This Cajun shrimp recipe is so quick and easy to make with succulent shrimp tossed with spicy Cajun seasonings then quickly seared, a great dinner or appetizer! Cooks up in 5 minutes. Serve with homemade remoulade! Great for adding to pasta dishes, like Cajun Shrimp Pasta.
Cajun Shrimp Recipe
We're cooking up delicious Cajun Shrimp in the Chili Pepper Madness kitchen tonight, my friends. You're going to love this amazing dish.
First, it's insanely quick and easy to make. All you need are some shrimp, Cajun seasonings, and a bit of oil for cooking. You'll have this ready to serve in about 5 minutes of cooking time, not counting prep time. This is great for a slow cook like me.
Also, it's a super versatile dish. You can serve it as an appetizer with a tasty dip or sauce, toss it with pasta, serve them over southern grits, make a sandwich, you name it!
There are so many ways to enjoy your meal. It's quite a bit like making blackened shrimp, but without the butter or extra high heat.
About Cajun Shrimp
Cajun shrimp is a classic dish from South Louisiana. Traditional Cajun cuisine focuses on bold seasoning - cayenne, paprika, garlic, onion, thyme, oregano - and they're not afraid to push the heat. Shrimp are perfect for it, soaking up big flavor and cooking up fast.
A few things people get tangled up on. Cajun and Creole get used interchangeably, but they're not quite the same. Cajun cooking leans rustic and heavier on the pepper. Creole leans a little more refined and herb-forward, with tomato playing a bigger role. Cajun shrimp and blackened shrimp also get mixed up. Both use a similar spice blend, but blackened means charring the seasoning onto the shrimp in a smoking-hot cast iron pan with lots of butter. Cajun shrimp keeps things simpler with oil and a regular sear.
In my version, I bring on the heat. "Spicy" is in the title for a reason. If you want to dial it down, use less seasoning or a Creole blend. To push it further, finish with hot sauce or use chili oil instead of vegetable oil. Either way, it's done in about 5 minutes of active cooking, which is what makes it one of my favorite weeknight dinners.
Let's talk about how to make Cajun shrimp, shall we?
Spicy Cajun Shrimp Ingredients
Here's what you need and what to look for at the store. Full amounts are in the recipe card below.
- Shrimp. I use large shrimp, somewhere in the 31/40-count-per-pound range, but anything from medium on up will work. Buy them peeled and deveined if you can, tails on or off, your preference. Tails on look better for an appetizer easier to eat). Tails off are better for pasta (Patty's preference). Fresh or frozen both work. If you're using frozen, thaw them overnight in the fridge or in cold water for 15 to 20 minutes and pat them very dry before seasoning. Dry shrimp sear and brown. Wet shrimp steam and turn out pale.
- Cajun seasoning. Use store-bought (Tony Chachere's, Slap Ya Mama, and Zatarain's are all solid) or make your own. I've got a homemade Cajun seasoning recipe I prefer because I can control the salt and push the cayenne. Sub with Creole seasoning, or you can mix paprika, cayenne, garlic powder, onion powder, dried thyme, oregano, salt, and black pepper to taste.
- Oil. Vegetable oil or canola for a clean, high-heat sear. Olive oil works too. For extra heat, swap in chili oil, which gives you more pepper flavor without changing anything else. Butter works for richer flavor, but watch the heat because butter burns faster than oil.
- Garlic (optional). A few cloves, minced, added in the last 30 seconds of cooking so it blooms without burning. I almost always add it. The recipe is great without it too.
- For garnish. Chopped fresh parsley and a pinch of red chili flakes. A squeeze of lemon at the end is great too for tying it all together with a bright citrus pop.
What's in Cajun Seasoning for Shrimp
Quick reference if you're building your own blend, or just curious where all the flavor comes from.
- Paprika for color and base flavor (smoked paprika is a great option)
- Cayenne for heat
- Garlic powder and onion powder for savory notes
- Dried thyme and dried oregano for the herbal notes
- Black pepper for extra bite
- Salt as needed - you notice when it's not there
Some blends add white pepper, mustard powder, or a little brown sugar for balance. My homemade Cajun seasoning recipe has exact ratios if you want a starting point. For shrimp specifically, I go heavier on the paprika and cayenne and lighter on the salt, since shrimp don't need much to taste seasoned.
