Baked Cajun Shrimp: The 15-Minute Spicy Seafood Feast

Introduction

Did you know that in a recent survey of home cooking habits, “sheet pan dinners” ranked as the #1 preferred method for weeknight meals? It makes sense—we crave big flavor, but we hate the cleanup. Enter Baked Cajun Shrimp.

This recipe captures all the bold, smoky, and spicy notes of a traditional Louisiana shrimp boil but eliminates the massive pot of water and the mess of deep-frying. By baking the shrimp in a garlic-infused Cajun butter sauce, you ensure the seafood stays plump and juicy while soaking up an incredible amount of flavor. It is low-carb, high-protein, and ready in under 20 minutes. Whether you are meal-prepping for the week or looking for a lightning-fast dinner that packs a punch, this guide will show you how to master the art of the spicy bake.

Ingredients List

To get that authentic Southern flavor profile, you need a balance of fat, acid, and heat.

The Star Ingredient

1.5 lbs (700g) Large Shrimp: Peeled and deveined. Pro Tip: Look for “16-20 count” or “21-25 count” shrimp. Larger shrimp stay juicy better in the oven than tiny ones. Tail-on adds flavor, but tail-off is easier to eat.

The Cajun Butter Sauce

½ cup Unsalted Butter: Melted. This carries the spices into the meat.
3 cloves Garlic: Minced. Fresh is best, but in a pinch, jarred works.
1 tbsp Cajun Seasoning: Store-bought (like Slap Ya Mama or Old Bay) or homemade. Note: Check the salt content. If your seasoning is salt-free, add 1 tsp of salt.
1 tsp Smoked Paprika: Adds a deep, wood-fired aroma without the grill.
½ tsp Onion Powder: For savory depth.
1 tbsp Lemon Juice: Freshly squeezed. The acid cuts through the richness of the butter.
Fresh Parsley: Chopped, for garnish.

Sensory Note: As this bakes, your kitchen will smell like a bustling New Orleans kitchen—savory garlic, peppery heat, and rich butter.

Timing

This is one of the fastest protein recipes you can make.

Preparation Time: 10 minutes
Cooking Time: 10-12 minutes
Resting Time: 2 minutes
Total Time: ~22 minutes

Data Insight: Shrimp cooks approximately 40% faster than chicken breast at the same temperature, making it the statistically most efficient protein for quick dinners.

Step-by-Step Instructions

Step 1: Prep and Dry

Preheat your oven to 400°F (200°C).

Crucial Step: Rinse the shrimp and pat them completely dry with paper towels.
Why? If the shrimp are wet, they will steam in their own juices rather than roast in the butter sauce, leading to a watery, flavorless dish.

Step 2: The Sauce Alchemy

In a small bowl, whisk together the melted butter, minced garlic, Cajun seasoning, smoked paprika, onion powder, and lemon juice.

Step 3: The Toss

Place the dried shrimp on a large rimmed baking sheet (or in a 9×13 inch baking dish). Pour the butter mixture over the shrimp. Toss with your hands or tongs until every single shrimp is coated in the red-orange sauce. Spread them out in a single layer.

Step 4: Bake

Place in the oven and bake for 10 to 12 minutes.

Doneness Check: The shrimp are done when they turn opaque pink and curl into a loose “C” shape. If they curl into a tight “O,” they are overcooked.

Step 5: The Broil (Optional)

If you like a little char, switch the oven to “Broil” for the last 1-2 minutes. Watch closely—garlic burns fast!

Step 6: Finish and Serve

Remove from the oven. Drizzle with a little extra fresh lemon juice and sprinkle generously with chopped parsley. Serve immediately while the butter is sizzling.

Nutritional Information

This is a keto-dream meal. Below is the estimated breakdown per serving (based on 4 servings).

Nutrient	Amount per Serving	% Daily Value*
Calories	280 kcal	14%
Total Fat	18g	28%
Saturated Fat	10g	50%
Carbohydrates	3g	1%
Protein	24g	48%
Cholesterol	210mg	70%
Sodium	650mg	28%

Note: Shrimp is naturally high in cholesterol, but it is also packed with Astaxanthin, a powerful antioxidant that supports heart health.

Healthier Alternatives for the Recipe

To lighten up Baked Cajun Shrimp without losing the bold flavor:

Butter Swap: Replace the butter with Olive Oil or Avocado Oil. This reduces saturated fat and adds heart-healthy monounsaturated fats.
Low Sodium: Cajun seasonings are notoriously salty. Make your own blend (paprika, cayenne, garlic powder, onion powder, oregano, thyme) to control the sodium level completely.
Vegetable Volume: Add bell peppers, zucchini slices, or asparagus to the baking sheet. The veggies will roast in the spicy butter alongside the shrimp for a complete one-pan meal.

Serving Suggestions

This dish is versatile enough to be a taco filling or a pasta topper.

Classic Southern: Serve over Cheese Grits or dirty rice. The sauce acts as a gravy.
Low Carb/Keto: Serve over zucchini noodles (zoodles) or cauliflower rice.
Taco Night: Use the shrimp as a filling for soft tacos with a cool lime slaw and avocado crema to balance the heat.
Pasta: Toss the baked shrimp and all the pan juices with linguine or fettuccine.

Common Mistakes to Avoid

Shrimp is delicate. Avoid these pitfalls:

Overcooking:
- The Issue: Leaving them in for 15+ minutes.
- The Result: Rubber bullets.
- The Fix: Pull them as soon as they turn pink. They will continue to cook slightly on the hot pan.
Using Wet Shrimp:
- The Issue: Skipping the drying step.
- The Result: A soupy, watery mess that dilutes the butter sauce.
- The Fix: Use paper towels aggressively.
Crowding the Pan:
- The Issue: Piling shrimp on top of each other.
- The Result: They steam instead of roast.
- The Fix: Use a large sheet pan so they have breathing room.

Storing Tips for the Recipe

Refrigeration: Store in an airtight container for up to 3 days.
Reheating:
- Caution: Do not microwave on high for long periods, or the shrimp will become tough.
- Best Method: Sauté gently in a pan over low heat until just warm, or eat cold over a salad (it’s delicious cold!).
Freezing: Cooked shrimp can be frozen for up to 2 months, but the texture may suffer slightly upon thawing.

Conclusion

Baked Cajun Shrimp is the ultimate proof that “fast food” can be healthy, homemade, and packed with flavor. It delivers the smoke and spice of the Bayou without the hassle of a boil. Whether you serve it over grits, toss it in a salad, or eat it straight off the baking sheet (we won’t judge), it is a recipe that delivers maximum reward for minimal effort.

Ready to bring the heat? Preheat your oven and grab that Cajun spice! If you try this recipe, please leave a star rating below and let us know what you served it with. Don’t forget to subscribe to our newsletter for more 20-minute dinner wins.

FAQs

Q: Can I use frozen shrimp?

A: Yes, but you must thaw them completely first. Run them under cold water for 10 minutes, then dry them thoroughly. You cannot bake shrimp from frozen effectively with this method.

Q: Is it too spicy for kids?

A: That depends on your Cajun seasoning. Most commercial blends have a kick. To make it kid-friendly, use a mild seasoning or make your own blend without the Cayenne pepper.

Q: Can I leave the shells on?

A: Yes! “Peel and eat” style is great for flavor retention. Just warn your guests they will have messy (but delicious) buttery fingers.

Q: Can I use scallops instead?

A: Absolutely. Bay scallops work perfectly with this cooking time and temperature. Sea scallops may need a few extra minutes.