Save to Pinterest This Cajun Shrimp Skillet with Charred Corn brings a bold Southern twist to your table in just thirty minutes. It is filled with plump shrimp tossed in a well-spiced Cajun marinade, sweet pops of charred corn, and tender peppers. Whether you want a fuss-free weeknight option or a quick dish to wow your friends, this skillet has you covered.
The first time I threw this together, I was craving a vacation vibe at home. Now it is in regular rotation especially when I want to impress but do not want to fuss over dinner.
Ingredients
- Large shrimp: look for ones that are firm and smell clean. Wild-caught offers the best flavor
- Fresh or frozen corn: fresh offers the best sweetness and char but frozen works too
- Red and yellow bell peppers: for color and crunch. Select peppers that feel firm and heavy
- Red onion: adds gentle sharpness and lovely color. Pick onions with crisp dry skin
- Garlic: boosts aromatic depth. Fresh is always best
- Fresh parsley: brightens the final dish. Flat-leaf parsley brings more flavor
- Cajun seasoning: the backbone of this dish. Use a blend with good paprika and garlic notes
- Smoked paprika: deepens the smoky flavor. A Spanish style offers extra punch
- Sea salt: draws out natural flavors. Choose a coarse variety for finishing
- Black pepper: fresh grinding adds little pops of heat
- Olive oil: keeps everything juicy and adds richness. Extra virgin gives the best taste
- Lime juice: wakes everything up and balances spice. Go for freshly squeezed
- Optional for garnish: more parsley and lime wedges to brighten at serving
Instructions
- Prepare the Shrimp:
- Toss shrimp in a medium bowl with olive oil, Cajun seasoning, smoked paprika, salt, and pepper. Make sure every piece is well-coated. Let marinate while you prep the rest for more flavor
- Char the Corn:
- Get your skillet really hot. Add olive oil and corn. Cook undisturbed to build a golden char on one side, then stir and continue charring. Keep stirring so it does not burn. Once you see deep brown spots and smell roasted sweetness, take out the corn and set aside
- Sauté the Peppers and Onion:
- Lower heat a bit. Add bell peppers and red onion to the skillet. Sprinkle lightly with salt and cook, stirring often, until just softened, about three to four minutes. This builds a juicy colorful vegetable base
- Bloom the Garlic:
- Push the peppers and onions to one side. Add garlic to the center. Let it sizzle for about sixty seconds or until you can really smell it. This step wakes up the aromatics and infuses the oil
- Sear the Shrimp:
- Spread shrimp in a single layer in the skillet. Let cook without moving for two minutes. Flip and cook two minutes more or just until pink with firm tails. Overcooking will make them tough so keep a close watch
- Combine and Finish:
- Return the charred corn to the skillet. Toss everything together so the flavors blend. Drizzle with fresh lime juice and shower with parsley for a final fresh lift. Taste and add more salt or pepper if needed
- Serve:
- Spoon into shallow bowls. Garnish with extra parsley and tucked lime wedges for squeezing at the table. Enjoy hot for the best texture and brightest flavor
Save to Pinterest The Cajun seasoning in this dish always reminds me of summer road trips through the South. I love using sweet corn at peak season because it makes every bite pop. My kids always try to sneak the charred kernels before dinner hits the table.
Storage Tips
Leftovers store well in an airtight container in the refrigerator for up to two days. Reheat gently on the stovetop over low heat or microwave in short bursts to keep the shrimp tender. If making ahead, add the parsley and lime just before serving for maximum brightness
Ingredient Substitutions
Chicken breast or thighs cut into bite-sized pieces can stand in for shrimp for those avoiding shellfish. Extra firm tofu cubes work as a plant-based choice. Just pat them dry before tossing in the seasoning. Want even more heat? Add chopped jalapeño with the peppers or stir in smoked chipotle powder
Serving Suggestions
Serve the skillet over fluffy white rice, brown rice, or nutty quinoa for a hearty meal. Warm corn tortillas turn these flavors into fresh tacos. Sprinkle with diced avocado for extra creaminess or serve with a crisp slaw on the side for a crunchy contrast
Cultural Context
This skillet bridges big Cajun flavors rooted in Louisiana cooking with weeknight practicality. Cajun cuisine celebrates seasoning, smoky heat, and fresh local ingredients. This recipe pays tribute by bringing together classic spices and seasonal vegetables in a way that fits busy modern kitchens
Save to Pinterest This dish is a weeknight hero with plenty of color and Southern spirit. Enjoy the bold flavors and fresh twist in every bite
Common Recipe Questions
- → Can I use frozen corn instead of fresh?
Yes, thawed frozen corn works well if fresh isn't available. The charred flavor still comes through beautifully.
- → What’s the best way to achieve good char on the corn?
Use high heat and avoid stirring too often. Letting the corn sit in the skillet helps develop golden, caramelized edges.
- → Can I substitute the shrimp with another protein?
Absolutely. Chicken strips or tofu are great substitutes that soak up the Cajun seasoning nicely.
- → Is this dish suitable for gluten-free or dairy-free diets?
Yes, it's naturally gluten- and dairy-free. Double-check packaged seasonings for any added allergens.
- → What should I serve this skillet with?
It's delicious over rice, quinoa, or tucked into warm tortillas. Add a squeeze of lime for extra freshness.
- → Can I add more heat?
For extra spice, add a pinch of cayenne or toss in chopped jalapeño with the vegetables.