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This sizzling Cajun shrimp recipe delivers bold flavor in under 20 minutes. Juicy shrimp are seared with garlic and spices, then tossed in a buttery, lemony sauce. It’s a vibrant, versatile dish perfect for busy weeknights.

Why You’ll Love This Cajun Shrimp

Fast & fuss-free: Ready in about 15 minutes of active cooking.
Bold, balanced flavor: Warm spices, garlic, and lemon create a complex sauce.
Amazingly versatile: Serve over grits, pasta, or with crusty bread.
Real “wow” factor: Feels restaurant-worthy with simple ingredients.

Ingredients & Tools

450 g large raw shrimp, peeled and deveined
2 tbsp Cajun seasoning
1 tsp smoked paprika
4 cloves garlic, minced
3 tbsp unsalted butter
2 tbsp olive oil
1 lemon (juice and zest)
2 tbsp fresh parsley, chopped
1/4 tsp salt, or to taste
1/4 tsp black pepper, freshly ground
1/4 cup chicken or vegetable broth

Tools: A large skillet (cast iron is ideal), measuring spoons, a microplane or zester, and a pair of tongs.

Notes: Use large, raw shrimp for best texture. Fresh lemon and parsley brighten the dish.

Nutrition (per serving)

Calories:	280 kcal
Protein:	25 g
Fat:	18 g
Carbs:	5 g
Fiber:	2 g

Serves: 3 | Prep Time: 10 minutes | Cook Time: 8 minutes | Total Time: 18 minutes

Before You Start: Tips & Ingredient Notes

What size shrimp should I use? Go for large (26/30 count) or jumbo (16/20 count) shrimp. They’re meatier and harder to overcook, giving you that perfect, juicy bite. If they’re frozen, just thaw them overnight in the fridge or under cold running water.
Is store-bought Cajun seasoning okay? Absolutely! A good quality one works perfectly. But if you want to make your own, it’s just a mix of paprika, garlic powder, onion powder, oregano, thyme, cayenne, and black pepper. Homemade lets you control the heat level, which is a nice bonus.
Why pat the shrimp dry? This is a small step with a big impact. Dry shrimp will sear and get a nice crust instead of steaming in the pan. Just give them a quick blot with a paper towel before seasoning.
Butter or oil—do I need both? Yes! The oil has a higher smoke point, which is great for initially searing the shrimp. The butter added later gives the sauce incredible flavor and a silky, luxurious texture. It’s the best of both worlds.

How to Make Cajun Shrimp

Step 1: Start by prepping your shrimp. If they aren’t already, peel and devein them, leaving the tails on or off based on your preference (I usually take them off for easier eating). Pat the shrimp very dry with paper towels—this is crucial for getting a good sear and not a steam. In a medium bowl, toss the dry shrimp with the Cajun seasoning, smoked paprika, salt, and black pepper until they’re evenly and generously coated. You’ll notice the shrimp will turn a vibrant reddish-orange color already.

Step 2: Place your large skillet over medium-high heat and let it get properly hot. Add the olive oil and swirl it around. Once the oil is shimmering—you can test it by flicking a tiny drop of water in; if it sizzles, you’re good—add the shrimp in a single layer. Don’t crowd the pan; you might need to work in two batches. Let them cook undisturbed for about 1.5 to 2 minutes. You’re looking for a nice sear and the edges to turn pink and opaque.

Step 3: Flip the shrimp using tongs. They should release easily from the pan if they’ve formed a crust. Cook for another minute on the second side until they’re just cooked through. You’ll know they’re done when they’ve curled into a loose “C” shape and are pink all over. Be careful not to overcook them, or they’ll become rubbery. Quickly transfer them to a clean plate.

Step 4: Reduce the heat to medium. In the same skillet, add the butter. Once it’s melted and foaming a little, add the minced garlic. Sauté for about 30-60 seconds until it’s incredibly fragrant but not browned—you want to smell that sweet, toasty garlic aroma. Browning it will make the sauce taste bitter.

Step 5: Pour in the chicken broth to deglaze the pan, using a wooden spoon to scrape up all those delicious browned bits from the bottom. Those bits are pure flavor! Let the liquid simmer and reduce for a minute. It should look glossy and slightly thickened.

Step 6: Return the cooked shrimp and any accumulated juices back to the skillet. Toss everything gently to coat the shrimp in the glorious buttery garlic sauce. Squeeze in the fresh lemon juice and add half of the lemon zest, giving it one final toss. The acid will really make the flavors pop.

Step 7: Remove the skillet from the heat. Stir in the fresh parsley and the rest of the lemon zest. Taste the sauce and adjust the seasoning with a pinch more salt or a squeeze of lemon if you like. Serve immediately while it’s hot and sizzling!

Storage & Freshness Guide

Fridge: Store in an airtight container for up to 2 days.
Freezer: Freeze in sauce for up to 1 month; thaw in fridge before reheating.
Reviving: Gently reheat in a skillet over low heat to avoid overcooking shrimp.

Serving Suggestions

Complementary Dishes

Creamy Cheddar Grits — The rich, creamy texture is the perfect backdrop for the spicy, saucy shrimp. It’s a classic Southern pairing for a reason.
Simple Arugula Salad — A light salad with a lemon vinaigrette provides a peppery, fresh contrast that cuts through the dish’s richness beautifully.
Garlic Bread or Toasted Baguette — This is non-negotiable for sopping up every last drop of that incredible buttery, spiced sauce left in the skillet.

Drinks

A Crisp, Cold Lager — The clean, effervescent quality of a good lager helps cleanse the palate between bites and cools down the spice.
Citrus-Forward Sauvignon Blanc — The wine’s bright acidity and notes of grapefruit and lime mirror the lemon in the dish, creating a harmonious pairing.
Sparkling Water with Lemon — For a non-alcoholic option, the bubbles and citrus are refreshing and help balance the seasoning’s warmth.

Something Sweet

Lemon Sorbet — A scoop of tangy, refreshing sorbet is the perfect palate cleanser and a light, bright way to end the meal.
Classic Bread Pudding — A warm, comforting bread pudding with a bourbon sauce leans into the Southern theme and satisfies any sweet tooth.
Dark Chocolate-Dipped Orange Slices — The combination of bitter chocolate and sweet citrus is an elegant, simple finish that doesn’t feel too heavy.

Top Mistakes to Avoid

Mistake: Overcooking the shrimp. Shrimp cook in a flash and go from perfectly juicy to tough and rubbery in just a minute too long. The moment they curl and turn pink, they’re done. I’ve messed this up before too, and it’s a real shame.
Mistake: Using a cold pan. If your skillet isn’t properly hot before you add the shrimp, they won’t sear. Instead, they’ll release their liquid and steam, resulting in a pale, watery dish rather than one with a flavorful crust.
Mistake: Burning the garlic. Garlic burns easily and becomes bitter, which can ruin the entire sauce. Add it to the butter only after you’ve reduced the heat, and keep it moving for just 30-60 seconds until fragrant.
Mistake: Skipping the deglazing step. Those browned bits stuck to the pan after cooking the shrimp are packed with flavor. Not using a liquid like broth to scrape them up means you’re leaving the best part of the sauce behind!

Expert Tips

Tip: Make your own Cajun seasoning blend. It’s surprisingly simple and lets you tailor the heat and saltiness. A basic mix is 2 tbsp paprika, 1 tbsp each garlic powder and onion powder, 1 tsp each of dried oregano, thyme, and black pepper, and 1/2 to 1 tsp cayenne for heat.
Tip: Add the shrimp back to the pan off the heat. Once your sauce is ready, take the skillet off the burner before tossing the cooked shrimp back in. This ensures they warm through in the residual heat without continuing to cook and becoming tough.
Tip: Use frozen shrimp to your advantage. Buying frozen shrimp is often better than “fresh” (which are usually thawed frozen ones anyway). You can control the thawing process and they’re often frozen at peak freshness right on the boat.
Tip: Let the shrimp come to room temperature. Taking the shrimp out of the fridge 15-20 minutes before cooking helps them cook more evenly, preventing a cold center while the outside overcooks.

FAQs

Can I make this Cajun shrimp ahead of time?
You can prep the components ahead, but it’s best cooked fresh. You can mix the dry spices and prep the garlic and lemon ahead of time. However, cooking the shrimp itself is so fast that I highly recommend doing it just before serving. If you must, you can gently reheat leftovers in a skillet over low heat, but be aware the shrimp may be a bit less tender.

