Juicy shrimp tossed in bold Cajun spices, baked fast, and finished with buttery lemon goodness. This is the kind of dinner that feels special but takes almost no effort.
When you need a quick meal that still tastes like you did something, baked Cajun shrimp is the answer. The oven does the work while you set the table, slice a lemon, and maybe sneak a shrimp to “test” for doneness.
It bakes in minutes. The seasoning clings to every curve. And the pan juices? Don’t waste them. Spoon them over rice, mop them up with bread, or drizzle them on roasted veggies.
This is a weeknight lifesaver. It also shows up nicely on a platter for a party snack.
YOU WILL LOVE THIS BAKED CAJUN SHRIMP
FAST DINNER: From fridge to table in about 20 minutes, including preheating.
BIG FLAVOR: Smoky, garlicky, a little spicy, and brightened up with lemon.
EASY CLEANUP: One sheet pan. One bowl. That’s it.
VERSATILE: Serve it over pasta, tuck it into tacos, pile it on salad, or eat it straight off the tray.
I love recipes like this because they’re flexible. If you’ve got shrimp in the freezer and a spice blend in the pantry, you’re basically set.
And if you’re feeding picky eaters? You can dial the heat up or down without changing the whole plan.
WHAT MAKES IT “CAJUN”?
Cajun seasoning is usually a mix of paprika, garlic powder, onion powder, oregano, thyme, salt, pepper, and cayenne. Some blends lean smoky. Some are fiery. A few are heavy on salt.
That’s why tasting as you go matters here. Especially if you’re using a store-bought seasoning.
The goal is bold, not salty. Spicy, not painful.
BAKED CAJUN SHRIMP INGREDIENTS
This recipe keeps it simple on purpose. The shrimp are the star, and the seasoning does the heavy lifting.
Here’s what you’ll want to grab.
You’ll need:
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Large shrimp (peeled and deveined, tails on or off)
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Olive oil
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Unsalted butter (melted)
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Garlic (minced)
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Cajun seasoning
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Smoked paprika (optional, but really nice for color and depth)
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Black pepper
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Lemon (zest + juice)
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Chopped parsley (for freshness at the end)
Optional extras if you want to play around:
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Brown sugar (just a pinch to round out the heat)
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Red pepper flakes (if your Cajun blend is mild)
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Sliced bell peppers or onions (to roast right alongside the shrimp)
OUR RECIPE DEVELOPER SAYS
If you’re using frozen shrimp, thaw them first and pat them very dry. Excess water on the shrimp will steam them instead of roasting, and you’ll miss out on that great texture.
SHRIMP SIZE MATTERS MORE THAN YOU’D THINK
Shrimp cook fast no matter what, but small shrimp cook too fast. They can go from perfect to rubbery in what feels like seconds.
For baking, look for large or extra-large shrimp. Something like 16/20, 21/25, or 26/30 count is ideal (that number means how many shrimp per pound).
If your shrimp are tiny, you can still do it. You’ll just need to shorten the baking time and keep a close eye on them.
HOW TO BUY SHRIMP WITHOUT OVERTHINKING IT
Here’s the quick cheat sheet.
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Raw shrimp works best. Cooked shrimp won’t absorb seasoning well and can turn chewy when reheated in the oven.
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Peeled and deveined saves time. Tails on looks pretty, tails off is easier to eat.
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Frozen is totally fine. Most “fresh” shrimp at the seafood counter was previously frozen anyway.
One more thing: if you smell strong fishy odor, skip it. Shrimp should smell clean and mild, like the ocean, not like a dock.
INGREDIENT SUBSTITUTIONS AND ADDITIONS
This recipe is easy to adjust without messing it up.
BUTTER: You can use all olive oil if you want. The butter adds richness and helps the garlic and spices taste fuller, but it’s not required.
GARLIC: Fresh minced garlic gives the best flavor. In a pinch, garlic powder works. Use ½ teaspoon garlic powder for every 2 cloves.
CAJUN SEASONING: Use your favorite blend. If it’s salty, cut back and add extra paprika, garlic powder, and black pepper to balance it out.
