20 Spicy Cajun Shrimp Recipes for Flavorful Dinners

There’s nothing quite like the bold, fiery flavors of Cajun cuisine to turn an ordinary dinner into a memorable feast. Whether you’re craving something quick and easy or ready to dive into a more elaborate dish, our roundup of 20 Spicy Cajun Shrimp Recipes is your ticket to flavorful dinners that pack a punch. Get ready to spice up your meal rotation—your taste buds will thank you!

Cajun Garlic Butter Shrimp

Bold flavors meet in this Cajun Garlic Butter Shrimp—succulent shrimp bathed in a spicy, garlicky butter sauce that’s ready in minutes. Perfect for a weeknight dinner or impressing guests, this dish packs a punch with minimal effort.

Ingredients

• 1 lb large shrimp, peeled and deveined (tails on for presentation)
• 4 tbsp unsalted butter (for richness, or use ghee)
• 2 tbsp olive oil (or any neutral oil)
• 4 garlic cloves, minced (fresh is best)
• 1 tbsp Cajun seasoning (adjust to taste)
• 1/2 tsp smoked paprika (for depth)
• 1/4 tsp red pepper flakes (optional, for heat)
• Salt, to taste
• 2 tbsp fresh parsley, chopped (for garnish)
• 1 lemon, cut into wedges (for serving)

Instructions

1. In a large skillet, heat olive oil over medium-high heat until shimmering, about 1 minute.
2. Add shrimp in a single layer; cook for 1-2 minutes per side until pink but not fully cooked. Remove shrimp and set aside.
3. In the same skillet, melt butter over medium heat. Add minced garlic; sauté for 30 seconds until fragrant but not browned.
4. Stir in Cajun seasoning, smoked paprika, and red pepper flakes; cook for another 30 seconds to bloom the spices.
5. Return shrimp to the skillet; toss to coat in the garlic butter sauce. Cook for an additional 1-2 minutes until shrimp are fully cooked.
6. Season with salt to taste and garnish with fresh parsley. Serve immediately with lemon wedges on the side.

The shrimp are juicy with a slight crunch, enveloped in a buttery sauce that’s spicy, smoky, and garlicky all at once. Serve over creamy grits or with crusty bread to soak up every last drop of that irresistible sauce.

Spicy Cajun Shrimp and Grits

Zesty and bold, this dish packs a punch with every bite. Perfect for those who love a little heat with their comfort food.

Ingredients

• 1 lb shrimp, peeled and deveined (size 16-20)
• 1 cup stone-ground grits (not instant)
• 4 cups water (for grits)
• 1 cup sharp cheddar cheese, shredded (extra for garnish)
• 2 tbsp unsalted butter (or any neutral oil)
• 1 tbsp Cajun seasoning (adjust to taste)
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp cayenne pepper (optional for extra heat)
• 2 tbsp olive oil (for shrimp)
• 1/2 lemon, juiced (fresh is best)
• Salt to taste

Instructions

1. Bring 4 cups of water to a boil in a medium saucepan over high heat.
2. Slowly whisk in 1 cup of stone-ground grits to avoid clumps.
3. Reduce heat to low, cover, and simmer for 20-25 minutes, stirring occasionally to prevent sticking.
4. While grits cook, season shrimp with Cajun seasoning, garlic powder, onion powder, and cayenne pepper.
5. Heat 2 tbsp olive oil in a skillet over medium-high heat until shimmering.
6. Add shrimp to the skillet in a single layer; cook for 2 minutes per side until pink and opaque.
7. Remove shrimp from skillet; set aside.
8. Once grits are creamy, stir in 2 tbsp butter and 1 cup shredded cheddar cheese until melted and smooth.
9. Season grits with salt to taste.
10. Divide grits among bowls; top with shrimp and a squeeze of fresh lemon juice.

Creamy grits meet spicy shrimp in a dish that’s both comforting and exciting. Serve with a side of crusty bread to soak up every last bit of flavor.

Cajun Shrimp Pasta with Creamy Alfredo Sauce

Dive into a bowl of bold flavors with this creamy, spicy Cajun shrimp pasta. It’s a quick fix for dinner that packs a punch, ready in under 30 minutes.

