Cajun Shrimp Recipe

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Donna Thomason knows how to bring a little pizzazz to her El Pas, Texas table—she stirs up a batch of these zippy shrimp. Use as much or as little cayenne pepper as you like, depending on your family's tastes. "This is nice served alongside rice pilaf," she suggests.
TOTAL TIME: Prep/Total Time: 10 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 4 servings


  • 2 teaspoons paprika
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon garlic powder
  • 1/8 to 1/4 teaspoon cayenne pepper
  • 1 tablespoon olive oil
  • 1 pound uncooked medium shrimp, peeled and deveined

Nutritional Facts

Nutritio Facts: 1 serving equals 117 calories, 4 g fat (1 g saturated fat), 161 mg cholesterol, 479 mg sodium, 1 g carbohydrate, trace fiber, 18 g protein. Diabetic Exchanges: 3 lean meat, 1/2 fat.


  1. In a large nonstick skillet, saute the paprika, thyme, salt, nutmeg, garlic powder and cayenne in oil for 30 seconds, stirring constantly. Add shrimp; saute for 2-3 minutes or until shrimp turn pink, stirring occasionally. Yield: 4 servings.
Originally published as Cajun Shrimp in Light & Tasty December/January 2003, p23

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviewed Jan. 8, 2013

"tasty and so easy i was embarrassed by the compliments!"

Reviewed Oct. 19, 2009

"This was delicious! I followed the recipe exactly except I left out the nutmeg as I had none. It didn't make a lick of difference as this was just delicious and super fast to put together."

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