Cajun Spiced Grilled Shrimp

The first time I made Cajun shrimp, my husband kept peeking over my shoulder asking if it was done yet. The spices hitting the hot grill filled our entire apartment, and when I finally pulled them off, he ate three skewers standing right there at the counter.

Last summer I made these for a backyard birthday party, and my friend who claims she hates spicy food kept coming back for just one more. She eventually admitted she'd eaten seven shrimp while everyone else was inside getting cake.

Ingredients

• Large raw shrimp: I leave the tails on sometimes because they look gorgeous on the platter, but peel them if you are eating these as finger food
• Olive oil: This helps the spices cling to the shrimp and keeps them from drying out on the grill
• Fresh lemon juice: Do not use the bottled stuff here, the fresh acidity cuts through all those rich spices
• Cajun seasoning: Store bought works perfectly, but I will sometimes make a double batch to keep in the pantry
• Smoked paprika: This is what gives you that authentic grilled flavor even if you are using an indoor grill pan
• Garlic and onion powder: These two build that savory foundation that makes Cajun food so addictive
• Dried thyme and oregano: Earthy herbs that round out the heat and add depth
• Salt and black pepper: Essential for bringing all those spices together
• Cayenne pepper: Optional, but I say go for it if you like things with a little more attitude
• Fresh parsley: A sprinkle of green makes these look restaurant worthy and adds a fresh bite
• Lemon wedges: Everyone loves squeezing that extra hit of acid right before eating

Instructions

Whisk up the magic:

Grab a large bowl and dump in your olive oil, lemon juice, and all those gorgeous spices. Whisk until everything is blended into a reddish brown paste that smells like a New Orleans kitchen.

Coat the shrimp:

Add your shrimp to the bowl and use tongs to toss them until every single one is wearing that spice coat. Cover the bowl and let them hang out in the fridge for 20 minutes.

Fire up the grill:

Get your grill or grill pan heating to medium high while the shrimp marinate. If you are using wooden skewers, drop them in some water now so they do not turn into charcoal.

Thread them up:

Slide those marinated shrimp onto skewers if you want, leaving just a tiny bit of space between each one so the heat can circulate.

Grill to perfection:

Lay the skewers on the hot grill and let them cook for about 2 minutes per side. Watch for that pink curl and those gorgeous charred edges.

Finish with flair:

Transfer the shrimp to a pretty serving platter, sprinkle them with fresh parsley, and arrange lemon wedges around the edges.

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My mom asked for the recipe after trying them at my annual summer cookout. Now she makes them every time my dad comes home from a fishing trip empty handed.

Making It Your Own

I have played around with this marinade so many times. Sometimes I add a touch of honey if the lemons are especially tart, or bump up the smoked paprika when I am craving that extra campfire flavor.

Serving Ideas

These shrimp shine alongside simple sides that do not compete with all those bold flavors. I love them over dirty rice, with grilled corn on the cob, or even heaped onto a bed of mixed greens with a light vinaigrette.

Make Ahead Magic

You can mix up the spice blend weeks in advance and store it in an airtight container. The night before your gathering, whisk together the oil and lemon, then coat the shrimp just before you plan to grill them.

• Skip the skewers and grill directly on the grates for extra char marks
• Double the recipe because these disappear faster than you would believe
• Keep any leftovers for shrimp tacos the next day

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There is something about standing around a grill with tongs in one hand and a cold drink in the other while these shrimp cook that makes every summer evening feel like a tiny celebration.

Recipe Questions & Answers

→ How long should the shrimp be marinated?

Marinate the shrimp for 20 minutes to allow the Cajun spices and citrus flavors to fully infuse without overpowering the seafood texture.

→ What grilling method works best for this dish?

A medium-high grill or grill pan is ideal, cooking shrimp 2 to 3 minutes per side until opaque with light char marks.

→ Can wooden skewers be used for grilling?

Yes, soaking wooden skewers in water for 20 minutes prevents burning and makes threading shrimp easier for even cooking.

→ How can the spiciness level be adjusted?

Modify the cayenne pepper quantity or omit it entirely to control the heat intensity while maintaining the Cajun flavor profile.

→ What sides pair well with grilled shrimp?

Serve alongside rice, grilled vegetables, or a fresh green salad to balance the bold, smoky shrimp flavors.