This Cajun shrimp recipe is so quick and easy to make with succulent shrimp spiced with homemade Cajun seasonings then quickly seared, a great dinner or appetizer! 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.
Let's talk about how to make Cajun shrimp, shall we?
Spicy Cajun Shrimp Ingredients
- Large Shrimp. Peeled and deveined. This recipe works with any of your favorite shrimp.
- Cajun Seasonings.
- Vegetable Oil. For cooking. Olive oil is great, or use chili oil for extra spicy.
- Fresh Garlic. Optional. I love the addition of lots of garlic. So much flavor.
- For Garnish. Fresh chopped parsley red pepper flakes.
How to Make Cajun Shrimp - the Recipe Method
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, Blackening Seasoning, or use a blend of cayenne pepper, paprika, onion powder, garlic powder and salt.
- Customize this dish like a stir fry by adding chopped bell peppers, onions, and other vegetables for a simple and healthy dinner.
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 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, 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!
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.
Cookbook Recommendation
If you enjoy spicy cooking, I hope you'll check out my cookbook! 75 easy recipes with big, bold flavor.
- The Spicy Food Lovers' Cookbook, by Mike Hultquist (affiliate link, my friends!)
Amazon Affiliate links, my friends! As an Amazon Associate I earn from qualifying purchases.
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 red chili flakes
Instructions
- Pat the shrimp dry with paper towels. Toss the shrimp in a bowl with the Cajun Seasonings until well coated.
- Heat the oil in a large pan to medium-high heat. Add the shrimp and cook 2-3 minutes per side, or until cooked through.
- If using garlic, stir in during the last minute of cooking.
- Garnish and serve!
Nutrition Information
NOTE: This recipe was updated on 9/30/24 to include new information and photos. It was originally published on 2/11/19.
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.
KM says
why have you deleted the original recipe.
Mike Hultquist says
KM, I moved that recipe here, as it is more accurate of a title - Southern Spicy Shrimp & Rice (https://www.chilipeppermadness.com/recipes/spicy-shrimp-and-rice/)
Leif says
A technicality, but:
"Cajun Holy Trinity of onions, bell peppers (though I'm using jalapenos here for extra heat), and onions,"
not.
Mike Hultquist says
Oops, yes, it's celery, bell peppers, and onion. Thank you for alerting me to this.
Judy Runner says
I made this for dinner tonight and it was awesome!! I’ve never made a recipe of yours that we haven’t liked. Thank you for your posts!
Mike H. says
I appreciate it and glad to hear it, Judy. Enjoy!
Joan says
Such a delicious recipe. Will definitely cook it again!!! Thank you
Mike Hultquist says
Thanks so much, Joan!
Ian Prest says
First time using your recipe. Wonderful flavours. The use of so many spices/ingredients add to the memorable dish
Mike Hultquist says
Thanks, Ian! Glad you enjoyed it!
Anne says
Absolutely delicious! My husband and I love spicy food. I really enjoy your recipes because they have a kick. The flavors are great because you use so many ingredients that takes the food to the next level. Keep sending out new recipes because I’m always willing to try another spicy dish
Mike Hultquist says
Thanks so much, Anne! Glad you enjoyed it and are liking my recipes! I always appreciate the comments.
Diana says
I made this and it came out great. I didn't use the tomato sauce, I used fired roast diced tomatoes and WOW. I am going to see how it tastes with shrimp and chicken too.
Mike Hultquist says
Sounds perfect to me, Diana! Glad you enjoyed it!
Amira says
Going to make this tonight! What type of rice do you recommend serving it with?
Michael Hultquist - Chili Pepper Madness says
Enjoy, Amira. I usually serve mine with steamed white rice, but you can really use what you prefer. I do love Dirty Rice as well: https://www.chilipeppermadness.com/recipes/dirty-rice/. Let me know what you wind up using.
Laurel says
Hi Michael,
What kind of tomato sauce do you recommend? The one in your video looks much chunkier and better than the typical smooth and plain tomato sauce I’m used to getting! Thanks!
Laurel
Michael Hultquist - Chili Pepper Madness says
I love fire roasted tomatoes, but any will do for this recipe.
Ron says
Hi Mike!
I just finished making your Cajun Shrimp and i must say it looks and smells Wonderful!
Keep up the good work!
Ron
Michael Hultquist - Chili Pepper Madness says
Thanks, Ron! Glad you enjoyed it!!!
Andrea says
Hi Mike, this is my first time visiting your site and I made this for dinner tonight and it was absolutely outstanding! A 10++! Thank you
Michael Hultquist - Chili Pepper Madness says
Thanks so much, Andrea! Super happy you enjoyed it!
LuAnne says
this was awesome! I made it for a get-together where some people didn't like a lot of heat, I cut down the Cajun. Everyone loved it. I will definitely be making this again. Maybe next time Ill make it for the heat lovers. :=))
Michael Hultquist - Chili Pepper Madness says
Thanks, LuAnne! Super happy you enjoyed it!
Jim Anderson says
Your pictures look like you used cherry tomatoes cut in half but your ingredients don't show that. Did you used cherry/grape tomatoes cut in half?
Michael Hultquist - Chili Pepper Madness says
Jim, yes, I used those as more of a garnish. They are cherry tomatoes sliced in half. I'll update the recipe notes on that.