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Close-up of Cajun shrimp sautéed with chunky yellow and green peppers and onions in a dark skillet, finished with chopped parsley and black pepper.

Quick Cajun Shrimp and Pepper Skillet

Nesting Lane
Cajun Shrimp Sauté with shrimp, bell peppers, onion, garlic, Cajun spices, parsley, and lemon for a quick dinner recipe.
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Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes
Course Main Course
Cuisine Cajun
Servings 4

Equipment

Small Bowl
Large Bowl
Large Nonstick Skillet
Measuring Spoons
Measuring Cup

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

4 WW Smart Points
Serving Size: 1½ Cups

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

Serving: 1.5cupCalories: 209kcalCarbohydrates: 14gProtein: 25gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 214mgSodium: 1117mgPotassium: 535mgFiber: 2gSugar: 2gVitamin A: 1415IUVitamin C: 201mgCalcium: 134mgIron: 2mg
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