Published: · Modified: by Susie Weinrich · This post may contain affiliate links. 3 Comments
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Skillet Cajun Shrimp are slightly spicy, cajun seasoned shrimp that cook hot and fast in a skillet. Shelled and deveined raw shrimp are lightly marinated for 30 minutes, then cooked and are ready in under 5 minutes!
This shrimp dish makes an excellent appetizer or dinner when paired with a side dish.
If you love a good cajun dish also check out my , or Skillet Dirty Rice and Beans.
Shrimp for Cajun Shrimp
For this dish I recommend using either fresh or frozen shrimp that are raw and have been deveined and shelled, but still has the tail. You will want to buy shrimp that are extra large. If you are at a fish counter ask for a 26/30 shrimp, that means there are 26-30 shrimp per pound.
If you have a Trader Joe’s nearby they have an excellent frozen shrimp that is perfect! You will just need to thaw it in the fridge overnight. See the photo below:
Frozen Shrimp and Thawing
If you buy frozen shrimp it may come in a larger category then 26/30, which is completely fine. The shrimp I purchase has a wider size category of 21/30 which means you will have varying sizes of shrimp in the bag.
To thaw your frozen shrimp you will want to place the shrimp in a bowl in the fridge overnight or up to 24 hours. It will thaw completely and be ready for you to use.
Simply drain off the excess liquid, rinse the shrimp completely, and pat them dry before using.
Quick Thaw
If you forgot to thaw your shrimp or you need them right away you can also thaw them by placing them in a warm water (not hot, that will start to cook the shrimp). You may need to change the water a couple times before they are thawed completely.
Cajun Seasoning
Nothing better than the warm and spicy flavors of cajun seasoning. For this recipe you will be mixing garlic, onion powder, oregano, red pepper flakes, a little cayenne pepper, and most importantly smoked paprika.
You definitely want to use smoked paprika, not “paprika”. The two have completely different flavors and cannot be swapped out in this recipe. You want the deep rich flavor of the smoked paprika to make this Cajun Shrimp dish!
I also add a little lemon zest to the marinade to slightly brighten the flavors.
How to Make Skillet Cajun Shrimp
Start by making the marinade by combining 2 tablespoon olive oil and all the herbs and seasonings. Add the shrimp and give it a stir to coat.
Let the shrimp marinade for 30 minutes up to 6 hours.
Heat a large non-stick skillet over medium high heat and add 1 tablespoon butter and 1 tablespoon olive oil. Once the pan is hot add half the marinated shrimp. Cook for 2 minutes on the first side, then flip and cook for 2 minutes on the other side. Remove the cooked shrimp to a plate.
Add the other half of the shrimp to the pan and repeat the cooking process.
Once all the shrimp is cooked remove the pan from the heat and add all the shrimp to the pan. Squeeze two fresh lemon wedges over the shrimp.
Serve the warm shrimp immediately!
What to Serve with Cajun Shrimp
This Cajun Shrimp makes an easy and fast dinner, here are some perfect side dishes to pair with it:
- Grits
- Garlic Cheddar Biscuits – Just like Red Lobster’s Cheddar Bay Biscuits
- Cheesy Rice
- White Rice
If you serve this as a shrimp appetizer I would HIGHLY recommend serving it with jicama sticks. They perfectly cool your mouth from the spice of the seasoning!
Skillet Cajun Shrimp Recipe
Skillet Cajun Shrimp
Skillet Cajun Shrimp are slightly spicy, cajun seasoned shrimp that cook hot and fast in a skillet. They make a great dinner when paired with a side dish, or an easy appetizer served with jicama sticks to cool down the spice!
5 from 4 votes
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Prep Time: 35 minutes minutes
Cook Time: 4 minutes minutes
Servings: 4 people
Author: Susie Weinrich
Ingredients
- 1 lb. Shrimp – raw, deveined, shelled, with tail on aim for 26/30 size
- 3 tablespoon olive oil divided
- 2 garlic cloves minced
- 1 ½ teaspoon smoked paprika make sure it is "smoked"
- 1 teaspoon dried oregano can sub dried thyme
- ½ teaspoon red pepper flakes add more for additional heat
- ½ teaspoon lemon zest
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- ¼ teaspoon onion powder
- pinch of cayenne pepper add more for additional heat
- 1 tablespoon butter
- fresh lemon wedges
Instructions
In a bowl combine the shrimp, 2 tablespoon olive oil, 2 minced garlic cloves, 1 ½ teaspoon smoked paprika, 1 teaspoon oregano, ½ teaspoon red pepper flakes, ½ teaspoon lemon zest, ¼ teaspoon black pepper, ¼ teaspoon salt, and pinch of cayenne pepper.
Stir the mixture to coat the shrimp evenly. Let the shrimp marinate for 30 minutes up to 6 hours.
In a large skillet over medium/high heat add 1 tablespoon olive oil and 1 tablespoon butter. Once the pan is hot add half the shrimp. Cook for 2 minutes on the first side, flip and cook for 2 minutes on the other side. Remove from the pan to a plate.
Add the last half of the shrimp and repeat the cooking.
Off the heat add all the shrimp back to the pan. Squeeze two fresh lemon wedges over the shrimp and stir.
Serve the warm shrimp immediately.
Notes:
Frozen Shrimp:If you purchase frozen shrimp you may have a wider size category, mine are around 21/30 per pound. To thaw the shrimp place the frozen shrimp in a bowl and place it in the fridge overnight up to 24 hours. Drain any liquid in the bowl, rinse the shrimp well, and then pat dry before moving on with the recipe.
If your shrimp is still frozen and you need it right away you can always do a quick thaw by placing the frozen shrimp in a bowl of warm water (NOT HOT, that will cook the shrimp), changing the water every few minutes until the shrimp are thawed completely. Pat dry before moving on with the recipe.
CAJUN SHRIMP APPETIZER: If you are serving this as an appetizer it will serve about 10 people. I recommend serving it with jicama sticks to cool the spice (you could also use celery sticks).
Did you try this recipe? Connect with me & let me know how it turned out by commenting below!
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Serving: 6shrimp
If nutrition facts are provided they are calculated as an estimate to the best of our knowledge.
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About Susie Weinrich
Susie Weinrich is the recipe developer, food photographer, and content creator behind Mom's Dinner. She has over 20 years experience in the food industry. Currently, Susie shares all her recipes and food knowledge on Mom's Dinner. You will find her recipes are easy to follow and full of tips and tricks to make sure the recipe you are making turns out perfect!
Reader Interactions
Comments
Holly
This was a quick and easy dinner! We combined Spanish Rice from a Knorr packet, wonderful. The lemon zest adds a lovely note to excellent spice mix. Will do this again.
Reply
Diane
This had the best flavor, worth making I may use the marinade on chicken too. I do not like spicy food and this had just the right amount of spice.Reply
Laura
We made this recipe for dinner last night. It had the perfect amount of seasoning for us and was absolutely delicious. It was also super easy to make. The hardest part was giving it time to marinade!! We will be making this over and over. Yum!!Reply
