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This Cajun Shrimp delivers BIG flavor. To make it, juicy shrimp are seasoned with my homemade Cajun Seasoning, then pan-seared until perfectly cooked. It’s quick, easy, and ready in just 10-minutes.
Pan-frying shrimp in a hot skillet is the easiest (and fastest) dinner that you’ll ever make. All you need are some shrimp, homemade Cajun seasoning, a little cayenne pepper (if you want your shrimp to be extra spicy), fresh garlic, and a bit of olive oil. The result is shockingly delicious shrimp packed with deep, smoky heat and bold Cajun flavor.
The best part? This this recipe takes just 5 minutes to cook! You can leave the tails on your shrimp, peel them completely, or butterfly your shrimp (if you’re feeling extra fancy).
And, just like my honey garlic shrimp or buttery shrimp scampi recipe, this spicy Cajun shrimp is super versatile. Serve them for dinner with southern cheese grits or dipped into remoulade sauce for the perfect Cajun-inspired side dish or appetizer.
Table of Contents
Key Ingredients and Substitutions
Find the printable recipe with measurements in the recipe card below.
Shrimp: You’ll want to make this recipe with wild-caught jumbo shrimp. I always keep a big bag of frozen jumbo shrimp in my freezer for last-minute dinners. Be sure to thaw the shrimp completely and pat them dry with paper towels before seasoning.
Cajun seasoning: Known for its punchy, smoky, and slightly tangy flavor, this spice blend brings the perfect balance of heat and earthiness. You can use store-bought Cajun seasoning for convenience, but I highly recommend making your own. Homemade Cajun seasoning not only tastes fresher, but it also lets you control the spice level and salt content. Prefer a milder, more herb-forward flavor? Swap in Creole seasoning for a less spicy, more aromatic twist on classic Cajun shrimp.
Cayenne powder (optional): Cayenne is spicy! You may want to leave this ingredient out if you’re sensitive to spicy foods.
Fresh garlic: Although Cajun seasoning already has garlic powder in it, I like to add a little fresh garlic for extra flavor. I like to mince my fresh garlic using a microplane or garlic press.
Butter (optional): Sometimes, I’ll add 2-3 tablespoons of salted butter to the pan in the last minute of cooking. It makes a great sauce.
Step by Step Instructions
Here’s a visual overview of how to make this Cajun shrimp recipe. For detailed instructions and the full printable recipe, check out the recipe card below.
- If using frozen shrimp, thaw completely. Peel and devein (tails on or off, your choice). To devein, make a shallow cut along the back with a paring knife and remove the dark vein. Rinse under cold water and pat dry with paper towels. Transfer to a bowl.
- Add the garlic, Cajun seasoning, and cayenne pepper (if using) to the bowl with the shrimp. Mix well to coat the shrimp in the seasonings.
- Heat the olive oil in a large skillet set over medium-high heat. Add the shrimp and cook for about 2 minutes, then flip and cook for an additional 2-3 minutes, or until the shrimp are opaque and cooked through.
- (Optional) In the last minute of cooking, add 2-3 tablespoons of butter. Let it melt and coat the shrimp for a rich buttery finish. Serve immediately with lemon wedges and minced parsley if desired.
Ways to Serve Cajun Shrimp
Cajun shrimp is flavorful and delicious appetizer. Try serving it with creamy Cajun-style remoulade sauce, tartar sauce, comeback sauce, or homemade mayonnaise. If you’re hosting a group, consider offering it with other Cajun appetizers like crispy fried okra or boudin balls.
If you’re serving it as the star of your next family dinner, try it with creamy coleslaw, buttermilk biscuits, Southern collard greens, or this super easy stick of butter rice. It’s also super popular tossed in pastas like my Cajun shrimp pasta, creamy shrimp Alfredo, or creamy penne pasta recipe.
Frequently Asked Questions
Keep a close eye on your shrimp because they only need about 4-5 minutes to cook. Shrimp are fully cooked when they turn pink and opaque and the tails turn bright red (cooked shrimp shouldn’t be grey anywhere). The internal temperature of cooked shrimp should register 120 degrees Fahrenheit as measured by a digital meat thermometer.
Yes. Most people will find this recipe quite spicy. While store-bought Cajun seasoning tends to be mild to moderately spiced, the added cayenne pepper can significantly increase the heat. If you re sensitive to spice, consider reducing or omitting the cayenne. For full control over the flavor and heat level, try making your own homemade Cajun seasoning so that you can easily adjust the amount of cayenne to suit your taste.
Yes, you’ll want to thaw your shrimp completely before cooking. This ensures even cooking and prevents the shrimp from becoming rubbery or watery. To thaw quickly, place frozen shrimp in a colander under cold running water for 5-10 minutes, then pat dry before seasoning.
Storage and Reheating
- Storage: Store leftover cooled shrimp in an airtight container for up to 3 days.
- Reheating: Reheat gently in a skillet set over medium heat with a splash of water or a little melted butter until warmed through. Be careful not to overcook. You can also reheat in the microwave in short 30-second intervals until heated through.
- Freezing is not recommended.
More Delicious Shrimp Recipes
If you make this Cajun shrimp recipe, I’d love to hear how it turned out in the comment section below! Your review will help other readers in the community. And if you’re hungry for more delicious food inspiration and exclusive content, join my free newsletter here.
Cajun Shrimp Recipe
Ingredients
- 1½ pounds large or jumbo shrimp, peeled and deveined
- 2-3 cloves garlic, minced
- 1 tablespoon Cajun seasoning
- 1 teaspoon cayenne powder, optional, omit if you're sensitive to spicy foods
- 2 tablespoon olive oil
- 2-3 tablespoon salted butter, optional
Instructions
- If frozen, thaw the shrimp completely, then peel off the shells (the tails may be left on or removed). To devein the shrimp, use a sharp paring knife to make a shallow cut along the back of the shrimp and remove the dark vein. Rinse under cold water and transfer to a plate lined with paper towels. Pat the shrimp dry, then transfer the shrimp to a medium bowl.
- Add the garlic, Cajun seasoning, and cayenne pepper (if using) to the bowl with the shrimp. Mix well to coat the shrimp in the seasonings.
- Heat the olive oil in a large skillet set over medium-high heat. Once the oil is hot, add the shrimp in a single layer. Cook for 2 minutes, then toss and cook for an additional 2-3 minutes on the other side or until cooked through.
- Optional: In the last minute of cooking, add 2-3 tablespoons of butter. Allow the butter to melt, then stir to combine with the shrimp.
- Serve immediately with lemon wedges and minced parsley if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
