Cajun Spiced Grilled Shrimp

The first time I made these shrimp, my neighbor actually knocked on the door to ask what smelled so incredible. That smoky paprika hitting the hot grill sends this unmistakable aroma down the block, and now it's become our go-to when we want something impressive but absolutely effortless.

Last summer we had these friends over for what was supposed to be a casual backyard hang, but everyone ended up crowded around the grill watching the shrimp char and curl. Something about that sizzle sound makes people gravitate toward the flame, wine glasses in hand, waiting for the first batch to hit the platter.

Ingredients

• 1½ lbs large raw shrimp: Tails on look gorgeous but tails off make eating so much easier—totally your call here
• 2 tbsp olive oil: This helps all those spices actually stick to the shrimp instead of falling off on the grill
• 2 tbsp freshly squeezed lemon juice: Bottle stuff works in a pinch but fresh makes such a difference in brightness
• 2 tsp Cajun seasoning: Homemade lets you control the heat but Tony Chacheres is basically perfect straight from the jar
• 1 tsp smoked paprika: This is where that grill house flavor comes from even if youre cooking inside
• ½ tsp garlic powder: Dont use fresh garlic here—it burns on high heat and turns bitter
• ½ tsp onion powder: Layers in that savory background note without being overwhelming
• ½ tsp dried thyme and oregano: These classic herbs balance the heat with something earthy and grounded
• ½ tsp salt and ¼ tsp black pepper: The foundation that lets all the other spices shine
• ¼ tsp cayenne pepper: Optional unless you love that back of the throat heat like we do
• Fresh parsley and lemon wedges: That pop of green and acid makes everything look and taste restaurant worthy

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 you've got this beautiful reddish brown paste.

Coat the shrimp:

Add your peeled and deveined shrimp to the bowl and toss everything together until every piece is evenly coated in that spice mixture.

Let them hang out:

Cover the bowl and pop it in the fridge for 20 minutes—this short marinating time is perfect because too long can actually make the texture weird.

Fire up the grill:

Get your grill or grill pan cranking to medium high heat, and soak your skewers in water if youre going the threaded route (nobody wants burned wood flavor).

Grill to perfection:

Cook those shrimp for 2 to 3 minutes per side until theyre pink and opaque with those gorgeous charred spots we're all after.

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My dad swears he never liked shrimp until he tried these at our Fourth of July cookout a few years back. Now he requests them every single time he visits, claiming the spice blend is somehow different and better than anything he's had at restaurants.

Making It Your Own

Sometimes I swap the smoked paprika for regular paprika if I want less intensity, or bump up the cayenne when I'm cooking for my heat loving brother. The beauty of this recipe is how forgiving it is—you really can taste as you go and adjust the spice blend until it hits exactly right.

Grill Versus Grill Pan

Living in an apartment meant years of making these on a cast iron grill pan, and honestly they turned out just as incredible. You get these perfect cross hatch marks and all that smoky flavor without needing outdoor space at all.

Serving Ideas

These shrimp have become our emergency dinner party main because they feel fancy but take literally zero active cooking time. I love piling them onto a big platter with extra lemon wedges and letting everyone help themselves.

• Over creamy grits with cheddar cheese stirred in
• In a corn tortilla with avocado and quick pickled onions
• Alongside a simple green salad with vinaigrette

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Hope these bring as many sizzling happy moments to your table as they have to ours over the years.

Questions & Answers

→ How long should I marinate the shrimp?

Marinate the shrimp for about 20 minutes to allow the Cajun spices and citrus to fully penetrate, enhancing flavor without compromising texture.

→ Can I grill shrimp without skewers?

Yes, shrimp can be grilled directly on the grill or grill pan. Using skewers helps prevent them from falling through grates and makes flipping easier.

→ What sides pair well with Cajun spiced shrimp?

Consider serving with steamed rice, grilled vegetables, or a fresh green salad to complement the robust spice profile.

→ How do I prevent shrimp from sticking to the grill?

Make sure the grill is preheated and lightly oiled. Soaking wooden skewers in water beforehand also helps avoid burning.

→ Is the dish suitable for special diets?

Yes, it is naturally gluten-free and dairy-free, making it a suitable option for those dietary needs.