Ingredients

• 8 oz fettuccine (or any pasta of choice)
• 1 lb shrimp, peeled and deveined (size 26-30)
• 2 tbsp Cajun seasoning (adjust to spice preference)
• 2 tbsp olive oil (or any neutral oil)
• 3 cloves garlic, minced (fresh is best)
• 1 cup heavy cream (for richness)
• 1/2 cup grated Parmesan cheese (plus extra for serving)
• 2 tbsp unsalted butter (for creaminess)
• Salt to taste (start with 1/4 tsp)
• Fresh parsley, chopped (for garnish)

Instructions

1. Bring a large pot of salted water to a boil. Add fettuccine and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
2. While pasta cooks, season shrimp evenly with Cajun seasoning.
3. Heat olive oil in a large skillet over medium-high heat. Add shrimp and cook for 2 minutes per side, until pink and opaque. Remove shrimp and set aside.
4. In the same skillet, melt butter over medium heat. Add garlic and sauté for 30 seconds until fragrant.
5. Pour in heavy cream, stirring constantly. Bring to a simmer and let it thicken slightly, about 2 minutes.
6. Stir in Parmesan cheese until melted and sauce is smooth. Season with salt if needed.
7. Add cooked pasta and shrimp back to the skillet. Toss everything together until well coated in the sauce.
8. Garnish with fresh parsley and extra Parmesan before serving.

Here’s the deal: the creamy Alfredo clings to every strand of pasta, while the Cajun shrimp adds a fiery kick. Serve it with a crisp white wine or a side of garlic bread to soak up every last drop of sauce.

Blackened Cajun Shrimp Tacos

Viral on every feed, these Blackened Cajun Shrimp Tacos are your next kitchen crush. Bold flavors, quick prep, and that perfect char—get ready to level up taco night.

Ingredients

• 1 lb shrimp, peeled and deveined (size 16-20 for best texture)
• 2 tbsp Cajun seasoning (homemade or store-bought, adjust to heat preference)
• 1 tbsp olive oil (or any neutral oil)
• 8 small corn tortillas (warmed for best flexibility)
• 1 cup shredded purple cabbage (for crunch and color)
• 1/2 cup diced avocado (ripe but firm)
• 1/4 cup sour cream (light or full-fat)
• 1 lime, cut into wedges (for that essential zing)

Instructions

1. In a bowl, toss shrimp with Cajun seasoning until evenly coated. Let sit for 5 minutes to marinate.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
3. Add shrimp in a single layer. Cook for 2 minutes per side, until blackened and opaque. Tip: Don’t overcrowd the pan to ensure a good sear.
4. While shrimp cooks, warm tortillas in a dry skillet over medium heat for 30 seconds per side. Keep wrapped in a towel to stay soft.
5. Assemble tacos: layer shrimp, cabbage, and avocado on tortillas. Drizzle with sour cream and a squeeze of lime. Tip: Double up tortillas to prevent breakage.
6. Serve immediately with extra lime wedges on the side. Tip: For a smoky twist, char the tortillas lightly before assembling.

Devour these tacos fresh off the skillet—the shrimp’s spicy crust against the cool, creamy toppings is unreal. Try stacking them high for Instagram or keep it messy for maximum flavor.

Cajun Shrimp and Sausage Skillet

Bold flavors collide in this one-pan wonder that’s ready in under 30 minutes. Sear, simmer, and serve—this dish is all about big taste with minimal fuss.

Ingredients

• 1 lb large shrimp, peeled and deveined (thaw if frozen)
• 12 oz Andouille sausage, sliced (smoked sausage works too)
• 2 tbsp olive oil (or any neutral oil)
• 1 bell pepper, diced (any color)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper (adjust to taste)
• 1/2 tsp dried thyme
• 1/2 tsp dried oregano
• 1/2 cup chicken broth (low sodium preferred)
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add sliced sausage, cook until browned, about 2-3 minutes per side. Remove and set aside.
3. In the same skillet, add shrimp, cook until pink and opaque, about 2 minutes per side. Remove and set aside with sausage.
4. Add bell pepper and onion to the skillet, sauté until softened, about 3-4 minutes.
5. Stir in garlic, smoked paprika, cayenne, thyme, and oregano, cook until fragrant, about 30 seconds.
6. Pour in chicken broth, scrape up any browned bits from the bottom of the skillet.
7. Return sausage and shrimp to the skillet, stir to combine and heat through, about 2 minutes.
8. Season with salt and pepper to taste, garnish with fresh parsley before serving.

