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!
Cajun and shrimp together already scream a fantastic flavor bomb waiting to explode on your tastebuds. 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 Cajun 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 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?
Recipe Ingredients
The Shrimp
- Shrimp – If available, choose jumbo or extra-large shrimp. They’re plumper and juicier.
- Butter and Olive Oil – You can use butter, olive oil, or both for searing and sauteing. The butter gives extra creaminess and rich flavor to the Cajun sauce.
- Cajun Seasoning – I prefer homemade Creole seasoning, but store-bought will work fine.
Cajun Sauce
- Veggies – Garlic, onion, and bell pepper add savory flavors and fantastic fragrances to any dish.
- Broth – Choose your favorite broth (beef, chicken, vegetable, etc.); stock also works great.
- Lemon Juice – One of the most incredible flavor enhancers there is. If you feel like a savory recipe is missing something (especially seafood), add a squeeze of lemon juice.
How to Make Cajun Shrimp
Make the Shrimp
- Seasoning – In a small bowl, combine Cajun seasoning – paprika, garlic & onion powder, thyme, oregano, black pepper, cayenne, and salt. Set aside.
- Season the Shrimp – Place shrimp in a large bowl, then season generously with creole seasoning. Reserve remaining seasoning for later use.
- Heat the Oil – Heat a heavy pot over medium heat. Add about 2 tablespoons of oil and butter to the skillet or Dutch oven.
- Saute the Shrimp – 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.
Make the Sauce
- Sauté – Add garlic, green onions, and bell pepper to the pan and sauté for about 30 seconds.
- Liquid – Pour in broth and lemon juice and cook for another minute.
- Add the Shrimp – Return the shrimp to the pan with any liquid from the plate.
- Final Touch – Cook for 1-2 minutes, adding broth if needed. Adjust seasonings to taste.
- Serve -Turn off the heat and serve with rice, pasta, and/or veggies.
Recipe Variations
- Extra-Spicy – Increase the heat with Scotch bonnet, habanero, jalapeno, or serrano pepper. Are you up for the challenge? 😉
- Seafood Bonanza – How about a seafood party with crab, lobster, mussels, squid, and scallops? Count me in! 😍
- Add Veggies – I bet it would also taste good with broccoli, carrots, green beans, cabbage, etc.
- Appetizer – You can definitely use these delicious shrimp on their own without the sauce as an appetizer or to top a salad.
Tips and Tricks
- 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.
Make-Ahead Instructions
You can make the Cajun seasoning ahead and store it in a glass jar in a cool, dry place for 6 months to 1 year. Although it won’t spoil, it may lose its flavor after a year.
You can also prep the shrimp, season them, and store them in the freezer for 3 months.
Serving and Storage Instructions
Shrimp is always best hot out of the skillet, served over pasta or rice, and smothered in sauce.
If you have leftover Cajun shrimp 🤔, refrigerate it in an airtight container for 3-4 days or freeze it 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 it. Sauteing and grilling shrimp delivers the best texture with juiciness and tenderness.
When you think Cajun, 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
This shrimp recipe is so versatile that it can pass as an appetizer, snack, or main dish. Depending on my mood, I love eating it over grits alongside my favorite cocktail or beer.
More Drool-Worthy Shrimp Recipes to Try
Conclusion
Cajun shrimp is one simple and fast dish, yet the wow factor will impress your family. What’s your favorite shrimp dish? Let me know in the comments!
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.
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