This year I’ve tried to cut down on the amount and type of meat that I eat, for health reasons. I can go most meals without any meat at all.

When I do want a meal that isn’t just vegetable-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 a couple of times a month because it’s easy and very quick to make. They make for a great weeknight sheet pan dinner.

If I’m in a hurry and have some leftover from the night before (which very rarely happens) I’ll warm a flour tortilla in a microwave, throw some of these blackened Cajun shrimp in, and then head out of the door.

This by far is one of my favorite homemade shrimp recipes and I hope you all enjoy them as much as I do.


Honestly, my favorite way to eat these is right off the cookie sheet once they come out of the oven.

Yes, I’m a little greedy, but these are definitely worth burning off a couple of taste buds just to eat them piping hot.

When I’m not in such a rush to eat them and I choose to share with my family (yep, I can eat all of these by myself) I like serving them with a side of white rice and kernel corn.

I’ve also served these baked red potatoes and corn on the cob roasted in the oven or cooked on the grill.

I really like squeezing the juice of a slice of lemon over the shrimp and eating it with a couple of slices of baguette.

This recipe can also be used for sautéed Cajun shrimp or even put onto bamboo skewers along with bell pepper and onion slices, then grilled.

If you’re having a party, you can cook these ahead of time then allow them to chill in your fridge.

You can serve them to your guests in those mini appetizer cups filled with remoulade.

Add those cute little cocktail forks, so they won’t have to eat them with their hands.

If you don’t want to use the individual cups, you can display the shrimp on a fancy platter set and have the remoulade in the middle of the platter.

Make sure you have plenty of lemon wedges and sliced baguette for your guests to enjoy with their baked blackened shrimp.


This mix of spices and herbs can be used on more than just shrimp. I like most of my foods to be spicy anyway, whether it’s seafood or just a simple veggie dish.

I need the spice!

Instead of having to make the mix every time you want to use it, you can make a bigger batch. Determine how much you want to make first.

Use an ingredient converter calculator to figure out how much of each herb and spice needs to be added. Mix everything in a bowl and store in an air tight container for later.

Depending on how old your individual spices are when you make it, this mix can be stored for up to six months.

Use it as a dry rub for grilled chicken, add a little oil to some vegetables and then sprinkle the mix on top and roast it in the oven, use it in your favorite lobster bisque.

The possibilities are endless with this homemade Cajun seasoning recipe mix.

Baked Cajun Shrimp


  • 12 Oz. Shrimp Peeled, Deveined, Cooked
  • 1 Tbsp. Canola Oil
  • 1 Tbsp. Smoked Paprika
  • 1 Tbsp. Onion Powder
  • 1 Tbsp. Garlic Powder
  • 1 ½ Tsp. Salt
  • ½ Tsp. Cayenne Pepper
  • ½ Tsp. Thyme Leaves
  • ¼ Tsp. Ground Oregano


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.

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