Low-Calorie Cajun Shrimp That Doesn’t Skimp on Flavor

If you’ve ever tried to “eat lighter” and ended up with food that tastes like regret, this recipe is your reset. This low-calorie Cajun shrimp is bold, smoky, a little spicy, and ready fast—without drowning everything in butter.

It’s weeknight-friendly, meal-prep friendly, and honestly just vibe-friendly. Serve it over cauliflower rice, tucked into lettuce wraps, or piled onto a big salad and pretend you’re the kind of person who always has it together.

Why You’ll Love This

Big Cajun flavor, minimal calories, and zero complicated steps: the shrimp cook in minutes, the spice blend does all the heavy lifting, and a quick lemon finish makes it taste fresh and restaurant-level without the extra oil.

Ingredients

1 lb (450 g) large shrimp, peeled and deveined (tails on or off)
1 1/2 tsp olive oil
2 tsp Cajun seasoning (store-bought or homemade; adjust for salt/spice)
1/2 tsp smoked paprika
1/4 tsp garlic powder
1/4 tsp onion powder
1/8 tsp cayenne pepper (optional, for extra heat)
1/4 tsp kosher salt (use less if your Cajun seasoning is salty)
1 tbsp fresh lemon juice
2 tbsp chopped fresh parsley (optional but highly recommended)
1 tsp honey (optional, balances heat without adding many calories)
Nonstick spray (optional, helps keep oil minimal)

How to Make It

Pat the shrimp very dry with paper towels. This is the difference between “seared” and “steamed,” and we’re here for the sear.
In a bowl, toss shrimp with olive oil, Cajun seasoning, smoked paprika, garlic powder, onion powder, cayenne (if using), and salt. Mix until everything looks evenly coated.
Heat a large nonstick skillet over medium-high heat for 1–2 minutes. If you want extra insurance against sticking, add a quick mist of nonstick spray.
Add shrimp in a single layer (work in two batches if your pan is small). Cook for about 60–90 seconds on the first side, until the edges start to turn pink.
Flip and cook another 60–90 seconds, just until the shrimp are opaque and curled into a “C” shape. Don’t push it—overcooked shrimp go from juicy to rubbery fast.
Turn off the heat. Add lemon juice and toss for 10 seconds to coat and lift any seasoning bits from the pan.
If using honey, drizzle it in now and toss again. It shouldn’t taste sweet—just more balanced and round.
Sprinkle with parsley and serve immediately (or portion out for meal prep once cooled slightly).

Tips for the Best Results

Dry shrimp = better flavor. Moisture is the enemy of browning. Pat them down like you mean it.
Use medium-high heat. Cajun shrimp should get a little color quickly before they overcook.
Watch the salt. Cajun seasoning blends vary a lot. If yours is salty, skip the extra salt until after cooking.
Don’t crowd the pan. If shrimp are stacked or jammed in, they’ll steam. Two quick batches beats one sad batch.
Lemon at the end. Acid brightens everything, but it’s best added off heat so it stays fresh tasting.
Know the “C” vs “O.” Perfect shrimp curl into a C. If they’re tightly curled like an O, they’re overdone.

Variations

Air fryer Cajun shrimp: Cook at 400°F (200°C) for 6–8 minutes, shaking halfway. Great for hands-off cooking.
Sheet pan version: Roast at 425°F (220°C) for 7–9 minutes on a lightly sprayed pan. Add sliced bell peppers and onions for a full meal.
Extra garlicky: Add 1–2 minced garlic cloves to the pan for the last 30 seconds (garlic burns fast, so keep it brief).
Creamy-but-light bowl: Serve with a spoonful of Greek yogurt mixed with lemon zest and a pinch of Cajun seasoning.
Taco mode: Pile into warm corn tortillas with shredded cabbage, pico, and a squeeze of lime.
No-heat version: Use a mild Cajun blend and skip cayenne; add extra smoked paprika for flavor without the burn.

Storage & Reheating

Store cooked Cajun shrimp in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over medium-low for 1–2 minutes just until warmed, or microwave in short 15–20 second bursts to avoid overcooking; a fresh squeeze of lemon helps wake the flavors back up.

FAQ

Can I make this low-calorie Cajun shrimp with frozen shrimp?

Yes—just thaw first for the best texture. Thaw overnight in the fridge, or place shrimp in a colander and run cold water over them for 5–8 minutes. Pat very dry before seasoning so they sear instead of steam.

How do I keep Cajun shrimp from getting rubbery?

Cook fast and stop early. Shrimp are done when they’re opaque and shaped like a C, usually 2–3 minutes total in a hot pan. Also, take them off the heat before adding lemon so they don’t keep cooking.

What’s the best Cajun seasoning for this recipe?

Use one you already like, but check the label for salt. If it’s salt-heavy, reduce or skip the added salt in the ingredient list. If it’s mild, add the optional cayenne or a pinch more seasoning after cooking.

What can I serve with Cajun shrimp to keep it low-calorie?

Great options: cauliflower rice, a big chopped salad, roasted broccoli, sautéed zucchini, or lettuce wraps. If you want something more filling, try a small portion of brown rice or quinoa and load up on veggies.

Can I meal prep this Cajun shrimp for lunches?

Totally. Cook it, cool it, and portion into containers with your base (like cauliflower rice) and veggies. Keep lemon wedges separate and squeeze fresh right before eating for the brightest flavor.