Thaw the shrimp if frozen, then pat them dry thoroughly with paper towels to remove excess moisture, ensuring they sear properly and develop a crispy exterior.
In a small bowl, whisk together paprika, cayenne, garlic powder, onion powder, thyme, and oregano to create your Cajun spice blend. Taste and adjust the heat if needed.
Heat a large cast-iron skillet over medium-high heat until hot and shimmering. Add a tablespoon of olive oil, swirling to coat the bottom of the pan.
Once the oil just begins to smoke, add the shrimp in a single layer. Let them cook undisturbed for about 2 minutes, watching for the edges to turn pink and develop a slight crispy char.
Flip the shrimp with tongs and cook for another 1-2 minutes until they are opaque, pink, and slightly browned at the edges. You should hear a gentle sizzle and see the shrimp firm up.
Sprinkle the Cajun seasoning evenly over the shrimp in the last 30 seconds of cooking. Toss gently with tongs to coat the shrimp in the fragrant spices, allowing them to warm through.
Squeeze fresh lemon juice over the hot shrimp for brightness. Toss lightly to distribute the citrus and enhance the smoky spice aroma.
Transfer the shrimp to a serving plate and let rest for about 1 minute. This helps the flavors settle and keeps the shrimp tender and juicy.
Serve immediately, garnished with additional lemon wedges or chopped herbs if desired, enjoying the smoky, spicy aroma and crispy texture.
