Cajun Jumbo Shrimp Recipe

Prepare shrimp

Rinse the shrimp under cold water and pat very dry with paper towels. Drying is important so the seasoning sticks and shrimp sear properly.

Season shrimp

Place the dried shrimp in a large bowl. Add the cajun seasoning, smoked paprika, kosher salt, and black pepper. Drizzle 1 tablespoon olive oil over the shrimp and toss until every shrimp is evenly coated. Let sit at room temperature for 10 minutes to absorb flavors.

Heat pan

Heat a large skillet (preferably cast iron or heavy stainless) over medium-high heat until hot — about 2 minutes. Add the remaining 1 tablespoon olive oil and swirl to coat.

Sear shrimp

Arrange the seasoned shrimp in a single layer in the hot skillet without crowding (cook in batches if needed). Sear for 1.5 to 2 minutes on the first side without moving them, until the edges turn pink and slightly charred. Flip and cook the other side 1 to 1.5 minutes until opaque and just cooked through. Total cook time should be about 3 minutes per batch for jumbo shrimp. Remove shrimp to a warm plate.

Make garlic-butter finish

Reduce heat to medium. Add the butter to the same skillet and let it melt. Add the minced garlic and red pepper flakes, stirring constantly for 30 to 45 seconds until fragrant (do not let garlic brown). Pour in the lemon juice and scrape up any browned bits from the pan with a wooden spoon to create a quick pan sauce.

Combine & garnish

Return the cooked shrimp to the skillet and toss in the garlic-butter sauce for 30 to 45 seconds to coat and reheat. Stir in the chopped parsley. Taste and adjust seasoning with additional salt, pepper, or a squeeze of lemon if desired.

Serve the Cajun jumbo shrimp immediately over cooked rice or alongside crusty bread to soak up the sauce. Provide lemon wedges on the side for extra brightness.

If making ahead, do not overcook shrimp. Reheat briefly in a warm skillet with a pat of butter and a splash of water or lemon juice to refresh the sauce.