April 30, 2023Review Recipe
Table of Contents
This Cajun shrimp dish is sure to tantalize your taste buds with its amazing flavor and bold spices. These succulent seafood morsels are spiced with a zesty Cajun seasoning that will make your taste buds tingle.
Cajun Shrimp Ingredients
A delicious blend of flavors, the juicy shrimp are cooked in traditional Cajun spices, giving you an array of tastes in each bite.
With its mixture of spicy heat and subtle smokiness, it’s a flavor explosion that will tantalize and tease your taste buds.
To make this shrimp dish, you’ll need:
- 1 pound (21-25) of frozen jumbo peeled, deveined shrimp (thawed)
- 3 tablespoons of salted sweet cream butter
- 1 tablespoon of extra virgin olive oil
- 2 tablespoons of minced garlic
- 2 tablespoons of creole seasoning (I used Tony Chachere’s Original Creole Seasoning)
You can thaw the shrimp overnight in the refrigerator or in an extra large bowl in cold water.
Substitutions And Additions
SPICE: For an even spicier kick, add 2 teaspoons of hot sauce with the creole seasoning for this easy Cajun shrimp recipe.
How To Make This Cajun Shrimp Recipe
Making Cajun shrimp is a quick and easy process that only needs a few minutes of cooking time.
Preparing the shrimp requires removing the tails from the raw shrimp before tossing them in a pan with olive oil and butter.
You’ll add the Cajun spices and garlic and toss until the shrimp are coated. Shrimp are cooked once they turn pink, which will only take a few minutes.
Follow our easy directions below to make this dish.
STEP ONE: Cut the tails off of the shrimp if the thawed shrimp still has the tails attached.
OUR RECIPE DEVELOPER SAYS
To easily remove the tails, pinch the tail where it meets the body of the shrimp and gently pull.
STEP TWO: Use paper towels to pat dry the thawed jumbo shrimp.
STEP THREE: Add the butter and olive oil to a 12-inch skillet over medium-high heat. Stir occasionally until the butter is completely melted.
STEP FOUR: Add the shrimp and minced garlic. Stir occasionally until the shrimp is a dark pink color and cooked through.
It’s easy to overcook the shrimp, and this will make them rubbery. Shrimp cooks fast and will very quickly turn from a dull gray color to a vibrant pink and white. As soon as this happens, remove them from the pan.
STEP FIVE: Sprinkle the creole seasoning over the cooked shrimp, and stir until completely coated. Serve immediately.
How To Serve
You can serve the Cajun shrimp over grits, a bed of wild rice, rice pilaf, or plain long-grain white rice. You could also serve it up with some creamy mashed potatoes and green beans.
And don’t forget the classic southern side dish – cornbread – to round out this easy weeknight dinner.
We have a few more shrimp recipes that we think you should try. Our bang bang shrimp and shrimp alfredo are two of our favorites.
MORE SHRIMP RECIPES
IN THE FRIDGE: Store any leftovers in an airtight container in the refrigerator for up to 2 days.
IN THE FREEZER: We don’t recommend freezing this shrimp dish. Since the shrimp were previously frozen, it is best not to refreeze them.
Loaded with flavorful Cajun spices, this Cajun shrimp makes a delicious dinner entree that only requires a few minutes of prep time and even less cooking time. Served on a bed of rice, pasta, or grits, you have a great meal that will be on the table in no time.
FREQUENTLY ASKED QUESTIONS
To cook shrimp on the stove, you will need a skillet and some olive oil or butter. Heat the shrimp over medium heat for a couple of minutes on each side until they are pink and opaque. Serve immediately to avoid overcooking.
Shrimp cooking times depend on the size of the shrimp and how many you have in the pan. They should be cooked until the flesh is completely pink and opaque. Pan-fried fresh shrimp usually take between three and seven minutes to cook.
If you would prefer, you can use fresh shrimp in this recipe.
More Recipes You’ll Love
- Shrimp Salad
- Homemade Rice Recipe
- Chicken and Shrimp Tacos
- Dinner Rolls
- Easy Spanish Rice
- Bruschetta Chicken Pasta
- Bacon Pasta
- 1 pounds deveined shrimp, 21 to 25 frozen jumbo peeled (thawed)
- 3 tablespoons salted sweet cream butter
- 1 tablespoon extra virgin olive oil
- 2 tablespoons minced garlic
- 2 tablespoons creole seasoning, I used Tony Chachere’s Original Creole Seasoning
- Cut the tails off of the shrimp if the thawed shrimp still has the tails attached.