Vibrant and hearty, this skillet boasts a smoky depth with a kick. Serve over creamy grits or with crusty bread to soak up every last drop of flavor.

Grilled Cajun Shrimp Skewers

Need a quick, flavor-packed dish that screams summer? Grab your skewers—these Grilled Cajun Shrimp are about to be your next obsession.

Ingredients

• 1 lb large shrimp, peeled and deveined (tails on for presentation)
• 2 tbsp olive oil (or any neutral oil)
• 2 tbsp Cajun seasoning (adjust to taste)
• 1 tbsp lemon juice (freshly squeezed for best flavor)
• 1 tsp garlic powder
• Wooden or metal skewers (if using wooden, soak in water for 30 mins to prevent burning)

Instructions

1. Preheat your grill to medium-high heat, about 400°F.
2. In a large bowl, toss the shrimp with olive oil, Cajun seasoning, lemon juice, and garlic powder until evenly coated.
3. Thread the shrimp onto skewers, about 4-5 per skewer, leaving a little space between each for even cooking.
4. Place the skewers on the grill. Cook for 2-3 minutes per side, or until the shrimp turn pink and opaque.
5. Remove from grill and let rest for 1 minute before serving to allow juices to redistribute.

Get ready for juicy, spicy shrimp with a smoky char. Serve over a bed of cilantro lime rice or alongside a crisp salad for a complete meal.

Cajun Shrimp Étouffée

Craving a dish that packs a punch? Cajun Shrimp Étouffée delivers bold flavors in every bite, with succulent shrimp smothered in a rich, spicy sauce. Perfect over rice, it’s a weeknight hero or your next dinner party star.

Ingredients

• 1 lb shrimp, peeled and deveined (keep tails on for presentation)
• 1/2 cup unsalted butter (or substitute with olive oil for a lighter version)
• 1/4 cup all-purpose flour (for the roux, sifted to avoid lumps)
• 1 cup onion, diced (yellow or white for sweetness)
• 1/2 cup green bell pepper, diced (adds a slight crunch)
• 1/2 cup celery, diced (essential for the holy trinity)
• 3 cloves garlic, minced (more if you love garlic)
• 2 cups chicken stock (low sodium to control saltiness)
• 1 tbsp Cajun seasoning (adjust to spice preference)
• 1/2 tsp thyme, dried (or 1 tsp fresh for brighter flavor)
• 1/4 tsp cayenne pepper (optional for extra heat)
• 2 tbsp green onions, chopped (for garnish)
• Cooked white rice (for serving)

Instructions

1. Melt butter in a large skillet over medium heat until fully liquid, about 2 minutes.
2. Whisk in flour gradually to form a roux, stirring constantly for 5-7 minutes until it turns a light brown color.
3. Add onion, bell pepper, and celery to the roux. Cook for 4-5 minutes until vegetables soften.
4. Stir in garlic and cook for 1 minute until fragrant, being careful not to burn.
5. Pour in chicken stock slowly, whisking continuously to combine with the roux until smooth.
6. Add Cajun seasoning, thyme, and cayenne pepper. Simmer for 10 minutes, stirring occasionally.
7. Gently fold in shrimp and cook for 3-4 minutes until they turn pink and opaque.
8. Remove from heat and let sit for 2 minutes to thicken slightly.
9. Garnish with green onions and serve hot over cooked white rice.

Lusciously creamy with a kick, this Étouffée coats the shrimp in a velvety sauce that’s irresistibly rich. Try serving it in a hollowed-out bread bowl for a fun, edible presentation that soaks up every last drop.

Cajun Shrimp Po’ Boy Sandwich

You’ve gotta try this Cajun Shrimp Po’ Boy Sandwich—it’s a flavor-packed punch that’ll transport you straight to the streets of New Orleans. Bold spices meet crispy shrimp, all hugged by a soft, toasted roll.

