BAKED CAJUN SHRIMP
This year I tried to reduce the amount and type of meat I eat, for health reasons. I can have most meals without meat at all. When I want a meal that isn’t just veg-based, I eat seafood. It’s easier on my digestive system and I love it! I try to make this Baked Cajun Shrimp recipe at least twice a month because it’s easy and really quick to make. They make a great weeknight griddle dinner. You sent If I’m in a hurry and have leftovers from the night before (which happens very rarely), I’ll warm up a flour tortilla in the microwave, throw in some of those blackened Cajun shrimp, and then I’ll will go out. This is by far one of my favorite homemade shrimp recipes and I hope you all enjoy them as much as I do.
You sent CAJUN SPICY BAKED SHRIMP RECIPE – HOW TO SERVE Honestly, my favorite way to eat them is right on the cookie sheet once they come out of the oven. Yes, I’m a bit of a foodie, but it’s definitely worth burning a few taste buds just to eat them piping hot. When I’m not in such a rush to eat them and choose to share them with my family (yeah, I can eat it all myself), I like to serve them with white rice and corn kernels. I also served these baked red potatoes and corn on the cob roasted in the oven or cooked on the grill. I like to squeeze the juice from a slice of lemon over the shrimp and eat it with a few slices of baguette. This recipe can also be used for sautéed Cajun shrimp or even put on bamboo skewers with sliced bell pepper and onion, then grilled.
Ingredients :
12 Shrimp Peeled, Deveined, Cooked
1 Canola Oil
1 Smoked Paprika
1 Onion Powder
1 Garlic Powder
1 ½ Salt
½ Cayenne Pepper
½ Thyme Leaves
¼ Ground Oregano
Directions :
Preheat oven to 350°. Place foil onto cookie sheet. Lightly oil the foil with cooking spray.
Place shrimp in a mixing bowl. Add oil to the bowl. Cover top of the bowl and gently shake until all of the shrimp is covered with the oil.
In a small bowl with a lid, mix all of the herbs and spices. Add the mixture to the shrimp bowl.
Cover the bowl and gently shake until all of the shrimp are covered with the seasonings.
In a single layer, place the shrimp onto the cookie sheet. Bake for 10 minutes. Serve warm with a slice of lemon wedge. Enjoy !!
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