You don’t want to lose this recipe. My friend who doesn’t even like shrimp, loves this dish!
Looking to add a burst of flavor to your dinner table? Look no further than Baked Cajun Shrimp. This mouthwatering dish combines succulent shrimp with a blend of spices that will awaken your senses and leave you craving for more. In this article, we’ll walk you through a step-by-step guide on how to prepare this culinary delight, along with some helpful tips to ensure your shrimp turns out perfectly every time.
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Ingredients:
| Ingredients | Quantity |
|---|---|
| Large shrimp | 2 pounds, peeled and deveined |
| Olive oil | 2 tablespoons |
| Cajun seasoning | 1 tablespoon |
| Sweet paprika | 1 teaspoon |
| Garlic powder | 1/2 teaspoon |
| Onion powder | 1/2 teaspoon |
| Dried thyme | 1/2 teaspoon |
| Dried oregano | 1/2 teaspoon |
| Cayenne pepper | 1/4 teaspoon (or to taste) |
| Red pepper flakes | 1/4 teaspoon |
| Lemon | Juice of 1 |
| Salt and black pepper | To taste |
| Parsley | Chopped for garnish |
| Lemon wedges | For serving |
| Tin foil | – |
Instructions:
- Preheat your oven: Start by preheating your oven to 375 degrees Fahrenheit to ensure it’s nice and toasty for your shrimp.
- Prepare the shrimp: Gather your shrimp and ensure they are properly peeled and deveined. In a bowl, combine the shrimp with olive oil, Cajun seasoning, paprika, garlic powder, onion powder, thyme, oregano, cayenne pepper, and red pepper flakes. Mix well to ensure the shrimp are evenly coated with the seasoning.
- Wrap in foil: Tear off a sizable piece of tin foil and place the seasoned shrimp in the center. Drizzle lemon juice over the top and add a pinch of salt and black pepper to taste. Fold the edges of the foil to create a packet, ensuring it is sealed tightly to trap the flavors inside.
- Bake: Place the foil packet on a baking tray and bake in the preheated oven for 15 to 20 minutes, or until the shrimp are pink and cooked through.
- Rest and serve: Once baked, allow the shrimp to rest for a brief moment before opening the packet. Garnish with chopped parsley and serve with lemon wedges on the side for a zesty kick.
