Sunday, December 5, 2021
HomeRecipe ReviewsSeafoodJacked Up Cajun Shrimp

Jacked Up Cajun Shrimp

I haven’t had shrimp since August, and I’m feeling the need for some. That Florida Shimp Pie was excellent, so whatever recipe I choose has a lot to live up to. After a thorough search, I found this Jacked Up Cajun Shrimp recipe, and I think it has some potential. It’s shrimp in a spicy Cajun bourbon-butter sauce, and it sounds phenomenal! Let’s find out if it lives up to my expectations.

This shrimp recipe would make a perfect appetizer. Make sure when you serve the “Jacked Up Cajun Shrimp” you have plenty of french bread to dip into the sauce.

Recipe Author: Kim Seghers at This Ole Mom
Get the recipe

The Ingredients

I had some shopping to do for my Jacked Up Cajun Shrimp, but not too much. I had the Cajun seasoning on hand as I like to make my own. It’s great on literally everything! And Worcestershire sauce(I like Lea & Perrins) and brown sugar are pantry staples for me.

That left me to shop for fresh ingredients like butter, parsley, lemons, and green onions. I also happened to be out of bourbon, so I picked up a bottle of Jim Beam. Nothing fancy, but a solid bourbon.

I was able to find the 16/20 (per pound) shrimp, but not peeled and deveined. I could only find shell-on, so I had to do the peeling and deveining myself.

Jacked Up Cajun Shrimp Ingredients
Shrimp, Worcestershire sauce, brown sugar, salt, pepper, butter, green onions, lemon juice, parsley, Cajun seasoning, and bourbon

The Process

As I mentioned above, I had to peel and devein the shrimp myself, so that’s where I started. Here’s how my time was spent:

  • 10 minutes to peel and devein the shrimp
  • 8 minutes to prep
  • 15 minutes to cook
  • 33 minutes total

The recipe lists 10 minutes to prep, 15 minutes to cook, and a total time of 25 minutes. If I didn’t have to peel and devein the shrimp, my time would have been 23 minutes.

Making this recipe was so simple! I placed the shrimp in a square baking dish and seasoned them with Cajun seasoning, salt, pepper, and granulated garlic. Then I used my hands to toss them to make sure both sides of the shrimp were seasoned, making sure to put them back into a single layer when I was done.

Peeled and deveined shrimp
Peeled and deveined shrimp

Mixing up the sauce went according to the instructions, and I had it taken care of in no time at all. Then I poured it over the shrimp and placed the baking pan into the preheated oven.

Oh, about the preheat. That’s the only thing that might have gone awry with this recipe. I read it in advance, so I knew to preheat the oven. However, preheating isn’t mentioned until step 4, so it could be easy to miss.

Otherwise, I had no problems, and I had a beautiful dish of Jacked Up Cajun Shrimp 15 minutes later. I had baked some French bread earlier in the day, and I served it freshly sliced with the shrimp. Yum!

Seasoned shrimp
Seasoned shrimp

So how was it?

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This Jacked Up Cajun Shrimp is eyes rolling back in your head OMG good!! I served it with freshly made French bread, and it was the perfect accompaniment. The shrimp were delicious on their own, but that sauce! You need some crusty bread to soak up all that goodness. Making this recipe was easy, though it did take an extra 10 minutes to peel and devein the shrimp. All I could find was shell-on 16/20 shrimp. The extra work was more than worth it. Just make sure you use decent bourbon and Worcestershire sauce as they are the most prominent flavors.
I'm Candice, and I'm The Hungry Pinner. I created this blog to share my love for cooking and my experiences with the MANY recipes I've found on Pinterest over the years. Join me as I blog my way through those recipes to find out if they are worth trying yourself.


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