Cajun Spiced Grilled Shrimp (Printable Version)

Juicy shrimp infused with Cajun spices then grilled, delivering a smoky, flavorful dish ideal for any meal.

# 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 freshly squeezed 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

# Directions:

01 - In a large bowl, whisk together olive oil, lemon juice, Cajun seasoning, smoked paprika, garlic powder, onion powder, thyme, oregano, salt, black pepper, and cayenne pepper until thoroughly combined.
02 - Add the shrimp to the marinade and toss to coat evenly. Cover the bowl and refrigerate for 20 minutes to allow flavors to penetrate.
03 - Preheat a grill or grill pan to medium-high heat. If using wooden skewers, soak them in water for 20 minutes to prevent burning during cooking.
04 - Thread the marinated shrimp onto skewers for easier handling and grilling, ensuring even spacing between each shrimp.
05 - Grill the shrimp for 2–3 minutes per side, cooking until they turn opaque throughout and develop slight charring. Do not overcook to maintain tenderness.
06 - Remove from the grill and transfer to a serving platter. Sprinkle with fresh parsley and arrange lemon wedges alongside for serving.

# Expert Tips:

01 -
  • The marinade comes together in literally two minutes but tastes like you spent forever planning it
  • These shrimp cook so fast theyre practically emergency dinner material
  • Leftovers (if they exist) make the most amazing taco topping the next day
02 -
  • Overcooked shrimp are rubbery and sad—pull them the second they turn opaque and curl
  • Pat your shrimp mostly dry before marinating or the oil wont coat properly
  • Medium high is better than screaming hot—the spices can burn before the shrimp cook through
03 -
  • Buy the biggest shrimp you can afford—small ones overcook in like thirty seconds
  • Double the spice blend and store the extra in a jar for next time
  • Let the shrimp rest for a minute after grilling so they stay juicy

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