Cajun Spiced Grilled Shrimp (Printable View)

Shrimp infused with bold Cajun spices, grilled to smoky perfection. Ideal for easy evening meals and cookouts.

# What You'll Need:

→ Shrimp

01 - 1½ lbs large raw shrimp, peeled and deveined

→ Marinade

02 - 2 tbsp olive oil
03 - 2 tbsp fresh 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

# How-To Steps:

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 fully combined.
02 - Add the shrimp to the bowl and toss thoroughly to coat evenly with the spice mixture. Cover 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, piercing through both the head and tail sections for secure handling on the grill.
05 - Grill the shrimp for 2–3 minutes per side until they turn opaque throughout and develop slight char marks. Be careful not to overcook as shrimp become rubbery.
06 - Remove from the grill and transfer to a serving platter. Sprinkle with fresh chopped parsley and arrange lemon wedges alongside for squeezing.

# Expert Advice:

01 -
  • The marinade does double duty, infusing the shrimp with deep smoky flavor while the high heat creates those coveted charred edges
  • Twenty minutes is all it takes to transform raw shrimp into something that tastes like it came from a restaurant kitchen
  • The spice blend hits that perfect balance where you taste warmth, not just heat, and the brightness keeps everything grounded
02 -
  • Over-marinating in acidic ingredients can make shrimp mushy, so stick to that 20 minute window for the best texture
  • Shrimp cook incredibly fast and will become rubbery if left on too long, so watch them closely and remove as soon as they curl and turn pink
  • Preheating your grill properly is crucial because shrimp need that immediate high heat to sear rather than steam
03 -
  • Pat the shrimp dry before adding them to the marinade so the spices cling better
  • Preheat your grill grates and brush them with oil to prevent sticking
  • Let the shrimp rest for a minute after grilling to allow the juices to redistribute

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