These grilled Cajun shrimp are juicy, smoky, and full of bold spice that cooks up in just a few minutes.
They are perfect for easy weeknight dinners, summer cookouts, or piling into tacos, salads, and rice bowls.
Grilled Cajun Shrimp
18 min
|
easy
|
gluten-free,
lactose-free,
Mediterranean diet,
paleo-friendly,
pescatarian
Introduction
Ingredients (4 servings)
Adjust servings:
Ingredients
Get Ingredients →
Order the ingredients from your local store for pickup or delivery (US only).
You'll check out through Instacart.
When you purchase through this link, we'll receive a small fee at no extra cost to you.
How to Make Grilled Cajun Shrimp
-
Prepare the grill
Clean the grill grates and preheat an outdoor grill to medium high heat, about 375 to 400 degrees F.
Lightly oil the grates with a paper towel dipped in oil to help prevent the shrimp from sticking.
-
Season the shrimp
In a medium bowl, combine the olive oil, Cajun seasoning, smoked paprika, garlic powder, onion powder, black pepper, and salt.
Add the shrimp and toss until every piece is coated in the spicy oil mixture.
Let the shrimp sit for 5 to 10 minutes while the grill finishes heating.
-
Skewer for easy grilling
If using skewers, thread the shrimp onto metal or soaked wooden skewers, curling them so they are snug but not crowded.
You can also grill the shrimp directly in a grill basket if you prefer.
-
Grill the shrimp
Place the shrimp on the hot grill and cook for 2 to 3 minutes on the first side.
Flip and grill for another 2 to 3 minutes, until the shrimp are opaque and lightly charred in spots.
Do not overcook or the shrimp will turn rubbery and dry.
-
Finish and serve
Transfer the hot shrimp to a platter and drizzle with the fresh lemon juice.
Taste and add a pinch more salt or Cajun seasoning if you like extra heat.
Serve right away while the shrimp are warm and juicy.
Substitutions
- Shrimp -> large sea scallops
- Swap the shrimp for large sea scallops and grill them the same way, adding a minute per side. You get a slightly sweeter, richer bite with a buttery texture that still loves the Cajun spice.
- Olive oil -> melted butter
- Use melted butter instead of olive oil for a more indulgent, restaurant style flavor. The shrimp brown a bit more and taste extra rich, especially with the lemon on top.
- Cajun seasoning -> chili powder and paprika blend
- If you are out of Cajun seasoning, mix chili powder, extra smoked paprika, salt, and pepper to taste. You lose some classic Cajun herb notes but keep the smoky heat and deep color on the shrimp.
Tips
- Pat the shrimp very dry
- If the shrimp are wet, the seasoning will slide off and they will steam instead of sear. Blot them with paper towels before tossing with the oil and spices.
- Soak wooden skewers ahead
- If you use wooden skewers, soak them in water for 20 to 30 minutes before grilling. This helps keep them from burning and breaking on the grill.
- Use jumbo shrimp for skewers
- Larger shrimp are easier to skewer and flip, and they stay juicy even if the cooking goes a bit long. Look for 16 to 20 count per pound for grilling.
- Control the spice level
- For milder shrimp, reduce the Cajun seasoning by half and skip the extra smoked paprika. For spicy lovers, add a pinch of cayenne or crushed red pepper to the mix.
- Grill over direct heat
- Shrimp cook best over direct, medium high heat, right above the flames or hot coals. This gives fast searing and a nice char without drying out the centers.
Nutrition Facts *
| Energy | 179 | kcal |
|---|---|---|
| Protein | 23 | g |
| Total Fat | 8 | g |
| Carbohydrates | 3 | g |
| Dietary Fiber | 1 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- How do I know when the shrimp are done?
- Perfectly cooked shrimp curl into a loose C shape and turn opaque with pink, slightly browned edges. If they tighten into a tight O shape, they are likely overcooked. Pull them as soon as both sides lose their translucence.
- Can I cook these shrimp without a grill?
- Yes, you can cook them in a hot cast iron skillet on the stove. Use a little extra oil and cook 2 to 3 minutes per side, just like grilling. You will miss the smoky grill flavor but still get great color and caramelization.
- Can I marinate the shrimp longer?
- Because of the salt and lemon, shrimp should not sit in this mixture for more than 30 minutes. Longer time can make the texture mealy or mushy. If you need to prep earlier, keep the shrimp plain and season right before cooking.
- What should I serve with grilled Cajun shrimp?
- These shrimp are great with rice, grilled corn, or a crisp green salad. They also make amazing tacos tucked into warm tortillas with slaw and avocado. For low carb plates, try serving over cauliflower rice or zucchini noodles.
Serving Suggestions
Reviews
Post your review and pictures below! ⬇︎ Thanks for your review!
-
Karin Li, Newark, NJ: Replaced the lemon juice with a little butter. I followed all of the other ingredients though. Came out great.
: Nice swap, Karin, glad it turned out well!
-
Chloe, Brisbane: Quick to make and really tasty
: Glad you enjoyed it, Chloe!
-
Nancy, Las Vegas, NV: I'm always on the hunt for the perfect grilled shrimp recipe 😋 this might be it.
: Glad it hit the mark, Nancy! If you want even more smoky flavor, try a quick 10 to 15 minute marinate after seasoning, then grill over high heat just until the shrimp turn pink and firm.
-
Cynthia, San Jose, CA: These shrimp came out juicy with a perfect smoky char and just the right Cajun kick. Small note: pull them the second they turn opaque so they stay tender.
: So glad you enjoyed it, Cynthia! Great tip too, shrimp go from tender to tough fast so pulling them as soon as they turn opaque is exactly right.
-
John, Camrose: Delicious! However, I used a little less Cajun seasoning and added an extra squeeze of lemon at the end. Next time I will try them tucked into tacos with slaw. 😊
: Love that, John! The lighter Cajun and extra lemon are a great balance, and these shrimp are fantastic in tacos with a crunchy slaw.
-
audrey__, Las Vegas: Made this for dinner and the shrimp came out perfectly juicy with just the right Cajun kick, the lemon finish was so good!
: Happy they turned well Audrey!
Made this recipe? How did it go?
Please post your feedback and pictures here. We’d love to hear from you!
