A few years back I came across this Cajun recipe for Acadian Shrimp and it became a favorite for us. I love this recipe because it takes absolutely no time at all to make. Peeling the shrimp is probably the most difficult part but you can remedy that by purchasing already peeled shrimp. However, if you don’t mind the extra work, I have a simple gadget for deveining and peeling shrimp. It’s a must in this house.
Another time saver for this recipe is to make up a batch of the seasoning and have it on your spice rack (label Acadian Seasoning) so it’s ready for future use. You may have most or all of the spices already in your pantry. You will need paprika, garlic powder, onion powder, cayenne pepper, black pepper, oregano and thyme.
To start, combine all the seasonings in a small bowl.
Then, peel and pat dry the shrimp. (You can leave tails on or take them off.) Then generously dust the shrimp with the seasoning.
Next, heat a large skillet and add a little olive oil. Cook the shrimp in one even layer for a few minutes per side.
Once the shrimp are cooked on both sides, remove to a plate and cover with aluminum foil while you move on to next step.
Next, add a can of drained corn, frozen corn or a couple of cobs of fresh corn that has been cut from the cob. Add a couple pats of butter and allow the corn to heat through in the seasonings left in the pan and butter. Once the corn is heated through, add the shrimp back into the pan.
Enjoy!
Acadian Shrimp with Corn
Ingredients
- 3 tbsp paprika
- 1 1/2 tbsp garlic powder
- 1 tbsp cayenne pepper
- 1 tbsp black pepper
- 1 tbsp onion powder
- 1 tbsp dried thyme
- 1 tbsp dried oregano
- 1 lb shrimp deveined, tails on or off
- 3 tbsp olive oil
- 1 11 oz can corn (drained) or frozen or fresh
- 2 tbsp butter
Instructions
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In a bowl, combine all the seasonings. Peel and pat dry the shrimp. Generously sprinkle the shrimp with the seasoning.
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In a heated skillet over medium high heat, add olive oil and sear shrimp on both sides until slightly blackened. Be sure shrimp is in a single layer. Cook about 2-3 minutes per side.
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Remove shrimp from skillet and cover with aluminum foil. Set aside.
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Turn heat on skillet down to medium and add drained corn (or frozen or fresh). Add the butter and allow corn to heat through. The seasonings left in the pan from the shrimp will season the corn.
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Once corn is heated through, add shrimp back into pan and heat for a minute or two before serving.
Recipe Notes
Reserve any leftover Acadian seasoning in a spice jar for future use.
You can substitute other vegetables for the corn. Fresh broccoli or green beans would work as well.
