which means they crisp up beautifully in the oven instead of turning soggy. If you want to try a bread-based version, use a sturdy baguette sliced lengthwise and hollowed out slightly — but tortillas really are the best choice because they roll tightly, hold the filling evenly, and develop that gorgeous golden-brown crust under the garlic butter glaze. Corn tortillas also work but are smaller and more prone to cracking, so handle them gently.
Can I use frozen shrimp for this recipe, or is fresh shrimp better for the roll-ups?
You can absolutely use frozen shrimp for these Garlic Butter Shrimp Roll-Ups, and I do it all the time living in NYC where fresh shrimp isn’t always available. The key is to thaw them properly — place the frozen shrimp in a colander under cold running water for a few minutes, or thaw them overnight in the refrigerator. Once thawed, pat them very dry with paper towels before chopping. Removing excess moisture is the most critical step because any extra water can make your tortillas soggy. I actually find that good-quality frozen shrimp work just as well as fresh in this recipe, especially since the shrimp are chopped and mixed with cheese and seasoning anyway.
What can I substitute for Cajun seasoning in the dip if I want it less spicy?
If you want a milder dipping sauce, you have several great options. The simplest substitution is to replace the Cajun seasoning with a mix of smoked paprika and garlic powder — use 1 teaspoon of smoked paprika, ½ teaspoon of garlic powder, and just a pinch of cayenne (or leave the cayenne out entirely). This gives you all the smoky, savory depth without the heat. Another option is to use Old Bay seasoning, which is less spicy than most Cajun blends. You can also make the dip as written but cut the Cajun seasoning in half and add an extra splash of lemon juice or broth to dilute the heat. Taste as you go — I always do!
How do I keep the roll-ups from unrolling while baking or frying?
This is one of the most common questions I get about these Garlic Butter Shrimp Roll-Ups, and the answer is simpler than you might think. First, roll the tortillas tightly like a cigar — not a loose burrito — and place them seam-side down in the baking dish. Second, pack the rolls close together in the dish so they support each other and can’t unravel. Third, don’t overfill them; too much filling makes it impossible to get a tight roll. Fourth, the garlic butter glaze acts as a seal when it bakes, helping to glue the edge down. If you’re still worried, you can secure each roll with a toothpick before baking — just remember to remove the toothpicks before serving.
Can I make these Garlic Butter Shrimp Roll-Ups ahead of time for a party?
Yes! This is one of my favorite entertaining hacks. You can assemble the roll-ups completely — up to the point of brushing with the garlic butter glaze — and refrigerate them in the baking dish, tightly covered with plastic wrap, for up to 8 hours before baking. When your guests arrive or just before you’re ready to serve, simply brush the tops with the garlic butter mixture and bake as directed. This make-ahead method actually works beautifully because the flavors meld together in the fridge. If you’re making them more than 8 hours in advance, I recommend freezing the unbaked roll-ups and thawing them overnight in the fridge before baking.
What cheese melts best for shrimp roll-ups without becoming greasy?
Monterey Jack cheese is my top choice for these Garlic Butter Shrimp Roll-Ups because it melts into a creamy, smooth layer without releasing excess oil. Mozzarella is a close second — it gives you that wonderful stretch factor but can sometimes be a bit more elastic. I recommend buying a block of cheese and shredding it yourself; pre-shredded cheese contains anti-caking agents like potato starch or cellulose, which can prevent the cheese from melting as smoothly and may lead to a greasier texture. If you want a sharper flavor, you can mix Monterey Jack with a small amount of sharp cheddar, but keep cheddar to no more than ¼ of the total because it can become oily when melted alone.
Is it better to bake or fry these shrimp roll-ups?
I prefer baking these Garlic Butter Shrimp Roll-Ups for several reasons. Baking gives you a more even, golden-brown crust with less mess and no need to stand over a hot skillet. The garlic butter glaze caramelizes beautifully in the dry heat of the oven, creating a crispy texture that holds up well even after a few minutes of sitting. Baking also allows you to cook all the roll-ups at once in a single dish, which is much easier for entertaining. If you want to fry them, you can pan-fry the assembled rolls in a little oil over medium heat, turning to brown all sides — but this takes more time and attention, and the tortillas can absorb more oil. I say go with baking for a foolproof, crowd-friendly result.
How do I reheat leftover roll-ups so they stay crispy?
The secret to crispy reheated roll-ups is to avoid the microwave at all costs — it will turn your beautiful golden tortillas into a sad, rubbery mess. Instead, place the leftover roll-ups on a baking sheet in a single layer and reheat them in a 350°F oven for 8–10 minutes. The dry heat of the oven re-crisps the exterior while the cheese inside melts again perfectly. If you’re short on time, an air fryer also works wonderfully — set it to 350°F and heat for 4–5 minutes. The Cajun butter dip can be reheated on the stovetop over low heat or in the microwave in 15-second bursts, stirring in between. I always make extra dip because it’s even better the next day.