LEMON: Lime works too, especially if you’re serving the shrimp in tacos.
ADD VEGGIES: Sliced bell peppers, red onion, zucchini, or asparagus can roast right on the same pan. Just don’t crowd everything.
PRO TIP:
If you’re adding vegetables, give them a 5-7 minute head start in the oven before adding the shrimp. Shrimp cook faster than most veggies, so timing matters.
HOW TO MAKE BAKED CAJUN SHRIMP
This is a simple method, but the little details make a big difference. Dry shrimp, hot oven, and enough space on the pan.
Here’s how you make it:
STEP ONE: Preheat and prep the pan
Preheat the oven to 425°F. Line a large baking sheet with foil or parchment paper for easy cleanup.
STEP TWO: Dry the shrimp
Pat the shrimp dry with paper towels. Don’t skip this. Dry shrimp roast better and hold seasoning better.
STEP THREE: Mix the seasoning butter
In a large bowl, whisk together:
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olive oil
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melted butter
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minced garlic
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Cajun seasoning
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smoked paprika (if using)
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black pepper
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lemon zest
The mixture should look like a glossy, brick-red paste.
STEP FOUR: Toss the shrimp
Add the shrimp to the bowl and toss until every piece is coated.
STEP FIVE: Spread on the pan
Arrange the shrimp in a single layer. Give them a little space so the heat can circulate.
STEP SIX: Bake
Bake for 7 to 10 minutes, depending on shrimp size, until the shrimp are pink and opaque.
STEP SEVEN: Finish with lemon and herbs
Squeeze fresh lemon juice over the hot shrimp. Sprinkle with chopped parsley.
Then serve right away.
PRO TIP:
If you want a little browning on top, broil the shrimp for 30 to 60 seconds at the end. Watch closely. Broilers don’t mess around.
HOW TO TELL WHEN SHRIMP ARE DONE
Shrimp are done when they turn pink, look opaque, and feel firm (not bouncy-rubbery). They usually curl into a loose “C” shape.
If they curl into a tight “O,” they’re overcooked. Still edible, but the texture won’t be as tender.
If you like numbers, shrimp are generally considered done at 145°F in the thickest part. An instant-read thermometer takes the guesswork out, especially if you’re cooking for a crowd.
WHY BAKING WORKS SO WELL HERE
Shrimp don’t need a long cook time. They need high heat and quick cooking so they stay juicy.
Baking also keeps the seasoning where it belongs. On the shrimp. Not stuck to the bottom of a skillet.
And you don’t have to babysit a pan on the stove. That alone is worth it on a busy night.
SAUCE IDEAS (BECAUSE DIPPING IS FUN)
The shrimp are flavorful on their own, but a little dip on the side can make the plate feel extra complete.
Here are a few easy options:
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Garlic butter: Melt butter with a little garlic and lemon juice. Spoon it over everything.
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Creamy Cajun mayo: Stir mayo with a squeeze of lemon and a pinch of Cajun seasoning.
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Ranch-style dip: Use plain yogurt or sour cream, plus garlic powder and parsley for a quick cool contrast.
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Honey-lime drizzle: Just a teaspoon of honey mixed with lime juice is surprisingly good if your seasoning is spicy.
Keep the sauce simple. You don’t want to cover up the shrimp.
HOW TO SERVE BAKED CAJUN SHRIMP
This shrimp can go a lot of directions, which makes it great for meal planning.
Here are some favorites:
OVER RICE: White rice, brown rice, or even cauliflower rice. Pour the pan juices over top and call it dinner.
WITH PASTA: Toss with cooked linguine or penne, a little extra butter, and a squeeze of lemon. Add spinach if you want greens.
IN TACOS: Pile shrimp in warm tortillas with shredded cabbage and a creamy sauce.
ON SALAD: A crisp romaine salad with cucumbers, tomatoes, and a citrusy dressing works really well with the spicy shrimp.
AS AN APPETIZER: Serve on a platter with lemon wedges and toothpicks. People will hover.
PRO TIP:
If you’re serving a crowd, keep the shrimp warm in a 200°F oven for a short time. Don’t leave them in there too long or they’ll keep cooking.