- Use paper towels to pat dry the thawed shrimp.
- Add the butter and olive oil to a 12-inch skillet over medium-high heat. Stir occasionally until the butter is completely melted.
- Add the shrimp and minced garlic. Stir occasionally until the shrimp is a dark pink color and cooked through.
- Sprinkle the creole seasoning over the cooked shrimp, and stir until completely coated. Serve immediately.
- You can thaw the shrimp overnight in the refrigerator or in an extra large bowl in cold water.
- To easily remove the tails, pinch the tail where it meets the body of the shrimp and gently pull.
- It’s easy to overcook the shrimp, and this will make them rubbery. Shrimp cooks fast and will very quickly turn from a dull gray color to a vibrant pink and white. As soon as this happens, remove them from the pan.
Becky adams says
I would love to eat this with some good ole Cajun dirty rice and a big ole hunk of French bread!! Yum, yum!!
Antonina Lechowicz says
I have made shrimp at home. I would make cajun dirty rice with the shrimp.
Angie Smith says
I’ve cooked with shrimp before. However this recipe looks delicious and I can’t wait to try it. I will make it spicier by adding 2 tablespoons of hot sauce. Serving it with a dirty rice with make an awesome meal.
Ginnie C says
I love this recipe! I especially love that it isn’t fried. I like to serve in soft taco shells over slaw. Also great on pasta or rice.
Donna Edwards says
I like mine extra spicey served with rice.
Carrie Wesley says
Definitely delicious served over grits.
Shrimp like these are so good! We put them on top of giant loaded baked potatoes!
Lily Z says
I have made shrimp at home. Usually keep some in the freezer at all times just because it’s very fast to cook on busy nights. This recipe would be yummy with some dirty rice. Can’t wait to try it.
Mary Henson says
Cannot wait to make this!!! I never cook shrimp because I thought it was difficult but not this recipe!
Probably angel hair pasta to soak up those flavors and a dash of hot sauce. French cheesy garlic bread and a great glass of wine.
Elizabeth K says
I have definitely made shrimp before but this recipe is one I’m going to try! Maybe serve it with some fettuccine Alfredo to cool down the heat!
Laurie Cooper says
I cook shrimp all the time and this recipient is one I will try I would serve on rice
I have not cooked shrimp before but this looks good may try it
Elizabeth M Heimlich says
Oh my goodness- fast and tasty! I think I would serve this with white rice.
Danny Pylate says
I love this Cajun shrimp extra spicy with rice or pasta.
Barbara Schnoor says
I have made several shrimp recipes but I really believe Cajun Shrimp is my favorite.
I have made cajun shrimp before and I used cajun seasoning. I am going to have to try it with the creole seasoning. I would serve it with fetticini or linguine. It does make a delicious meal.
Thanks for sharing your recipe for cajun shrimp. I know I’ll enjoy it.
Shaunda Snider says
Yes I have made homemade Shrimp before.
Lesia J Bishop says
Was very tasty and EASY
Dawn Campbell says
Love this ,but I would add more spice by chopping some ghost peppers with my garlic and serve over garlic buttered noodles and and dinner rolls .
Jeanne Pantano says
Yes I’ve made many different types of homemade shrimp meals. Spicy. I’d serve with grits or whole grain rice diced peppers &onions
Have made homemade shrimp for years. Served up with Cajun dirty rice and a nice salad.
Amber H. says
Looks delicious! These shrimp will be a great addition to my Cajun pasta.
Sounds nice and easy too. I love cooking shrimp and seafood, makes a delish meal that’s not too timely.
Typically I’d serve with mashed potatoes, coleslaw, bread and whatever you’d like.
Linda Gavigan says
I have only made shrimp before with butter, garlic and lemon. I haven’t tried this recipe yet but am looking forward to it.
Julie Williams says
This sounds delicious. I think I’d serve over rice with Coleslaw and corn on the cob.
Ann Maddix says
I have never made cajun shrimp, but willing to try it
Deborah Yokoi says
I’m not into spicy food but my other family loves it… so will check it out.
Jamie Cowan says
Pretty sure I need make this too lol