Cajun Shrimp

3.50 average, 14 votes
2008 November 16


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We’ve said it before… what could be better than shrimp. Oh yeah, cajun shrimp.


  • 1 pound extra large shrimp, peeled.
  • 1 tablespoon of FRESH lime juice. (Don’t use the bottled junk. Buy a lime. They are like 12 cents each)
  • 1/2 teaspoon garlic powder (NOT garlic salt)
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon Thyme (use the dried stuff here)
  • 1/4 teaspoon salt
  • 1/4 teaspoon of Cayenne pepper (or more if you like fire, like we do)
  • 1/8 teaspoon of black pepper (that’s like a pinch)
  • Lime wedges (12 cents)

There should be about 15-20 shrimp per pound (you can save some dough and buy shrimp with the peels on. You will want to devein the shrimp too. Slice the buggers along the backs and remove that black strip of goo. It won’t hurt you but it looks nasty.)

Roll a lime on a counter to loosen the juice. Cut it in half and squeeze your lime (heh, heh). Put the juice in a bowl and toss in your peeled deveined shrimps. Make sure that the shrimp are coated. In another bowl mix the garlic, onion, salt, thyme, cayenne and black pepper. Sprinkle over the shrimp and coat well.

Melt a few pats of butter in a non-stick skillet. Throw in your shrimp and stir them around until they turn pink. Do not overcook. They should take between 3-7 minutes to color. Remove them to a serving bowl and chill, covered, for about an hour. Serve with the lime wedges.

Pardon us please, while we pay for beer...

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