Spicy Cajun Shrimp (Printable Version)
Shrimp tossed in bold Cajun spices and lemon, ready in minutes with a Southern flavor kick.
# What You'll Need:
→ Seafood
01 - 1 lb large raw shrimp, peeled and deveined, tails on
→ Marinade & Seasoning
02 - 2 tbsp olive oil
03 - 1 tbsp Cajun seasoning
04 - 1/2 tsp smoked paprika
05 - 1/4 tsp cayenne pepper
06 - 1/2 tsp garlic powder
07 - 1/2 tsp onion powder
08 - 1/2 tsp dried thyme
09 - 1/2 tsp dried oregano
10 - 1/2 tsp salt
11 - 1/4 tsp black pepper
→ Fresh
12 - 1 tbsp lemon juice
13 - 2 tbsp fresh parsley, chopped
14 - Lemon wedges, for serving
# Step-by-Step:
01 - In a large bowl, toss shrimp with olive oil, Cajun seasoning, smoked paprika, cayenne pepper, garlic powder, onion powder, thyme, oregano, salt, and black pepper until evenly coated.
02 - Allow the shrimp to marinate at room temperature for 5 to 10 minutes.
03 - Preheat a large skillet over medium-high heat.
04 - Place shrimp in a single layer in the skillet, cooking 2 to 3 minutes per side until opaque and lightly charred; cook in batches if necessary.
05 - Remove shrimp from heat and immediately drizzle with fresh lemon juice.
06 - Sprinkle chopped parsley over shrimp and serve accompanied by lemon wedges.
# Expert Advice:
01 -
- It comes together faster than you can pour a drink—eighteen minutes from start to finish means weeknight dinner without the stress.
- The bold Cajun spices make even simple shrimp taste like you've been cooking all day, when really you've barely broken a sweat.
- It's naturally gluten-free and dairy-free, so it works beautifully whether you're cooking for guests with dietary needs or just want something lighter.
02 -
- Don't let the shrimp marinate for more than ten minutes, or the acid and salt will begin to cure them and change the texture—you want them tender and succulent, not firm and processed-tasting.
- Once shrimp hit the hot pan, don't keep fussing with them. I learned this the hard way by constantly flipping and checking. Let them sit and develop that golden exterior; they'll cook through in the time it takes you to notice the color change.
03 -
- Buy shrimp from a fishmonger rather than the grocery store freezer section if you can—the quality difference is remarkable, and they'll cook more evenly and taste sweeter.
- Don't skip the smoked paprika; it's the ingredient that transforms this from 'seasoned shrimp' into 'where-did-you-learn-to-cook-like-this' shrimp, and it costs just a few dollars for a tin that lasts months.