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.
CAJUN BAKED SHRIMP IS EASY TO PREPARE
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
- Kosher salt
And then 1 tsp of the following:
- Black pepper
- Cayenne pepper
- Ground thyme
- Onion powder
SIMPLY MIX THE SAUCE INGREDIENT IN THE DISH
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!
GRILLED BREAD IS PERFECT FOR SOAKING UP THE JUICE
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!!
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!
CAJUN BAKED SHRIMP IS BEST SERVED OVER RICE
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!
Cajun Baked Shrimp
- 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.
Kris! What an extraordinary recipe! A real hit for brunch today… my husband can’t stop talking about it. I prepared this in my family’s antique iron skillet (that I love to cook in). Perfection: your recipe, my skillet, lots of French bread, a salad, and adult beverages. The only thing missing was you and Wesley ☹️. Thanks so much for the recipes and videos, they never fail to impress! You’re the best!
Hi Lisa!! YAY!!! You just made us so happy! Sounds like you had an amazing experience with the shrimp, bread, skillet, salad, and adult beverages! We would have loved it, too! Thank you so so much for sharing and for the GREAT review. That means the world to us!!! Stay in touch!!!! xoxox
Kris! This was extraordinary!!! I prepared this today for Sunday brunch, what a hit… my husband can’t stop talking about it. I prepared this in my family’s antique iron skillet (that I adore cooking in). Your recipe, my skillet, plenty of French bread, some adult beverages, a salad, and you’ve got a party! The only thing missing was you and Wesley ☹️. Thanks for all your wonderful recipes and videos, you’re the best!
Crazy good! The flavors explode in a mushroom cloud of deliciousness! Served with dirty rice and andouille sausage. Amazing! Actually bought a cast iron skillet/grill to grill the French bread for dipping … off the charts! Definitely need that crusty French bread … the sauce is so good!
I’ve made many of your recipes and have never once been disappointed. As I type this, my family is raving about how good this recipe is. This was the first time I’ve made it. I can assure you it won’t be my last.
Thanks for yet another winner! My next culinary adventure will be your Pork and Peaches recipe, which looks spectacular. Great videos! Keep up the great work, gentlemen! You guys rock!
Hi Mark!! You just make us so so happy!!! We can’t tell you how thrilled it makes us for you and the family to be enjoying our recipes so much!! That honestly fills our hearts with joy, and we can’t thank you enough for taking the time to let us know in a such a wonderful way and for the FANTASTIC review! You and your family, ROCK, too!! Can hardly wait to hear about the pork and peaches!
This shrimp dish is sooooo good! I’ve made it several times this past year with fresh shrimp we get from a friend in Galveston!! You definitely have to have crunchy bread to dip in the sauce!! Love it!!
Hi Jane!! Woo hoo!! Fresh shrimp from Galveston sounds AMAZING!!! We are sooo happy you love this recipe! It has been one of our favorites for many years! Thank you so much for letting us know and for the wonderful review! That really means so so much! All the very best, Kris & Wesley
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.”
Thanks for bringing this to our attention…the post should read lemon juice instead of vinegar. The correction has been made! The recipe is correct as written.
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