Cajun Shrimp with Pale Orange Sauce
By Emma Collins
Prep
10 min
Cook
10 min
Total
20 min
Servings
4
Level
Easy
Cajun shrimp fit into my dinner preparation when I measure the spice mix carefully before I start with leaving the skillet work until the end. Four portions are made from within one 12-inch pan. Then, I complete all of those portions with a pale orange sauce in addition to the toppings while the shrimp stay hot (I like the sauce cool).
I want the shrimp to be dry prior to seasoning because the damp ones will steam and subsequently turn grey in the pan, while a single layer in shimmering oil allows the spices to coat the shrimp thoroughly without the pieces being able to touch each other. A cast iron skillet is what I choose in this case, though a heavy stainless steel pan functions well in this setting too. The oil must shimmer clearly before any shrimp is added to the pan.
Cook the first side for the full 2 minutes, without moving the shrimp from in the pan. Afterward, flip them in the skillet, then cook until each one is opaque with curled shape like a C on the skillet. Promptly and carefully place the shrimp into the white ceramic bowl. A closed O indicates that they went beyond what was expected. In this specific case, the center will not remain tender. Once the pan reaches at a hot temperature, that C shape is meant for my cue in cooking.
For dinner, the shrimp is served with jasmine rice, jalapeno slaw, as well as air fryer green beans. Garlic butter shrimp scampi is included as part of a larger offering on the menu. Drizzle the sauce over the dish in the middle. Then thoughtfully scatter the garnish evenly throughout the bowl, ensuring the shrimp are positioned around the edge remain uncovered while the sauce stays in a cool state.
Why this recipe works
- Four portions must be cooked in a single layer within one 12-inch skillet over heat.
- The sauce waits in its bowl while the shrimp sear, and the skillet remains hot for the crust on the dish's surface too.
- Two minutes on the initial side allows the spices to brown before the shrimp are then flipped over onto the other side.
- Leftover shrimp can reheat quickly in the skillet. Therefore, a microwave is not required for heating lunch.
- Change the cayenne pepper or, alternatively, consider using a milder type of hot sauce in order to better regulate the overall heat.
- The sauce and garnish are added at the end, after the shrimp have cooked in the pan.
Ingredients
- •1 lb large shrimp (peeled and deveined)
- •1 tbsp smoked paprika
- •1 tsp garlic powder
- •1 tsp onion powder
- •½ tsp dried oregano
- •2 tbsp avocado oil
- •½ cup heavy cream
- •1 tbsp hot sauce
- •1 tsp lemon juice
- •2 tbsp fresh parsley (finely chopped)
- •1 tsp red chili flakes
Instructions
- 1
Pat the shrimp completely dry with paper towels.
- 2
Toss the shrimp with the smoked paprika, garlic powder, onion powder, and dried oregano in a medium bowl.
- 3
Let the seasoned shrimp sit for 5 minutes.
- 4
Whisk the heavy cream, hot sauce, and lemon juice in a small bowl until the sauce is thickened and pale orange, then set it aside.
- 5
Heat the avocado oil in a 12-inch cast iron skillet over medium-high heat until it begins to shimmer.
- 6
Lay the shrimp in a single layer without touching and sear for 2 minutes without moving them.
- 7
Flip the shrimp and cook for another 1 to 2 minutes, until they are opaque and curled into a C shape.
- 8
Transfer the shrimp immediately to a white ceramic bowl.
- 9
Drizzle the sauce over the center of the shrimp, then sprinkle with parsley and red chili flakes.
FAQ
Nutrition (per serving)
Calories
285
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