Cajun Spiced Grilled Shrimp (Printable)

Succulent shrimp marinated in smoky Cajun spices, grilled with a flavorful, spicy finish.

# What You’ll Need:

→ Seafood

01 - 1 lb large shrimp, peeled and deveined, tails on or off as preferred

→ Marinade

02 - 2 tbsp olive oil
03 - 2 tsp Cajun seasoning
04 - 1/2 tsp smoked paprika
05 - 1/2 tsp garlic powder
06 - 1/4 tsp onion powder
07 - 1/4 tsp cayenne pepper (optional, for extra heat)
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper
10 - 1 tbsp fresh lemon juice

→ To Serve

11 - Lemon wedges
12 - 2 tbsp chopped fresh parsley (optional)

# Steps:

01 - In a large bowl, whisk together olive oil, Cajun seasoning, smoked paprika, garlic powder, onion powder, cayenne pepper (if using), salt, black pepper, and lemon juice until fully incorporated.
02 - Add the shrimp to the bowl and toss until thoroughly coated with the seasoning mixture. Let sit at room temperature for 10–15 minutes to absorb flavors.
03 - Preheat grill or grill pan to medium-high heat. If using wooden skewers, soak in water for 20 minutes before threading.
04 - Thread the marinated shrimp onto skewers, leaving slight space between pieces for even cooking.
05 - Grill shrimp for 2–3 minutes per side until pink and opaque with light char marks. Avoid overcooking to maintain tenderness.
06 - Remove from grill and transfer to a serving platter. Sprinkle with fresh parsley and arrange lemon wedges alongside.

# Expert Advice:

01 -
  • The spice blend hits that perfect sweet spot where you get all the bold flavor without needing to guess what to add
  • Twenty minutes from fridge to plate means this is secretly the easiest weeknight upgrade
  • That smoky char against the juicy shrimp makes people think you spent way more effort than you actually did
02 -
  • Patting shrimp completely dry before adding them to the marinade makes all the difference in getting a good sear instead of steaming
  • Crowding the grill drops the temperature fast, so work in batches if your grill space is limited
  • The shrimp continue cooking slightly after you pull them off, so err on the side of underdone rather than rubbery
03 -
  • Buying shrimp that has been previously frozen and thawed at the fish counter often tastes better than fresh shrimp that has been sitting out all day
  • Letting the marinated shrimp come to room temperature for 15 minutes before grilling helps them cook evenly and prevents the exterior from overcooking before the center is done

Go Back