Cajun Shrimp

Brenda Villagomez
A chillax weekend will be incomplete without this cajun shrimp which is only possible thanks to the combination of thyme, cayenne pepper, shrimp, paprika, and ground black pepper. Let’s bring Louisiana cuisine alive with this delish and spicy cajun shrimp served with grilled ears corn and potato wedges. A mouthwatering hailed from New Orleans cajun shrimp recipe ideal for a stay-at-home night meal.
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Ingredients
4
Portions
  • 1 tablespoon paprika, ground, for the cajun seasoning
  • 1 teaspoon cayenne pepper, ground, for the cajun seasoning
  • 1 teaspoon oregano, ground, for the cajun seasoning
  • 1/2 tablespoons thyme, ground, for the cajun seasoning
  • 1/2 teaspoons garlic powder, for the cajun seasoning
  • 1/2 tablespoons onion powder, for the cajun seasoning
  • 1/2 teaspoons ground black pepper, for the cajun seasoning
  • 1 teaspoon salt, for the cajun seasoning
  • 1 cup butter, melted
  • 1/4 cups hot sauce
  • 2 cups shrimp, head-off and unpeeled
  • some chives, finely chopped, for garnish 
  • some yellow corn, grilled, for serving 
  • some potato wedges, for serving 
  • some lemon, cut into halves, for serving 
Preparation
Easy
  • In a bowl, combine ground cayenne pepper, ground oregano, ground thyme, garlic powder, onion powder, ground black pepper, and salt. Mix until a homogeneous blend is obtained. Pour warm melted butter into the bowl. Add hot sauce and mix thoroughly with a whisk until completely incorporated.
  • Spoon previous mixture over the shrimp until completely covered. In a hot skillet, cook cajun shrimp for 8 minutes or until cooked through.
  • Serve cajun shrimp on a platter with grilled ears corn, potato wedges, and lemon. Garnish cajun shrimp with chives.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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