Baked Cajun Shrimp

I still remember exactly how this dish came to be one evening after my son’s soccer game. I was in that late-afternoon, “I just want dinner on the table fast” zone—one kid yelling for snacks, the other wanting help with homework, and me trying not to set off the smoke alarm. Enter Cajun shrimp: bold, zesty, quick, and practically fool‑proof.

As the shrimp sizzled in the oven, I caught a whiff of smoky paprika and garlic that felt like a hug after a chaotic day. My daughter took one bite and declared, “Dad, this is better than take‑out!” That moment—her simple joy—reminded me how a few humble ingredients can turn a stressful night into a small celebration.

This Baked Cajun Shrimp became one of our go-to weeknight meals. It’s spicy enough to perk you up, but not so fiery that it scares off the little ones. Plus, baking means less mess and more time to help with homework—or sneak in a moment of calm.

Give this a try on your next busy night. It’s easy, full of flavor, and brings people together—exactly what home cooking should do.

Short Description

A simple, flavorful Baked Cajun Shrimp recipe with bold seasonings, baked to juicy perfection. Perfect for fast weeknight dinners or casual gatherings.

Ingredients You’ll Need

Main

• 1 lb (450g) large shrimp, peeled and deveined
• 2 Tbsp olive oil

Seasoning

• 1 Tbsp Cajun seasoning (store-bought or homemade)
• 1 tsp smoked paprika
• ¼ tsp cayenne pepper (optional—adds heat)
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp salt
• ¼ tsp black pepper

Sauce & Garnish

• Juice of ½ lemon
• 2 Tbsp melted butter
• 1–2 Tbsp chopped fresh parsley

Tools & Equipment

• Baking sheet (rimmed)
• Mixing bowl
• Small bowl (for sauce)
• Measuring spoons

How To Make Baked Cajun Shrimp

Step 1: Prep everything first
Preheat your oven to 400°F (200°C). Line a baking sheet with foil or parchment paper for easy cleanup. Pat shrimp dry and toss them in a mixing bowl with olive oil.

Step 2: Season the shrimp
In a small bowl, whisk together Cajun seasoning, smoked paprika, cayenne, garlic powder, onion powder, salt, and pepper. Sprinkle the mix over the shrimp and toss well so each shrimp is evenly coated.

Step 3: Bake until perfectly juicy
Spread the shrimp out in a single layer on your baking sheet. Bake for 8–10 minutes, until shrimp turn pink and opaque—and no longer translucent in the center.

Step 4: Finish with a bright, buttery drizzle
While shrimp bake, mix melted butter with lemon juice. Once shrimp are out, drizzle the lemon-butter sauce over them and gently toss. Sprinkle fresh parsley over top and serve immediately.

Serving and Pairing Suggestions

Serve with crusty bread or garlic rice—perfect for soaking up the juices. Add a side of roasted veggies or a crisp salad for balance.

Great for weeknight dinners, casual gatherings, or as a fun appetizer with lemon‑aioli dip.

Storing and Reheating Tips

Fridge: Keep in an airtight container for up to 3 days.

Freezer: Not ideal for shrimp texture—best cooked fresh.

To Reheat: Gently warm in a skillet over medium‑low heat for 1–2 minutes, or microwave in short bursts to avoid rubbery shrimp.

Top Tips for Perfecting

Shrimp size matters: Large (16–20 count) shrimp give you that juicy bite—smaller shrimps cook too fast.

Don’t skip the lemon‑butter finishing sauce: It elevates the dish with brightness and richness.

Adjust heat to taste: Love spicy food? Add more cayenne. Cooking for kids? Skip cayenne and use paprika only.

Recipe Variations

Cajun Shrimp Tacos: Add the baked shrimp to warmed tortillas, top with cabbage slaw and a squeeze of lime.

Shrimp & Grits Twist: Spoon shrimp and pan juices over creamy cheese grits—comfort food elevated.

Cajun Shrimp Pasta: Toss shrimp into cooked pasta with Alfredo or tomato cream sauce, and finish with parsley.

Sheet-Pan Cajun Dinner: Add chopped bell pepper and onion to the baking sheet. Everything bakes together for an easy one-pan meal.

Spicy Shrimp Salad: Cool the shrimp slightly and serve over greens with avocado, tomato, and a citrus vinaigrette.

Estimated Nutrition Info (per serving, serves 4)

Calories: 220 kcal
Protein: 24 g
Carbs: 2 g
Fats: 12 g

Frequently Asked Questions (FAQs)

1. Can I use frozen shrimp?
Yes—thaw completely and pat dry before cooking to avoid excess water.

2. What’s a good substitute for Cajun seasoning?
Use a blend of paprika, garlic powder, onion powder, oregano, thyme, salt, and pepper.

3. My shrimp shrunk—what happened?
Overcooking causes shrimp to curl tight and shrink. Watch the 8–10 minute bake time.

4. Can I grill instead of bake?
Yes! Grill on skewers over medium-high heat for 2–3 minutes per side.

5. Is this gluten-free?
Yes, this recipe is naturally gluten-free—just double-check your Cajun seasoning.

Conclusion

This Baked Cajun Shrimp recipe is a game‑changer on those busy nights when you want something flavorful without fuss. It’s quick, satisfying, and always brings a smile to my table—especially when the kids dive in and ask for seconds.

Give it a try, and let me know how it turned out! Drop a comment below, pin it for later, or share your tweaks. I love hearing your twists and family favorites.