How can I adjust the spice level?
It’s super easy! If you’re using a store-bought blend, check if it’s labeled “hot.” For less heat, use a mild version or make your own blend and go light on the cayenne pepper. For more fire, add a pinch of cayenne or red pepper flakes to the pan with the garlic. You’re in complete control.

What’s the best way to serve this for a crowd?
This recipe doubles or even triples beautifully. Just use a very large skillet or cook the shrimp in batches to avoid overcrowding. For a party, serve it as an appetizer in a chafing dish with toothpicks and lots of bread for dipping, or as a main course over a big platter of pasta or grits.

My sauce turned out too thin. How can I thicken it?
If you’d like a thicker, more clingy sauce, you can make a quick slurry. After deglazing with the broth, mix 1 teaspoon of cornstarch with 1 tablespoon of cold water and whisk it into the simmering sauce. Let it cook for another minute until it thickens up nicely before adding the shrimp back in.

Can I use this recipe for a shrimp boil or with other proteins?
Absolutely! The seasoning and technique are fantastic for a classic shrimp boil with corn and sausage. You can also use the same method for scallops or even chicken breast (just increase the cooking time for chicken to ensure it’s cooked through). The flavors are wonderfully adaptable.

Cajun Shrimp

Cost Level $$

Category Shrimp Recipes

Difficulty Medium

Cuisine Southern-us, cajun

Servings 3

Total Time 18 minutes

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Make juicy, flavorful Cajun Shrimp in under 20 minutes! This easy recipe is perfect for busy weeknights. Serve over grits, pasta, or rice. Get the recipe now!

Ingredients

For the Ingredients

450 g large raw shrimp (peeled and deveined)
2 tbsp Cajun seasoning
1 tsp smoked paprika
4 cloves garlic (minced)
3 tbsp unsalted butter
2 tbsp olive oil
1 lemon (juice and zest)
2 tbsp fresh parsley (chopped)
1/4 tsp salt (or to taste)
1/4 tsp black pepper (freshly ground)
1/4 cup chicken or vegetable broth

Instructions

01
Start by prepping your shrimp. If they aren’t already, peel and devein them, leaving the tails on or off based on your preference (I usually take them off for easier eating). Pat the shrimp very dry with paper towels—this is crucial for getting a good sear and not a steam. In a medium bowl, toss the dry shrimp with the Cajun seasoning, smoked paprika, salt, and black pepper until they’re evenly and generously coated. You’ll notice the shrimp will turn a vibrant reddish-orange color already.
02
Place your large skillet over medium-high heat and let it get properly hot. Add the olive oil and swirl it around. Once the oil is shimmering—you can test it by flicking a tiny drop of water in; if it sizzles, you’re good—add the shrimp in a single layer. Don’t crowd the pan; you might need to work in two batches. Let them cook undisturbed for about 1.5 to 2 minutes. You’re looking for a nice sear and the edges to turn pink and opaque.
03
Flip the shrimp using tongs. They should release easily from the pan if they’ve formed a crust. Cook for another minute on the second side until they’re just cooked through. You’ll know they’re done when they’ve curled into a loose “C” shape and are pink all over. Be careful not to overcook them, or they’ll become rubbery. Quickly transfer them to a clean plate.
04
Reduce the heat to medium. In the same skillet, add the butter. Once it’s melted and foaming a little, add the minced garlic. Sauté for about 30-60 seconds until it’s incredibly fragrant but not browned—you want to smell that sweet, toasty garlic aroma. Browning it will make the sauce taste bitter.
05
Pour in the chicken broth to deglaze the pan, using a wooden spoon to scrape up all those delicious browned bits from the bottom. Those bits are pure flavor! Let the liquid simmer and reduce for a minute. It should look glossy and slightly thickened.
06
Return the cooked shrimp and any accumulated juices back to the skillet. Toss everything gently to coat the shrimp in the glorious buttery garlic sauce. Squeeze in the fresh lemon juice and add half of the lemon zest, giving it one final toss. The acid will really make the flavors pop.
07
Remove the skillet from the heat. Stir in the fresh parsley and the rest of the lemon zest. Taste the sauce and adjust the seasoning with a pinch more salt or a squeeze of lemon if you like. Serve immediately while it’s hot and sizzling!