Pat the shrimp dry thoroughly with paper towels to ensure a good sear.
Toss the shrimp with Cajun seasoning, making sure each piece is evenly coated. Let them sit for about 10 minutes to soak up the spices.
Heat a large skillet over medium-high heat until it’s hot and shimmering. Add a tablespoon of oil and wait until it starts to shimmer as well.
Add the shrimp in a single layer, making sure not to overcrowd the pan. Sear for 2-3 minutes until the edges turn pink and develop a slight golden crust.
Flip the shrimp carefully using a spatula, cooking for another 2 minutes until fully opaque and tender, with a smoky crust on the outside.
Push the shrimp to one side of the skillet and add the butter along with minced garlic. Sauté for about 30 seconds until fragrant, stirring constantly to prevent burning.
Squeeze fresh lemon juice over the shrimp and garlic mixture, then toss everything together to coat evenly. The sauce should shimmer and smell bright and aromatic.
Drizzle the honey over the shrimp and stir gently to blend the flavors, creating a glossy, slightly sticky sauce with a balance of heat and sweetness.
Remove the skillet from heat and sprinkle sliced green onions on top for fresh crunch and color contrast.
Transfer the Cajun shrimp to a serving plate, spooning some of the pan juices over the top for extra flavor.
Finish with an extra squeeze of lemon if desired, and serve immediately while hot and fragrant.
