Best 4 Sauteed Cajun Shrimp Verde Recipes

Feast your taste buds on a culinary adventure with our tantalizing Sauteed Cajun Shrimp Verde recipe. This dish is a captivating fusion of bold Cajun spices and vibrant Mexican flavors, resulting in a symphony of tastes that will leave you craving more. Succulent shrimp are sautéed to perfection in a sizzling skillet, infusing them with an irresistible blend of garlic, paprika, cayenne, and a touch of chipotle. The addition of fresh tomatillos, roasted poblano peppers, and a zesty blend of herbs and spices creates a flavorful verde sauce that complements the shrimp beautifully.

Alongside the main recipe, we offer a tempting array of complementary dishes that will elevate your culinary experience. Indulge in our delectable Cilantro Lime Rice, a fluffy and aromatic accompaniment that perfectly soaks up the succulent shrimp and flavorful sauce. For a refreshing contrast, try our zesty and vibrant Avocado Salsa, featuring ripe avocados, crisp tomatoes, and a touch of jalapeno for a delightful kick. And to round off your meal, satisfy your sweet cravings with our decadent Churros, crispy and golden-brown pastries that pair perfectly with a warm cup of coffee or a scoop of ice cream.

Embark on a culinary journey with our Sauteed Cajun Shrimp Verde recipe and its accompanying dishes. Let your taste buds explore the vibrant flavors of Cajun and Mexican cuisine, creating a memorable dining experience that will leave you feeling satisfied and inspired.

Let's cook with our recipes!

SAUTEED CAJUN SHRIMP

Sauteed Cajun Shrimp image

With sauteed shrimp, andouille sausage, and bell pepper, this colorful dish could come straight from Louisiana.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Time 25m

Number Of Ingredients 8

Ingredients

1 tablespoon olive oil
1 small onion, finely chopped
1 can (14.5 ounces) reduced-sodium chicken broth
1 cup long-grain white rice
Coarse salt and ground pepper
2 red bell peppers (ribs and seeds removed), sliced lengthwise into thin strips
8 ounces precooked andouille or kielbasa sausage, halved lengthwise and thinly sliced crosswise
1 pound frozen large shrimp, thawed, peeled, and deveined

Steps:

In a medium saucepan with a lid, heat 1/2 tablespoon oil over medium. Add onion; cook until softened, 3 to 5 minutes. Add broth, and bring to a boil. Add rice; season with salt and pepper. Cover, reduce heat to low, and simmer until rice is tender, about 20 minutes.
Meanwhile, in a large nonstick skillet, heat remaining 1/2 tablespoon oil over medium. Add bell peppers and cook until crisp-tender, 4 to 6 minutes. Add sausage and shrimp; cook until shrimp is opaque, 3 to 5 minutes. Season with salt and pepper.
Divide rice among four bowls; top with shrimp mixture, and drizzle with any pan juices. Serve.

CAJUN SAUTEED SHRIMP

Cajun Sauteed Shrimp image

Many Cajun shrimp dishes have loads of butter. This is a very tasty version that is much lower in fat. You won't miss it. Serve with French bread and a salad. Fabulous dinner on the table in less than 15 minutes.

Provided by PanNan

Categories Cajun

Time 10m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 lbs large shrimp, peeled and de-veined
1 teaspoon paprika
3/4 teaspoon dried thyme
3/4 teaspoon dried oregano
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 tablespoon vegetable oil

Steps:

Combine first 8 ingredients in a large zip-top plastic bag; seal bag and shake to coat.
Heat oil in a large non-stick skillet over medium high heat until hot.
Add shrimp; saute 4- 5 minutes or until shrimp are done.

SAUTEED CAJUN SHRIMP

Sauteed Cajun Shrimp image

My house is being taken over with old magazines so I am trying to post some recipes I want to keep. This one sounds quick and very good. It comes from Everyday Food.

