Cajun Shrimp with Bell Peppers & Corn
The deliciousness of this shrimp recipe relies on Cajun seasoning, which adds big, bold garlicky, peppery flavor. (You can make your own if you don't have a jar already!). As far as veggies go, we went with bell peppers, onions, and corn, but any stir-fry vegetable would work here.
When cooking the shrimp, make sure you have a single layer. If you overcrowd the pan, you risk steaming and overcooking...which would lead to sad rubbery shrimp. Cooking in batches may seem annoying, but shrimp cooks quickly! You only need about 2 to 3 minutes per side for it to turn pink. Bottom line: It's not that hard, and it's worth it.
2 tbsp. extra-virgin olive oil, divided
1/2 onion, chopped (about 1 cup)
2 cloves garlic, minced
2 bell peppers, chopped
2/3 c. corn (frozen and defrosted or canned)
1 1/2 lb. shrimp, peeled and deveined
2 tsp. Cajun seasoning
Freshly ground black pepper
1 tbsp. lemon juice
1 tbsp. freshly chopped parsley
- In a large skillet, heat 1 tablespoon olive oil over medium heat. Add onion and bell peppers and sauté until tender, about 5 minutes. Stir in garlic and corn and cook for 1 minute more. Transfer vegetables to a bowl.
- Add remaining 1 tablespoon oil to pan. Add shrimp in a single layer and season with salt, pepper and Cajun seasoning. Cook until pink, about 1 to 2 minutes per side.
- Add vegetables and lemon juice and toss until combined. Garnish with parsley before serving.