Spicy Cajun Shrimp over Sautéed Baby Spinach

A well-stocked kitchen is a gracious kitchen. The ability to pull together a spectacular, flavorful meal on short notice is one of the greatest pleasures of cooking. Keeping a pantry and freezer stocked with dependable staples — like frozen spinach and flash-frozen shrimp — ensures that a beautiful meal is always only minutes away.

This Cajun Shrimp is a wonderful reminder that great cooking often means knowing when to lean on dependable staples. Most shrimp is flash-frozen directly on the boat, preserving its fresh, coastal quality. When paired with the bold heat of Cajun spices and the bright finish of fresh lemon, it transforms from a simple freezer find into a vibrant centerpiece for any weeknight table.

The Power of the Pantry

The secret to a high-impact dinner lies in the aromatics. Fresh lemons belong in every kitchen, not just for their beauty, but for their ability to brighten any dish. By sautéing the shrimp in a hot skillet with garlic and butter, you create an immediate, fragrant atmosphere that signals the start of something special. If spinach is unavailable, this dish adapts beautifully over a bed of buttery orzo or stone-ground grits.

Jorj Morgan

Spicy Cajun Shrimp over Sautéed Baby Spinach

The fiery kiss of Cajun shrimp, nestled atop tender sautéed baby spinach, offers a captivating balance of passion and peace. Its surprising interplay of heat and earthiness leaves an indelible trace, making every bite truly unforgettable.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 4 people

Course: Main Course

Ingredients Method

Ingredients

  

For the Spinach

• 1 Tablespoon olive oil
• 1 large onion peeled and thinly sliced (about 1 cup)
• 4 to 5 large garlic cloves peeled and thinly sliced
• 2 pounds fresh spinach or 20 ounces frozen, thawed
• 1 teaspoon kosher salt
• ½ teaspoon coarse ground pepper

Cajun Shrimp - Fats & Acids

• 2 Tablespoons olive oil
• 2 Tablespoons butter
• ½ lemon thinly sliced
• Juice of 1 ½ lemons about ¼ cup

Cajun Shrimp - Seasonings & Seafood

• 1 tablespoon Worcestershire sauce
• 1 teaspoon Cajun spice
• 4 to 5 cloves garlic peeled and thinly sliced
• 4 to 6 drops or more hot pepper sauce
• 1 lb. fresh jumbo shrimp peeled and deveined (or frozen, thawed)

Method

 

For the Spinach

1. Heat 1 tablespoon olive oil in a skillet over medium-high heat.
2. Add the onion and cook until soft and just beginning to brown, about 3 to 5 minutes.
3. Stir in the sliced garlic and cook for 2 minutes more.
4. Add the spinach and cook until wilted. Season with salt and pepper.

For the Shrimp

1. Heat 2 tablespoons olive oil and 2 tablespoons butter in a separate skillet over medium heat.
2. Stir in the lemon slices and squeeze in the lemon juice.
3. Stir in the Worcestershire sauce, Cajun spice, and garlic. Cook for 2 minutes.
4. Stir in as much hot sauce as you like.
5. Add the shrimp to the pan and cook until opaque and tender, about 5 minutes. Season with salt and pepper.
6. Pour the shrimp and its sauce over the prepared spinach and serve immediately.