Best 6 Cajun Corn And Shrimp Recipes

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Craving a vibrant and flavorful dish that combines the bold flavors of Cajun cuisine with the freshness of seafood? Look no further than Cajun corn and shrimp, a tantalizing dish that promises an explosion of taste in every bite. This delectable recipe brings together tender shrimp, crisp corn, and an aromatic blend of Cajun spices, creating a symphony of flavors that will transport your taste buds to the heart of Louisiana. Dive into this culinary journey and discover the secrets behind crafting the ultimate Cajun corn and shrimp experience, ensuring a dish that will leave you craving more.

Let's cook with our recipes!

LINGUINE WITH CAJUN-SPICED SHRIMP AND CORN



Linguine with Cajun-Spiced Shrimp and Corn image

After throwing some ingredients together for tapas, the flavor was so fresh and light my family asked for more. By warming it through with a few more ingredients I turned it into a family meal with pasta instead of just a snack.

Provided by MommyDiva

Categories     Appetizers and Snacks     Tapas

Time 45m

Yield 6

Number Of Ingredients 14

1 (16 ounce) package linguine pasta
1 pound peeled and deveined medium shrimp
1 tablespoon liquid shrimp and crab boil seasoning
½ cup butter
1 teaspoon minced garlic
⅓ cup diced red onion
⅓ cup diced sweet red bell pepper
½ cup canned whole kernel corn, drained
1 ½ tablespoons fresh lime juice
2 tablespoons chopped fresh cilantro
1 teaspoon dried oregano
1 teaspoon canned chipotle chile peppers in adobo sauce, finely chopped
1 teaspoon sea salt
½ cup half-and-half

Steps:

  • Bring a large pot of lightly salted water to a boil. Add linguine and cook until al dente, 8 to 10 minutes; drain.
  • Place shrimp and crab boil into a large saucepan. Fill with water to 1 inch above the shrimp, and bring to a boil over high heat. Boil for 3 minutes until shrimp turn pink, then drain.
  • Meanwhile, melt butter in a large skillet over medium-high heat. Stir in garlic, and red onion, cook until the onion softens and turns translucent, about 4 minutes. Stir in bell pepper, corn, lime juice, cilantro, oregano, chipotle pepper, and salt. Stir in the half-and-half, and bring to a simmer. Once the mixture is simmering, stir in shrimp, and toss with the drained pasta.

Nutrition Facts : Calories 508.3 calories, Carbohydrate 59.9 g, Cholesterol 163.4 mg, Fat 20.2 g, Fiber 3.3 g, Protein 23.7 g, SaturatedFat 11.7 g, Sodium 1572.7 mg, Sugar 3.8 g

CAJUN SHRIMP AND CORN



Cajun Shrimp and Corn image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 13

1 1/4 pounds extra-large shrimp, peeled and deveined, tails intact
Kosher salt
6 tablespoons unsalted butter, cut into pieces
3 cups frozen corn kernels
3 cloves garlic, minced
6 scallions, thinly sliced
Freshly ground pepper
1 cup canned diced fire-roasted tomatoes with green chiles
1/4 cup Worcestershire sauce
1 lemon (1/2 juiced, 1/2 cut into wedges)
1 1/2 teaspoons hot sauce
1/2 teaspoon minced fresh rosemary
8 slices baguette, for serving

Steps:

  • Put the shrimp in a large bowl of ice water. Add 1 tablespoon salt; stir to dissolve and set aside 20 minutes.
  • Meanwhile, heat 2 tablespoons butter in a large skillet over medium-high heat. Add the corn, 1/2 teaspoon minced garlic and all but a few tablespoons of the scallions; season with salt and pepper. Cook, stirring occasionally, until the corn starts browning, about 4 minutes. Add 3/4 cup water and the tomatoes. Bring to a simmer, then reduce the heat to medium low and cook until the corn is very tender, about 15 minutes.
  • Meanwhile, combine the Worcestershire sauce, lemon juice, hot sauce, rosemary and the remaining garlic in another large skillet over medium heat. Cook, stirring occasionally, until the liquid is reduced by half, about 5 minutes. Drain the shrimp, pat dry and add to the skillet. Add the remaining 4 tablespoons butter; swirl to melt. Cook, spooning the liquid over the shrimp, until cooked through, about 5 minutes. Serve the shrimp over the corn mixture; top with the reserved scallions. Serve with the bread and lemon wedges.

Nutrition Facts : Calories 574 calorie, Fat 18 grams, SaturatedFat 11 grams, Cholesterol 244 milligrams, Sodium 948 milligrams, Carbohydrate 70 grams, Fiber 5 grams, Protein 37 grams

CAJUN CORN AND SHRIMP



Cajun Corn and Shrimp image

My dad's Cajun concoctions inspired me to experiment in the kitchen. He was so proud when he saw the smiles on our faces as we gobbled up his meals. I feel the same sense of pride when I cook and watch my family enjoy the meal I prepare for them.

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 13

1 large onion, chopped
1 medium green pepper, chopped
2 garlic cloves, minced
1/4 cup butter, cubed
2 packages (16 ounces each) frozen corn
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 tablespoon sugar
1/4 teaspoon salt
1/8 teaspoon pepper
Cayenne pepper to taste
1 can (5 ounces) evaporated milk
1/3 cup chopped green onions
2 pounds uncooked medium shrimp, peeled and deveined

Steps:

  • In a large skillet, saute onion, green pepper and garlic in butter until crisp-tender. Add the corn, tomatoes, sugar, salt, pepper and cayenne. Cook for 10 minutes or until heated through. Stir in the milk and green onions; simmer for 10 minutes. Add shrimp; cook for 8 minutes or until shrimp turn pink.

