Ingredients & Substitutions
Here I explain the best ingredients for my Cajun shrimp recipe, what each one does, and substitution options. For measurements, see the recipe card.
Shrimp – I use large shrimp (31-35 per pound), and buy them peeled and deveined so I don’t have to deal with peeling them. Smaller or larger ones will work, though. The cook time may vary by a minute or so depending on their size. Cajun Seasoning – I make my own homemade Cajun Seasoning with paprika, garlic powder, sea salt, oregano, thyme, onion powder, cayenne pepper, and red pepper flakes. It takes just a few minutes to stir these together and I usually have some pre-mixed in my pantry, but feel free to use a store-bought blend if that’s what you’ve got. Add 3/4 teaspoon of salt to the dish if your mix is unsalted. Butter – For maximum flavor, saute the shrimp in unsalted butter like I do. But if you’re dairy-free or just want to lighten it up, olive oil works just fine. Lemon – A squeeze of fresh lemon juice at the end brightens up the dish, and it helps to balance the heat of the seasoning.
How To Make Cajun Shrimp
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
Storage Instructions
Store: Keep leftovers in an airtight container in the refrigerator for up to 3 days. I like to repurpose them to make (a spicier) shrimp avocado salad, my shrimp Caesar salad, or even throw them into my Cajun seafood boil. Reheat: Simply warm them in a skillet over medium-low heat. Freeze: Toss your Cajun shrimp into a freezer bag and store in the freezer for up to 3 months. Thaw in the fridge overnight before you warm them up.
Serving Suggestions
Since this main dish is ready in just 7 minutes, I like to pair it with fast sides for a quick dinner. Here are some ideas:
Leave the tails on if you can. Cooking the shrimp with tails will make them more flavorful. But, sometimes I do remove them upfront if I’ll be mixing them into another dish, like zucchini noodles. I highly recommend a cast iron skillet. Any large pan will technically work, but you can’t beat the browning, quick cooking, and little caramelized edges you get with cast iron. Be careful not to overcook. Shrimp are speedy little things, so keep a close eye on them to avoid that tough, rubbery texture. They’re good to go when they turn that lovely pink and opaque color. It usually takes me about 3-4 minutes total. Remove from the pan quickly. Your Cajun shrimp will continue to cook in the skillet from the residual heat, so transfer to a plate right away to prevent overcooking.
Veggies – Air fryer asparagus takes 7 minutes as well, so I can have a complete meal done at the same time. You can also just saute vegetables (like bell peppers, mushrooms, and zucchini) while you’re making Cajun shrimp. For a Southern theme, serve it with my sauteed cabbage. Potatoes – When I want something hearty, I throw some potatoes in the air fryer about 10 minutes before I start making the shrimp. Bowls – I’ve been really into this concept lately, for a variety of colors and textures. Last time, I swapped the salmon for this shrimp in my salmon bowl — you can make it with white rice, or lighter and quicker frozen cauliflower rice like I did. It was everything I imagined! Noodles – Toss the Cajun shrimp with your favorite pasta, zoodles, or spaghetti squash, along with some fresh tomatoes. For the sauce, I like to whisk some of the Cajun seasoning into Alfredo sauce. Tacos – Stuff the shrimp into your favorite tortillas, along with fresh salsa, avocado slices, shredded lettuce, and a dollop of sour cream. I’ve also done this in a lettuce wrap.
More Quick Shrimp Recipes
Shrimp is so versatile and fast to whip up! If you need a flavorful dinner in a hurry, try one of my other shrimp recipes: Please enter your first name for your account. Your saved recipe will also be sent to your email.
