Photo of Cajun shrimp sauté by WW

Cajun shrimp sauté

Total Time
28 min
15 min
13 min



½ tsp

Dried oregano

½ tsp

Kosher salt

¼ tsp

Cayenne pepper

¼ tsp

Black pepper

¼ tsp

Uncooked shrimp

1½ pound(s), large, peeled, deveined, rinsed, patted dry

Olive oil

4 tsp


1 large, coarsely chopped

Jarred minced garlic

1 Tbsp

Yellow bell pepper

2 large, coarsely chopped

Cubanelle pepper

1 large, cut into 1/2-inch dice

Fresh parsley

½ cup(s), roughly chopped


½ item(s), large, cut into 4 wedges


  1. Stir paprika, oregano, salt, cayenne, and black pepper together in small bowl. Place shrimp in large bowl; toss with half of spice mixture and set aside.
  2. Heat large nonstick skillet over medium-high heat; add 1 tablespoon of oil and swirl to coat pan. When oil is hot, add onion; cook, stirring frequently, just until softened, about 3 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add bell peppers and Cubanelle pepper; sprinkle with remaining spice mixture and cook until crisp-tender and lightly golden, 4−5 minutes. Transfer mixture to bowl; cover and set aside.
  3. Set same skillet over medium-high heat; add remaining 1 teaspoon oil and swirl to coat pan. Add shrimp in single layer; cook 2 minutes, then turn shrimp. Cook, stirring, until shrimp are just opaque in center, 2 minutes more; add pepper mixture and toss to heat through. Sprinkle with parsley and serve with lemon wedges.
  4. Serving size: 1½ cups


Cubanelle peppers, also known as Cuban peppers or frying peppers, are mild and richly flavored. If you can’t find them, you can substitute a small green bell pepper or, for a little heat, a fresh poblano pepper.