Cajun Sauteed Shrimp Recipes

CAJUN SHRIMP

Steps:

• Combine paprika, thyme, oregano, garlic powder, salt, pepper, and cayenne pepper in a sealable plastic bag; shake to mix. Add shrimp and shake to coat.
• Heat oil in a large non-stick skillet over medium high heat. Cook and stir shrimp in hot oil until they are bright pink on the outside and the meat is no longer transparent in the center, about 4 minutes.

CAJUN SHRIMP

Steps:

• In a large nonstick skillet, saute the paprika, thyme, salt, nutmeg, garlic powder and cayenne in oil for 30 seconds, stirring constantly. Add shrimp; saute for 2-3 minutes or until shrimp turn pink, stirring occasionally.

SAUTEED SHRIMP

Steps:

• Squeeze lemon over shrimp and set aside.
• Heat olive oil over medium heat. Add onion, celery, and garlic. Season with salt and pepper and cook until tender, about 5 minutes. Stir in rosemary, basil, oregano, coriander, and bay leaf. Add white wine and Worcestershire sauce; cook until sauce is slightly reduced and flavors come together, 8 to 10 minutes.
• Add shrimp to the sauce and cook until pink, 5 to 7 minutes more.

SAUTEED CAJUN SHRIMP

Steps:

• In a medium saucepan with a lid, heat 1/2 tablespoon oil over medium. Add onion; cook until softened, 3 to 5 minutes. Add broth, and bring to a boil. Add rice; season with salt and pepper. Cover, reduce heat to low, and simmer until rice is tender, about 20 minutes.
• Meanwhile, in a large nonstick skillet, heat remaining 1/2 tablespoon oil over medium. Add bell peppers and cook until crisp-tender, 4 to 6 minutes. Add sausage and shrimp; cook until shrimp is opaque, 3 to 5 minutes. Season with salt and pepper.
• Divide rice among four bowls; top with shrimp mixture, and drizzle with any pan juices. Serve.

CAJUN SAUTEED SHRIMP

Steps:

• Combine first 8 ingredients in a large zip-top plastic bag; seal bag and shake to coat.
• Heat oil in a large non-stick skillet over medium high heat until hot.
• Add shrimp; saute 4- 5 minutes or until shrimp are done.

EASY CAJUN SHRIMP

Steps:

• Pat the shrimp dry. In a medium bowl, mix the shrimp with ½ teaspoon kosher salt, the Cajun seasoning, garlic powder and onion powder.
• In your largest skillet* (cast iron or stainless preferred), heat the olive oil on medium high heat. Add the shrimp and cook for 1 to 2 minutes per side until just opaque and cooked through, turning them with tongs. Once cooked through, serve immediately.

SAUTEED CAJUN SHRIMP

Steps:

• In a saucepan with a lid heat 1/2 tablespoon oil over medium heat and saute onion until softened.
• Add chicken broth and bring to a boil.
• Add rice and bring to boil again.
• Season with salt and pepper.
• Cover, reduce heat and simmer until rice is tender, about 20 minutes.
• While rice is cooking, heat remaining oil in a skillet and add bell peppers and cook until crisp tender, 4 to 6 minutes.
• Add the sausage and the shrimp.
• Cook until shrimp is opaque, 3 to 5 minutes.
• Season with salt and pepper.
• Divide the rice into 4 bowls and spoon the shrimp/sausage over the top and drizzle with any pan juices.

CAJUN SHRIMP SKILLET

Steps:

• In a large cast-iron or other heavy skillet, heat butter over medium-high heat. Add garlic; cook and stir 1 minute. Stir in beer, Worcestershire sauce and seasonings; bring to a boil. Add shrimp; cook until shrimp turn pink, 3-4 minutes, stirring occasionally. If desired, serve over grits.