Cajun Shrimp

Total Time:
38 mins
Prep Time:
30 mins
Cook Time:
8 mins
6 servings
Dish Size:
2.5 Quart
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February 16, 2015
Tara’s Tidbits®

For a less spicy dish, you can substitute milder Old Bay seasoning. Use the largest shrimp you can buy because they're meatier and won't overcook and toughen. If you purchase frozen shrimp, defrost in the refrigerator overnight to ensure that the shrimp stay plump and juicy. 

This tasty and quick shrimp sauté is typical of Southern Louisiana's distinctive Cajun cooking. With spicy and robust Cajun seasoning (sold in many varieties in the spice aisle of the grocery store) and tons of diced tomatoes that cook into a chunky sauce, be sure to serve over rice to soak up all the favor. 


  • 2 tablespoons Cajun seasoning
  • juice of 2 lemons
  • 1 tablespoon Worcestershire sauce
  • 2 lbs. extra-large shrimp (16 to 20 per pound), peeled and cleaned
  • 4 tablespoons butter or margarine
  • 1 tablespoon minced garlic
  • 2 cups diced tomatoes, fresh or drained canned


  1. In a large mixing bowl, combine Cajun seasoning, lemon juice, and Worcestershire sauce. Add shrimp and toss to coat. Place in refrigerator and marinate for just 15 minutes. (Any longer and the lemon juice will actually start to cook the shrimp.)
  2. Melt butter in a large nonstick skillet over medium heat. Add garlic and sauté until fragrant, about 2 minutes. 
  3. Remove shrimp from marinade and transfer to the skillet. Add diced tomatoes and cook shrimp for about 3 minutes on each side, or until the shrimp are opaque and the tomatoes are bubbling. 
  4. Transfer all to a 2.5 quart temp-tations® baking dish to serve hot. Serve over steamed white or yellow rice cooked according to package directions. 
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