What sides go well with Garlic Butter Shrimp Roll-Ups for a complete meal?
These roll-ups are hearty enough to be a main course, but they pair beautifully with a variety of sides. For a light, refreshing contrast, I love serving them with a simple green salad dressed with lemon vinaigrette — the acidity cuts through the rich butter and cheese. Creamy coleslaw is another favorite, especially for game day or casual gatherings. If you want something warm, roasted vegetables like asparagus, bell peppers, or zucchini are excellent choices. For a more indulgent meal, serve them alongside Cajun-spiced rice and beans or a bowl of creamy grits. And don’t forget extra lemon wedges — that squeeze of citrus brightens every single bite.
Can I use raw shrimp instead of cooked shrimp for this recipe?
I strongly recommend using cooked shrimp for these Garlic Butter Shrimp Roll-Ups. Raw shrimp release a significant amount of moisture as they cook, which can make the tortillas soggy and the filling watery. Since the total baking time is only 18–20 minutes, raw shrimp might not cook through evenly inside the roll, especially if they’re chopped into chunks. By using cooked, peeled, and deveined shrimp, you eliminate that moisture problem and ensure the filling is perfectly heated through by the time the tortillas are golden and crispy. If raw shrimp is all you have, parcook them first — sauté them in a pan with a little oil for 2–3 minutes until just opaque, then chop and proceed with the recipe.
Share Your Version!
I absolutely love hearing how these Garlic Butter Shrimp Roll-Ups turn out in your kitchen. Did you stick with the classic version or try one of the variations? Did you make the dip spicier or milder? Leave a star rating and a comment below — your feedback helps other readers decide what to cook and inspires me to keep creating. If you share a photo on Instagram or Pinterest, tag me @leosfoods so I can see your beautiful creation. I especially love seeing your twist on the Cajun butter dip — some readers have added honey for sweetness or extra lemon for brightness, and I’m always curious to taste through your eyes.
One question I’d love you to answer in the comments: What’s your go-to appetizer for game day or parties? I’m always looking for new ideas to test in my NYC kitchen, and your suggestions have led to some of my most popular recipes. From my kitchen to yours — I hope these roll-ups bring as much warmth and flavor to your table as they do to mine. Happy cooking, friends! — Stella 🧡
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Garlic Butter Shrimp Roll-Ups with Cajun Dip
Crispy baked tortilla rolls filled with cheesy garlic shrimp, served with a savory spicy butter sauce for dipping.
- Total Time: 30 mins
- Yield: 8 Roll-Ups 1x
Ingredients
- The Roll-Ups:
- 8 large Flour tortillas (Soft taco size)
- 1 lb Cooked Shrimp, peeled, deveined, and chopped into chunks
- 2 cups Shredded Monterey Jack or Mozzarella (Melts best!)
- 1 tbsp Cajun Seasoning (divided)
- 1 tsp Garlic powder
- 1 tbsp Olive oil
- The Garlic Butter Glaze (For Brushing):
- 2 tbsp Butter, melted
- ½ tsp Parsley, chopped
- ½ tsp Garlic powder
- The "Cajun Au Jus" (For Dipping):
- ½ cup Unsalted Butter (1 stick)
- 4 cloves Garlic, minced
- 1 tbsp Cajun Seasoning (Slap Ya Mama or Old Bay)
- 1 tbsp Lemon juice
- ¼ cup Chicken or Vegetable broth (cuts the richness slightly)
Instructions
- Prep: Preheat oven to 375°F (190°C). Grease a 9×13 baking dish lightly.
- Season the Shrimp: Toss the chopped cooked shrimp with 1 tbsp olive oil and half of the Cajun seasoning. Tip: Chopping the shrimp ensures you get some in every bite!
- Assemble:
- Lay the tortillas flat.
- Sprinkle a generous layer of cheese over each tortilla.
- Top with the seasoned shrimp.
- Roll them up tightly (cigar style).
- Bake: Place the rolls seam-side down in the baking dish (packing them close together helps them stay rolled). Mix the Glaze ingredients (melted butter, garlic powder, parsley) and brush generously over the tops of the tortillas. Bake for 18–20 minutes until the tops are golden brown and crispy.
- Make the Dipping Sauce: While they bake, make the magic sauce. In a small saucepan, melt the 1 stick of butter. Add the minced garlic and sauté for 1 minute. Stir in the remaining Cajun seasoning, lemon juice, and broth. Simmer for 2 minutes. Pour into small bowls for dipping.
- Serve: Serve the hot, crispy rolls immediately with the warm Cajun Butter Dip
Notes
The roll-ups can be assembled ahead of time and refrigerated until ready to bake. Adjust Cajun seasoning to taste for spiciness.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Method: Appetizer
- Cuisine: Cajun
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