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Cajun Spiced Shrimp

This dish features succulent shrimp coated in smoky, spicy Cajun seasoning, cooked quickly in a hot skillet until tender and slightly charred. Brightened with lemon juice and finished with fresh green onions, it offers a bold, flavorful bite with a vibrant, appetizing appearance. Perfect for a lively, comforting meal that captures the unpolished spirit of Louisiana cuisine.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Course: Main Course
Cuisine: Louisiana
Calories: 210
Ingredients Equipment Method

Ingredients
  

  • 1 pound shrimp, peeled and deveined preferably fresh or thoroughly thawed frozen
  • 2 tablespoons Cajun seasoning adjust spice level to taste
  • 2 cloves garlic, minced add in the last 30 seconds to prevent burning
  • 1 tablespoon olive oil or neutral oil like canola or avocado
  • 1 tablespoon lemon juice freshly squeezed
  • 1 red or orange bell pepper, sliced thin for color and sweetness
  • 2 green onions green onions, chopped for garnish

Equipment

  • Large cast iron skillet
  • spatula or tongs
  • Knife
  • Cutting Board
  • Small bowl

Method
 

  1. Pat the shrimp dry with paper towels to remove excess moisture, ensuring they sear properly.
  2. Place the shrimp in a small bowl and sprinkle generously with Cajun seasoning, tossing to coat all over. Set aside for a few minutes to absorb the spices.
  3. Heat the large skillet over medium-high heat until it shimmers and you can feel the heat radiating.
  4. Add the olive oil to the hot skillet, swirling to coat the surface evenly. Listen for the gentle crackle as it heats.
  5. Carefully add the seasoned shrimp in a single layer, pressing down slightly to ensure good contact with the pan; let them cook undisturbed for about 2 minutes until they start to turn pink and develop a slight char.
  6. Flip the shrimp with tongs or a spatula, cooking for another 1-2 minutes until fully pink, firm, and opaque, with a bit of browning on the edges.
  7. Add the minced garlic during the last 30 seconds of cooking, stirring quickly until fragrant—smells should turn toasted and pungent, but not burnt.
  8. Squeeze the fresh lemon juice over the shrimp and add the sliced bell peppers, tossing everything together to coat. Cook for another 1-2 minutes until peppers soften slightly.
  9. Remove the skillet from heat and transfer the shrimp to a serving plate. Sprinkle with chopped green onions for a fresh, onion-garlic aroma.
  10. Squeeze an extra lemon wedge over the top if desired, and serve immediately while hot, with crusty bread or over rice for a full meal.