Baked Cajun Shrimp
Fast, bold, and irresistibly zesty these Baked Cajun Shrimp bring smoky paprika, cayenne heat, and savory herbs together for a flavor-packed appetizer or quick protein add-in for salads, tacos, or rice bowls. Ready in minutes!
Why You’ll Love This Recipe
10-Minute Bake Time – Weeknight-friendly and great for last-minute guests.
Big Cajun Flavor – Smoky, spicy, herby seasoning that clings to every shrimp.
Flexible Heat Level – Dial the cayenne up or down.
Meal-Prep Friendly – Season ahead; bake when ready.
Low-Carb, High-Protein – Light but satisfying.
Key Ingredients
Shrimp – Peeled, deveined, cooked (or raw see tips). Medium to large size works best.
Smoked Paprika – Adds depth and that “just grilled” flavor.
Garlic & Onion Powder – Savory backbone of Cajun-style seasoning.
Cayenne Pepper – Brings the heat; adjust to taste.
Thyme & Oregano – Earthy herbs that round out the spice blend.
Salt – Essential for flavor pop (consider reducing if serving with salty sides).
Canola Oil – Helps seasonings adhere and promotes even roasting.
Expert Tips
Using Raw Shrimp? Increase bake time to ~12 minutes or bake until shrimp are pink, opaque, and curled.
Dry the Shrimp First – Patting them dry helps the spices stick.
Batch Seasoning Trick – Toss shrimp in a zip-top bag with oil + spices for no-mess coating.
Add Citrus – Finish with lemon or lime zest for brightness.
Serve Over Rice or Grits – Turn these into a fuller meal fast.
Ingredients:
12 shrimp, peeled, deveined, and cooked
1 tablespoon canola oil
1 teaspoon smoked paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1 ½ teaspoons salt
½ teaspoon cayenne pepper
½ teaspoon thyme leaves
¼ teaspoon ground oregano
Here’s your polished, ready-to-publish recipe article for Baked Cajun Shrimp:
Instructions :
- Preheat oven to 350°F (175°C). Line a rimmed baking sheet with foil; lightly oil or spray.
- Coat Shrimp in Oil: Place 12 cooked shrimp in a bowl. Add 1 Tbsp canola oil; toss or cover and gently shake to coat.
- Mix Seasoning: Combine 1 tsp smoked paprika, 1 tsp onion powder, 1 tsp garlic powder, 1½ tsp salt, ½ tsp cayenne, ½ tsp thyme leaves, ¼ tsp ground oregano.
- Season Shrimp: Add spice mix to shrimp; toss until evenly coated.
- Bake: Arrange shrimp in a single layer on prepared sheet. Bake 10 minutes (if using cooked shrimp, you’re heating + toasting spices; if raw, bake until fully cooked see Tips).
- Serve: Transfer to a platter. Serve warm with lemon wedges. Enjoy!
Important Notes When Making This Recipe
Watch the Salt – Recipe as written is boldly seasoned; reduce to 1 tsp if sodium-sensitive.
Even Layer = Even Cooking – Crowding can cause steaming instead of roasting.
Spice Bloom Option – Warm the spice mix briefly in the oil before tossing for deeper flavor.
Don’t Overbake Cooked Shrimp – They can turn rubbery; pull once heated through.
Nutrition Information
Approximate values; assumes 2 servings (6 shrimp each) with all seasoning & oil consumed.
Calories: ~205
Protein: ~9g
Fat: ~7g
Carbs: ~2g
Sugar: 0g
Sodium: ~1,750mg (mostly from added salt; reduce salt to lower sodium)
Per 4 appetizer servings (3 shrimp each): ~100 calories; ~880mg sodium.
Nutrition will vary with shrimp size, salt adjustment, and how much seasoning/oil remains on the pan.
Frequently Asked Questions
Can I use frozen shrimp?
Yes—thaw completely, pat dry, then proceed.
What if I only have raw shrimp?
No problem. Bake at 350°F until pink and opaque (about 12 minutes, depending on size).
Can I air fry instead?
Yes. Air fry at 375°F for 5–7 minutes, shaking halfway.
Is canola oil required?
Any neutral oil (avocado, light olive) works.
How spicy is this?
Medium-hot. Reduce cayenne for mild; add more or include chili flakes for extra heat.
Can I double the recipe?
Absolutely—use two pans or bake in batches to avoid crowding.