Provided by TXOLDHAM

Categories One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 tablespoon olive oil
1 small onion, finely chopped
1 (14 1/2 ounce) can reduced-sodium chicken broth
1 cup long-grain white rice
coarse salt
fresh ground black pepper
2 red bell peppers, sliced lengthwise into strips
8 ounces precooked andouille sausages or 8 ounces kielbasa, halved lengthwise and thinly sliced crosswise
1 lb large shrimp, peeled and deveined

Steps:

In a saucepan with a lid heat 1/2 tablespoon oil over medium heat and saute onion until softened.
Add chicken broth and bring to a boil.
Add rice and bring to boil again.
Season with salt and pepper.
Cover, reduce heat and simmer until rice is tender, about 20 minutes.
While rice is cooking, heat remaining oil in a skillet and add bell peppers and cook until crisp tender, 4 to 6 minutes.
Add the sausage and the shrimp.
Cook until shrimp is opaque, 3 to 5 minutes.
Season with salt and pepper.
Divide the rice into 4 bowls and spoon the shrimp/sausage over the top and drizzle with any pan juices.

Nutrition Facts : Calories 517.8, Fat 21.2, SaturatedFat 6.4, Cholesterol 175.8, Sodium 1369.5, Carbohydrate 46.9, Fiber 2.2, Sugar 3.9, Protein 32.5

SAUTEED CAJUN SHRIMP VERDE

Sauteed Cajun Shrimp Verde image

Succulent sauteed shrimp in a mildly spicy garlic-lemon-herb sauce that will have you adding it to your list of staples. Serve immediately over rice or angel hair pasta, or as an appetizer! Enjoy!

Provided by Tim Grant

Categories Shrimp Recipes

Time 30m

Yield 4

Number Of Ingredients 11

Ingredients

¼ cup light olive oil
5 cloves garlic, chopped
½ cup chopped scallions
⅓ cup chopped fresh parsley
1 ½ pounds jumbo shrimp, peeled and deveined
1 teaspoon Cajun seasoning
½ teaspoon ground cumin
½ teaspoon cayenne pepper
½ lime, juiced
½ cup cilantro, chopped
2 tablespoons butter

Steps:

Heat oil in a skillet over medium heat. Add garlic, scallions, and parsley. Cook and stir for 3 minutes. Add shrimp, Cajun seasoning, cumin, and cayenne pepper. Cook and stir until shrimp are no longer translucent, 5 to 7 minutes. Remove from heat and toss in lime juice, cilantro, and butter.

Nutrition Facts : Calories 320.9 calories, Carbohydrate 4.1 g, Cholesterol 274.1 mg, Fat 21.4 g, Fiber 1.1 g, Protein 28.7 g, SaturatedFat 6.1 g, Sodium 465.5 mg, Sugar 0.6 g

Tips:

Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready. This will help you stay organized and prevent any scrambling.
Choose the right shrimp: For this recipe, it is best to use large or extra-large shrimp. They will hold up better to the sautéing process and will be more flavorful.
Use a large skillet: A large skillet will help to prevent the shrimp from overcrowding and will ensure that they cook evenly.
Do not overcrowd the skillet: If you overcrowd the skillet, the shrimp will not cook evenly and will steam instead of sautéing.
Cook the shrimp in batches: If you are using a large amount of shrimp, it is best to cook them in batches. This will help to prevent them from overcrowding the skillet and will ensure that they cook evenly.
Do not overcook the shrimp: Shrimp cook quickly, so it is important to watch them carefully and remove them from the heat as soon as they are cooked through. Overcooked shrimp will become tough and rubbery.
Serve immediately: Sautéed Cajun shrimp verde is best served immediately. This will ensure that the shrimp are still hot and crispy.

Conclusion:

Sautéed Cajun shrimp verde is a quick and easy dish that is perfect for a weeknight meal. It is also a great way to use up leftover shrimp. The shrimp are cooked in a flavorful sauce made with Cajun spices, garlic, and green onions. Serve the shrimp over rice, pasta, or grits.