The Kitchn: Cajun-spiced shrimp might be the easiest dinner ever
Discovering that I could cook shrimp straight from the freezer has to be one of the happiest accidents to come out of my kitchen this past summer. You see, the resulting shrimp are so juicy and flavorful that I can hardly believe I've ever taken the time to thaw shrimp, however easy and short the thawing may be. Straight from the freezer to the sheet pan, these shrimp are coated with Cajun seasoning for a spicy, savory take on broiled shrimp.
Is it safe to cook shrimp direct from the freezer?
Totally! Unlike chicken or salmon that must be cooked to a correct temperature to ensure their safety, shrimp are so small and so quick to cook that it's hard to undercook them or serve them underdone. Cooking them from a frozen state actually helps prevent overcooking, leading to juicer, more tender shrimp.
Broiled shrimp are better shrimp
Using a sheet pan to broil shrimp is hands-down the fastest, easiest way to cook shrimp. The secret is to preheat the oven and the sheet pan while you make the spice blend and coat the shrimp with it. Be sure to use a stainless steel baking sheet.
Serving your super-juicy shrimp
This shrimp-cooking method is my new favorite for serving shrimp over slow cooker grits, but they could easily serve as an appetizer with a cool, creamy sauce for dipping. Alternatively, toss with pasta or add to grain salads.
Cajun-Spiced Shrimp
Serves 4 to 6
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