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Close up shot of pan-seared jumbo shrimp heavily coated in Cajun spices with a thick ivory cream sauce drizzle and green herbs. (Crispy Cajun Shrimp)

Crispy Cajun Shrimp with Ivory Cream Sauce and Fresh Parsley

This Crispy Cajun Shrimp features jumbo shrimp with a dark, charred spice rub served in a minimalist white bowl. Drizzled with a thick ivory cream sauce and garnished with fresh parsley for a bold, restaurant-style dinner.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American, Cajun
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Jumbo Shrimp 450g, peeled and deveined
  • 2 tbsp Smoked Paprika 14g
  • 1 tsp Cayenne Pepper 2g
  • 1 tbsp Garlic Powder 9g
  • 1 tbsp Onion Powder 9g
  • 1 tsp Dried Oregano 1g
  • 2 tbsp Avocado Oil 30ml
  • 1/2 cup Heavy Cream 120ml
  • 2 tbsp Unsalted Butter 30g
  • 1/2 tsp Red Chili Flakes 1g
  • 1/4 cup Fresh Flat-Leaf Parsley 15g, finely minced
  • 1 wedge Lemon For serving

Equipment

  • 1 Cast Iron Skillet Essential for achieving a dark char.
  • 1 Small saucepan For reducing the ivory cream sauce.

Method
 

Prep and Rub
  1. Pat the jumbo shrimp dry with paper towels to ensure a crispy sear.
  2. Toss shrimp with paprika, cayenne, garlic powder, onion powder, and dried herbs until heavily coated.
Searing
  1. Heat oil in a cast iron skillet over medium-high heat until shimmering.
  2. Sear shrimp for 2 minutes per side until dark reddish-brown char marks form and edges are crispy.
Sauce and Plate
  1. In a saucepan, reduce heavy cream by one-third, then whisk in butter and red chili flakes to form a thick ivory sauce.
  2. Pile shrimp in a white bowl, drizzle with ivory sauce, and dust heavily with minced parsley. Serve with a lemon wedge.

Notes

Dry the shrimp thoroughly to ensure the spices stick and char rather than steam.
Use a high-smoke point oil like avocado oil to prevent bitterness during the high-heat sear.