This Quick and Easy Cajun Shrimp is buttery, spicy and ready in about 10 minutes, with just three ingredients and one skillet. It's the kind of weeknight dinner that tastes like you worked a lot harder than you did.
This recipe was contributed by Jamie from Love Bakes Good Cakes.
Jamie's family leans on this recipe when school nights get hectic. They usually serve it with dirty rice (a box of Zatarain's Dirty Rice when time is really tight, homemade when it isn't), a green vegetable and hot buttered rolls or biscuits. Short on time doesn't have to mean short on flavor, and this one is big on flavor. The shrimp sear in sizzling butter, the Cajun seasoning toasts right onto them, and the whole thing comes together faster than the rice does.
Key Ingredients & Substitutions
- Shrimp. Medium raw shrimp (about 41 to 50 per pound), peeled and deveined with the tails left on, are just right here. Large shrimp work too; add a minute to the cook time. Frozen shrimp are perfectly fine, but thaw them completely and pat them dry so they sear instead of steam. Skip precooked shrimp, which turn rubbery when heated again.
- Butter. Butter carries the spices and makes a quick pan sauce that clings to every shrimp. Salted or unsalted both work. For a little more heat tolerance, use half butter and half olive oil, or use all olive oil or avocado oil for a dairy-free version.
- Cajun seasoning. A store-bought blend such as Ragin' Cajun Original Cajun Seasoning is the fastest route. Tony Chachere's Creole Seasoning works just as well. Brands vary a lot in salt, so start with a little less, taste, and add more.
- Homemade Cajun seasoning. To make your own, stir together 2 teaspoons smoked paprika (or sweet paprika), 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried oregano, ½ teaspoon dried thyme, ½ teaspoon black pepper, ½ teaspoon salt and ¼ to ½ teaspoon cayenne pepper. That makes about 2 ½ tablespoons, enough for this recipe with a pinch left over. You control the salt and the heat, and it keeps for months in a jar.
- Parsley. Fresh chopped parsley adds color and a fresh finish. Sliced green onions or a little cilantro are good swaps.
Helpful Tips
Watch the color and the shape. Shrimp cook in just a few minutes, and the difference between tender and rubbery is about 60 seconds. They're done when the flesh turns opaque and pink all the way through and they curl into a loose "C." A tight "O" means they've gone too far. If you have an instant-read thermometer, pull them at 120 to 125°F; they'll finish cooking from the heat of the pan.
Dry the shrimp first. Wet shrimp steam in their own liquid, which takes longer and leaves them pale and tough. Pat them dry with paper towels after rinsing so they hit the hot butter and start searing right away.
Give them room. Spread the shrimp in a single layer in a large skillet. A 10- or 12-inch cast iron skillet holds heat well and handles a pound easily. If you're doubling the recipe, cook in batches; a crowded pan cools down and the shrimp end up simmering instead of searing.
Flip once, then take them off the heat. Let the shrimp cook undisturbed on the first side, then turn them and give them just a minute or two more. Get them out of the skillet as soon as they're pink, since the hot pan keeps cooking them if they sit.
Keep the butter from burning. Medium-high heat is hot enough to sear but gentle enough that the butter and spices don't scorch. If the butter starts to smoke or turn dark brown before the shrimp go in, lower the heat a notch.
Variations
- Garlic butter Cajun shrimp. Add 2 or 3 minced garlic cloves to the melted butter for 30 seconds before the shrimp go in.
- Lemon Cajun shrimp. Squeeze fresh lemon juice over the shrimp right before serving to brighten the spices.
- Creamy Cajun shrimp. Remove the cooked shrimp, stir ½ cup heavy cream and a handful of Parmesan into the pan, simmer until thickened, then toss the shrimp back in.
- Cajun shrimp and sausage. Brown sliced andouille sausage in the skillet first, then cook the shrimp in the same pan.
- Extra spicy. Add more cayenne, a pinch of red pepper flakes, or a few dashes of hot sauce to the butter.
- Grilled or skewered. Toss the shrimp with melted butter and seasoning, thread them onto skewers and grill for 2 to 3 minutes per side.
Serving Ideas
Rice. Rice is the classic partner, and it soaks up every drop of the spiced butter. Serve the shrimp over dirty rice, plain white rice or a scoop of Copycat Popeyes Red Beans and Rice for a full Louisiana-style plate. For a lighter, low-carb option, try Cilantro Lime Cauliflower Rice. If you love Cajun and Creole flavors, our Shrimp Creole with Rice is another easy favorite.
Pasta. Toss the shrimp and pan butter with hot linguine or fettuccine, a splash of pasta water and some Parmesan for a quick Cajun shrimp pasta. It's also great spooned over a creamy pasta like Lobster Alfredo, minus the lobster.
Tacos. Pile the shrimp into warm tortillas with shredded cabbage, avocado and a squeeze of lime. Top them with Mango Salsa or Roasted Chili Corn Salsa, and if you like shrimp tacos, try our Crunchy Fish Tacos next.
To round out the meal, add a green vegetable and something to mop up the butter, like Copycat Red Lobster Cheddar Biscuits or Easy Cornbread Muffins. A cool side of Copycat KFC Coleslaw balances the heat nicely. The shrimp also make an easy appetizer: serve them with toothpicks and lemon wedges.
Storing & Freezing
Cajun shrimp is best right out of the skillet, but leftovers keep in an airtight container in the refrigerator for up to 3 days. Reheat them gently in a skillet over medium-low heat with a small pat of butter just until warmed through, about 1 to 2 minutes. Skip the microwave if you can, since it overcooks shrimp quickly. Cold leftovers are also good chopped into a salad or wrap.
You can freeze cooked Cajun shrimp for up to 2 months, though the texture softens a little. Spread them on a tray to freeze, then move them to a freezer bag. Thaw overnight in the refrigerator and reheat briefly in a skillet, or add them straight to pasta or rice at the end of cooking. For the best texture, freeze raw shrimp instead and cook them fresh.
More Seafood Recipes
If you loved this recipe, here are a few more seafood dinners you might enjoy:
- Bang Bang Shrimp (Copycat Bonefish Grill)
- Shrimp and Broccoli Stir Fry
- Baked Coconut Shrimp with Avocado Lime Sauce
- Backyard Shrimp Boil
- Orange-Glazed Salmon with Asparagus
- Easy Shrimp Recipes You'll Want to Try
Recipe
Quick and Easy Cajun Shrimp
Equipment
- cast iron skillet 10- or 12-inch
Ingredients
- 3 tbsp. butter
- 1 lb. medium raw shrimp peeled and deveined with tails on, rinsed and patted dry
- 2 tbsp. Cajun seasoning store-bought or homemade (see notes), or to taste
- Parsley chopped, for garnish
Instructions
- Pat the shrimp dry with paper towels.
- Melt the butter in a large skillet over medium-high heat until it's foamy.
- Add the shrimp to the pan in a single layer and sprinkle them evenly with the Cajun seasoning. Cook without stirring for 2 to 3 minutes, until the undersides are pink.
- Turn the shrimp so the cooked sides face up and cook 1 to 2 minutes more, just until they're opaque and pink all the way through. Don't overcook.
- Remove from the heat, sprinkle with chopped parsley and serve immediately with the pan butter spooned over the top.
Notes
Nutrition
Nutrition details are an estimate, per serving.
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