How to Make Cajun Shrimp - Step by Step
This is such a quick and easy recipe! Pat dry the shrimp, then add the shrimp to a bowl with the spicy Cajun Seasonings. Toss to coat. Make sure you get them nicely rubbed down for bigger flavor.
Cook the shrimp in a skillet over medium high heat 2-3 minutes per side, or until cooked through and turn pink. I like to get a nice sear on them.
If using garlic, stir in during the last minute of cooking and cook until you can smell the gorgeous garlic bloom.
BOOM! DONE! Your spicy Cajun shrimp is ready to serve! They're so full of flavor! Easy recipe, right? I love easy. And spicy.
Recipe Notes & Tips
- Other Seasonings. If you don't have a good Cajun blend on hand, use Creole seasoning, Blackened Seasoning, or use a blend of cayenne pepper, paprika, onion powder, garlic powder and salt.
- Customize this dish like a Cajun shrimp stir fry by adding chopped bell peppers, onions, and other vegetables for a simple and healthy dinner.
Cajun Shrimp Variations
A few ways to make this your own depending on what you're after:
- Marinade version. For deeper flavor, use a quick Cajun shrimp marinade. Simply toss the shrimp with the Cajun seasoning, a tablespoon of oil, and a squeeze of lemon. Let them sit for 15 to 30 minutes in the fridge before searing. Don't go longer than that, as the acid will start to cook them.
- Pan sauce finish. After the shrimp come out of the pan, add a tablespoon of butter, a splash of white wine or chicken broth, a minced garlic clove, and a squeeze of lemon. Reduce for a minute, then pour over the shrimp. Quick and flavorful Cajun shrimp sauce.
- Stir-fry style. Add sliced bell peppers, onion, and a little garlic to the pan with the shrimp for a one-pan Cajun shrimp stir-fry. Serve over rice. This is also great if you want to stretch the recipe to feed more people.
- Cajun prawns. Same recipe, same technique. "Prawns" and "shrimp" get used interchangeably depending on where you're cooking. If you're using true prawns, they're usually larger, so add a minute or two of cook time.
Ways to Serve Cajun Shrimp
Cajun shrimp is a perfect appetizer that you can serve with a dipping sauce like BBQ Sauce, Remoulade, Cowboy Butter, Tartar Sauce, or classic Southern Creamy Comeback Sauce.
It can also be the star of your next meal. Serve it on crusty bread with toppings for a Shrimp Po' Boy sandwich, spooned over shrimp and grits, served over rice with sausage like Cajun jambalaya, or toss the shrimp with pasta for delicious Cajun Shrimp Pasta for an easy dinner.
Add andouille for this Cajun Shrimp Pasta with Smoked Andouille. Or try it with stuffed peppers, like these Cajun Shrimp Stuffed Poblano Peppers. I think you'll love them!
You'll also love my Cajun gumbo recipe.
Storage & Leftovers
Storing your Spicy Cajun Shrimp in an airtight container in the fridge may allow you to store the leftovers for up to 3-4 days. To maximize the storage life, make sure to refrigerate it promptly.
You can freeze Cajun shrimp in freezer containers for up to 3 months. Freezing can affect the texture, but it will still be delicious.
That's it, my friends. I hope you enjoy the Cajun shrimp! Let me know if you make it. I'd love to hear how you decided to serve yours.
This Recipe Is In our Cookbook - FLAVOR MADNESS
Did you know that you can find this recipe in our new cookbook FLAVOR MADNESS? It's waiting for you on PAGE 101.
Check Out Some of My Other Popular Cajun and Creole Recipes
If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #ChiliPepperMadness on Instagram so we can take a look. I always love to see all of your spicy inspirations. Thanks! -- Mike H.
Cajun Shrimp
Ingredients
- 1 pound shrimp peeled and deveined
- 1-2 tablespoons Cajun Seasonings
- 2 tablespoons vegetable oil
- 3-4 cloves garlic minced (optional)
- For Garnish. Fresh chopped parsley, freshly squeezed lemon
Instructions
- Pat 1 pound peeled and deveined shrimp very dry with paper towels. This is the most important step for a good sear.
- Toss the shrimp in a bowl with 1-2 tablespoons Cajun seasoning until evenly coated.