Ingredients

• 1 lb shrimp, peeled and deveined (size 16-20 for best texture)
• 2 tbsp Cajun seasoning (adjust to spice preference)
• 1 cup all-purpose flour (for a lighter coating, sub half with cornstarch)
• 1/2 cup buttermilk (whole milk with 1 tbsp vinegar works in a pinch)
• 1/4 cup hot sauce (like Frank’s, for that tangy kick)
• 4 French rolls, split and toasted (or any soft sub rolls)
• 1/2 cup mayonnaise (or aioli for extra garlic flavor)
• 1 cup shredded lettuce (iceberg for crunch, romaine for a lighter touch)
• 1 large tomato, sliced (heirloom for sweetness)
• 1/2 cup pickles, sliced (bread and butter for a sweet contrast)
• Vegetable oil, for frying (enough to fill skillet 1/2 inch)

Instructions

1. In a bowl, mix shrimp with Cajun seasoning until evenly coated. Let marinate for 10 minutes to absorb flavors.
2. Heat oil in a deep skillet over medium-high heat to 375°F. Use a thermometer for accuracy.
3. Combine flour and buttermilk in separate bowls. Dip each shrimp in buttermilk, then flour, shaking off excess.
4. Fry shrimp in batches for 2-3 minutes until golden brown. Avoid overcrowding to ensure crispiness.
5. Drain shrimp on a wire rack over paper towels to keep them crispy.
6. Spread mayonnaise on both sides of the toasted rolls. Layer with lettuce, tomato, pickles, and hot shrimp.
7. Drizzle with hot sauce for an extra kick before closing the sandwich.

Zesty, crunchy, and utterly satisfying, this sandwich is a masterpiece of textures and flavors. Serve it with a side of sweet potato fries or a cold beer to cut through the heat.

Cajun Shrimp and Corn Chowder

Ready to dive into a bowl of comfort with a kick? This Cajun Shrimp and Corn Chowder packs bold flavors and creamy textures, perfect for those cozy nights in.

Ingredients

• 1 lb shrimp, peeled and deveined (size 26-30)
• 2 cups corn kernels (fresh or frozen)
• 1 cup heavy cream (for richness, can sub half-and-half)
• 1 tbsp Cajun seasoning (adjust to spice preference)
• 2 tbsp butter (or any neutral oil)
• 1 small onion, diced (about 1 cup)
• 2 cloves garlic, minced (more if you love garlic)
• 4 cups chicken broth (low sodium preferred)
• 1 large potato, diced (Yukon Gold for creaminess)
• 1 tbsp olive oil (for sautéing)
• Salt to taste (start with 1/2 tsp)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add onion and garlic, sauté until translucent, about 3 minutes.
3. Stir in Cajun seasoning and cook for 30 seconds to bloom the spices.
4. Add potatoes and chicken broth, bring to a boil, then reduce to a simmer for 15 minutes until potatoes are tender.
5. Mix in corn and heavy cream, simmer for another 5 minutes.
6. Season shrimp with salt and add to the pot, cooking until pink and opaque, about 3 minutes.
7. Finish with butter, stirring until melted for a glossy finish.

Buttery shrimp and sweet corn swim in a velvety, spice-kissed broth. Serve with crusty bread to sop up every last drop or top with crispy bacon bits for an extra crunch.

One-Pan Cajun Shrimp and Rice

Let’s ditch the dishes and dive into a flavor-packed one-pan wonder that’s as easy as it is delicious. Perfect for busy weeknights or lazy weekends, this dish brings the heat with minimal cleanup.

Ingredients

• 1 lb large shrimp, peeled and deveined (tails on for presentation)
• 1 cup long-grain white rice (rinsed to remove excess starch)
• 2 cups chicken broth (or water for a lighter version)
• 1 tbsp Cajun seasoning (adjust to spice preference)
• 1 tbsp olive oil (or any neutral oil)
• 1 bell pepper, diced (any color works)
• 1 small onion, diced
• 2 cloves garlic, minced (fresh is best)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper
• 1/4 cup chopped parsley (for garnish)

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add diced onion and bell pepper to the skillet. Sauté until soft, about 5 minutes, stirring occasionally.
3. Stir in minced garlic and Cajun seasoning, cooking for 1 minute until fragrant.
4. Add rinsed rice to the skillet, stirring to coat with the oil and spices, about 1 minute.
5. Pour in chicken broth, then add salt and black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
6. After 15 minutes, place shrimp on top of the rice in a single layer. Cover and cook for another 5 minutes, or until shrimp are pink and opaque.
7. Remove from heat and let stand, covered, for 5 minutes. This allows the rice to absorb any remaining liquid.
8. Fluff the rice with a fork, then garnish with chopped parsley before serving.

