Cajun Style Shrimp

Name: Cajun Shrimp Recipe
Prep time: 8 min
Cook time: 12 min
Total time: 20 min
Ingredients: 2 pounds large or jumbo shrimp (21-25 ct.) (peeled, deveined, tails on); 1 1/2 tablespoons Cajun Seasoning; 2 tablespoons unsalted butter, (divided); 2 tablespoons olive oil, (divided); 4 tablespoons unsalted butter; 3-4 cloves garlic, (minced); 2 tablespoons minced fresh parsley; 1-2 tablespoons lemon juice; 1 recipe Remoulade ((for dipping - SO GOOD!))

Cajun Shrimp is one of the easiest, quickest and tastiest dinners, on your table in less than 20 minutes! It’s exploding with a zesty, spicy, aromatic kick and the option of drinkable Lemon Parsley Garlic Butter. This speedy Cajun Shrimp recipe can be cooked on the stove, in the oven or grill and can be served with practically any sides or in salads, tacos, pasta and more!

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Cajun shrimp being served in a skillet garnished with parsley

Watch how to make Cajun Shrimp

Cajun Shrimp Ingredients

This Cajun Shrimp recipe is made simply with shrimp, Cajun seasoning, olive oil and butter. If you’d like to make the Lemon Parsley Butter, you’ll just need a couple more ingredients. Let’s take a closer look (full recipe in the printable recipe card at the bottom of the post):

FOR THE SHRIMP

Purchase large shrimp. Look for 21-25 count (meaning there are 21-25 shrimp in a pound), so the shrimp stay extra juicy when cooked.
Purchase wild caught shrimp. Wild caught shrimp has superior flavor and texture over farm-raised.
Purchase raw, deveined shrimp. Look for shrimp that is raw (not precooked), peeled and deveined. Buying prepared shrimp saves you TONS of time!
Frozen shrimp is awesome! Frozen shrimp is frozen shortly after it’s caught which means it’s frozen at peak freshness. So, unless you live coastal (and even then), it is even more fresh than the seafood counter by the time it’s purchased and you actually use it. Frozen shrimp is also more economical than fresh which means you can keep it stocked and read to use any time.

FOR THE Cajun Seasoning

Cajun seasoning: Use your favorite brand of Cajun seasoning or I use my homemade Cajun Seasoning recipe that can be whisked together in 5 minutes with pantry friendly spices, eliminates MSG and anti-caking agents and stores for up to 6 months. Best of all, YOU control the salt, heat and flavor!
Lemon Garlic Parsley Butter: This is optional to toss the Cajun shrimp in after cooking or to dip the shrimp in. It’s made simply with butter, garlic, parsley and lemon juice.

What is Cajun Seasoning?

Cajun seasoning is a zesty, spicy, aromatic, smoky spice blend originating from Louisiana typically made of loads of smoked paprika, cayenne pepper, garlic powder, onion powder, thyme, oregano, salt and pepper.

Cajun Shrimp variations

This Cajun Shrimp recipe is pretty straightforward but you can add vegetables before adding the Lemon Parsley Butter, swap in cilantro, make skewers, etc. Here are a few ideas:

Add vegetables: Add any of your favorite vegetables such as zucchini, squash, bell peppers, snow peas, broccoli, mushrooms, spinach, etc. after the shrimp is removed from the pan, sauté until crisp tender, then add the butter, garlic and parsley per recipe.
Adjust to taste: Season the final dish with extra cayenne, salt, pepper, lemon juice, etc. to taste.
Omit the Lemon Parsley Butter: The Cajun Shrimp is spectacular on its own!
Make a dip: Serve the Lemon Parsley Butter as a dip instead.
Swap parsley: Use cilantro or a combination of your favorite herbs instead.
Skewers. Make Cajun Shrimp kabobs by adding shrimp, pineapple, bell peppers and other vegetables of choosing to the skewers and grill per directions below.

Grilled Cajun Shrimp

I suggest skewering the shrimp for easier grilling (soak wooden skewers for a minimum of 2 hours if using). Grill large shrimp UNCOVERED using medium-high direct heat, 375 to 400 degrees F for just 2-3 minutes per side. This allows the outsides to char quickly while the insides cook to juicy perfection.

Baked Cajun Shrimp

1. Preheat oven to 400 degrees F.
2. Line a baking sheet with foil and spray with cooking spray.
3. Line shrimp in a single layer so it isn’t touching.
4. Roast for 6 to 8 minutes or just until opaque.

How to make Cajun Shrimp

This Cajun Shrimp recipe is easy to whip up in just a couple steps: (full recipe with measurements in the printable recipe card at the bottom of the post):

Step 1: Season shrimp. Add shrimp to a large bowl and toss with 1 1 /2 tablespoons Cajun seasoning.

showing how to make Cajun shrimp by tossing shrimp with Cajun seasoning for shrimp

Step 2: Cook shrimp. Melt one tablespoon butter in one tablespoon olive oil in a large skillet over medium-low heat. Increase heat to medium-high. Once very hot and sizzling, add half the shrimp in a single layer and cook approximately 2-3 minutes per side, or just until opaque and cooked through. Transfer shrimp to a plate and repeat with remaining shrimp.

Showing how to make Cajun shrimp by sautéing shrimp in butter

Step 3: Make Lemon Parsley Butter. To the now empty skillet, melt 3 tablespoons butter over medium heat. Once melted, add the garlic and cook until fragrant, about 1 minute. Remove from heat and add the parsley and lemon juice and stir to combine.

showing how to make Cajun shrimp recipe by sautéing garlic in butter, then adding parsley and lemon juice

Step 4: Combine. Add shrimp back to the skillet and stir to evenly coat. Taste and season with salt, pepper, cayenne and/or lemon juice to taste.

showing how to make Cajun Shrimp recipe by add cooked shrimp to butter in a pan

TIPS FOR making Cajun Shrimp

Make the best Cajun Shrimp with these tips and tricks:

Make it your own! Bump up or down the garlic, add more or less cayenne, increase the smoked paprika, etc. If you aren’t sure about the cayenne, start with less, then add more to taste.
Purchase prepared shrimp. Use shrimp that comes shelled and deveined to save you TONS of prep time.
Use large shrimp. Using large shrimp is an insurance policy for juicy shrimp. It is slightly more forgiving when overcooked than smaller shrimp and has a more appealing texture.
Pat shrimp dry. Pat the shrimp dry with paper towels before adding the seasoning so it will evenly cling to the shrimp.
Don’t add shrimp until the pan is hot. Be patient and wait until the pan is smoking or the shrimp won’t sear beautifully.
Don’t overcrowd the shrimp. Cook the shrimp in batches so it has room to spread out and sear and not just steam for the best flavor and texture.
Don’t over-cook shrimp. Cook shrimp just until opaque for the juiciest shrimp- don’t be tempted to cook a second longer or the shrimp won’t be as juicy and can even taste rubbery or chalky.
If it’s opaque but not seared: This means your pan wasn’t hot enough to begin with. Next time, wait a few more minutes after preheating your skillet and make sure it’s smoking hot.
Cook shrimp with the tails on. The tail shells contain flavor that seeps out and we get more robust shrimp flavor (like cooking meat on the bone). Once your shrimp is cooked and resting you can remove the tails if desired.

showing how to make Cajun shrimp recipe by tossing sautéed shrimp with butter and parsley

What Sides to Serve Wtih Cajun Shrimp Recipe

This Cajun Shrimp recipe can be served with virtually anything! Here are a few ideas:

Potatoes: Mashed Potatoes, Mashed Sweet Potatoes, polenta, grits, Smashed Potatoes, Roasted Red Potatoes, Twice Baked Potatoes, etc.
Rice: Go with simply seasoned white rice, brown rice or try Coconut Rice or Pineapple Rice.
Green Salad: Cucumber Tomato Salad, Wedge Salad, Green Bean Salad, Strawberry Salad or Apple Salad.
Vegetables. Grilled, roasted, or steamed veggies are fantastic! Some of my favorites include Roasted Broccoli, Baked Asparagus, Glazed Carrots, Sautéed Brussels Sprouts, Parmesan Roasted Root Vegetables.
Fruit: Pina Colada Fruit Salad, Fruit Salad, Winter Fruit Salad, Tropical Fruit Salad, or Grape Salad.
Bread: The best way to mop up that leftover butter! Go simple with a side of crusty bread or we’re obsessed with my Moist Sweet Cornbread, Dinner Rolls, Garlic Bread, and Parmesan Breadsticks.

How to serve Cajun Style Shrimp

Cajun Shrimp can be served with any of the aforementioned sides or added to salads, pastas, and more!

