Cajun-Spiced Shrimp with Sautéed Bell Pepper and Onion

By AislePrompt Editorial · Published 2026-07-11 · Updated 2026-07-11

Bold Cajun-seasoned shrimp cooked with sweet bell peppers and onions for a colorful, flavorful Whole30 dinner. This American-inspired seafood recipe (whole30, gluten free), ready in about 25 minutes, pairs large shrimp, peeled and deveined, bell peppers, sliced (red and yellow), yellow onion, thinly sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 230 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 cups bell peppers, sliced (red and yellow)
• 1 medium yellow onion, thinly sliced
• 2 tbsp olive oil
• 2 tbsp Cajun seasoning
• 3 minced garlic cloves
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 2 tbsp fresh parsley, chopped
• for serving lemon wedges

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Toss 1 lb large shrimp with 2 tbsp Cajun seasoning until evenly coated. Set aside.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 1 medium thinly sliced yellow onion and 2 cups sliced bell peppers, sautéing for 5-6 minutes until softened and slightly caramelized.
3. Step 3: Add 3 minced garlic cloves to the skillet and cook for 30 seconds until fragrant.
4. Step 4: Push vegetables to one side of the skillet, add the seasoned shrimp in a single layer, and cook for 2-3 minutes per side until opaque and cooked through.
5. Step 5: Season with 1/2 tsp sea salt and 1/4 tsp black pepper, then stir shrimp and vegetables together. Remove from heat and sprinkle with 2 tbsp chopped fresh parsley.
6. Step 6: Serve immediately with lemon wedges for squeezing over the top.