Spicy Cajun Shrimp

Cajun Shrimp

For Matt (and probably everyone else in Boston), the Super Bowl may as well not be happening this year. I’m not even a big football fan, but I was definitely shouting at the tv the other weekend…

Still, I love making football food. I’m sure we’ll still watch the game, but we’ll need some good food (and beer) to get us through.

When thinking about what to cook, these spicy cajun shrimp came immediately to mind. It’s one of my mom’s old recipes that we keep going back to year after year. The shrimp are marinated and then baked in a sweet and spicy sauce, which happens to go wonderfully with lots of beer.

Not only are they incredibly quick and easy to throw together, they are always a huge crowd-pleaser. The recipe can be doubled, or even tripled, for a large crowd. (And no one has to know how easy and foolproof they are to make.)

Spicy Cajun Shrimp

Spicy Cajun Shrimp


  • 1/2 cup olive oil
  • 1 tablespoon cajun or creole seasoning (I made my own using this recipe)
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons fresh basil or parlsey, minced
  • 1 tablespoon honey
  • 1 tablespoon soy sauce
  • Pinch of cayenne
  • 1 lb shrimp, peeled and deveined


  • Preheat the oven to 450 degrees. Whisk together the first seven ingredients in a 9 by 13 baking dish. Add the shrimp and toss to coat. Let marinate for 30 minutes.
  • Transfer to the oven and cook for about 10 minutes, stirring occasionally, until they are just cooked through.

Cajun Shrimp

These cajun shrimp are great served over rice, pasta, or just on their own with wedges of lemon.

What are your favorite superbowl foods?

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