Cajun Shrimp Salad: Toss shrimp your favorite greens and add-ins such as tomatoes, corn, peppers, and pineapple. Throw in some nuts for crunch and either Cilantro Lime Dressing or thin out my remoulade. Try adding the shrimp to Caesar Salad as will – yum!
Cajun Shrimp Wraps: Serve the shrimp in a flatbread with lettuce, veggies and any desired toppings or go low carb with bib lettuce leaves.
Cajun Shrimp Alfredo: Add shrimp to this easy Fettuccine Alfredo with a splash of lime. Call it a meal or go one step further and add some sautéed bell peppers and red onions with a pinch of Cajun seasoning. Add additional Cajun seasoning to the sauce if desired (taste first!).
Cajun Shrimp Butter Pasta: Toss some shrimp with pasta such as angel hair or spaghetti along with some hot melted butter. You can also go low carb and serve the shrimp with zoodles or spaghetti squash.
Cajun Shrimp Mac and Cheese: Stir shrimp into your favorite Mac and Cheese recipe at the end of cooking.
Cajun Shrimp Grain Bowls: Add your favorite grains to a bowl and pile with grilled shrimp, your favorite veggies, and nuts. The veggies can be roasted/cooked or raw such as fresh tomatoes, cucumbers, sprouts etc. I love serving mine with sweet mangos and/or pineapple and a drizzle of Cilantro Lime Dressing.
Cajun Shrimp Quesadillas or Burritos: Add to tortillas along with Monterrey Jack Cheese, black beans, guacamole, etc. Serve with pineapple salsa or mango salsa, pico de gallo, salsa, and/or avocado crema.
Cajun Shrimp Risotto: Stir shrimp into any of your favorite risotto recipes at the end of cooking such as Mushroom Risotto, Parmesan Risotto, Spinach Risotto – yum!
Cajun Shrimp Pizza: Top your favorite pizza dough with marinara or Alfredo followed by cheese, peppers, shrimp, etc. You can also make shortcut pizza using French bread or mini pizzas using bagels.
Cajun Shrimp Eggs: Chop up shrimp and add to scrambled eggs along with mozzarella cheese when the eggs are almost set add chopped shrimp to this scrumptious frittata recipe.

Cajun style shrimp being cooked in a skillet

MEal Prep Cajun Shrimp

The Cajun seasoning can be whisked together and stored in an airtight container for up to 6 months. The shrimp can be seasoned up to 30 minutes ahead of time, but not longer because the salt will start to draw moisture out of the shrimp and make them slightly firmer.

How to store Cajun Shrimp

-How to store: Store shrimp in an airtight container in the refrigerator for up to three days.
-How to freeze: Allow the cooked shrimp to cool to room temperature then place in an airtight container (squeeze out excess air if using freezer bags), with parchment paper in between any layers. Label and date. Freeze for up to 2-3 months. Thaw overnight in the refrigerator

HOW TO Reheat Cajun Shrimp

-Microwave: Reheat in the microwave for 20 seconds, then at 10 second intervals just until warmed through. Don’t overheat or the shrimp will become rubbery.
-Stove: Reheat gently on the stove with a touch of butter or oil just until warmed through. The key is to warm the shrimp and not cook the shrimp any further

Cajun Seasoning for Shrimp FAQs

How to make soft juicy shrimp?

To keep shrimp soft and juicy without drying it out:

1. Use large shrimp which are more forgiving than smaller shrimp.
2. Use medium-high heat so the shrimp cook quickly.
3. Keep the cooking time short (2 minutes per side) so the shrimp doesn’t overcook and release excess moisture.

What makes the Cajun flavor?

How do I know when my shrimp is done?

Raw shrimp is translucent gray. As it cooks, it turns pink and opaque with some pink and bright red accents. Look at the crevice in the back of the shrimp where the vein was removed. When the base of this crevice becomes opaque, the shrimp is done.

If your shrimp isn’t charred but is still opaque, it is done – don’t be tempted to grill it a second longer! To achieve more charred shrimp next time, heat your gill to high heat then turn the heat down to medium-high once you add the shrimp skewers.

Do you rinse shrimp before cooking?

According to the FDA (U.S. Food and Drug Administration), you should avoid rinsing raw shrimp before cooking due to the risk of spreading bacteria and potential foodborne illnesses.

Rinsing raw shrimp can spread bacteria like Vibrio (commonly found in raw seafood and can cause infections if ingested), to the sink and contaminate other surfaces and utensils, leading to potential cross-contamination.

