Save to Pinterest This Cajun Shrimp Skillet with Charred Corn is my go-to for lively weeknight dinners bursting with flavor. In just one pan and under 30 minutes you get juicy shrimp crackling with Cajun spice smoky-sweet charred corn and bright bell peppers. It is both a comfort food and a summer cookout hit—no grill needed.
The first time I tossed shrimp with Cajun spices and tossed them into a hot skillet the smoky aroma told me I was on the right track. Now whenever corn is in season I cannot resist making this for friends and family.
Ingredients
- Large raw shrimp peeled deveined and patted dry: Choose fresh or high-quality frozen shrimp for the most tender bite
- Fresh corn on the cob kernels cut off: Nothing beats the sweetness and crunch of just-shucked corn look for bright kernels and fresh husks
- Red and yellow bell peppers sliced thin: Go for firm shiny peppers for that essential juicy bite and vibrant color
- Red onion sliced thin: Adds mild sweetness and bite to balance the bold flavors
- Cajun seasoning blend: Use your favorite or make your own for a personal touch aim for a blend with paprika garlic and just a kick of heat
- Olive oil extra virgin: For robust flavor and to handle high-heat cooking
- Fresh parsley chopped: A fresh finishing touch that pops against the smoky flavors
- Fresh lime: Brightens up the skillet right at the end squeeze generously for zing
Instructions
- Prep the Shrimp:
- Dry shrimp thoroughly between paper towels. Toss them in a bowl with Cajun seasoning until every piece is coated. This helps the shrimp sear quickly and soaks in the spice.
- Char the Corn:
- Heat olive oil in a large cast iron skillet over high heat until shimmering. Add the corn in an even layer and let it cook undisturbed for three to four minutes. The key is not to stir so those deep brown char marks develop which bring out the corn's natural sweetness.
- Sauté the Vegetables:
- Add bell peppers and red onions to the pan. Cook for five to six minutes stirring occasionally until the vegetables are softened but still vibrant and just crisp. This layering lets the veggies soak up the smoky corn flavor.
- Cook the Shrimp:
- Make space in the center of the skillet and add a little more oil if the pan looks dry. Lay the seasoned shrimp in a single layer and let cook for one to two minutes per side until just opaque and pink with light browning. Overcooked shrimp will turn rubbery so watch them closely.
- Finish and Serve:
- Squeeze fresh lime juice all over the skillet scatter chopped parsley and toss everything together so the flavors blend. Serve hot right out of the pan for the best texture.
Save to Pinterest The corn is my absolute favorite part in every bite. It turns sweet and caramelized at the edges and steals the show every time. I remember the first time my brother spooned this right out of the pan at a backyard gathering and declared he wanted corn added to all his shrimp dishes.
Storage Tips
Let the skillet cool completely before transferring leftovers to airtight containers. This keeps the shrimp from becoming rubbery. Store in the fridge for up to two days. To reheat warm gently in a skillet or the microwave for just a minute to avoid overcooking the shrimp.
Ingredient Substitutions
No fresh shrimp Use good-quality frozen shrimp just thaw and dry them well. You can swap in frozen sweet corn or even canned in a pinch though grilled or broiled corn on the cob gives the best charred flavor. Any color of bell pepper will work and you can experiment with poblano for extra heat.
Serving Suggestions
Pile this skillet over steamed rice cheesy grits or quinoa for a more filling dinner. It is also wonderful on tortillas for quick tacos or over a chopped romaine salad for something lighter. I love serving it with extra lime wedges and hot sauce at the table.
Seasonal Adaptations
In spring asparagus or snap peas mix in beautifully. In the fall use sweet roasted butternut squash and add a sprinkle of smoked paprika for a deeper flavor. Winter frozen corn and jarred roasted red peppers are pantry standbys.
Save to Pinterest This dish brings summer flavor to your table any time. It is guaranteed to please shrimp lovers and corn fans alike.
Common Recipe Questions
- → What shrimp size works best for this skillet?
Medium to large shrimp hold their texture well and absorb spice nicely in a hot skillet.
- → How do I char corn for this dish?
Use fresh or thawed corn in a hot pan without stirring, allowing kernels to blacken slightly for a smoky taste.
- → Can I use frozen shrimp?
Yes, thaw shrimp completely before cooking to avoid excess moisture and maintain a nice sear.
- → What sides pair well with this skillet?
Steamed rice, grits, or a simple salad balance the bold flavors and make a complete meal.
- → How spicy is this dish?
It offers moderate heat from Cajun spices; adjust seasoning to suit your preference.
- → Can extra veggies be added?
Absolutely. Bell peppers, onions, or zucchini work well and add color and nutrition.