Cajun-Asian Shrimp Recipe: Spicy Sesame Shrimp Fusion

This quick and delicious “casian” (Cajun-Asian) shrimp came about by happy accident. While celebrating my family’s June birthdays and Father’s Day, we planned a makeshift “clam bake” but lobster and clams weren’t in season. Instead, we used lobster tails, scallops and shrimp. The shrimp turned out to be the star.

When my daughters were young they loved Bubba Gump and especially the shrimp served with a Cajun-style dunking broth. Years ago I found a recipe that claimed to be that broth and my daughters adored it. For this meal I pulled that recipe back out, but I didn’t have a store-bought Cajun spice blend, so I mixed my own. To my surprise the homemade blend was even better.

As I worked the spices into the broth, I realized the dry-spice mix, when combined with a touch of tomato paste and acid, would also make an excellent paste for sautéed shrimp. A few days later I tested it on colossal butterflied shrimp, added a couple of personal touches and the result was so good one of my daughters declared it better than shrimp with drawn butter. The spice level is zesty but can be adjusted to taste. I can have this full meal — a zesty quinoa-kale salad topped with casian shrimp — on the table in under 15 minutes, so I wanted to share it.

Tips for making easy “casian” (Cajun-Asian) shrimp.

Shrimp.

I prefer colossal shrimp (10–14 count) with the shell on for this recipe. I often buy individually quick frozen (IQF) shrimp on sale and keep them until needed. If using frozen shrimp, thaw under cold running water to remove ice, then follow the next step.

My mother taught me to sprinkle shrimp with coarse salt, toss them, and let them sit in a colander. The salt seasons the shrimp and draws out excess moisture while they thaw, which firms the flesh and improves the texture when cooked. After salting, place the shrimp in a colander to drain the liquid.

Raw shrimp sprinkled with coarse salt.

Deveining and butterflying the shrimp.

If you buy shrimp that need deveining (usually cheaper), use a small serrated knife along the spine while the shrimp lies flat. Make the cut nearly all the way through to butterfly the shrimp; this exposes the dark vein so you can remove it. Butterflying also helps the spice paste cling and promotes even cooking.

Cooking the shrimp.

Three words when cooking shrimp: do not overcook. Overcooked shrimp become rubbery and tough. The shrimp are done when the flesh turns opaque and the shell is pink.

Dry rub.

This recipe uses a blend of black and white pepper to create a layered pepper flavor — both are important for the overall profile. You can increase heat with cayenne if you prefer a spicier result.

Acid.

Tomato paste, lemon juice and Worcestershire sauce add bright, tangy notes that balance the spice and provide just enough moisture for the spices and herbs to adhere to the shrimp.

Ways of eating “casian” Cajun-Asian shrimp.

These shrimp work in many ways: piled over a quinoa kale salad, beside a crunchy no-mayo spicy coleslaw, with corn on the cob, served over rice, or offered as an appetizer. The combination of smoky, spicy, and tangy flavors makes them versatile and crowd-pleasing. Enjoy, and feel free to leave a comment if you try it!