Just like that, you’ve got a smoky, spicy dish with tender shrimp and fluffy rice. Serve it straight from the skillet for a rustic touch, or plate it up with a side of crusty bread to soak up the Cajun-infused juices.

Cajun Shrimp Stuffed Bell Peppers

Dig into a flavor-packed meal that’s as vibrant as your feed! These Cajun Shrimp Stuffed Bell Peppers blend spicy, savory, and sweet in every bite—perfect for shaking up your weeknight dinner routine.

Ingredients

• 4 large bell peppers, halved and seeded (use any color for a pop!)
• 1 lb shrimp, peeled and deveined (size 31-40 for perfect stuffing)
• 2 tbsp olive oil (or any neutral oil)
• 1 cup cooked rice (white or brown works)
• 1 tbsp Cajun seasoning (adjust to taste)
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1/2 cup shredded cheese (cheddar or Monterey Jack for meltiness)
• 1/4 cup chicken broth (for moisture)

Instructions

1. Preheat your oven to 375°F. This ensures even cooking.
2. In a skillet, heat olive oil over medium heat. Add onions and garlic, sautéing until translucent, about 3 minutes.
3. Add shrimp and Cajun seasoning. Cook until shrimp turn pink, roughly 2 minutes per side. Tip: Don’t overcook; they’ll finish in the oven.
4. Mix in cooked rice and chicken broth. Stir well to combine. Tip: The broth keeps the filling juicy.
5. Stuff each bell pepper half with the shrimp mixture. Top with cheese. Tip: Pack the filling tightly to prevent drying out.
6. Bake for 20-25 minutes, until peppers are tender and cheese is bubbly.

Outrageously tender peppers meet a spicy, cheesy filling that’s downright addictive. Serve atop a bed of greens for a colorful plate or with a side of crusty bread to scoop up every last bit.

Cajun Shrimp and Avocado Salad

Craving a salad that’s anything but boring? This Cajun Shrimp and Avocado Salad packs heat, creaminess, and crunch in every bite—ready in under 20 minutes.

Ingredients

• 1 lb shrimp, peeled and deveined (size 26-30 for even cooking)
• 2 tbsp Cajun seasoning (adjust to spice preference)
• 1 tbsp olive oil (or any neutral oil)
• 2 avocados, diced (ripe but firm)
• 1 cup cherry tomatoes, halved (for a pop of sweetness)
• 1/2 red onion, thinly sliced (soak in cold water to mellow sharpness)
• 1/4 cup cilantro, chopped (stems add flavor, don’t discard)
• Juice of 1 lime (about 2 tbsp, for brightness)
• Salt, to taste (start with 1/4 tsp)

Instructions

1. Season shrimp: In a bowl, toss shrimp with Cajun seasoning until evenly coated.
2. Cook shrimp: Heat oil in a skillet over medium-high. Add shrimp in a single layer; cook 2 minutes per side until pink and opaque. Remove from heat.
3. Prep veggies: While shrimp cooks, dice avocados, halve tomatoes, and slice onion. Combine in a large bowl.
4. Assemble: Add cooked shrimp to the bowl with veggies. Sprinkle cilantro, drizzle lime juice, and gently toss to combine.
5. Season: Taste and add salt if needed. Tip: Let sit 5 minutes for flavors to meld.

Expect a symphony of textures—juicy shrimp, creamy avocado, and crisp veggies. Serve atop toasted sourdough or with tortilla chips for an extra crunch.

Cajun Shrimp Jambalaya

Overflowing with bold flavors and ready in a flash, this Cajun Shrimp Jambalaya is your weeknight hero. Fire up the stove and let’s dive into a pot of spicy, savory goodness that’s as easy to make as it is to devour.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 lb shrimp, peeled and deveined (thaw if frozen)
• 1 cup long-grain white rice (rinsed)
• 2 cups chicken broth (low sodium for better control)
• 1 bell pepper, diced (any color works)
• 1 onion, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 tbsp Cajun seasoning (adjust to taste)
• 1 can (14.5 oz) diced tomatoes (undrained)
• Salt to taste

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add shrimp and cook until pink, about 2 minutes per side. Remove and set aside.
3. In the same pot, add bell pepper, onion, celery, and garlic. Cook until soft, about 5 minutes.
4. Stir in Cajun seasoning and rice, coating well, about 1 minute.
5. Pour in chicken broth and diced tomatoes with their juice. Bring to a boil.
6. Reduce heat to low, cover, and simmer until rice is tender, about 20 minutes.
7. Return shrimp to the pot, stirring gently to combine. Cook for 2 more minutes.
8. Season with salt if needed and remove from heat.