Nutrition Facts :

CAJUN SHRIMP, SAUSAGE AND CORN CHOWDER



Cajun Shrimp, Sausage and Corn Chowder image

Ready, Set, Cook! Special Edition Contest Entry: This recipe was an inspiration from my first experience eating a chowder. Being from the south, I had never eaten anything like this until a friend of mine brought a bowl home from work. After the first bite, I knew I had to re-create the recipe. This is my version, with of course, bacon and potatoes added to the flavor profile!

Provided by chelle6576

Categories     Chowders

Time 55m

Yield 4-5 serving(s)

Number Of Ingredients 14

1 (20 ounce) bag Simply Potatoes Diced Potatoes with Onion
3 slices bacon
1 lb fresh shrimp, peeled and deveined
1 (14 3/4 ounce) can creamed corn
1 (15 1/4 ounce) can sweet corn, drained
1 onion, chopped
1/2 lb smoked sausage, sliced
1/4 cup flour
1 cup milk
1 (14 1/2 ounce) can low sodium chicken broth
2 tablespoons Tony Chachere's Seasoning
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon cayenne pepper

Steps:

  • In large, deep pot fry bacon until crisp. Remove from pot and set aside.
  • In same pot, add sliced sausage and onion and cook until sausage is browned.
  • Crumble bacon and add to pot with the sausage and onions.
  • Add Simply Potatoes Diced Potatoes with Onions, creamed corn, sweet corn and shrimp to pot with sausage.
  • In medium bowl, add flour and slowly add chicken broth and whisk until thoroughly mixed. Add to pot.
  • Add enough water to cover all ingredients. Stir constantly on medium heat until mixture begins to thicken. Turn to low heat.
  • Add Tony's, cayenne and a dash of salt and pepper. (Season to your taste!).
  • Slowly stir in milk and simmer on low heat until potatoes are tender and shrimp are cooked.

CAJUN CORN AND SHRIMP CHOWDER



Cajun Corn and Shrimp Chowder image

My husband makes this one and we are always standing in line waiting for the first bowl. Serve with hot crusty fresh bread. Outta sight!!

Provided by ratherbeswimmin

Categories     Chowders

Time 55m

Yield 8 serving(s)

Number Of Ingredients 14

1/2 cup butter
1 medium onion, chopped
1/4 teaspoon cayenne pepper
1/2 teaspoon sweet paprika
1/2-1 teaspoon garlic salt
1/2-1 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 cup all-purpose flour
1 envelope lipton golden onion soup mix
3 cups boiling water
3 cups corn kernels (fresh cut or frozen and thawed)
3/4-1 lb shrimp, peeled and deveined
1/2 cup heavy cream

Steps:

  • In a big soup pot melt the butter over medium heat.
  • Add the onion, and saute about 3 minutes or until softened.
  • Add the cayenne, paprika, garlic salt, black pepper, oregano, thyme, and flour.
  • Stir and cook for 1-2 minutes.
  • Add the soup mix and boiling water; stir with a whisk until the mixture is smooth and well blended (bring to a boil while whisking).
  • Lower the heat to medium, add in the corn and shrimp.
  • Cook for 2-3 minutes or until the shrimp are pink.
  • Add in the heavy cream; stir to combine.
  • Taste and adjust seasoning as needed.
  • Cook over low heat until it is heated through.
  • Ladle into individual soup bowls.

CAJUN SHRIMP AND CORN SALAD



Cajun Shrimp and Corn Salad image

Categories     Corn     Shellfish     Tomato     Salad

Number Of Ingredients 10

1 1/4 pounds medium shrimp, raw, peeled, deveined
3 teaspoons Cajun seasoning
2 tablespoons olive oil
1 teaspoon minced garlic
1/8 teaspoon cayenne pepper
1/2 pint cherry tomatoes, halved
1 red pepper, chopped small (optional)
2 tablespoons fresh parsley, minced
3 ears kernels from 3 ears of corn
1/2 cup Israeli couscous, uncooked

Steps:

  • In a medium bowl, combine the shrimp and Cajun seasoning. Heat oil in a very large skillet over medium-high heat. Add the shrimp, cook for a few minutes, then add the garlic and cayenne and finish cooking, 4 to 6 minutes. Let cook to room temperature.
  • Meanwhile, cook corn, and remove kernels from ears. Let cook to room temperature.
  • And cook couscous. Let cook to room temperature.
  • In a large serving bowl, combine the shrimp, corn, couscous, tomatoes, red pepper and parsley.
  • Add the dressing to the salad.

Tips:

  • Choose fresh, sweet corn on the cob for the best flavor.
  • If you don't have fresh corn, you can use frozen corn kernels. Just thaw them before using.
  • Use a large skillet or Dutch oven to cook the corn and shrimp. This will give the ingredients plenty of room to cook evenly.
  • Season the corn and shrimp with Cajun seasoning, salt, and pepper to taste.
  • Don't overcrowd the skillet or Dutch oven when cooking the corn and shrimp. This will prevent them from cooking evenly.
  • Cook the corn and shrimp until they are cooked through. The corn should be tender and the shrimp should be pink and opaque.
  • Serve the Cajun corn and shrimp immediately with your favorite sides, such as rice, potatoes, or salad.

Conclusion:

Cajun corn and shrimp is a delicious and easy-to-make dish that is perfect for any occasion. It is a great way to use fresh summer corn and shrimp. This dish is also very versatile and can be served with a variety of sides. So next time you are looking for a quick and easy meal, give Cajun corn and shrimp a try. You won't be disappointed!

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