Hubby and I have been eating low carb for the last few months and we’re getting a bit tired of chicken! Shrimp has been on sale lately, so I grabbed a couple pounds on my last grocery store run to do something a little different for dinner.
The idea for this meal was loosely based on my Creamy Cajun Pasta recipe. (This recipe was one of my first blog posts – someday I’ll have to redo the photos. Seriously, this recipe rocks- but the photos do not!)
Hubby and I ate the shrimp over salad, but I threw together a quick pasta w/ alfredo for the kids.
Yum! We do love our food with a bit of kick (just not too much kick for me…)
I love how quick and easy shrimp is to cook.
Spicy Cajun Baked Shrimp
- 1.5 lb medium shrimp, peeled and deveined
- 2 tbsp olive oil
- 1 tbsp Cajun seasoning – homemade or your favorite store bought
- 1/2 tsp brown sugar (optional- we’re off sugar so I left the sugar out)
- bit of fresh parsley for garnish (optional)
- Bamboo skewers (optional)
Recipe note: (Our favorite cajun seasoning is the Tony Chachere’s seasoning, and it’s pretty spicy. I usually cut the Tony C seasoning with a little seasoned salt, paprika and cumin. Cajun seasoning is pretty easy- you could just make your own and control the salt and heat.)
- Preheat oven to 350.
- Soak bamboo skewers in water for a few minutes if using.
- Line baking sheet with foil and lightly coat foil with oil.
- Mix together cajun spices and sugar.
- Toss shrimp with the olive oil and place on skewer or spread on the lightly oiled baking sheet.
- Sprinkle shrimp with seasoning (both sides.)
- Bake until the shrimp curl up and turn pink, about 10-15 minutes.
These spicy shrimp skewers are great over salads, pasta and yellow rice. (Just don’t make the same terrible mistake I made… I made the unfortunate decision of removing the shrimp from the skewers before serving them to the kids. Oh the drama- you would think I destroyed their favorite toy right in front of their eyes, lol!)
Looking for more quick and easy dinner ideas? Check these out:
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