Craving a bite? This jambalaya serves up tender shrimp nestled in fluffy, spice-kissed rice with a kick. Top with green onions or a squeeze of lemon for an extra zing that’ll make your taste buds dance.

Cajun Shrimp and Crab Boil

Pack your table with flavor—this Cajun Shrimp and Crab Boil is a no-fuss, all-taste showdown. Perfect for when you crave bold spices and juicy seafood without the wait.

Ingredients

• 1 lb large shrimp, peeled and deveined (keep tails on for presentation)
• 1 lb crab legs, pre-cooked (thaw if frozen)
• 1/2 cup unsalted butter (for richness, or use salted and adjust seasoning)
• 1/4 cup Cajun seasoning (adjust to spice preference)
• 2 lemons, halved (plus extra for serving)
• 1 lb baby potatoes (or any small potatoes, halved if large)
• 2 ears corn, shucked and halved (or frozen corn, 1 cup)
• 4 cloves garlic, minced (fresh is best)
• 1/2 cup beer or broth (for depth, any light beer or chicken broth works)

Instructions

1. In a large pot, melt butter over medium heat. Add garlic, sauté until fragrant, about 1 minute.
2. Stir in Cajun seasoning, cook for 30 seconds to bloom spices.
3. Add potatoes and corn, pour in beer or broth. Cover, simmer for 10 minutes until potatoes are tender.
4. Place crab legs and shrimp on top of veggies. Squeeze lemon halves over, cover, and cook for 5 minutes until shrimp are pink and opaque.
5. Remove from heat, let sit covered for 2 minutes to soak up flavors.

Amazingly juicy shrimp and crab soak up the spicy, buttery sauce—serve straight from the pot with crusty bread or over rice for a heartier meal.

Cajun Shrimp Fried Rice

Alright, let’s dive straight into this flavor-packed Cajun Shrimp Fried Rice that’s about to become your weeknight hero. A dish that’s bold, spicy, and ready in a flash—perfect for when takeout just won’t cut it.

Ingredients

• 1 lb shrimp, peeled and deveined (size 31-40 for best texture)
• 2 cups cooked white rice, day-old preferred (or freshly cooked spread thin to dry)
• 2 tbsp Cajun seasoning (adjust to taste)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 cup diced bell peppers (any color for crunch)
• 1/2 cup diced onions
• 2 cloves garlic, minced (fresh for maximum flavor)
• 2 tbsp soy sauce (low sodium if preferred)
• 1 tbsp butter (for richness)
• 2 green onions, sliced (for garnish)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add shrimp and Cajun seasoning, cook until shrimp are pink and opaque, about 2 minutes per side. Remove and set aside.
3. In the same skillet, add bell peppers and onions, sauté until slightly soft, about 3 minutes. Tip: Don’t overcrowd the pan to ensure even cooking.
4. Push vegetables to one side, add minced garlic to the other, cook until fragrant, about 30 seconds.
5. Add rice, breaking up any clumps, stir-fry for 2 minutes. Tip: Use the back of your spoon to press rice against the pan for a slight crisp.
6. Return shrimp to the skillet, add soy sauce and butter, toss everything together until well combined, about 1 minute. Tip: Adjust heat if needed to prevent burning.
7. Garnish with green onions before serving.

Get ready for a dish that’s got the perfect balance of spicy, savory, and a hint of sweetness from the peppers. Serve it straight from the skillet for that authentic, just-made vibe or top with a fried egg for an extra layer of deliciousness.

Cajun Shrimp and Okra Gumbo

Dig into a bowl of bold flavors with this Cajun Shrimp and Okra Gumbo. It’s a spicy, hearty dish that brings the heat and the heart of Southern cooking right to your table.

