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Seafood

Crispy Cajun Shrimp

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Crispy Cajun Shrimp are crunchy, spicy, zesty, and packed with flavor. Simple seasoning including Cajun seasoning, a touch of lemon zest, and served with a Cajun dipping sauce. Perfect for an easy appetizer, or for a quick dinner!

Cajun shrimp in a basket

Oh man. These are so good. I posted about these shrimp a few weeks ago on my Instagram stories, and I know that there have been eager bellies looking forward to this recipe. I promise you there will be no disappointment with these delicious shrimp. We don’t make a lot of fried food in our house, and this was a special treat!

I love deep-fried shrimp. It is one of my favorite things to order, but it is also THE WORST when you get them, and you can tell that it was popped into the fryer from the freezer. Hand-breading, seasoned, super crispy, NOT over-cooked, and an excellent dipping sauce are all necessities when it come to fried shrimp. The crunch and that perfect texture of a shrimp cooked just right are absolutely cravable!

These aren’t just plain fried shrimp. I love to add a little Cajun seasoning to my shrimp and a little lemon zest to keep the flavors bright. I serve my shrimp with a creamy Cajun mayo, and it is a match made in heaven.

Cajun shrimp in a basket

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Cajun shrimp in a basket

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Cajun shrimp in a basket

Frequently Asked Questions

I haven’t deep-fried before- any tips?

Yes, don’t flip too early. Cast iron is my favorite skillet to fry in, but if you slip too early the coasting will stick. Also, make sure your oil is ht enough or the shrimp will overcook and the coating will not get super crispy. AND get everything prepped before you fry or there are too many parts in motion and something will likely burn.

What is the process to get a nice even crispy coating on my shrimp?

Seasoned flour, eggs, breadcrumbs. It is like an assembly line. One hand needs to be the flour hand, and the other is for eggs and breadcrumbs. It helps your finger not get completely covered, and you can easily work with the shrimp.

I do not like spicy. What can I use in place for the seasoning?

I think a little salt and pepper is perfect for a classic fried shrimp. However, if you are looking for seasoning a little lemon pepper will be nice for more citrus, or a little paprika would be tasty.

What do I do if I overcook my shrimp?

Eat them overcooked I guess. Sorry, that one I can’t bring back to life. Give that batch to your kids or significant, and make a new one for yourself- Haha.

Can I make the shrimp in advance?

That is a hard one because technically you can, but they really are best fresh out of the skillet.

Can I use larger or smaller shrimp?

Absolutely, but the size will impact cooking time. You will want to cook less with a medium shrimp, and slightly more with jumbo or extra large.

Cajun shrimp dipped in sauce

Looking for more Cajun flavors and delicious shrimp?!

Red Curry Risotto with Grilled Shrimp

Skillet Shrimp Scampi

Cajun Chicken & Quinoa Skillet (from Jaida at Sweet Beginnings)

Cajun Fish Tacos (from Jaida at Sweet Beginnings)

Cajun shrimp dipped in sauce
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Cajun shrimp dipped in sauce

Crispy Cajun Shrimp

Course Appetizer
Cuisine American
Keyword Shrimp
Prep Time 10 minutes
Cook Time 5 minutes
Servings 12 Shrimp

Ingredients

For Crispy Shrimp

  • 12 large raw shrimp, peeled, but tails left on
  • 1/2 cup vegetable oil
  • 1/2 cup all-purpose flour
  • 1/2 tsp fresh lemon zest
  • 1/4 tsp salt
  • 1 1/2 tsp Cajun seasoning
  • 1 large egg
  • 1 tbsp milk
  • 1 cup panko breadcrumbs

For Cajun Dipping Sauce

  • 1/4 cup mayo
  • 2 tbsp sour cream
  • 1 tbsp ketchup
  • 1 tsp Cajun seasoning
US Customary – Metric

Instructions

Cajun Dipping Sauce

  1. Place mayo, sour cream, ketchup, and Cajun seasoning in a bowl. Whisk together and set aside while you prepare the shrimp.