- Heat 2 tablespoons of vegetable oil in a large skillet (cast iron or stainless works great) over medium-high heat until shimmering.
- Add the shrimp in a single layer, leaving space between them. Cook undisturbed for 2 minutes, then flip and cook 1-2 minutes on the second side, until pink and just curled.
- Add 3-4 minced garlic cloves in the last 30 seconds and stir until fragrant.
- Remove from heat, sprinkle with chopped parsley, red chili flakes, a squeeze of lemon juice, and serve.
Notes
- Marinade version: Mix shrimp with the seasoning, 1 tablespoon oil, and a squeeze of lemon. Rest 15-30 minutes in the fridge before searing.
- Butter swap: Use butter instead of oil for richer flavor. Watch the heat, as butter burns faster.
- Extra heat: Use chili oil in place of vegetable oil, or finish with hot sauce.
- Cook methods: Works in the oven (400°F, 6-8 min), air fryer (400°F, 5-6 min), or on the grill (skewered, 2 min per side over direct medium-high heat).
Nutrition Information
Cajun Shrimp FAQs
Cajun shrimp is shrimp seasoned with a Cajun spice blend, usually a mix of paprika, cayenne, garlic, onion, thyme, oregano, and black pepper, then seared quickly in a hot pan. It is traditional Louisiana's Cajun cooking at its finest, where bold spices are the whole point. You'll see it served on its own, over grits, tossed with pasta, or stuffed into a po'boy.
Yes, it's spicy by design. The cayenne and black pepper in most Cajun blends bring the heat. If you want it milder, use a lighter hand with the seasoning or swap in a Creole blend, which leans more herbal and less hot. For more heat, finish with red pepper flakes or a few dashes of your favorite hot sauce.
Yes, frozen shrimp work great here. Thaw them overnight in the fridge or in a bowl of cold water for 15 to 20 minutes, then pat them very dry before seasoning. Wet shrimp will steam, not sear.
Same family, different technique. Blackened shrimp uses a thick butter coating and a screaming-hot cast iron pan to char the seasoning into a dark crust. Cajun shrimp uses the same kind of spice blend but with oil and a more typical medium-high sear, so you get the flavor without the heavy char. Cajun is the weeknight version, blackened is for when you want the smoky flavor.
Yes to all three. For the oven, roast at 400°F on a sheet pan for 6 to 8 minutes. In the air fryer, 400°F for 5 to 6 minutes, shaking the basket halfway. On the grill, skewer them and cook over direct medium-high heat for 2 minutes per side. The seasoning and timing stay almost the same, just watch the air fryer, which runs hotter and faster.
NOTE: This recipe was updated on 5/14/26 to include new information, including FAQs. The recipe itself was not changed.
JF says
Hey Mike this recipe used to have a tomato based sauce with jalapeño. Do you have a link to that recipe
Mike H. says
Hey JF. Do you mean this one?
Ian Bentley says
Being in the U.K with limited sun and chance for chiilies to mature properly without greenhouses, i bought a chenzo chilli plant that's been prolific with chillies. Can i use these in most of your recipies?
Mike Hultquist says
Hi, Ian. Yes, you can use them to swap into most of my recipes. They're pretty small with a good kick, so you can easily make soups, sauces, and powders from them.
Nelda says
I read the reviews, and the recipe. I didn't see anything about tomato sauce. Did you use tomato sauce? I want to try this one, so I need know about the tomato sauce or fire roasted tomato.
Thanks you for your recipes, haven't had a bad one yet.
Mike Hultquist says
Thanks, Nelda. I updated this recipe, but if you want one with tomato sauce, check this recipe: https://www.chilipeppermadness.com/recipes/spicy-shrimp-and-rice/
Kim says
do you have a homemade remoulade sauce? I would love to try them both together
Mike Hultquist says
Kim, yes, there is a link at the top of the post, but here you go! Enjoy! https://www.chilipeppermadness.com/recipes/cajun-remoulade-sauce/
Roger says
Love you recepies
Mike Hultquist says
Thanks so much, Roger!!
Ramya says
Cant wait to make this soon for me can i use tofu i never had cajun shrimp before perfect for my after office meals love your recipes as always brightens up my day everyday after work
Mike Hultquist says
You will love it, Ramya.