Ingredients

• 1 lb shrimp, peeled and deveined (keep tails on for extra flavor)
• 1 cup okra, sliced (fresh or frozen works)
• 1/2 cup all-purpose flour (for the roux)
• 1/2 cup vegetable oil (or any neutral oil)
• 1 onion, diced (yellow or white for sweetness)
• 1 bell pepper, diced (any color)
• 2 celery stalks, diced (adds crunch)
• 3 garlic cloves, minced (more if you love garlic)
• 4 cups chicken stock (low sodium to control saltiness)
• 2 tbsp Cajun seasoning (adjust to taste)
• 1 tsp smoked paprika (for depth)
• Salt and pepper to taste (start with 1/2 tsp each)
• 2 bay leaves (remove before serving)
• Cooked white rice, for serving
• Green onions, sliced (for garnish)

Instructions

1. Heat oil in a large pot over medium heat. Whisk in flour to make a roux. Cook, stirring constantly, for 15-20 minutes until it’s a dark chocolate color. Tip: Don’t rush the roux; it’s the base of your gumbo’s flavor.
2. Add onion, bell pepper, celery, and garlic. Cook for 5 minutes until veggies soften.
3. Slowly pour in chicken stock, stirring to combine with the roux. Add Cajun seasoning, smoked paprika, salt, pepper, and bay leaves. Bring to a boil, then reduce to a simmer for 20 minutes. Tip: Taste and adjust seasoning now; the shrimp will add saltiness later.
4. Add okra and simmer for another 10 minutes until tender.
5. Stir in shrimp and cook for 3-4 minutes until they turn pink and opaque. Tip: Overcooking shrimp makes them rubbery, so keep an eye on them.
6. Remove bay leaves. Serve hot over white rice, garnished with green onions.

Zesty and rich, this gumbo boasts a velvety texture with a kick. Serve it with a side of crusty bread to soak up every last drop of that spicy, savory broth.

Cajun Shrimp Scampi

Bold flavors meet quick cooking in this Cajun Shrimp Scampi that’s sure to spice up your dinner routine. Perfectly succulent shrimp tossed in a garlicky, buttery sauce with a kick—ready in under 20 minutes.

Ingredients

• 1 lb large shrimp, peeled and deveined (tails on for presentation)
• 3 tbsp unsalted butter (for richness)
• 2 tbsp olive oil (or any neutral oil)
• 4 garlic cloves, minced (more if you love garlic)
• 1 tbsp Cajun seasoning (adjust to taste)
• 1/2 cup chicken broth (for depth of flavor)
• 1 tbsp lemon juice (freshly squeezed for brightness)
• 1/4 cup parsley, chopped (for garnish)
• Salt to taste (start with 1/4 tsp)

Instructions

1. Heat olive oil and 2 tbsp butter in a large skillet over medium-high heat until butter is melted.
2. Add shrimp to the skillet in a single layer; cook for 2 minutes per side until pink. Remove shrimp and set aside.
3. In the same skillet, add remaining 1 tbsp butter and minced garlic; sauté for 30 seconds until fragrant.
4. Sprinkle Cajun seasoning over the garlic; stir for 10 seconds to toast the spices.
5. Pour in chicken broth and lemon juice; bring to a simmer for 2 minutes to reduce slightly.
6. Return shrimp to the skillet; toss to coat in the sauce and heat through for 1 minute.
7. Remove from heat; sprinkle with chopped parsley and salt to taste.

Mouthwatering and bold, this Cajun Shrimp Scampi boasts a perfect balance of spicy, buttery, and tangy flavors. Serve over a bed of creamy grits or with crusty bread to soak up every last drop of sauce.

Cajun Shrimp and Potato Bake

Viral on every foodie’s feed, this dish packs a punch with minimal fuss. Get ready to spice up your dinner routine with flavors that pop and a one-pan wonder that cleans up easy.

Ingredients

• 1 lb shrimp, peeled and deveined (thaw if frozen)
• 1.5 lbs baby potatoes, halved (no need to peel)
• 2 tbsp olive oil (or any neutral oil)
• 2 tbsp Cajun seasoning (adjust to taste)
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 lemon, sliced (for garnish)
• Fresh parsley, chopped (for garnish)

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s hot enough for roasting.
2. Toss the halved baby potatoes with 1 tbsp olive oil, 1 tbsp Cajun seasoning, garlic powder, salt, and black pepper in a large bowl until evenly coated.
3. Spread the potatoes in a single layer on a baking sheet. Roast for 20 minutes, flipping halfway, until they start to golden.
4. While the potatoes roast, toss the shrimp with the remaining 1 tbsp olive oil and 1 tbsp Cajun seasoning in the same bowl.
5. Add the shrimp to the baking sheet with the potatoes. Roast for another 8-10 minutes, until the shrimp are pink and opaque.
6. Garnish with lemon slices and fresh parsley before serving. Tip: Let the lemon slices roast with the shrimp for the last 2 minutes for extra zest.

