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 amazing recipe!

Course Appetizer, dinner

Cuisine Southern

Diet Gluten Free

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 177kcal

Author Imma

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.

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.

Nutrition