Cajun Shrimp and Corn Skillet
A dependable skillet meal relies on high heat and quick timing, and this combination of Cajun-spiced shrimp and sweet corn delivers both. Searing the shrimp first locks in moisture while allowing the Cajun spices to toast lightly in the oil, leaving behind a seasoned base for the vegetables.
Why this one works
- Cooking the shrimp separately keeps them tender without risk of overcooking.
- Sweet corn and bell pepper pick up delicious browning in the hot seasoned skillet.
- Minced garlic blooms during the final minute without scorching.
- A single skillet handles both the protein sear and the vegetable sauté.
What you’ll need
- 1 lb (450g) large shrimp, peeled and deveined Pat dry thoroughly before adding to the hot pan so the Cajun seasoning adheres cleanly and sears rather than steams.
- 2 cups (300g) sweet corn kernels Fresh or thawed frozen corn works well; ensure any excess moisture is drained before sautéing.
- 1 tbsp (15g) Cajun seasoning Coat the shrimp evenly as they hit the oil so the spices distribute throughout the entire dish.
- 3 tbsp (45ml) olive oil Provides enough fat to coat the pan for searing the shrimp and browning the vegetables.
- 1 bell pepper, diced Cut into small, even pieces so they soften and brown at the same rate as the corn kernels.
- 2 cloves garlic, minced Stir in towards the end of cooking so it releases its aroma without burning.
TRY THIS NEXT: If these flavors sound good to you, Grapefruit Salsa Shrimp Skillet is a natural one to save for next time.
What to have nearby
- Large heavy skillet or cast iron pan
- Chef's knife and cutting board
- Spatula or wooden spoon
- Small plate for holding cooked shrimp
Step-by-step instructions
Approach this recipe in two clear stages: give the shrimp a quick, hot sear to develop color, set them aside, and let the corn and peppers cook down in the pan juices before bringing everything back together.
- 1Step 1
Heat oil in a large skillet over medium-high heat.
- 2Step 2
Add shrimp and Cajun seasoning; sear until shrimp are pink and opaque.
- 3Step 3
Remove shrimp from the pan and set aside.
- 4Step 4
Add bell pepper and corn to the skillet; sauté for 5 minutes until lightly browned.
- 5Step 5
Stir in garlic and cook for 1 minute.
- 6Step 6
Return shrimp to the pan, toss to combine, and serve immediately.
ALSO GOOD: If these flavors sound good to you, Coconut Curry Shrimp Pasta is a natural one to save for next time.
A few things worth knowing
- Keep the skillet over medium-high heat so the shrimp sear quickly without lingering too long in the pan.
- Spread the corn and bell peppers into an even layer in the skillet to encourage light browning.
- Stir the garlic constantly during its minute of cooking to protect it from burning.
Ways to make it your own
- Finish the skillet with a squeeze of fresh lemon juice right before serving.
- Garnish with chopped flat-leaf parsley or sliced green onions for a fresh presentation.
Serving suggestions
Serve this warm skillet mixture over a bed of steamed long-grain rice, alongside creamy grits, or with warm crusty bread to scoop up every bit of seasoned vegetable and shrimp.
Storage & reheating
Cool leftovers completely and transfer to an airtight container in the refrigerator. Reheat gently in a warm skillet over low heat just until warmed through to prevent the shrimp from becoming tough.
Nutrition notes
Nutrition is provided as a general estimate for the listed recipe. Brands, exact portions, and ingredient swaps can change the numbers.
Quick recipe answers
Can I use frozen corn for this recipe?+
Yes, frozen corn works well. Thaw it completely and pat off any excess moisture with paper towels before adding it to the skillet.
How can I tell when the shrimp are done?+
Shrimp are cooked through when they turn opaque pink and curl into a loose C-shape. Avoid cooking them until they pull into tight circles.
Can I adjust the spiciness of the dish?+
The heat level is driven by the Cajun seasoning blend, so select a mild or spicy blend depending on your heat preference.
With its balance of sweet vegetables, aromatic garlic, and bold seafood, this quick skillet dinner comes together effortlessly whenever you need a fast, flavorful meal.
Cajun Shrimp and Corn Skillet
Sautéed large shrimp seasoned with Cajun spices tossed with sweet corn kernels, diced bell pepper, and garlic in a quick stovetop skillet.
Ingredients
- 1 lb (450g) large shrimp, peeled and deveined
- 2 cups (300g) sweet corn kernels
- 1 tbsp (15g) Cajun seasoning
- 3 tbsp (45ml) olive oil
- 1 bell pepper, diced
- 2 cloves garlic, minced
Instructions
- Heat oil in a large skillet over medium-high heat.
- Add shrimp and Cajun seasoning; sear until shrimp are pink and opaque.
- Remove shrimp from the pan and set aside.
- Add bell pepper and corn to the skillet; sauté for 5 minutes until lightly browned.
- Stir in garlic and cook for 1 minute.
- Return shrimp to the pan, toss to combine, and serve immediately.
Nutrition
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