Easy Cajun Shrimp (Print Version)
Spicy Cajun-seasoned shrimp sautéed quickly, finished with lime and parsley. Delicious over rice or grains.
# What You'll Need:
→ Seafood
01 -
1 pound large shrimp, peeled and deveined (about 16–20 count per pound)
→ Oils and Fats
02 -
2 tablespoons olive oil
→ Herbs and Spices
03 -
2 tablespoons Cajun seasoning blend
04 -
Kosher salt, to taste
05 -
Freshly ground black pepper, to taste
→ Garnish
06 -
2 tablespoons fresh parsley, finely chopped
07 -
Lime wedges, for serving
→ Accompaniments (Optional)
08 -
Cooked jasmine rice, for serving
# Steps to Follow:
01 -
Heat 2 tablespoons olive oil in a large cast iron skillet or heavy-bottomed pan over medium-high heat until shimmering but not smoking.
02 -
In a mixing bowl, combine the peeled and deveined shrimp with Cajun seasoning, kosher salt, and freshly ground black pepper. Toss thoroughly to ensure each shrimp is evenly coated.
03 -
Arrange the seasoned shrimp in a single layer in the hot skillet. Cook undisturbed for 2–3 minutes until the undersides are pink and lightly caramelized.
04 -
Carefully flip the shrimp and continue cooking for another 2–3 minutes until fully opaque, pink, and firm to the touch. Do not overcook.
05 -
Remove the skillet from heat and sprinkle the shrimp with finely chopped fresh parsley. Serve immediately with lime wedges on the side. Pair with cooked jasmine rice or your preferred grain.
# Additional Notes:
01 -
Avoid crowding the pan to achieve a proper sear; cook shrimp in batches if necessary.
02 -
Add parsley and lime after cooking to retain their fresh flavors and vibrant aromas.
03 -
Shrimp cook rapidly and can become rubbery when overdone; remove from heat as soon as they turn opaque.
04 -
The dish is naturally high in protein and low in carbohydrates, making it suitable for various dietary needs.
05 -
Leftover cooked shrimp should be refrigerated in an airtight container and consumed within two days.