Cajun Spiced Grilled Shrimp (Printable version)
Juicy shrimp with bold Cajun spices, grilled to smoky perfection for a quick, tasty dish.
# What You'll Need:
→ Shrimp
01 - 1½ lbs large raw shrimp, peeled and deveined, tails on or off as desired
→ Marinade
02 - 2 tbsp olive oil
03 - 2 tbsp fresh lemon juice
04 - 2 tsp Cajun seasoning
05 - 1 tsp smoked paprika
06 - ½ tsp garlic powder
07 - ½ tsp onion powder
08 - ½ tsp dried thyme
09 - ½ tsp dried oregano
10 - ½ tsp salt
11 - ¼ tsp freshly ground black pepper
12 - ¼ tsp cayenne pepper
→ Garnish
13 - 2 tbsp chopped fresh parsley
14 - Lemon wedges for serving
# How to Prepare:
01 - Whisk together olive oil, lemon juice, Cajun seasoning, smoked paprika, garlic powder, onion powder, thyme, oregano, salt, black pepper, and cayenne pepper in a large bowl until fully combined.
02 - Add the shrimp to the bowl and toss thoroughly to coat evenly with the spice mixture. Cover and refrigerate for 20 minutes to allow flavors to penetrate.
03 - Heat a grill or grill pan to medium-high temperature. If using wooden skewers, soak them in water for 20 minutes beforehand to prevent charring.
04 - Thread the marinated shrimp onto skewers if desired for easier handling and turning during cooking.
05 - Place shrimp on the preheated grill and cook for 2 to 3 minutes per side until opaque throughout and lightly charred with nice grill marks.
06 - Transfer the grilled shrimp to a serving platter, sprinkle generously with fresh parsley, and accompany with lemon wedges for squeezing over the top.
# Expert advice:
01 -
- The spice blend hits every note at once, smoky and bright with just enough warmth to make things interesting
- Twenty minutes of marinading time transforms into something that tastes like it took all day to figure out
- Grilling adds this incredible char that you absolutely cannot get from a skillet
02 -
- Overcooked shrimp is a tragedy nobody deserves to experience, so watch them like a hawk
- The marinading time matters, but going longer than thirty minutes can make the texture weird
- Medium-high heat is the sweet spot, anything higher and the spices burn before the shrimp cook through
03 -
- Pat the shrimp dry before adding them to the marinade so the spices actually stick
- Room temperature shrimp cook more evenly than cold ones straight from the refrigerator