Cajun Baked Shrimp
Now that it is fall again, I am back to my fall meal planning routine. Not only am I really trying to eat as much as possible from our pantry and freezer, but I try to rotate through different proteins through the week. I have my recipes organized in a binder into lots of categories ranging from protein to soups to crockpot meals. Through the week I try to pick 1 chicken, beef, pork and fish recipe plus one soup. I also try to make one of the recipes a crockpot meal for my busiest day.
Last week my “fish” night was this Cajun Baked Shrimp recipe. I typically serve it with crusty bread to mop up the sauce and a side of Cajun Corn Maque Choux. The flavors are warm and spicy, perfect for this new, cool, fall weather. I typically make the shrimp in a small batch because leftover shrimp aren’t really that great but you can easily double this recipe for more servings.
Cajun Baked Shrimp
This cajun inspired dish has warm spicy flavors that pairs perfectly with warm crusty bread and a side of Cajun Corn Maque Chou.
Ingredients
- 1 lb cooked jumbo shrimp
- 1/4 cup butter
- 1/4 cup olive oil
- 1/8 cup chili sauce
- 1/8 cup worcestershire sauce
- 1 tsp mince garlic
- 1 tbsp cajun seasoning
- 1 tbsp lemon juice
- 1 tsp dried parsley
- 1/2 tsp paprika
- 1/2 tsp oregano
- 1/2 tsp chili pepper
- 1/4 tsp hot sauce
- 1 loap crusty Gluten Free Bread
Instructions
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Combine butter, oil, chili sauce, worcestershire sauce, garlic and all seasonings in a small sauce pan over low heat until butter is melted and the ingredients are well combine.
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Add shrimp to a shallow oven safe dish and pour sauce over them. Turn shrimp to well coat. Cover and place in the refrigerator for at least 1 hour and up to 2 hours.
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Bake uncovered at 400 degrees for 20 mins. Serve with gluten free bread.
Recipe Notes
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