Crispy Cajun Shrimp

  1. Place flour, salt, lemon zest, and Cajun seasoning in a bowl. Stir with a fork to evenly mix. Next, crack an egg in a bowl, add milk, and beat with a fork. Next, place panko on a plate. Set up the stations in a line starting with flour, then egg, and then panko. Place a clean plate at the end of the assembly line for the shrimp as they are done.

  2. With your left hand dredge shrimp in the flour. Transfer to your right hand and dip it in the egg and then the panko. Press the panko into the shrimp so it is evenly coated. Place shrimp on the clean plate. Repeat with remaining shrimp. Keeping one hand dry will be helpful to reduce sticking, and make the breading process more efficient.

  3. Add oil to the cast iron skillet. You want there to be about an inch of oil in the bottom. If you are using a smaller or larger skillet adjust amount accordingly. Heat oil oven medium high heat. The oil will sizzle if you sprinkle a few breadcrumbs in it when it is ready. Do not add the shrimp too soon.

  4. Place shrimp in the pan using tongs. Try to keep them from touching so the pan is not too crowded and shrimp can cook evenly.

  5. Cook shrimp 90 seconds per side. Gently flip the shrimp, but if the breading begins to stick allow them a little more time. The shrimp will not stick one the breading is cooked.

  6. Remove shrimp from the pan and place on a paper towel lined plate. Serve immediately with the Cajun Dipping Sauce.

Cajun shrimp dipped in sauce

Skillet Shrimp Scampi

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This has been one of those weeks that was done before I knew it. I was at our cottage with my boys, Mom, Sister, nephew, and friends and we had a lovely week. However, I didn’t get to share as much as I would have liked with you guys, but sometimes that is the way of things in the summer.

Our bathroom project went perfectly, and if you follow me on Instagram you can see the lovely before and after pictures: Pod and post-Pod shower. To say that I am thrilled about the update is an understatement.

The recipe I am sharing with you today is a favorite of mine because it is so simple and ready in 30 minutes. I love citrus flavors with seafood, and traditional lemon will always be a favorite for me. Scampi is buttery, but fresh due to the citrus with a little zing in your mouth from the garlic. My boys have recently started liking shrimp, and this is a good recipe to ease them into the world of seafood because of the familiar lemon, garlic, and butter flavors.

For this recipe, I do a quick marinate on my shrimp and then toss them into a hot pan. The shrimp cook very quickly, and it is best to use a larger shrimp because it makes the flipping process a little easier. I like to finish the shrimp in the oven with a few lemon rounds and serve it immediately it comes sizzling from the oven because shrimp can overcook quickly. I normally serve this dish with a salad, or crusty bread, but I recently enjoyed with with penne pasta tossed with a little fresh pesto and Parmesan cheese. 

Today happens to be Ron and my 7 year anniversary. How we have been married 7 years and have two children still blows my mind. It feels like the wedding was a year or 2 ago. Time flies, as they say. Tonight, we are headed to a food event at the local zoo. Area vendors and restaurants bring their samples and bites. It is normally very fun, and mighty delicious. Normally, we have the kids in tow, but we are kid free for the evening! 

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Skillet Shrimp Scampi

Quick and Easy buttery, lemony, garlic rich shrimp.   

Course Main Course
Keyword Shrimp, Weeknight Favorites
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4
Ashley Lecker Ashley

Ingredients

  • 1 1/2 LB raw shrimp, peeled and deveined 
  • 1 tsp fresh lemon zest
  • Juice from 2 fresh lemons, divided
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 3 garlic cloves, minced
  • 3 TBL butter
  • Chopped parsley and lemon rounds, for serving
US Customary - Metric

Instructions

  1. In a medium bowl, combine shrimp, lemon zest, juice of 1 lemon, salt, pepper, and minced garlic. Allow shrimp to marinate for 15-20 minutes in the fridge. 
  2. Pre-heat oven to 375 degrees.
  3. Oven safe skillet, heat over medium high heat. Once butter had melted, add juice of a lemon. Add the shrimp in one flat layer to skillet. 
  4. Cook about one minute per side. Flip shrimp and move to oven for 7-8 minutes. 
  5. Remove from oven and top with chopped parsley and lemon rounds if desire. Serve immediately. 


