Cajun Shrimp is a simple, buttery, spicy seafood recipe that's perfect for a special occasion, but easy enough for every day.
A few weeks ago I mentioned my family’s tradition of eating Cajun Shrimp on Christmas Eve, which several people asked about, so I thought I’d share the recipe just in time for the holiday.
Easy Cajun Shrimp
Eating Cajun Shrimp was actually a part-time tradition for many years because every other year growing up my family and I would travel to Ohio, where our extended family lived, for Christmas. My Grandpa was Slovak and his family’s tradition was to serve only white food on Christmas Eve followed by a bright and colorful feast on Christmas day.
What did this all-white dinner look like? Mashed potatoes, bread, and white fish — specifically perch. I can still taste that perch to this day, and let’s just say I wish I didn’t. Love the sentiment behind the idea, but the intensely fishy flavor? Not so much.
While celebrating Christmas at home every other year with just the five of us was bittersweet, there was one very large perk: my Mom replaced perch with shrimp baked in savory, spicy Cajun butter for Christmas Eve dinner. Nobody was upset about that swap!
Now, clearly this shrimp isn’t white, thanks to a heavy dash of paprika in the Cajun seasoning, but we were willing to look the other way in the name of deliciousness. Plus the shrimp started out white, right?!
Whether you make Cajun Shrimp for Christmas Eve, or an easy yet succulent supper anytime of year, I know you’ll adore this dish as much as we do. Just do NOT forget the Gluten Free Focaccia for sopping up all the succulent cajun butter!
How to Make Cajun Shrimp
Start by making the homemade Cajun spice blend that will flavor the shrimp and butter. In a small bowl combine:
- Coarse ground black pepper
- Cayenne pepper
- Salt
- Garlic powder
- Paprika
- Rosemary
- Oregano
- Thyme
The black and cayenne peppers are what’s going to make this dish spicy so feel free to adjust to fit your tastes. As written, this recipe is about a 6-7/10 on the heat scale.
My Mom always made half the recipe super spicy for my brothers and Dad, and the other half more mild for the two of us.
While you’re mixing the spices, pop two pie pans into the oven with butter then set it to preheat to 350 degrees. Once the butter is melted, remove from the oven then stir half the spices into each pan. If you don’t have two pie pans you can use a 9×13″ baking dish.
Next, divide large shrimp (41-50 count) that have been peeled and deveined between the two pans then stir with a spoon to cover them in that luscious, Cajun-spiced butter.
Last step is to pop the pans into the oven to bake for 15 minutes, or until the shrimp are pink and plump. Drizzle with fresh lemon juice, if desired, then serve with Gluten Free Focaccia and feast!
More Seafood Dinner Recipes
- Shrimp and Asparagus
- Garlic Herb Butter Pasta with Roasted Shrimp
- Shrimp and Wild Rice Skillet
- Salmon Provencal
- Spicy Shrimp Soup
- Easy Seafood Stew
Ingredients
- 1-1/2 lbs shrimp, 41-50 count, peeled and deveined, tails left on if desired
- 1 cup butter
- 1 teaspoon coarse ground black pepper, or more or less
- 1/2 teaspoon cayenne pepper, or more or less
- 1/2 teaspoon salt
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- pinch dried rosemary, crushed between fingers
- pinch dried thyme leaves, crushed between fingers
- pinch dried oregano, crushed between fingers
- fresh lemon wedges, optional
Directions
- Divide butter between two pie pans (or a 9x13" glass baking dish if you don't have two pie pans) then place into oven and set oven to preheat to 350 degrees. Remove pie pans once butter has melted.
- Combine all seasonings in a small bowl then sprinkle half into each pie pan with the melted butter and stir or whisk to combine. Divide shrimp between pie pans then stir with a spoon to evenly coat with the butter mixture. Bake for 12-16 minutes or until shrimp are pink and cooked through. Serve immediately with fresh lemon wedges.
Notes
- Adjust black pepper and cayenne pepper to your spice liking. The recipe as written is around a 6/10 on the spice scale.
- Serve the recipe with Gluten Free Focaccia, or Gluten Free Rice Pilaf. Pilaf recipe is as follows: saute 3/4 cup white rice and 1/4 cup gluten-free spaghetti that's been broken into little pieces in a drizzle of extra virgin olive oil for a couple minutes while stirring. Add 2 cloves minced garlic and a dash of salt then saute for 30 seconds. Add 1-1/3 cup gluten-free chicken broth then bring to a boil, place a lid on top, and then reduce heat and simmer until rice is tender, 15 minutes or so.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
Super easy and delicious! We make this every year for Christmas Eve!
LOVE hearing this, Stephanie! Thank you so much for your feedback and recipe rating!
I know fresh is best but can frozen shrimp (and do they need to be thawed) be used in the recipe for Cajun Shrimp?
Oh sure that’s just fine – I use almost exclusively frozen shrimp when I cook with it. Yep, just thaw them first!
I made this tonight and this is one of the best shrimp dishes I have ever eaten. Thank you.
Love your blogs, as recently my 10 yr.old granddaughter, who lives in North central Iowa, was recently diagnosed with celiac, and really has been struggling! I live in Colorado.
Love this recipe and several other shrimp recipes I have recently seen….BUT, there is a big concern for me after reading numerous articles on how shrimp and other fish are raised, mainly farm raised and even wild caught, including salmon, one of my favorites!! Has totally turned me off!
One of my friends said she would just not read the reports!
Really makes me sick!!