Juicy shrimp and crispy potatoes come together in a smoky, spicy harmony. Serve straight from the pan with crusty bread to soak up the juices, or over a bed of greens for a lighter twist.

Cajun Shrimp and Quinoa Bowl

Packed with bold flavors and ready in a flash, this dish turns simple ingredients into a meal that’s anything but basic. Perfect for meal prep or a quick dinner, it’s a guaranteed crowd-pleaser.

Ingredients

• 1 cup quinoa (rinsed well to remove bitterness)
• 1 lb shrimp (peeled and deveined, size 16-20)
• 2 tbsp Cajun seasoning (adjust to taste)
• 1 tbsp olive oil (or any neutral oil)
• 1 cup cherry tomatoes (halved)
• 1 avocado (sliced, add right before serving)
• 2 cups baby spinach (fresh, not packed)
• 1 lime (juiced, for serving)

Instructions

1. Cook quinoa according to package instructions, then fluff with a fork and set aside. Tip: For extra flavor, cook quinoa in vegetable broth instead of water.
2. Heat olive oil in a large skillet over medium-high heat. Add shrimp and Cajun seasoning, cooking for 2-3 minutes per side until shrimp are pink and opaque. Tip: Don’t overcrowd the skillet to ensure even cooking.
3. Remove shrimp from skillet and set aside. In the same skillet, add cherry tomatoes and cook for 2 minutes until slightly softened.
4. Add baby spinach to the skillet, stirring just until wilted, about 1 minute.
5. Divide cooked quinoa among bowls. Top with shrimp, tomatoes, spinach, and avocado slices. Drizzle with lime juice before serving. Tip: For a creamy twist, add a dollop of Greek yogurt on top.

Enjoy the contrast of spicy shrimp with creamy avocado and fluffy quinoa. Serve it in a mason jar for a portable lunch that’s as Instagram-worthy as it is delicious.

Cajun Shrimp with Lemon Butter Sauce

Now, let’s dive into a dish that’s bursting with flavor and ready in a flash. This Cajun Shrimp with Lemon Butter Sauce is your ticket to a restaurant-quality meal at home.

Ingredients

• 1 lb large shrimp, peeled and deveined (tails on for presentation)
• 2 tbsp Cajun seasoning (adjust to spice preference)
• 3 tbsp unsalted butter (for richness)
• 2 tbsp olive oil (or any neutral oil)
• 3 garlic cloves, minced (fresh is best)
• 1/4 cup chicken broth (adds depth)
• 2 tbsp lemon juice (freshly squeezed for brightness)
• 1 tsp lemon zest (for extra zing)
• Salt to taste (start with 1/4 tsp)
• Fresh parsley, chopped (for garnish)

Instructions

1. Pat the shrimp dry with paper towels to ensure a good sear.
2. Toss the shrimp with Cajun seasoning until evenly coated.
3. Heat olive oil in a large skillet over medium-high heat until shimmering.
4. Add shrimp in a single layer; cook for 2 minutes per side until pink and slightly curled. Remove and set aside.
5. In the same skillet, melt butter over medium heat. Add garlic; sauté for 30 seconds until fragrant.
6. Pour in chicken broth and lemon juice, scraping up any browned bits for extra flavor.
7. Simmer the sauce for 2 minutes until slightly reduced. Stir in lemon zest.
8. Return shrimp to the skillet; toss to coat in the sauce. Cook for 1 minute to heat through.
9. Season with salt if needed. Garnish with fresh parsley before serving.

Finally, this dish offers a perfect balance of spicy, buttery, and tangy flavors with succulent shrimp that’s juicy inside. Serve over creamy grits or with crusty bread to soak up every drop of that irresistible sauce.

Summary

Outstanding flavors await in our roundup of 20 Spicy Cajun Shrimp Recipes, perfect for turning any dinner into a vibrant feast. We hope these dishes inspire your next kitchen adventure. Don’t forget to leave a comment with your favorite recipe and share the love by pinning this article on Pinterest. Happy cooking!

Louise Cutler

I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.