Crispy Cajun Shrimp
Crispy Cajun Shrimp combines smoky paprika-coated shrimp with a quick sear and a creamy hot sauce finish. It is a 22-minute skillet recipe suited to weeknight dinners, rice bowls, pasta, or appetizers.
Equipment
- 12-inch heavy skillet
- Medium Mixing Bowl
- Tongs
- Paper towels
Ingredients
- 1 lb large shrimp peeled and deveined
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp dried oregano
- 2 tbsp avocado oil divided
- 1/2 cup heavy cream
- 1 tbsp hot sauce adjust to taste
- 1 tsp lemon juice
- 2 tbsp fresh parsley finely chopped
- 1 tsp red chili flakes reduce for less heat
Instructions
- Pat the shrimp very dry with paper towels and place them in a medium mixing bowl.
- Mix the smoked paprika, garlic powder, onion powder, oregano, and chili flakes, then toss the seasoning with the shrimp.
- Heat 1 tablespoon avocado oil in a 12-inch skillet over medium-high heat until shimmering.
- Sear half the shrimp for 60 to 90 seconds per side, transfer to a plate, and repeat with the remaining oil and shrimp.
- Reduce the heat to medium-low, add the heavy cream and hot sauce, and simmer for 2 to 3 minutes while scraping up the seasoned pan bits.
- Stir in the lemon juice, return the shrimp to the skillet, and toss for about 30 seconds until coated and heated through.
- Remove from the heat, garnish with parsley, and serve immediately.
Notes
Storage: Refrigerate cooled shrimp and sauce in a sealed container for up to 3 days.
Reheating: Warm gently in a covered skillet over low heat for 3 to 5 minutes, adding a splash of cream if the sauce is tight.
Best Tips: Dry the shrimp thoroughly, sear in two batches, and lower the heat before adding the cream.
Variations: Reduce the chili for milder heat, use coconut milk for a dairy-free sauce, or add seared bell pepper strips.