Curry Risotto with Carrots, Peas and Shrimp

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I am back to the Improv Cooking Challenge! I took a little break after Kellen was born because I participate in a few different challenges, and did not want to juggle too much while adjusting to our baby boy.  It feels good to come back to the challenge because I really enjoy the Improv Challenge. If you are wondering how it works it is very simple- cook anything with the two assigned ingredients. This month the ingredients were peas and carrots (“Jenny and Me, we was like peas and carrots”…Ron’s favorite movie).  I debated between a few different ideas before I decided to create a risotto. I make a lot of risottos (in case you didn’t notice), and decided that curry was the way to go. I added in a little shrimp and we had a delicious meal. Ron and I love curry and thought this recipe was spot on!
 
Big thank you to Kristen of Frugal Antics of a Harried Homemaker for always being our fearless hostess! Check out her blog if you would like to join the fun!
 
 
Ingredients
 
1/2 cup chopped carrots
1/2 cup frozen peas
1 shallot, diced
1 clove garlic, minced
1 Tbl butter
1 Tbl olive oil
1 cup arborio rice
1/2 cup dry white wine
4 cups chicken stock
1 1/2 tsp curry powder
1 lb shrimp, peeled and devined
1/4 cup Parmesan cheese
Salt and Pepper, to taste
 
 
Instructions
 
Place chicken stock in a medium saucepan. Bring  to a simmer (do not boil). Keep warm over low-medium heat.
 
Heat a large nonstick skillet over medium heat. Add 1 tablespoons olive oil and 1 tablespoon of butter to pan; swirl to coat. Add carrots and cook for 5 minutes. Add shallots and cook for 2 minutes and add garlic. Stir in rice, and cook for 3-4 minutes, stirring constantly. Increase heat to medium and add wine. Add 1/2 cup stock and cook 3-5 minutes or until liquid is nearly absorbed, stirring constantly.  Continue adding remaining stock, 1/2 cup at a time, stirring constantly until each portion of stock is absorbed before adding the next.  Add curry powder, shrimp and peas when last portion of stock is added. Cover pot and remove from heat to allow the shrimp to cook till pink. Right before you serve the risotto, stir in the cheese and season with salt and black pepper. 

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Crockpot Jambalaya

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I love finding great new crockpot recipe for our busy weeknights. My usual day consists of yoga, work (not complaining! I absolutely love my job!), gym with my baby sister (she really isn’t a baby unless a baby can do the splits on a TRX) or volleyball, and home to make dinner or out with family or friends. Whew…. I know it sounds a bit boring, but I love it. I found this recipe on Sage Trifle and knew I needed to try it. In addition to being on a shrimp kick it has sausage (well chicken sausage in this case) which is always a plus in my book. Enjoy!

 

Crock Pot Jambalaya in a bowl with rice
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Crock Pot Jambalaya

Prep Time 15 minutes
Cook Time 7 hours
Servings 6 people

Ingredients

  • 1 onion chopped
  • 1 green bell pepper chopped
  • 2 stalks celery sliced
  • 3 garlic cloves minced
  • 2 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1 tsp cayanne pepper
  • 1 tsp paprika
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 2 Tbsps chopped fresh parsley
  • 1/2 cup chicken stock
  • 1 lb chicken andouille sausage sliced
  • 1 quart canned diced tomatoes
  • 1 lb shrimp, peeled
US Customary – Metric

Instructions

  1. Add onion, celery, bell pepper, and garlic to crockpot. Add all spices and herbs. Add chicken stock and stir well. Cover the mixture with sausage and then tomatoes. Cover and cook on low for 7-8 hours. Add the shrimp during the last 30 minutes of cook time. Serve with rice.

Recipe Notes

Modified from Sage Trifle