EASY SIDE IDEAS THAT PAIR WELL
Cajun flavors love a side that’s creamy, starchy, or fresh.
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Cornbread or buttery rolls
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Roasted potatoes
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Simple steamed green beans
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Coleslaw or cucumber salad
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Creamy grits
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Roasted corn (even frozen corn works, just roast it hard on the pan)
If you’re doing pasta, keep the sides lighter. If you’re doing salad, bring in something warm and hearty like bread.
TROUBLESHOOTING BAKED CAJUN SHRIMP
Issue: Shrimp turned out watery
Solution: The shrimp weren’t dried well enough, or the pan was crowded. Pat them dry next time and use a bigger sheet pan.
Issue: Shrimp are tough
Solution: They baked too long. Pull them as soon as they’re opaque and pink.
Issue: Too salty
Solution: Some Cajun seasonings are heavy on salt. Use less seasoning and add extra paprika, garlic powder, and pepper for balance.
Issue: Not enough heat
Solution: Add a pinch of cayenne or red pepper flakes, or serve with a spicy dipping sauce.
HOW TO STORE BAKED CAJUN SHRIMP
Shrimp are best fresh, but leftovers can still be tasty if you reheat gently.
MAKE AHEAD
You can mix the seasoning butter and store it in the fridge for up to 2 days. When you’re ready, toss with shrimp and bake.
You can also thaw and dry the shrimp ahead of time. Keep them covered in the fridge until cooking.
IN THE FRIDGE
Store leftovers in an airtight container for up to 3 days.
IN THE FREEZER
Shrimp can be frozen, but the texture changes a bit after reheating.
Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge.
REHEATING
Best option: warm in a skillet over low heat with a tiny splash of water or butter, just until heated through.
Oven option: 300°F for a few minutes, covered loosely with foil.
Microwave option: short bursts at 50% power, stopping often. Overheating is what makes shrimp rubbery.
OUR RECIPE DEVELOPER SAYS
If you know you’ll have leftovers, slightly underbake the shrimp by about a minute. They’ll reheat better.
BAKED CAJUN SHRIMP FAQS
Can I use pre-cooked shrimp?
You can, but it won’t be as good. Pre-cooked shrimp just need warming, and the oven can dry them out fast. If that’s what you have, bake for only 3-4 minutes and watch closely.
Should I leave the tails on?
Totally your call. Tails on look nicer and make the shrimp easy to grab. Tails off are easier for tacos, pasta, and bowls.
Can I make this less spicy?
Yes. Use a mild Cajun seasoning and skip extra cayenne or red pepper flakes. Finish with extra lemon and parsley to keep it bright.
Can I add vegetables on the same pan?
Yes. Just don’t crowd the pan, and give most vegetables a head start since shrimp cook faster.
Can I cook it in an air fryer instead?
Yes. Air fry at 400°F for about 5-7 minutes (depending on shrimp size). Cook in a single layer and shake once halfway through.
What’s the best way to devein shrimp?
Use shrimp that are already deveined if you can. If not, make a shallow slit along the back and lift out the dark vein with the tip of a knife.
Baked Cajun Shrimp
Ingredients
- 1½ pounds large raw shrimp peeled and deveined
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter melted
- 3 cloves garlic minced
- 1½ tablespoons Cajun seasoning adjust to taste
- ½ teaspoon smoked paprika optional
- ¼ teaspoon black pepper
- 1 lemon zested and juiced
- 2 tablespoons chopped parsley
Instructions
- Preheat the oven to 425°F. Line a large baking sheet with foil or parchment paper.
- Pat the shrimp very dry with paper towels and place them in a large bowl.
- Add olive oil, melted butter, garlic, Cajun seasoning, smoked paprika (if using), black pepper, and lemon zest. Toss until the shrimp are well coated.
- Spread the shrimp on the baking sheet in a single layer.
- Bake for 7 to 10 minutes, until the shrimp are pink and opaque.
- Squeeze fresh lemon juice over the shrimp and sprinkle with parsley. Serve immediately.
Notes
Nutrition
