Baked Cajun Shrimp with Bell Peppers is a delightful dish that brings the vibrant flavors of Louisiana to your kitchen. This recipe is perfect for those who love a bit of spice and the convenience of a one-pan meal. The origins of Cajun cuisine lie in the French-speaking Acadian people who settled in Louisiana, and it’s known for its bold, spicy flavors. By baking the shrimp with bell peppers in a tin foil packet, you not only lock in moisture and flavor but also make cleanup a breeze. This dish is ideal for a weeknight dinner or a casual gathering with friends.
This Baked Cajun Shrimp pairs beautifully with a side of fluffy white rice or a warm, crusty baguette to soak up the flavorful juices. For a lighter option, serve it over a bed of mixed greens or alongside a fresh cucumber and tomato salad. A chilled glass of white wine or a light beer complements the spicy notes of the dish perfectly.
Baked Cajun Shrimp with Bell Peppers in Tin Foil
Ingredients
1 pound of large shrimp, peeled and deveined
2 tablespoons of olive oil
1 tablespoon of Cajun seasoning
1 teaspoon of paprika
1 teaspoon of garlic powder
1 teaspoon of onion powder
1/2 teaspoon of dried thyme
1/2 teaspoon of dried oregano
1/4 teaspoon of cayenne pepper
1/4 teaspoon of red pepper flakes
2 bell peppers, sliced (any color)
1 lemon, juiced
Salt and black pepper to taste
Fresh parsley, chopped, for garnish
Lemon wedges, for serving
Directions
see continuation on next page
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