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Now, sweetheart, let me tell you — this here dish is the kind of thing that’ll make you feel like you’ve got one foot in the bayou and the other in a Midwestern farmhouse kitchen. It’s simple, it’s sassy, and it’s got enough flavor to make the neighbors “just happen” to stop by right around suppertime.
I learned this little number years ago, back when summers were long, kids ran barefoot until the fireflies came out, and nobody was too busy to sit around the table together. Back then, if you had a mess of shrimp, some good seasoning, and a bit of tin foil, you could feed a crowd without even breaking a sweat.
And that’s what I love most about this recipe — it’s not fussy. You don’t need five pans, a dozen bowls, or a degree from a fancy cooking school. You just toss, wrap, and bake, and before you know it, you’ve got yourself a tray of spicy, juicy shrimp that smells so good you’ll have to swat hands away until it hits the table.
What Makes It Special
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Bold & bright flavors – That Cajun kick will wake up your taste buds faster than the morning rooster.
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Feeds a crowd – Make a double batch and you’ll still see folks going back for seconds.
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Easy cleanup – Straight from foil to plate… bless whoever invented tin foil.
Ingredients (Serves 4–6)
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2 lbs large shrimp, peeled & deveined
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2 Tbsp olive oil
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1 Tbsp Cajun seasoning
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1 tsp sweet paprika
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½ tsp garlic powder
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½ tsp onion powder
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½ tsp dried thyme
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½ tsp dried oregano
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¼ tsp cayenne pepper (or more if you like it lively)
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¼ tsp red pepper flakes
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Juice of 1 lemon
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Salt & pepper, to taste
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Fresh parsley, chopped
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Lemon wedges, for serving
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Tin foil
Directions
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Preheat the oven to 375°F, sugar.
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In a big ol’ bowl, toss the shrimp with olive oil, Cajun seasoning, paprika, garlic powder, onion powder, thyme, oregano, cayenne, and red pepper flakes. Every shrimp needs a good coat — think of it like putting on Sunday best.
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Tear off a generous piece of tin foil, pile the shrimp in the middle, and drizzle that lemon juice over the top. Sprinkle with salt and pepper.
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Fold the foil up tight so all those spicy juices stay right where they belong.
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Set the packet on a baking tray and bake 15–20 minutes, until the shrimp are pink and plump.
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Open carefully (that steam will kiss you hotter than your first crush), sprinkle with parsley, and serve with lemon wedges.
What to Serve With It
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A cool, creamy coleslaw to soothe that Cajun kick
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A fresh cucumber salad — crisp as a new bedsheet on the line
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Buttery corn on the cob that drips down your chin (don’t even bother with a napkin, just lean over your plate)
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Crusty garlic bread for mopping up every last drop of those dreamy juices
Conclusion
This Baked Cajun Shrimp is proof that weeknight dinners can be fast, flavorful, and a little bit special. With its bold spices, bright citrus, and no-fuss cleanup, it’s a recipe worth keeping close. Serve it once, and it just might become a tradition at your table — the kind you look forward to making again and again.
Baked Cajun Shrimp
Ingredients
- 2 pounds large shrimp peeled and deveined
- 2 tbsp olive oil
- 1 tbsp Cajun seasoning
- 1 tsp sweet paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1/4 tsp cayenne pepper or to taste
- 1/4 tsp red pepper flakes
- 1 lemon juice only
- salt and black pepper to taste
- parsley chopped, for garnish
- lemon wedges for serving
- tin foil
Instructions
- Preheat oven to 375°F (190°C).
- In a bowl, combine shrimp, olive oil, Cajun seasoning, paprika, garlic powder, onion powder, thyme, oregano, cayenne pepper, and red pepper flakes. Toss until well coated.
- Place seasoned shrimp in the center of a large piece of tin foil. Drizzle lemon juice over shrimp and season with salt and black pepper to taste.
- Fold foil into a packet, sealing edges well to keep juices inside.
- Place foil packet on a baking tray and bake 15-20 minutes, until shrimp are pink and cooked through.
- Let rest briefly before opening. Garnish with parsley and serve with lemon wedges.
Notes
Nutrition