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Cajun Shrimp

These zippy shrimp bring a lot of pizazz to the table. Use as much or as little cayenne pepper as you'd like, depending on your family's tastes. We love ours served alongside rice pilaf. —Donna Thomason, El Paso, Texas
  • Total Time
    Prep/Total Time: 10 min.
  • Makes
    4 servings


  • 2 teaspoons paprika
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon garlic powder
  • 1/8 to 1/4 teaspoon cayenne pepper
  • 1 tablespoon olive oil
  • 1 pound uncooked shrimp (31-40 per pound), peeled and deveined


  • In a large nonstick skillet, saute the paprika, thyme, salt, nutmeg, garlic powder and cayenne in oil for 30 seconds, stirring constantly. Add shrimp; saute for 2-3 minutes or until shrimp turn pink, stirring occasionally.
Nutrition Facts
3 ounces cooked shrimp: 131 calories, 5g fat (1g saturated fat), 138mg cholesterol, 430mg sodium, 2g carbohydrate (0 sugars, 1g fiber), 19g protein. Diabetic Exchanges: 3 lean meat, 1/2 fat.
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  • annrms
    May 29, 2019

    made this recipe to complement a take on “Three Sister's Succotash”...corn, zucchini,

  • amsm
    Mar 8, 2019

    Easy to prepare with ingredients that I have on hand! I went easy on the cayenne since a little heat goes along way for my family.

  • Lynne
    Feb 13, 2019

    Easy to prepare and lip smacking good! I followed the recipe exactly using the full 1/4 tsp of cayenne because we like spicy. I used larger shrimp and found that I needed to add about 1 minute to the cooking time. I will make these again and again. Lynne, TOH Volunteer Field Editor

  • Shoes58
    Jan 8, 2013

    tasty and so easy i was embarrassed by the compliments!

  • jmassey
    Jul 30, 2011

    No comment left

  • dollardgirl
    Oct 19, 2009

    This was delicious! I followed the recipe exactly except I left out the nutmeg as I had none. It didn't make a lick of difference as this was just delicious and super fast to put together.

  • Margoe
    Aug 5, 2007

    No comment left

  • serendipity1212
    May 25, 2006

    No comment left