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.
This dish looks so delicious and healthy! I adore shrimps with lemon juice! When I think about them it definitely makes me droll.
This was awesome! Not only tastes delicious but super simple! Thank you!
Glad to hear it, Jo, thanks so much for the feedback!
Holy shrimp goodness! Baking shrimp? That’s awesome!
Have you ever tried SlapYaMama? We love it for all of our cajun needs and it’s gluten free! We put it on flounder and shrimp all of the time and it is to die for. In fact, this post made me want to roll it out in the next couple of nights. Happy Holidays!
Looks delicious! We have done potato soup and bierocks for as long as I can remember, but the last few years we have changed it up a bit. I always requested that my grandma make red, green and white Jello and have plenty of black olives on hand for me. ? Merry Christmas Kristin!
We do all sorts of fish. We not Italian but I love the idea of the 7 fishes meal.
Oh that looks good. Our only tradition really is Christmas morning, I make homemade cinnamon rolls and we have a citrus salad.
While I already have my Christmas Eve menu planned (it will be a pot of etouffee, so still Cajun), I may add it to my menu for New Year’s Eve. Which oddly enough that menu already has a IGE recipe of Cuban Nachos planned and this would just be added to it.
I wish you and yours a very Merry Christmas.
Looks delicious! We have Christmas Eve with my mom’s side of the family at my grandfather’s every year, and it includes lots of presents and a smorgasbord of appetizers. Merry Christmas to you and your family!
So excited for Christmas Eve, I can’t believe it’s tomorrow! And this shrimp looks AMAZING, wow do I want some right now (even though it’s morning)! hah! I hope you and your family have a wonderful Christmas!
Wow – this looks delicious! I also love that it shows Hy-Vee spices – my favorite grocery store! So neat to read a blog from someone that is in my region. I will definitely have to try this recipe, but will adjust to make it less spicy (spice wimp here!). My family doesn’t have any food traditions really, and I grew up with divorced parents, so each year was different as far as when and who we celebrated with. But I’m trying to start new traditions by making a really “fancy” dinner for my family since it’s the only day ever that I am home long enough to do it with no work/plans/obligations.
Oh my, full of flavor, and healthy. Love it.
Merry Christmas, Kristin! This looks yum! Our traditions include chili on Christmas Eve after the candlelight service. And Christmas morning – cinnamon rolls, ham and broccoli quiche and mimosas! Have a great holiday!
Since you asked…..we always have breakfast for dinner on Christmas Eve that always includes a Dutch Baby with peaches. But I love the idea of cajun Shrimp. I remember the first time my husband brought shrimp home for the grocery store ~ we thought you just plop it raw on the tray and eat a couple of hours later. Than an older and wiser aunt was like, um no guys, you’ll get sick, you have to cook it! We were befuddled. Hmmm, it’s like we both have master’s degrees here, shouldn’t we be able to figure this out? I’m hosting a party next week and will include this shrimp for my fancy item on my new $200 artisan wood board that I’m actually giving away on my blog right now. Thanks =) Merry Christmas Eve Eve.