Rinsing shrimp also diminishes the overall taste and texture of the shrimp, as it washes away some of their natural flavors and make the shrimp water-logged.

Instead of rinsing, pat shrimp dry with paper towels before cooking.

Can I make Cajun shrimp with frozen shrimp?

Yes! I use frozen shrimp all the time. Just make sure you thaw the shrimp completely and pat it dry before using in the recipe.

How Do I thaw frozen shrimp to make Cajun Shrimp?

There are two options for thawing your frozen shrimp:

1. Easy Thaw Method: The most hands-off method is to transfer your bag of shrimp to the refrigerator and let it thaw overnight.

2. Quick Thaw Method: Transfer the shrimp to a freezer size bag and tightly seal. Add the bag to a large bowl and submerge with cold tap water; place a heavy bowl (you can fill it with cans) over the shrimp so it doesn’t float and stays completely submerged. Let the shrimp sit for 10-20 minutes. After 10 minutes, replace the water with new cold tap water and submerge the shrimp again. Let shrimp sit an additional 10- 20 minutes. If the shrimp isn’t completely thawed, repeat as needed.

What’s the easiest way to peel and devein shrimp?

Shrimp that is not deveined will still have the dark, sandy intestinal tract running along the back of the shrimp just beneath the surface. Sometimes it will be very dark and sometimes it will be harder to spot depending on when the shrimp ate last.

While eating the shrimp with the veins won’t harm you, it can add grittiness and distract from the clean shrimp taste so I highly recommended removing it. To devein shrimp:

1. First, locate the vein in the shrimp running along its back.
2. Make a shallow cut and use the tip of the knife to lift it out.
3. The veins and shells can then be thrown away.
4. Rinse the shrimp and lay on a paper towel to dry.

Do I have to peel and devein both sides of shrimp?

You may notice a second dark tract running along the inside belly of the shrimp even if you purchase “deveined” shrimp. This tract is NOT another digestive tract but the nerve cord and does not need to be removed.

Is shrimp healthy?

Shrimp is low in calories, contains zero carbs and provides a high amount of protein and healthy fats. It is also an excellent source of iodine, an important mineral required for proper thyroid function and brain health as well as selenium, a mineral that may help reduce inflammation and promote heart health.

Shrimp is also a good source of omega-6 and omega-3 fatty acids as well as the antioxidant astaxanthin, all of which promote heart health. It is also high in other nutrients, for example, four ounces of shrimp contains over 75% of the daily value for vitamin B12, over 50% for phosphorous, and over 30% for choline and copper, as well as phosphorus, niacin, zinc, and magnesium.

up close of Cajun shrimp showing how juicy it is

Looking for more Shrimp Recipes?

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Spicy Shrimp Tacos
Shrimp Fajitas
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Shrimp Pasta in Garlic Tomato Cream Sauce
Roasted Lemon Garlic Butter Shrimp and Asparagus
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Cajun Shrimp Pasta
Lemon Garlic Shrimp Fettuccine

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Servings: -6 servings

Total Time: 20

Prep Time: 8

Cook Time: 12

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Ingredients

SHRIMP

2 pounds large or jumbo shrimp (21-25 ct.) peeled, deveined, tails on
1 1/2 tablespoons Cajun Seasoning <click for homemade
2 tablespoons unsalted butter, divided
2 tablespoons olive oil, divided

LEMON GARLIC PARSLEY BUTTER (OPTIONAL)

4 tablespoons unsalted butter
3-4 cloves garlic, minced
2 tablespoons minced fresh parsley
1-2 tablespoons lemon juice

Remoulade (OPTIONAL)

1 recipe Remoulade (for dipping – SO GOOD!)

Instructions

Pat shrimp dry. Add to a large bowl and toss with 1 1 /2 tablespoons Cajun seasoning.
Melt one tablespoon butter in one tablespoon olive oil in a large skillet over medium-low heat. Increase heat to medium-high. Once very hot and sizzling, add half the shrimp in a single layer and cook approximately 2-3 minutes per side, or just until opaque and cooked through. Transfer shrimp to a plate and repeat with remaining shrimp.
To the now empty skillet, melt 4 tablespoons butter over medium heat. Once melted, add the garlic and cook until fragrant, about 1 minute. Remove from heat and add the parsley and lemon juice and stir to combine.
Either use the Lemon Parsley Butter as a dip or add the shrimp back to the skillet and stir to evenly coat. Taste and season with salt, pepper, cayenne and/or lemon juice to taste.