Recipe of the Week
Cajun Shrimp Appetizer
Courtesy of
Cahana Mead


1 pound extra large shrimp, shelled and deveined
1 tablespoon. lime juice
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon thyme leaves, crushed
1/4 teaspoon salt
1/8 to 1/4 teaspoon ground red pepper
1/8 teaspoon ground black pepper
1 to 2 teaspoons oil


Place shrimp in a bowl and sprinkle with lime juice. Toss to coat.

Combine garlic powser, onion powder, thyme, salt and both peppers in a cup or small glass. Sprinkle the spice mixture over shrimp. Toss again to coat shrimp evenly.

Add oil to a large skillet and spread to coat the pan. Heat until hot.

Add the shrimp and cook, stirring, about 3 minutes until shrimp are pink. Do not overcook or shrimp will get tough.

Place the shrimp in a serving bowl, cover and refrigerate until cold.

Garnish with lime wedges before serving.

Makes 16 to 18 appetizers.

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