American · Lunch
Louisiana Cajun Shrimp Skillet
A Louisiana Gulf Coast classic, shell-off shrimp tossed in bold Cajun spice and pan-seared in butter with garlic, served over white rice.
$
10 minsPrep
12 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
520Calories
34gProtein
16gFat
56gCarbs
1gSugar
1gFiber
720mgSodium
215mgChol
Goes well with
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international
Instructions
1
Prep
Pat 300g shrimp dry with kitchen paper. Toss with smoked paprika, cayenne, oregano, onion powder, salt, and black pepper until evenly coated. Mince 4 garlic cloves finely. Slice 2 scallions.
2
Sear
Heat a large skillet over high heat until very hot, add 2 tbsp vegetable oil. Lay shrimp in a single layer (work in two batches if needed to avoid overcrowding), cook 90 seconds without moving until pink and lightly charred on one side. Flip and cook 60 seconds until just cooked through and curled. Transfer to a plate.
3
Finish
Reduce heat to medium, add 2 tbsp butter and minced garlic. Return shrimp to the skillet and toss in foaming butter for 30 seconds until garlic is fragrant and aromatic.
4
Plate
Spoon 180g cooked rice into each of two bowls, top with shrimp and all pan juices. Garnish with sliced scallions, serve with a lemon wedge on the side.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 300g (10.6 oz) raw king shrimp
- 360g (12.7 oz) cooked white rice
- 2 tbsp unsalted butter
- 8 garlic cloves
- 2 tsp smoked paprika
- 1 tsp cayenne pepper
- 1 tsp dried oregano
- 1 tsp onion powder
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp vegetable oil
- 2 scallions
- 2 lemon wedges