Cajun Shrimp

This Cajun Shrimp recipe is loaded with veggies and Cajun spices and served over rice. It’s a simple dinner that you can have on the table in 30 minutes from start to finish. 

My husband is obsessed with all things made with cajun seasoning. Some of his favorites include this Cajun Chicken Pasta and Easy Red Beans and Rice. He loves it so much that if I’m out with the girls or out of town I can guarantee that he’ll have dinner at a local place that specializes in Cajun cuisine. 

So now that I’ve told you about my husband’s love for Cajun food. I know you’ll want to know how did he like this recipe? He LOVED it. In fact he had two helpings and asked me to make it again twice. If that’s not a seal of approval I don’t know what is.

Ingredients for this recipe: 

• shrimp (peeled and deveined) 
• onion
• red bell pepper
• green bell pepper
• corn
• Cajun seasoning
• the juice of a lemon
• salt and pepper
• parsley (optional)
• rice (optional) 

How to make this Cajun Shrimp: 

1. Dice the onion and bell peppers 

2. Then in a skillet heat a tablespoon of olive oil and then add the diced onions and bell peppers. Cook for about five minutes or until vegetables are tender. Add garlic and corn to skillet and cook for one minute more.

3. Transfer vegetables to a bowl and set aside

4. Add a half-tablespoon of olive oil to the skillet and then place shrimp in single layer in the skillet season with half the cajun season, salt and pepper. Cook for about two minutes per side or until the shrimp pink and firm. 

5. Return the vegetables to skillet and season with the remaining Cajun seasoning, lemon juice, salt and pepper. Toss together to combine flavors. Garnish with parsley serve over rice if desired

My tips for this recipe:

• This recipe calls for a pound and a half of shrimp. I used peeled and deveined with the tail on but I think in the future when I make this I’ll get shrimp with the tail off. Just for the simplicity of eating and enjoying without having to deal with cutting off or removing the tails. 

• When cooking the shrimp don’t overcrowd the pan. Lay the shrimp out in a single layer and cook it in batches if necessary. Putting too much shrimp in the skillet at one time can lead to steaming or overcooking the shrimp. This can give it a rubbery, chewy texture. No one want’s that right?

I served this over brown rice but I would be just as good over white rice, quinoa, farro, or even pasta. No, matter how you choose to serve this dish one thing is for sure it’s going to be amazing! 

Happy Cooking Y’all!

Susanne

Looking for more great shrimp recipes?

Shrimp Creole

Garlic Butter Shrimp

Garlic Parmesan Shrimp

Garlic Parmesan Lemon Shrimp Pasta 

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5 from 3 votes

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Cajun Shrimp

This Cajun Shrimp recipe is loaded with veggies and Cajun spices and served over rice. It’s a simple dinner that you can have on the table in 30 minutes from start to finish.

Course Main Course

Cuisine American

Keyword cajun shrimp

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 4 servings

Author Susanne

Ingredients

• 1/2 pounds shrimp peeled and deveined
• 1 cup onion chopped
• 1 red bell pepper chopped
• 1 green bell pepper chopped
• 3 cloves garlic minced
• 1 cup corn frozen or canned
• 2 tablespoons olive oil divided
• 2 tablespoons Cajun seasoning
• juice of one lemon or 2 tablespoons lemon juice
• salt and pepper to taste
• parsley optional
• rice optional

Instructions

1. Dice the onion and bell peppers 

2. Then in a skillet heat a tablespoon of olive oil and then add the diced onions and bell peppers. Cook for about five minutes or until vegetables are tender. Add garlic and corn to skillet and cook for one minute more.

3. Transfer vegetables to a bowl and set aside

4. Add a half-tablespoon of olive oil to the skillet and then place shrimp in single layer in the skillet season with half the cajun season, salt and pepper. Cook for about two minutes per side or until the shrimp pink and firm. 

5. Return the vegetables to skillet and season with Cajun seasoning, lemon juice, salt and pepper. Toss together to combine flavors. Garnish with parsley serve over rice if desired

Recipe Notes

1. This recipe calls for a pound and a half of shrimp. I used peeled and deveined with the tail on but I think in the future when I make this I’ll get shrimp with the tail off. Just for the simplicity of eating and enjoying without having to deal with cutting off or removing the tails. 
2. When cooking the shrimp don’t overcrowd the pan. Lay the shrimp out in a single layer and cook it in batches if necessary. Putting too much shrimp in the skillet at one time can lead to steaming or overcooking the shrimp. This can give it a rubbery, chewy texture. No one want’s that right?