Spicy Cajun Shrimp – Recipe
This Cajun shrimp recipe lightly cooks succulent shrimp in a simmering tomato sauce spiced with chili peppers, Cajun seasonings and more. Great for dinner or an appetizer.
- 2 tablespoons olive oil
- 2 jalapeno peppers chopped (use bell peppers for a milder version)
- 1 medium onion chopped
- 1 stalk celery chopped
- 4 cloves garlic chopped
- 2 tablespoons butter
- 15 ounces tomato sauce
- 2 tablespoons Cajun seasoning blend see recipe notes
- 2 tablespoons Worcestershire sauce
- 2 tablespoons red wine vinegar
- Hot sauce to taste Crystal preferably, or similar, about 2-3 tablespoons is good
- 1 tablespoons sweet chili sauce Sriracha is good here
- Salt and pepper to taste
- 1-1/2 pounds shrimp peeled and deveined
- Juice from 1 lemon
- FOR GARNISH: Chopped fresh parsley, sliced jalapenos or serrano peppers, sliced cherry tomatoes, spicy chili flakes, extra hot sauce
- FOR SERVING: Crusty bread
Heat the oil in a large pan to medium heat and cook down the peppers, onion and celery until softened, about 5 minutes.
Add the garlic and cook another minute, until you can smell that gorgeous garlic.
Stir in the butter, tomato sauce, Cajun seasonings, Worcestershire, vinegar, hot sauce and sweet chili sauce. Adjust with salt and pepper.
Bring to a quick boil, then reduce heat and simmer for 20 minutes. You can simmer longer to develop more flavor.
Add the shrimp and cover them with the sauce. Simmer about 5 minutes, stirring here and there, or until the shrimp are cooked through.
Remove from heat and stir in the lemon juice.
Garnish and serve.
Heat Factor: Medium. You can easily up the heat factor with spicier peppers and hotter hot sauce choices.
Check out my homemade Cajun seasoning blend. Or, use your own favorite store bought blend.
Calories: 240kcal | Carbohydrates: 15g | Protein: 14g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 157mg | Sodium: 1186mg | Potassium: 640mg | Fiber: 3g | Sugar: 9g | Vitamin A: 2480IU | Vitamin C: 22.4mg | Calcium: 129mg | Iron: 3.6mg