Cajun Shrimp Recipe

Prep and mix

In a medium bowl combine diced pineapple, diced mango, red bell pepper, finely diced red onion and minced jalapeño.

Add chopped cilantro, lime juice, honey, salt and black pepper. Stir gently to combine so fruit keeps its shape.

Taste and adjust seasoning — add more lime or a pinch more salt if needed. Cover and refrigerate at least 15 minutes to allow flavors to meld (can be made up to 4 hours ahead).

Preheat the oven to 400°F (200°C). Line a baking sheet with foil.

Slice the baguette in half lengthwise (or into 1" thick slices if you prefer individual pieces).

In a small bowl mix softened butter with minced garlic, chopped parsley and salt until well combined. Stir in grated Parmesan if using.

Spread the garlic butter evenly over the cut sides of the bread. Place on the prepared baking sheet, buttered-side up.

Bake for 8–10 minutes until butter is melted and bread edges are golden. For a crisper top, broil 1–2 minutes—watch carefully to avoid burning. Remove and slice if needed, keep warm.

Pat the shrimp dry with paper towels and place in a bowl. Add Cajun seasoning, smoked paprika, kosher salt and black pepper. Toss to coat evenly.

Heat a large skillet (cast iron preferred) over medium-high heat. Add olive oil and butter and swirl to combine until butter foams.

Add the minced garlic and cook 20–30 seconds until fragrant but not browned.

Add the seasoned shrimp in a single layer. Cook 1.5–2 minutes on the first side until edges start to turn pink and golden. Flip and cook another 1–2 minutes until shrimp are opaque and cooked through (internal temp ~120–130°F). Avoid overcooking.

Remove skillet from heat. Immediately squeeze lemon juice over the shrimp and toss in chopped parsley to combine.

Serve the Cajun shrimp hot with a generous spoonful of pineapple-mango salsa on top or alongside, and garlic bread on the side.