Grilled Cajun Shrimp
21 min
|
easy
|
clean eating,
gluten-free,
lactose-free,
Mediterranean diet,
paleo-friendly
Recipe by Eunice
Introduction
No bland shrimp on my watch: this grilled Cajun shrimp brings Louisiana heat, smoky paprika, garlic, and lemon for juicy, charred bites.
Ready in minutes and perfect for cookouts, tacos, salads, or rice bowls, it delivers big flavor with zero fuss.
Ingredients (4 servings)
Get Ingredients →Order the ingredients from your local store for pickup or delivery. You’ll check out through Instacart.
Ingredients
- 1 lb large fresh shrimp, peeled, deveined (tails on) fresh shrimp 16 oz large
- 2 Tbsp olive oil olive oil
- 1 Tbsp Cajun seasoning Cajun seasoning 0.43 oz
- 1 tsp smoked paprika smoked paprika 0.08 oz
- ½ tsp garlic powder garlic powder 0.05 oz
- ½ tsp onion powder onion powder 0.04 oz
- ½ tsp black pepper black peppercorns (for black pepper)
- ½ tsp salt salt
- 1 Tbsp fresh lemon juice lemon 0.33 ct (for fresh lemon juice)
How to Make Grilled Cajun Shrimp
-
Prep the grill and skewers
Preheat your grill to medium-high heat, about 450 to 500 F, and scrub the grates clean while it heats so the shrimp release like a dream.
If using wooden skewers, soak them in warm water for 15 minutes to help prevent scorching.
-
Mix the seasoning oil
In a large glass bowl, whisk together the olive oil, Cajun seasoning, smoked paprika, garlic powder, onion powder, black pepper, salt, and lemon juice until it looks like a loose paste that clings to the shrimp.
-
Season the shrimp
Pat the shrimp very dry with paper towels so the seasoning sticks and you get that sexy sear instead of a steam bath.
Toss the shrimp in the bowl until every curve is glossy and coated, then let it sit 10 to 15 minutes while the grill finishes heating.
-
Skewer for control
Thread shrimp onto skewers in a gentle C shape, packing them snugly but not jammed, which makes flipping fast and keeps you in control.
-
Oil the grates
Right before cooking, dip a folded paper towel in neutral oil, grab it with tongs, and wipe the hot grates to create a quick nonstick surface.
-
Grill the shrimp
Place skewers over direct heat and cook 2 to 3 minutes per side until the shrimp turn opaque, lightly charred, and just start to curl into a C shape.
Pull them when they hit about 125 to 130 F in the thickest part so they stay juicy, because overcooked shrimp get tough and I am not serving rubber.
-
Finish and rest
Slide the shrimp off the grill, squeeze a touch more lemon if you like, and rest 1 minute so the juices relax and stay where they belong.
-
Serve
Pile onto a warm platter and get them to the table fast, because these disappear quicker than New Yorkers crossing on a yellow light.
Substitutions
- Olive oil -> avocado oil or melted ghee
- Avocado oil handles high heat like a pro and keeps flavors clean, while ghee brings a buttery richness that hugs the Cajun spices without burning.
- Cajun seasoning -> Old Bay + cayenne
- Old Bay keeps the seafood-savory vibe and a pinch of cayenne restores the heat, giving you a similar bold profile with a slightly sweeter backbone.
- Lemon juice -> lime juice or dill pickle brine
- Lime leans brighter and a touch floral, while a splash of dill pickle brine adds tang and a whisper of herbiness that makes the shrimp taste extra snappy.
Tips
- Dry the shrimp like you mean it
- Water is the enemy of browning, so pat dry thoroughly to get that quick char and prevent the seasoning from sliding off.
- Two skewers per set for control
- Thread each row of shrimp with two parallel skewers so they do not spin when you flip, which gives you even color and zero stress.
- Reserve a pinch of spice for after grilling
- Dusting the hot shrimp with a tiny bit of the seasoning mix right off the grill wakes up the aromas without burning the spices.
- Do not over-acid the marinade
- The lemon is there for brightness, but too much acid or too long a soak can firm up the shrimp, so keep it to 10 to 15 minutes max.
- Grill basket backup
- If skewers are a no-go, use a preheated grill basket to keep shrimp from slipping through the grates and to make fast, even tosses.
- Optional umami bump
- A tiny pinch of chicken bouillon powder or a dab of sofrito in the seasoning oil adds savory depth that makes the spice pop without shouting.
Nutrition Facts *
| Energy | 215 | kcal |
|---|---|---|
| Protein | 17 | g |
| Total Fat | 13 | g |
| Carbohydrates | 7 | g |
| Dietary Fiber | 1 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- How do I avoid rubbery shrimp?
- Cook hot and fast, pull at the first sign of opaque with light char, and aim for 125 to 130 F in the thickest part so carryover heat finishes the job.
- Can I use frozen shrimp?
- Yes, thaw overnight in the fridge or quickly under cold running water, then pat dry very well so the spices stick and you still get a good sear.
- Do I have to use skewers?
- No, use a grill basket or lay shrimp perpendicular to the grates and do not fuss with them until they release easily after a couple minutes.
- My wooden skewers burn up, what now?
- Soak them 15 to 30 minutes and keep the exposed ends off direct flame, or switch to flat metal skewers that do not char and flip like a dream.
- How spicy is this and how do I dial it in?
- Heat depends on your Cajun blend, so taste a pinch and add extra paprika to mellow or extra cayenne to crank it up before it hits the shrimp.
- How do I cook this indoors?
- Use a ripping hot cast-iron skillet or grill pan with a thin film of oil and cook 2 to 3 minutes per side with the vent on high for that same charred edge.
Serving Suggestions
Serve these beauties with dirty rice, a quick avocado corn salad, or a garlicky lemon aioli for dipping so the spicy, smoky shrimp have something cool and creamy to flirt with.
If you want a twist, drizzle a little hot honey at the table or toss the shrimp with butter, chopped parsley, and a squeeze of lime for a glossy, finger-licking finish.
More pairings:
Reviews
We haven’t received any feedback on this recipe yet.
Made this recipe? How did it go?
Please leave your feedback below. We’d love to hear from you!
