Being able to pull a main course out of the freezer after work some days is the only way to save your sanity. This cajun shrimp is hot and juicy 25 minutes from start to finish. It’s hard to get better than that.
Recipe from The Kitchn.
- 3/4 tsp. kosher salt
- 1/2 tsp. garlic powder
- 1/2 tsp. paprika
- 1/4 tsp. freshly ground black pepper
- 1/4 tsp. onion powder
- 1/4 tsp. dried thyme
- 1/4 tsp. dried oregano
- 1/4 tsp. cayenne pepper
- 1 1/2 lb. peeled extra-large frozen shrimp (21 to 25 shrimp per pound)
Place the salt, garlic powder, paprika, black pepper, onion powder, thyme, oregano, and cayenne in a small bowl and mix to combine.
Set a rack about 6 inches under the broiler. Set the broiler to high and place a rimmed baking sheet on the rack directly underneath the broiler. Heat the baking sheet for at least 10 minutes.
Place the frozen shrimp in a colander and rinse under cool running water for about 1 minute — you want to remove any ice crystals and separate any shrimp that are frozen together. Shake the colander to remove as much excess water as possible.
Place the shrimp in a medium bowl, add the spice mixture, and toss to combine.
Carefully take the preheated baking sheet out of the oven and quickly pour the shrimp onto it. You should immediately hear the shrimp sizzle. Use tongs to arrange any shrimp that are too close or on top of each other so that they sit in a single layer, evenly spaced apart.
Return the baking sheet to the rack under the broiler. Broil until the shrimp curve slightly and become opaque, about 5 minutes.