Spicy Cajun Shrimp (Printable)
Succulent shrimp seasoned with bold Cajun spices and fresh herbs, delivering a vibrant Southern flair.
# What's Needed:
→ 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
# How to Make It:
01 - In a large bowl, toss the 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 to absorb the flavors.
03 - Heat a large skillet over medium-high heat until hot.
04 - Add the shrimp in a single layer (cook in batches if necessary) and sauté for 2 to 3 minutes per side until shrimp turn opaque and develop slight charring.
05 - Remove from heat and immediately drizzle the shrimp with lemon juice.
06 - Sprinkle chopped parsley over the shrimp and serve alongside lemon wedges.
# Tips for Success:
01 -
- Ready in under 20 minutes, because some of the best meals don't need hours of planning
- One skillet means minimal cleanup while you're enjoying dinner with friends
- The shrimp stay tender and juicy while the seasoning creates that irresistible charred edge
- Naturally gluten-free and dairy-free, but tastes absolutely indulgent
02 -
- Overcooking shrimp even by one minute transforms them from succulent to rubbery. The exact moment they curl and turn opaque is your finish line. Once you've made this once, your hands will remember the feel and look of perfectly cooked shrimp.
- Don't crowd the pan. If your shrimp are piled on top of each other, they'll steam instead of sear, and you'll miss that essential caramelized edge. Work in batches if necessary, and your patience will be rewarded.
- The heat level in cayenne varies dramatically by brand. Start with 1/4 teaspoon, taste a test shrimp, and adjust from there. I learned this after making a batch so spicy that my brother couldn't eat it, and I've been cautious ever since.
03 -
- Pat your shrimp dry with paper towels before adding oil and seasoning. Moisture is the enemy of a good sear, and dry shrimp will brown beautifully while wet ones will steam.
- Save a tiny bit of that seasoning mixture and sprinkle it over the finished dish just before serving. This fresh seasoning on top creates a textural surprise that reminds you of all those warm, bold flavors.