Cajun Shrimp

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This easy Cajun Shrimp recipe delivers bold, smoky flavor with just a handful of simple ingredients. Ready in minutes, these tender grilled shrimp are buttery, garlicky and perfectly seasoned with just the right amount of heat. A delicious appetizer, light dinner or addition to salads, pasta and rice.

Course Appetizer, Entree, Main Dish

Cuisine American, Southern

Keyword cajun shrimp, cajun shrimp recipe

Prep Time 15

Cook Time 6

Total Time 21

Servings

Calories 136kcal

Author Trish - Mom On Timeout

Ingredients

1 pound jumbo shrimp raw, peeled and deveined (tails on or off), large shrimp also works
2 tablespoons salted butter melted
2 teaspoons Cajun seasoning
1 clove garlic grated or minced
1 tablespoon parsley finely chopped
1 tablespoon lemon juice

Garnish

parsley
lemon wedges for serving

Instructions

If using wooden skewers, soak them in water for at least 15-20 minutes before grilling.
In a medium bowl, toss the shrimp with the melted butter, Cajun seasoning, garlic, chopped parsley and lemon juice.
1 pound jumbo shrimp, 2 tablespoons salted butter, 2 teaspoons Cajun seasoning, 1 clove garlic, 1 tablespoon parsley, 1 tablespoon lemon juice
Thread the shrimp onto the skewers, roughly 5 or 6 per skewer.
Preheat your grill or grill pan to medium-high heat, about 400°F.
Grill the shrimp for 2 to 3 minutes per side, or until they turn pink and opaque.
Remove from the grill and sprinkle with additional fresh parsley and an extra squeeze of lemon.
parsley, lemon wedges

Notes

Ingredients & Substitutions

Shrimp Size: I recommend using Jumbo or Large shrimp, but if you want to use a different size, you can make it work. Just be aware that smaller shrimp cook quickly and risk drying out before they get a good char.
Cajun Seasoning: You can substitute with Creole seasoning for a slightly more herbal flavor.
Salted Butter: You can substitute with olive oil or avocado oil for a higher smoke point, though butter provides a classic richness that complements the Cajun spices.
Lemon Juice: Lime juice works as a great substitute for a zesty, tropical flair.

Storage Information

This shrimp is best served immediately after grilling, when the shrimp are warm and tender. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Reheat the shrimp gently in a skillet over low heat or in the air fryer - avoid the microwave as it makes shrimp rubbery. Avoid overheating them, as shrimp can quickly become tough and dry. Leftover shrimp can also be enjoyed cold in salads or wraps.

Make-Ahead Instructions

The shrimp can be peeled, deveined and placed on the skewers several hours ahead of time. Cover and refrigerate until you are ready to season and grill them.

For the best texture, do not leave the shrimp in the lemon and seasoning mixture for an extended period. The acid in the lemon juice can begin to alter the texture of the shrimp. Toss everything together shortly before grilling.

Tools and Equipment (affiliate links): Mixing Bowls | Measuring Cups | Measuring Spoons | Wood Skewers or Metal Skewers | Grill Pan

Please see post above for more information, step-by-step process photos, recipe tips and frequently asked questions.

Nutrition