Spicy Cajun Shrimp and Corn Skillet

• 1 pound large shrimp, peeled and deveined
• 1 tablespoon Cajun seasoning
• 1 tablespoon olive oil
• 1 bell pepper, diced
• 1 small red onion, diced
• 2 cups fresh corn kernels (or frozen, thawed)
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• 1/2 cup chicken broth
• 2 tablespoons chopped fresh parsley
• Salt to taste
• Freshly ground black pepper to taste
• Lime wedges for serving

Steps

1. 1 Pat shrimp dry with paper towels and season with Cajun seasoning.
2. 2 Heat olive oil in a large skillet over medium-high heat.
3. 3 Add bell pepper and onion, sauté until softened.
4. 4 Stir in garlic, smoked paprika, and cayenne; cook for 1 minute.
5. 5 Add shrimp to the skillet, cook for 2-3 minutes per side until pink.
6. 6 Stir in corn and chicken broth, cook until heated through.
7. 7 Sprinkle with parsley and season with salt and black pepper to taste.
8. 8 Serve immediately with lime wedges on the side.

Equipment

• Large skillet

Variations

• Add diced tomatoes for a heartier dish.

Substitutions

• Substitute shrimp with chicken for a poultry twist.

Pairings

• Pairs well with a crisp Sauvignon Blanc or a cold lager.

Nutrition

Tips

• For extra heat, add a diced jalapeño with the bell pepper and onion.
• Frozen corn works great here and saves prep time!

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat.

Freezing: Freezes well for up to 2 months. Thaw in the refrigerator overnight before reheating.

Serving Suggestions

• Serve with a side of jasmine rice or a fresh green salad.

FAQ