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Cajun Shrimp Scampi

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  • 1 tablespoon (15 ml) olive oil
  • 1/2 onion, chopped (about 1 cup)
  • 2 garlic cloves, minced
  • 2 bell peppers, chopped
  • 2/3 cup (170 mL) corn (frozen and thawed or canned, drained)
  • 1 1/2 lb (680 g) shrimp, peeled and deveined
  • 1 teaspoon Cajun seasoning
  • salt
  • Freshly ground black pepper
  • 1 tablespoon (15 ml) lemon juice
  • 1 tablespoon (15 ml) chopped parsley


In a large skillet, heat about ½ tablespoon of olive oil over medium heat. Add onion and peppers and sauté until tender, about 5 minutes.

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Stir in the garllic and corn and cook for 1 minute more. Then transfer the vegetables to a bowl and set aside.

Add the rest of the oliive oil to the pan. Add the shrimp in a singlle layer and season with S&P and Cajun seasoning.

Cook until shriimp are no longer pink, about 1-2 minutes per side.

Add the vegetables and lemon juice and mix until well combined.

Garnish with chopped parsley, then serve with your choice of sides.

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