You don’t want to lose this recipe. My friend who doesn’t even like shrimp, loves this dish!

Now, sugar, let me tell you about a little slice of southern comfort that I grew to love right here in my rural haven, a succulent dish we call Baked Cajun Shrimp in Tin Foil Tray. This dish takes me back to the big family gatherings where stories were told as much as food was enjoyed. Now, why is this dish so special? Well, darling, not only does it mingle the simplicity of Midwestern cooking with the bold flavors of the South, but it also brings folks together, just like in the old times.

On those long summer days when the air was thick with humidity, and the cicadas sang their tune, we would gather around tables laden with the bounties of our gardens and the treasures from our local fishermen. This recipe was borne out of a love for that cajun spice and the need for an easy meal to serve a crowd without spending all day in the kitchen. You’ll want to make it because, besides being downright delicious, it’s a breeze to whip up, and it can turn any regular weeknight into a festive affair.

Pair this spicy comfort with a cool side, like a creamy coleslaw, or cut through the heat with a fresh cucumber salad. A helping of buttery corn on the cob will never do you wrong, and for those who can’t do without their bread, some crusty garlic toast is beautiful for sopping up those delectable juices.

Baked Cajun Shrimp
Servings: Serves 4 to 6 hungry souls.

– 2 pounds of large shrimp, peeled and deveined
– 2 tablespoons of olive oil
– 1 tablespoon of Cajun seasoning
– 1 teaspoon of sweet paprika
– 1/2 teaspoon of garlic powder
– 1/2 teaspoon of onion powder
– 1/2 teaspoon of dried thyme
– 1/2 teaspoon of dried oregano
– 1/4 teaspoon of cayenne pepper, or to taste
– 1/4 teaspoon of red pepper flakes
– Juice of 1 lemon
– Salt and black pepper, to taste
– Parsley, chopped for garnish
– Lemon wedges, for serving
– Tin foil