Cajun Baked Shrimp

As an Amazon Associate, we may earn commissions from qualifying purchases from

Cajun Baked Shrimp is one of those dishes that you will want to come back to time and time again.

The taste is out of this world.

And it literally only takes about 20 minutes to prepare.

Baked cajun shrimp in a black cast iron skillet.


We love everything about this dish. The flavor is through-the-roof good.

Watch us show you how easy it is to make Cajun Baked Shrimp at home…in minutes!


One of the most wonderful things about this dish is that most of the ingredients you already have in your pantry.

If you can’t find cajun seasoning, just get a large bowl, and mix together 1 tbsp of the following:

  • Garlic powder
  • Italian seasoning
  • Paprika
  • Kosher salt

And then 1 tsp of the following:

  • Black pepper
  • Cayenne pepper
  • Ground thyme
  • Onion powder

A collection of ingredients for making Cajun bake shrimp


All you have to do is grab an oven ready dish (we love our cast iron skillet) and mix all the ingredients together.

Toss the shrimp to coat. Then bake in a piping hot oven (450°F)…for only 10 minutes!!

Give the shrimp a good scooch around one or two times while baking!

Stir the shrimp with a wooden spoon halfway through cooking.


Grab a baguette, slice it on the diagonal, brush the slices with a little olive oil.

And then throw on a hot grill, griddle, or in a toaster oven.

The sauce is begging for bread to soak it up!!

Grill baguette slices for soaking up the Cajun juices.

There is truly something magical about Cajun cuisine.

This Cajun Baked Shrimp has just a touch of heat which is perfectly matched against the sweetness of the honey, and the tartness from the lemon juice.

The shrimp is cooked perfectly in only 10 minutes!

A fork holding a Cajun baked shrimp.


And folks, if you’re going to make this amazing shrimp, then why not go the distance and make our incredible Authentic Cajun Dirty Rice.

This dish is a show-stopper, like no other. And may we remind you…it only takes 15 to 20 minutes to prepare!

Go for it!

A white bowl containing Cajun bake shrimp, dirty rice and grilled bread.

Bake Cajun Baked Shrimp in a black cast iron skillet.

Cajun Baked Shrimp

This baked shrimp is Cajun at its best. Pour the sauce over Cajun Dirty Rice and serve with andouille sausage. Oh my.
5 from 1 vote
Print Pin Rate
Course: Cajun, Entree / Seafood
Cuisine: Cajun
Keyword: Creole, Shrimp
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4 people
Calories: 224kcal


  • 1/2 cup olive oil
  • 2 tbsp Cajun or Creole seasoning
  • 2 tbsp fresh lemon juice
  • 2 tbsp fresh parsley chopped
  • 2 tbsp honey
  • 2 tbsp soy sauce
  • 1/4 tsp cayenne pepper optional
  • 1 lb uncooked large shrimp shelled, deveined
  • Lemon wedges
  • French bread


  • Combine first 7 ingredients in a large oven proof dish.  (A 12-inch cast iron skillet or 9x13 casserole dish works well). 
  • Add shrimp and toss to coat.
  • Refrigerate for 1 hour. (This isn't required, but just makes the shrimp even more delicious). 
  • Pre-heat oven to 450 F.
  • Bake until shrimp are cooked through, stirring occasionally, about 10 minutes.
  • Garnish with lemon wedges and serve with grilled French bread and Authentic Cajun Dirty Rice



Calories: 224kcal
Tried this recipe? Take a Picture!Mention @HowToFeedALoon or tag #HowToFeedALoon!


  • A quote from the above article….”This Cajun Baked Shrimp has just a touch of heat which is perfectly matched against the sweetness of the honey, and the tartness from the vinegar.”

    WHAT VINEGAR???????????

  • 5 stars
    I loved this recipe! I love many of your receipts , but I think I did something wrong. The shrimp were swimming in the sauce? I discarded some of it, and we still enjoyed every bite! The Chicken Salad, Brats and Sauerkraut and many more are standards at our home. Thank you

    • Hi Judy!! Oh, we hope you were able to enjoy the shrimp! It does produce enough sauce that we like to drizzle over steamed rice, over even better, over dirty rice. If you prefer less sauce, I’d pull back on the oil and just cut the other liquid ingredients in half. All the best, Kris & Wesley

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating