Spicy Cajun Shrimp

Spicy Cajun Shrimp Recipe

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Carolyn Haas


This is traditionally made and served with unpeeled shrimp. I don't like the mess of shelling the shrimp at the table, so I prefer to shell them before I cook them. Another thing - if you use cooked shrimp - the kind that are so easy to find in most grocery stores in the midwest US - don't simmer so long in the liquid or they will get too tough.

Served with beans and rice, it's truly a bit of the bayou wherever you are!


★★★★★ 1 vote

3 or 4
15 Min
10 Min
Stove Top


  • 1 - 1 1/2 lb
    unshelled raw shrimp
  • 1/3 c
    olive oil
  • 1/3 c
  • 1 medium
    onion, thinly sliced
  • 4 clove
    garlic, minced
  • 1 tsp
    dried thyme
  • 1 tsp
    dried rosemary, crumbled
  • 1 tsp
    ground black pepper, or less
  • 1/2 tsp
    cayenne (or to taste)
  • 2 tsp
    sweet paprika
  • 2 Tbsp
    worcestershire sauce
  • 1/2 c
    white wine
  • 2 Tbsp
    lemon juice
  • ·
    sea salt and additional pepper , to taste

How to Make Spicy Cajun Shrimp


  1. Rinse shrimp and set aside.
  2. Heat oil and butter in heavy skillet until butter has melted.
  3. Add onions and garlic. Sauté over medium heat for 4-5 minutes, until onions are soft.
  4. Stir in seasonings and shrimp and sauté for another minute or 2. Turn shrimp as they cook.
  5. Pour in the liquids. Simmer for another 3 or 4 minutes until shrimp are pink. Do not overcook!

Printable Recipe Card

About Spicy Cajun Shrimp

Course/Dish: Seafood
Main Ingredient: Seafood
Regional Style: Cajun/Creole
Hashtag: #New Orleans

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