Cajun Shrimp
Spicy, savory, and soul-satisfying Cajun shrimp delivers a one-pot meal for an easy weeknight dinner. And the spicy homemade Cajun seasoning creates a luscious sauce. So spice up your night with this fantastic recipe!
Cajun and shrimp together already scream a fantastic flavor bomb waiting to explode on your taste buds. But the extraordinary sauce takes it over the top! Imagine shrimp smothered in a decadent, spicy sauce for a surreal dining experience.
I don’t like to brag, but I am truly proud of my homemade Creole seasoning. This spice mix takes shrimp (and almost any other recipe) from average to magical without breaking a sweat. And Cajun shrimp is an easy way to ramp up your weeknight dinner to the next level in less than 15 minutes. Truly impressive!
Cajun Shrimp Recipe
Garlicky, peppery, buttery, and complex – Cajun garlic butter shrimp is unique and ready for a flavor party. Shrimp is naturally sweet, juicy, and tasty, and sauteing it with the spice blend, aromatics, and bell peppers intensifies the taste 100% times better. Moreover, it has rich buttery goodness, a touch of heat, and a kiss of tanginess from lemon juice. What’s not to love?
How to Make Cajun Shrimp
- Seasoning – In a small bowl, combine Cajun seasoning – paprika, garlic & onion powder, thyme, oregano, black pepper, cayenne, and salt. Set aside. (Photo 1)
- Season Shrimp – Place shrimp in a large bowl, then season generously with Creole seasoning. Reserve the remaining seasoning for later use. (Photos 2-3)
- Heat a heavy pot over medium heat. Add about 2 tablespoons of oil and butter to the skillet or Dutch oven.
- Sauté – As soon as it heats up, add shrimp and brown on each side for about 1-2 minutes per side. Shrimp will finish cooking in the sauce. Remove shrimp and set aside. (Photo 4)
- Sauté – Add garlic, green onions, and bell pepper to the pan and sauté for about 30 seconds. (Photos 5-6)
- Liquid – Pour in broth and lemon juice and cook for another minute. (Photo 7)
- Return the shrimp to the pan with any liquid from the plate. (Photo 8)
- Adjust – Cook for 1-2 minutes, adding broth if needed. Adjust seasonings to taste.
- Serve – Turn off the heat and serve with rice, pasta, and veggies.
Recipe Notes and Tips
- Increase the heat with Scotch bonnet, habanero, jalapeno, or serrano pepper. Are you up for the challenge?
- How about a seafood party with crab, lobster, mussels, squid, and scallops? Count me in!
- This recipe also tastes good with broccoli, carrots, green beans, cabbage, etc.
- Perfectly cooked shrimp should be pink and curled like a letter C. The internal temperature will be 120℉ (50℃) when done. Overcooking makes them tough.
Make-Ahead and Storage Instructions
You can prep the shrimp, season them, and store them in the freezer for 3 months. Shrimp is usually best hot out of the skillet, served over pasta or rice, and smothered in sauce. The exception is a cold shrimp salad or cocktail.
Refrigerate leftovers in an airtight container for 3-4 days or freeze them for up to 3 months.
Thaw overnight in the fridge before reheating. Warm the shrimp by reheating them in a skillet in butter or oil, and add broth as needed. Serve with your favorite pasta or salad!
Note: I don’t recommend reheating in a microwave as it tends to make the shrimp rubbery.
FAQs
Store-bought Cajun seasoning typically includes white pepper, cayenne, paprika, garlic, and onion powder, but some add mustard powder and cumin. My recipe enjoys herby notes from basil, oregano, thyme, and parsley.
The key to tender, juicy shrimp is not overcooking them. Sauteing and grilling deliver the best texture with juiciness and tenderness.
Expect it to be spicy and savory because of cayenne and paprika. It also has a pleasing earthiness from oregano, thyme, onion, and garlic.
What to Serve With Cajun Shrimp
A big bowl of steaming rice loves being with shrimp. But it goes great over grits, too. A side of broccoli turns it into a healthy meal.
More Drool-Worthy Shrimp Recipes to Try
Cajun Shrimp
Ingredients
- 1½ pounds (1k) shrimp, peeled and deveined (extra large or jumbo)
Cajun Seasoning
- 1 tablespoon (7g) paprika
- ½ tablespoon (2.5g) garlic powder
- ½ tablespoon (2g) onion powder
- 1 teaspoon (1g) dried thyme
- 1 teaspoon (1g) oregano
- ½ teaspoon (1g) black pepper
- ⅛-¼ teaspoon (a dash) cayenne pepper
- 1 teaspoon (7g) salt
- 2 tablespoons (28g) butter
- 2 tablespoons (30ml) olive oil
Cajun Sauce
- 2 teaspoons (10g) garlic, minced
- ½ cup (60g) red bell pepper, diced
- 3 green onions, thinly sliced
- ½ cup (120ml) broth, or more (stock also works)
- ½ lemon, juiced (adjust to taste)
- Salt and pepper to taste
Instructions
- Combine Cajun seasonings (paprika, garlic and onion powder, thyme, oregano, black pepper, cayenne, and salt) in a small bowl. Set aside
- Place shrimp in a large bowl, then season generously with Creole seasoning. Store the remaining seasoning for another recipe.
- Heat a cast-iron skillet or Dutch oven over medium heat. Add about 2 tablespoons of oil and/or butter.
- Add shrimp and brown on each side for 1-2 minutes per side as soon as it heats up. Don't worry if the shrimp is still translucent; it will finish cooking in the sauce. Remove shrimp and set aside.
- Add garlic, green onions, and bell pepper to the pan and saute for about 30 seconds.
- Pour in broth and lemon juice, and cook for another minute.
- Return the shrimp to the pan together with any liquid from the plate.
- Cook for 1-2 minutes, and add additional broth if needed. Adjust seasonings to taste.
- Turn off the heat, and serve with rice or pasta and veggies.
Tips & Notes:
- For a perfectly cooked shrimp, look at its color and shape. It should be white with pink and red accents and curled like a letter C.
- You can also check the internal temperature at 120℉/50℃ to avoid overcooking the shrimp. I know you don’t want a rubbery texture and unpleasant taste.
- For quicker prepping time, try a store-bought seasoning but adjust the taste to your liking with more spices.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
