Cajun shrimp can be made in just under 10 minutes. This zesty and buttery shrimp recipe is something that people will rave about! Pair your shrimp with pasta, rice, veggies, or eat them by themselves- no matter what you choose you will have a dinner everyone enjoys!
10 Minute Cajun Shrimp Recipe
If you're looking for a quick protein for dinner this evening, zesty Cajun shrimp should be at the top of your list! Each bite-sized shrimp is a tasty morsel bursting with Cajun flavor and you can whip them up in almost no time at all!
Make a few simple side dishes and you can have a quick and easy dinner suitable for any day of the week.
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Try some of my other Cajun recipes like alligator, or a seafood boil.
🥘 Cajun Shrimp Ingredients
I highly recommend the optional Herbes de Provence and lemon juice. It really takes the flavor profile up a notch!
- 2 tablespoons Butter - For sautéing the shrimp.
- 1 teaspoon Garlic - Minced.
- 1 pound Shrimp - Large, peeled and deveined.
- 1 tablespoon Cajun Seasoning - See recipe or use your favorite brand.
- 1 teaspoon Herbes de Provence (optional) - For added flavor (*see note).
- 1 large Lemon (optional) - Juiced or served on the side.
*Be sure to see the recipe card below for ingredients, amounts & instructions!*
🔪 How To Make Cajun Shrimp
There's really not much to this recipe as the shrimp cooks quickly! Grab a skillet and a spatula and you're in business!
This recipe is for 1 pound of shrimp which will yield about 4 servings.
- Melt. Put 2 tablespoons of butter in a medium to large skillet and melt it over medium-high heat. Once the butter has melted and begins to bubble, add 1 teaspoon of minced garlic and saute it for 1.
- Add shrimp. Once the garlic is fragrant, stir in 1 pound of shrimp that has been peeled and deveined as well as the Cajun seasoning. Mix until well coated. *The optional 1 teaspoon of herbes de provence can also be added at this time, as well as a squeeze of fresh lemon.
- Saute. Continue to saute the shrimp until it is no longer translucent and nicely pink in color, about 3-5 minutes.
- Serve. Remove from heat and serve immediately.
Serve your shrimp with a side of dirty rice, or you could even mix it into your Cajun sausage pasta! Even topping a steamy bowl of jasmine rice with your Cajun shrimp would also be tasty.
Want to dip the shrimp? Try my Cajun dipping sauce or even the famous Blove's Sauce.
Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- Herbes de Provence adds some French influence. That would technically make this recipe more Creole than Cajun, but still tasty nonetheless!
- I use the juice from half a lemon. I then slice the other half into wedges as a garnish when serving!
- Storing: Leftover shrimp should be placed in an airtight container once cooled and refrigerated for 3-4 days. To freeze, use the same container or a freezer bag and enjoy within 6 months. Thaw in the fridge overnight.
- Reheating: Once completely thawed, shrimp can be reheated in a skillet over medium heat with a tablespoon of butter or oil. Just sauté for long enough to be hot all the way through.
🦞 More Seafood Recipes!
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📖 Recipe Card
Cajun Shrimp
Ingredients
- 2 tablespoon butter
- 1 teaspoon garlic (minced)
- 1 lb shrimp (large, peeled and deveined)
- 1 tablespoon Cajun seasoning (see recipe or use your favorite brand)
- 1 teaspoon herbes de provence (optional)
- 1 large lemon (optional, juiced or served on the side)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Bring your skillet with the butter to medium to medium-high heat until the butter is melted and beginning to bubble. Add the garlic and saute for 1 minute.
- Once the garlic is fragrant, stir in the shrimp and the Cajun seasoning until well coated. *The optional herbes de provence can also be added at this time, as well as a squeeze of fresh lemon juice.
- Saute the shrimp for an additional 3-5 minutes or until the shrimp is no longer translucent, and nicely pink in color.
- Remove from heat and serve immediately.
Notes
- The addition of herbes de provence adds French influence to the Cajun flavor, making the dish more Creole flavored. Either way, it's absolutely tasty!
- I usually use half the lemon to squeeze into my Cajun shrimp, and slice the remaining half into wedges for serving.
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