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Cajun Skillet Shrimp
made with Arvinda's Backwater Bayou Cajun
A fat pat of butter goes into a sizzling hot cast iron pan with Arvinda’s Backwater Bayou Cajun and in only a few minutes, scrumptious sizzling shrimp await! Perfect for a lazy, hazy day, top onto cajun-spiced rice and serve with a side of buttered corn.
- Prep Time
5 min - Marinating Time
60 min - Cook Time
7 min - Serves
2 to 4
| 340 g | white shrimp, uncooked, shelled and deveined (about 25 to 30) |
| 2 TSP. | ARVINDA’S BACKWATER BAYOU CAJUN |
| 2 TBSP. | butter |
| 2 TSP. | avocado oil |
| 3 to 4 | garlic cloves, finely minced |
| ½ TSP. | sea salt, or to taste |
| ¼ | lemon juice |
Finely chopped flat leaf parsley, to garnish |
In a medium bowl, marinate the shrimp with ARVINDA’S BACKWATER BAYOU CAJUN. Cover and refrigerate for 1 hour.
Heat a medium non-stick skillet to medium-high and melt the butter. Add the oil and add the garlic. Sauté until the garlic becomes fragrant.
Add the shrimp and cook for 3 to 5 minutes or until cooked, turning on both sides until they turn pink.
Sprinkle in the salt and finish with a squeeze of lemon, and garnish with parsley.
