Quick Cajun Shrimp and Pepper Skillet is a quick skillet dinner. You’ll use shrimp, yellow bell peppers, Cubanelle pepper, onion, garlic, paprika, oregano, cayenne, parsley, and lemon.
This dish brings a bit of heat and some sweetness from the peppers. The lemon gives it a fresh finish.
You can serve it over rice, scoop it into bowls, or just pair it with a salad if you want something lighter.
Shrimp cook up fast, so you won’t be stuck in the kitchen for long. Pantry seasonings build a simple spice mix, and the vegetables add color and texture, nothing too complicated.
Why You’ll Love This Cajun Shrimp Sauté
Ready in Under 30 Minutes
This recipe has a 15-minute prep time and a 13-minute cook time, so it works well for a weeknight dinner.
Made with Fresh Vegetables
Yellow bell peppers, Cubanelle pepper, onion, garlic, and parsley give this skillet meal texture and color.
Has a Cajun-Style Spice Mix
Paprika, oregano, cayenne, salt, and black pepper give the shrimp and vegetables a warm, savory taste with a little heat.
Works with Several Sides
Serve it with rice, quinoa, cauliflower rice, pasta, roasted potatoes, or a green salad.
High in Protein
Each serving has 25 grams of protein, making it a solid option for healthy meals and healthy dinner ideas.
Ingredient Substitutions
Cubanelle Pepper
Use a small green bell pepper if you want a mild swap.
Cubanelle Pepper with More Heat
Use a fresh poblano pepper if you want a little more heat.
Yellow Bell Peppers
Use red, orange, or green bell peppers if that is what you have.
Fresh Parsley
Use fresh cilantro or sliced green onions for a different finish.
Lemon Wedges
Use lime wedges if you want a sharper citrus taste.
Cayenne Pepper
Use less cayenne for a milder dish, or use a pinch more if you want more heat.
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Quick Cajun Shrimp and Pepper Skillet
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Ingredients
- ½ teaspoon paprika
- ½ teaspoon dried oregano
- ¼ teaspoon kosher salt
- ¼ teaspoon cayenne pepper
- ¼ teaspoon ground black pepper
- 1½ pounds large shrimp peeled, deveined, rinsed, patted dry
- 4 teaspoon olive oil
- 1 large onion coarsely chopped
- 1 tablespoon minced garlic
- 2 large yellow bell pepper coarsely chopped
- 1 large Cubanelle pepper cut into ½-inch dice
- ½ cup fresh parsley roughly chopped
- ½ lemon cut into 4 wedges
Instructions
- In a small bowl, add the paprika, oregano, kosher salt, cayenne pepper, and black pepper. Stir until combined.
- In a large bowl, add the shrimp. Sprinkle half of the spice mixture over the shrimp. Toss the shrimp until coated. Set the shrimp aside.
- Place a large nonstick skillet over medium-high heat.
- Add 1 tablespoon olive oil to the skillet. Swirl the skillet to coat the bottom with oil.
- Add the onion. Cook the onion for about 3 minutes, stirring often, until softened.
- Add the garlic. Cook for about 1 minute, stirring often, until fragrant.
- Add the yellow bell peppers and Cubanelle pepper. Sprinkle the remaining spice mixture over the vegetables.
- Cook for 4 to 5 minutes, stirring often, until the peppers are crisp-tender and lightly golden.
- Transfer the pepper mixture to a bowl. Cover the bowl and set it aside.
- Place the same skillet over medium-high heat. Add the remaining 1 teaspoon olive oil. Swirl the skillet to coat the bottom with oil.
- Add the shrimp in a single layer. Cook the shrimp for 2 minutes. Turn the shrimp. Cook for 2 more minutes, stirring as needed, until the shrimp are opaque in the center.
- Add the pepper mixture back to the skillet. Toss everything together until heated through.
- Sprinkle with fresh parsley. Serve with lemon wedges.
Notes
Tips and Tricks
Pat the shrimp dry – Dry shrimp brown better in the skillet and do not release as much water while cooking. Use a hot skillet – A hot skillet helps the vegetables cook without turning too soft. Do not crowd the shrimp – Keep the shrimp in one layer so they cook evenly. If the skillet is small, cook the shrimp in two batches. Watch the shrimp closely – Shrimp can turn rubbery when overcooked. Remove them from heat once they are opaque in the center. Serve right away – This dish tastes best when the shrimp are hot and the peppers still have some bite.Storing and Reheating
Store in Refrigerator – Place leftovers in an airtight container. Refrigerate for up to 3 days. Reheat in Skillet – Place a serving in a skillet over low heat. Warm for 2 to 3 minutes, stirring often, until heated through. Reheat in Microwave – Place a serving in a microwave-safe bowl. Cover loosely and heat in short intervals until warm. Do Not Overheat – Shrimp can become tough if reheated too long.Nutrition
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