Cajun Shrimp

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.

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.

Check Out Some of My Other Popular Cajun and Creole Recipes

• Creole Chicken and Sausage Gumbo
• Shrimp Creole
• Shrimp Etouffee
• Jambalaya
• Firecracker Shrimp
• Low Country Boil
• Southern Spicy Shrimp & Rice

Cajun Shrimp FAQs