Baked Cajun Shrimp

"This is an easy and quick recipe for a midweek meal. The flavor is spicy but yummy. I use Emeril's Creole seasonings for the cajun spices. I love to serve this over rice and with a green vegetable or salad."
 
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photo by 2Bleu photo by 2Bleu
photo by 2Bleu
Ready In:
25mins
Ingredients:
10
Serves:
4
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ingredients

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directions

  • In a bowl combine olive oil, butter, soy sauce, honey, cajun seasonings, lemon juice, thyme and parsley. Mix together well. Set sauce aside.
  • Lay out shrimp, in single layer, in greased baking dish. Pour sauce over top of shrimp and turn shrimp to coat well. (you can do this up to 2 hours in advance).
  • Bake in, preheated 400 degree oven, for 10-15minutes.
  • Garnish with lemon wedges.

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Reviews

  1. Great shrimp and exactly what I was yearning for. I couldn't find my Cajun seasoning so I substituded with Pistol River Mushroom Cajun seasoning. My shrimp turned out with a lot of kick that was find with me. I baked for 10 minutes and my shrimp was a little tuff. Watch your cooking times. I will be using the sauce to marinade some chicken wings tomorrow. Believe they will turn out great.
     
  2. Outstanding! We love anything Cajun and these we just what I was looking for in flavor, ease of preparing and I got compliments from everyone eating so I guess you could say they loved them as much as I did! Thanks!
     
  3. Yummy! I made this exactly as directed, using Louisiana spice blend. The soy sauce added great flavor, although I think that it takes the shrimp to a more asian flair. Either way, it's very simple to make, and quite yummy! I served it as an appetizer. Thanks for sharing your recipe.
     
  4. This is yummy! It was super easy to put together (I made it about an hour before baking and stuck it in the fridge) and quick to bake. I thought it was spicy but DH just laughed since he doesn't think anything is spicy unless it makes him sweat :D Either way, it was delicious. I served over rice with some nice, cool cantelope on the side. This reciep wold also be good as an appetizer at a party. Thanks for posting!
     
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RECIPE SUBMITTED BY

2012: This Expat has just moved back home to the good ole USA after living 8 years in the Netherlands. I feel blessed to have such a wonderful family, and many long-time friends, around the world. Now I am making a new life in my new state, Arizona, with lovely new friends, that I am adding to my life and table. As always, cooking remains a constant passion that brings joy to my life and I have re-started my aviation career, another life long passion. As the old old saying goes, and no truer words have been spoken..... Good food, good wine, family and friends truly are the spice of life! Cheers. Whilst living in the Netherlands, it was a big adjustment in country, culture and weather. A great experience to live abroad. You learn so much and it helps make you a more rounded person who appreciates difference. I love to cook and I believe it is in my genetic makeup. I started as a small child helping my mother in the kitchen. She was a fabulous cook and delighted in baking. My grandfather was a baker by trade and made fabulous baked goods. I acknowledge, though I bake well, it just does not bring me joy. I love to cook multi course dinners. I grew up with mostly Spanish and Italian cuisines, taught to me by my mother, aunts and cousins. I am fortunate enough to still have, 4 generations of family still living in Spain! I love visiting my family in Spain. I sit in their Spanish kitchens and watch all the women cook, listening intently, watching closely as to how they make those fabulous dishes. I grew up in Florida, surrounded family and extended family members. I was always in one kitchen or another, listening, helping, & learning about all those cuisines and the different languages being spoken! Mealtime was always a celebration with lots of family, friends, food, and wine. Mom's saying was 'the more the merrier'. I do try to replicate this tradition in my life now. Cooking and meal time is truly a celebration of love and togetherness. I enjoy having family and friends, from around the world, over for a dinner. They are invited anytime and I try to carry on the my mother's motto 'the more the merrier'. Though many of the women, who were so inspirational to me, have now passed on, they live forever within my heart and in the recipes that I lovingly cook today. I try to follow those wonderful traditions, they taught me and keep them alive in my home. My mother will always be the voice in my head and heart. She was a truly fabulous role model and I miss her dearly. My career in aviation now spans 38 years. Working in the aviation industry so long, one becomes a airline 'nomad'. I have lived in 5 different states (Florida, Minnesota, California, Nevada and now Arizona) and now have a country in Europe. While living in different cities, one of my favorite hobbies has been taking cooking classes from different cooking schools. I adore learning different types of cuisine and having themed dinners in my home. To name a few classes I have taken Spanish, French, Italian, Greek, Mexican, 3 types of Chinese, Thai, Swedish and American Bistro classes. It is lovely to learn so much about a country and culture through their cuisines! Life has given me one fabulous ride, and I have so many recipes from around the world to prove it! Cheers !!
 
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