Cajun Spiced Grilled Shrimp

The first time I made Cajun shrimp was on a humid July evening when my brother came over unexpectedly. We'd been talking about grilling something different, and I raided my spice cabinet to create what turned out to be the most incredible flavor explosion. Now it's the dish everyone requests at summer cookouts, and honestly, I never say no to making it.

Last summer I served these at a pool party and watched three grown men hover around the platter like it was the last food on Earth. Someone actually asked if I could make them every single week, which I took as the highest compliment possible.

Ingredients

• 1½ lbs large raw shrimp: I always keep the tails on because they make such a pretty presentation and honestly, they're like little handles for eating
• 2 tbsp olive oil: This helps all those spices stick to the shrimp and keeps them from drying out on the grill
• 2 tbsp freshly squeezed lemon juice: Don't even think about using the bottled stuff, fresh makes such a difference here
• 2 tsp Cajun seasoning: Store bought is totally fine but I'll share my homemade version below if you want to go the extra mile
• 1 tsp smoked paprika: This is what gives the shrimp that gorgeous reddish color and smoky depth
• ½ tsp garlic powder and onion powder: These two are the backbone of the whole flavor profile
• ½ tsp dried thyme and oregano: The herbs balance out all that heat and add an earthy note
• ½ tsp salt and ¼ tsp black pepper: Essential for bringing out all the other flavors
• ¼ tsp cayenne pepper: This is optional but I love the extra kick it brings
• Fresh parsley and lemon wedges: Because everything looks better with a little garnish situation

Instructions

Whisk together your marinade:

In a large bowl, combine the olive oil, lemon juice, Cajun seasoning, smoked paprika, garlic powder, onion powder, thyme, oregano, salt, black pepper, and cayenne until everything is well incorporated.

Get those shrimp coated:

Add the peeled and deveined shrimp to the bowl and toss them gently until every single one is covered in that beautiful reddish spice mixture.

Let them hang out:

Cover the bowl and pop it in the refrigerator for 20 minutes, which is just enough time for the flavors to start mingling without the lemon starting to cook the shrimp.

Fire up the grill:

Get your grill or grill pan heating to medium-high, and if you're using wooden skewers, drop them in some water to soak so they don't burn.

Thread if you want:

You can grill the shrimp directly on the grates or thread them onto skewers, which I find makes them so much easier to flip and handle.

Grill to perfection:

Cook the shrimp for 2 to 3 minutes per side until they turn that gorgeous opaque pink and have some nice charred spots.

Finish and serve:

Transfer the shrimp to a serving platter, sprinkle with fresh parsley, and arrange lemon wedges around the edge for squeezing.

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My daughter who claims she doesn't like spicy food ate nine of these the first time I made them. She looked at me with wide eyes and said, 'Mom, why do these taste so much better than restaurant shrimp?' That's when I knew this recipe was a permanent keeper.

Making Your Own Cajun Seasoning

I started mixing my own seasoning blend when I realized store brands varied so much in heat level. It's incredibly simple to make and you probably have all the ingredients in your pantry already. Just combine 1 teaspoon paprika with ½ teaspoon each of garlic powder, onion powder, dried thyme, dried oregano, and ¼ teaspoon each of cayenne pepper, black pepper, and salt. Store whatever you don't use in a sealed jar and it'll last for months.

Serving Suggestions

These shrimp are incredibly versatile and I've served them in so many different ways. They're fantastic over fluffy white rice, which soaks up all those juices, or piled onto a bed of grilled vegetables for a lighter meal. Sometimes I'll serve them as an appetizer with remoulade sauce for dipping, or toss them into a salad with some extra vinaigrette. The possibilities are pretty endless here.

Common Questions

Everyone asks about the spice level and whether this is going to be too hot for kids or sensitive eaters. The beauty of this recipe is that the Cajun seasoning brings flavor without overwhelming heat, especially if you skip the optional cayenne. I've made this for my nephew who eats nothing but chicken nuggets, and he devoured an entire plate.

• Can I use frozen shrimp? Absolutely, just thaw them completely and pat them dry before marinating
• What if I don't have a grill? A cast iron skillet or grill pan works beautifully over medium-high heat
• How long do leftovers last? They'll keep in the fridge for 2 days but honestly, they never last that long

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There's something so satisfying about watching people gather around the platter, hearing that sizzle still coming from the shrimp, and knowing you're about to make a whole lot of people very happy.

Recipe FAQ

→ What type of shrimp works best?

Large, peeled, and deveined shrimp with or without tails provide the best texture and hold up well on the grill.

→ How long should I marinate the shrimp?

Marinate for about 20 minutes to allow the spices and citrus to penetrate without making the shrimp mushy.

→ Can I prepare the seasoning blend myself?

Yes, mix paprika, garlic powder, onion powder, thyme, oregano, cayenne, black pepper, and salt to create a homemade Cajun spice mix.

→ What grilling tools are recommended?

Use skewers to thread shrimp for easier grilling, along with tongs to turn them evenly.

→ What side dishes pair well with this dish?

Serve alongside rice, grilled vegetables, or a fresh salad for a balanced meal.