This cajun shrimp recipe is a one-skillet wonder with just a few ingredients and even fewer steps!
Tender shrimp are tossed in a zesty Cajun seasoning blend and then sauteed in olive oil.
Delicious and deceptively easy, Cajun shrimp are ready in minutes!
Easy Cajun Shrimp
- Served hot or cold, Cajun shrimp have endless possibilities as an appetizer with dip, on skewers, as a salad topper, or tucked into a taco or low-carb wrap!
- Cajun shrimp have a bright flavor profile that goes with anything from spaghetti squash pasta, cauliflower fried rice, or chilled in a mock potato salad.
- Double the recipe so Cajun shrimp can be enjoyed all week long!
Ingredients & Variations
Shrimp – Choose medium (41/50), medium large (36/40), large (31/35), or extra large (26/30) depending how you will serve them. Make sure they are clean and fresh smelling. If using frozen, make sure they are thawed, rinsed, and patted dry.
Seasoning – Most of these ingredients are likely already in the pantry, and you can adjust the heat index to your liking. A homemade low-carb blackening seasoning is also a tasty option! Short on time? Just toss the shrimp with a little garlic powder and cayenne pepper. Leftover bacon grease adds a smoky, authentic flavor to Cajun shrimp and is less expensive than olive oil.
Variations – Remove cooked shrimp and deglaze the skillet with a little heavy whipping cream. Scrape up the seasoned bits from the skillet and serve the creamy Cajun sauce with the shrimp!
How to Make Cajun Shrimp
Delicious and deceptively easy, Cajun shrimp are ready in minutes!
- Combine spices in a bowl and toss with shrimp, as per the recipe below.
- Saute shrimp in olive oil until opaque.
- Garnish with sliced green onions, if desired.
Tips & Tricks
- Since shrimp are delicate and they will defrost quicker than other meats. It’s best to defrost shrimp in the refrigerator. But if you are short on time, place shrimp in a bowl or colander and run cool water over them until thawed.
- Be sure the shrimp are dry before adding the seasoning so that it adheres to the outside.
- Shrimp cook very quickly! Do not overcook or they will get tough. They should be evenly coated with the seasonings, opaque and firm. If they are still black tinged, they need a bit longer.
- To reheat shrimp, wrap loosely in foil and bake about 15 minutes at 300°F. Or toss briefly in a skillet with a little oil or bacon grease over medium heat – just long enough to reheat, but not overcook.
How to Store Leftovers
- Keep leftover Cajun shrimp in a covered container in the refrigerator for up to 4 days and reheat them wrapped loosely in foil and bake about 15 minutes at 300°F.
- You can also steam them in the microwave with a little water or broth in 30-second intervals. Just enough to get them reheated, but not overcooked.
Must Try Mains!
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Easy Cajun Shrimp Recipe
Equipment
Ingredients
- 1 pound shrimp peeled and deveined
- 1 tablespoon olive oil
- 1 tablespoon paprika
- 1 ½ teaspoons onion powder
- 1 ½ teaspoons garlic powder
- 1 teaspoon seasoning salt
- 1 teaspoon ground black pepper
- 1 teaspoon cayenne pepper add more if you like more heat
- 1 teaspoon oregano
- ½ teaspoon thyme
- ½ teaspoon red pepper flakes optional
Instructions
- Combine all spices in a bowl and toss with shrimp.
- Heat olive oil in a large pan.
- Add shrimp and cook 2-3 minutes per side or until cooked pink. Do not overcook.
Notes
- For extra crispy shrimp, add ½ teaspoon of baking powder to the seasoning mix.
- Refrigerate covered container for up to 4 days.
- Reheat shrimp wrapped loosely in foil and bake about 15 minutes at 300°F. Or steam in the microwave with a little water or broth in 30-second intervals.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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When thawing frozen shrimp, run it under cold faucet water . . . not lukewarm. It will still thaw fast and falls into the rules of food safety temps. Only reason I know this is because I am a retired fish monger.
Thank you for the tip Chester! I appreciate it.