Cajun Spiced Shrimp with Citrus-Cucumber Salsa

Cajun Spiced Shrimp with Citrus-Cucumber Salsa Have you ever bitten into something and you absolutely, positively couldn’t help but moan a little?

You already know about my obsession with Cara Cara’s, so you won’t be surprised when I tell you this recipe evolved from there.  (If you don’t know about this current citrus obsession of mine, you can read about it here.)

Cajun Spiced Shrimp with Citrus-Cucumber Salsa Super sweet and juicy bites of citrus, with tiny crunchy bites of fresh cucumber, onion and spice — all strewn over spicy-hot, succulent, tender shrimp.  Oh my!

Cajun Spiced Shrimp with Citrus-Cucumber Salsa You might want to eat this dish in private.  (You know, the moaning thing.) 😉

Cajun Spiced Shrimp with Citrus-Cucumber Salsa

Cajun Spiced Shrimp with Citrus-Cucumber Salsa
Prep time
Total time
Serves: Serves 4
For the salsa
  • 2 medium-sized oranges - I used Cara Cara (you will need ½ cup finely chopped)
  • ¼ cup super finely chopped white onion
  • ¼ cup super finely chopped cucumber (portions without seeds only)
  • 1 tablespoon, plus 1 teaspoon super finely chopped red or green jalapeño pepper
  • sea salt and freshly ground black pepper to taste (here's How to Season to Taste)
For the shrimp
  • 2 teaspoons sweet paprika
  • 1 teaspoon each: garlic powder, onion powder and ground oregano
  • ½ teaspoon cayenne pepper
  • ½ teaspoon sea salt
  • 1-pound (20-count) shrimp, peeled with tails on and deveined
  • grape seed oil for the pan
  1. Peel the oranges as if you're going to cut them into supremes -- like this. Then cut them into very thin slices and cut those into a super fine dice, and add them to a medium-sized mixing bowl.
  2. Now add the onion, cucumber and jalapeño pepper.
  3. Mix to blend and season to taste with sea salt and freshly ground black pepper. (Here's How to Season to Taste.) Set aside.
  4. In a small bowl, mix all of the spices and the salt together. Once they're blended evenly, pour the mixture on a large plate. Gently shake the plate to evenly spread the spices out.
  5. Gently press each shrimp into the spice mixture, coating both sides evenly.
  6. Place them on a clean plate as you go.
  7. Coat the bottom of a large sauté pan with the oil. Once the pan is very hot, add the shrimp, with ample space between them. Sauté the shrimp just until they're cooked through, about a minute per side.
  8. Arrange about 5 shrimp per serving plate, and then spoon the salsa over and around them.
  9. Serve!

Share on YummlyPin on PinterestShare on StumbleUponShare on FacebookTweet about this on TwitterShare on Google+Share on LinkedInShare on TumblrEmail this to someonePrint this page

Subscribe to Cooking On The Weekends so you don’t miss any new, mouth-watering recipes!


Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: