These crunchy Cajun shrimp are packed with bold, smoky flavors and deliver the perfect crispy texture in every bite. Quick to make and irresistibly delicious, they’re a versatile addition to salads, tacos, or simply enjoyed as a spicy appetizer!
With a zesty marinade and a light cornstarch coating, these shrimp bring just the right amount of heat and crunch, making them a crowd-pleaser for any occasion!
This shrimp pairs well with my Creamy Cajun Shrimp Pasta, Shrimp Linguine & my Creamy Cauliflower Alfredo!
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Ingredients
- Large Argentinian Shrimp
- Lemon
- Olive oil
- Seasonings: Cajun seasoning, Garlic powder, Smoked paprika powder & Oregano
- Cornstarch
See recipe card for quantities.
Instructions
Rinse the shrimp & pat dry.
Form into ball shape with your hands
Press into patties on the tray
Place into oven at 350 fahrenheit
- Prepare the Shrimp: Rinse the shrimp under cold water and thoroughly pat dry with paper towels. This step is crucial for a good crust.
- Marinate the Shrimp: In a large mixing bowl, combine the lemon juice, olive oil, Cajun seasoning, garlic powder, red paprika, smoked paprika, and dried oregano.
- Add the shrimp to the bowl, tossing until evenly coated in the marinade. Let the shrimp sit for about 10-15 minutes to absorb the flavors.
- Coat with Cornstarch: Sprinkle the cornstarch over the marinated shrimp, tossing until each piece is well-coated. The cornstarch will give the shrimp a light, crispy texture.
- Cook the Shrimp: Heat a large skillet over medium-high heat and add a drizzle of oil, enough to thinly coat the bottom of the pan.
- Once the oil is hot, arrange the shrimp in a single layer, being careful not to overcrowd the pan.
- Cook the shrimp for about 1-2 minutes per side, or until they turn golden brown and opaque. Avoid overcooking for tender, juicy shrimp.
- Serve: Remove the shrimp from the skillet and place on a plate. Serve immediately for maximum crunch.
Substitutions
- Shrimp: Chicken breast, diced or thinly sliced, cajun sausage, andouille sausage or firm tofu for a vegetarian option.
- Lemon Juice: Lime juice or 1 tablespoon of white wine vinegar.
- Corn starch: All Purpose Flour
Equipment
- Large Non Stick Pan
Storage
Store cooked Cajun shrimp in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a skillet over medium heat for a few minutes to retain some crispiness. Avoid microwaving, as it can make the shrimp rubbery.
Top tips for Success
- Pat Shrimp Extra Dry: After rinsing, pat the shrimp very dry to help the marinade and cornstarch stick better. Excess moisture can make them soggy instead of crispy.
- Don’t Skip the Cornstarch: Cornstarch is key for a crispy coating. Toss it on right before cooking to prevent it from absorbing moisture from the marinade.
- Use High Heat and Don’t Overcrowd: Cook shrimp in batches over medium-high heat to ensure they get crispy and golden. Overcrowding the pan will lower the temperature, making the shrimp steam instead of fry.
FAQs
Serve over rice, pasta, or a fresh salad, or use them in tacos for a delicious meal.
Yes, bake at 400°F (200°C) for 8-10 minutes, flipping halfway. They won’t be as crispy as pan-fried but will still be flavorful.
Olive oil works well, but you can also use vegetable or avocado oil for a higher smoke point.
Increase the Cajun seasoning or add a pinch of cayenne pepper to the marinade for extra heat.
Yes, but be sure to thaw completely and pat them very dry before marinating to prevent excess moisture.
Pairing
These are my fav pastas to pair with this cajun shrimp:
Crunchy Cajun Shrimp
Ingredients
Equipment
Method
- Rinse the shrimp under cold water and thoroughly pat dry with paper towels. This step is crucial for a good crust.
- In a large mixing bowl, combine the lemon juice, olive oil, Cajun seasoning, garlic powder, red paprika, smoked paprika, and dried oregano.
- Add the shrimp to the bowl, tossing until evenly coated in the marinade. Let the shrimp sit for about 10-15 minutes to absorb the flavors.
- Sprinkle the cornstarch over the marinated shrimp, tossing until each piece is well-coated. The cornstarch will give the shrimp a light, crispy texture.
- Heat a large skillet over medium-high heat and add a drizzle of oil, enough to thinly coat the bottom of the pan.
- Once the oil is hot, arrange the shrimp in a single layer, being careful not to overcrowd the pan.
- Cook the shrimp for about 1-2 minutes per side, or until they turn golden brown and opaque. Avoid overcooking for tender, juicy shrimp.
- Remove the shrimp from the skillet and place on a plate. Serve immediately for maximum crunch.
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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