Spice up your grill nights with Grilled Cajun Shrimp — juicy, smoky shrimp seasoned with bold Cajun spices. This quick, easy recipe is ideal for BBQs, weeknight dinners, or summer gatherings.
Grilled Cajun shrimp adds welcome variety to your meal rotation. The spicy Cajun rub combined with the grill’s smokiness makes a flavor-packed dish that’s quick to prepare and always a crowd-pleaser.
Shrimp grills in minutes, so you can enjoy what feels like a special meal even on busy weeknights. Serve these Cajun-seasoned shrimp as an appetizer, on a salad, tossed with pasta, or double the batch for meal prep and use throughout the week.
Why You’ll Love This Recipe
- Grilling shrimp is easy and yields juicy, flavorful protein you can use in many dishes.
- Prep is fast and the shrimp cooks quickly — you’ll have tender, spicy grilled shrimp in 15 minutes or less.
- If seafood feels intimidating, grilled Cajun shrimp is beginner-friendly while still satisfying to experienced cooks.
Ingredients For Grilled Cajun Shrimp
- Shrimp – Use peeled and deveined shrimp for easiest handling. Fresh or frozen both work; thaw frozen shrimp in the fridge overnight.
- Cajun seasoning – A store-bought blend with paprika, garlic powder, onion powder, cayenne, and black pepper works well.
- Olive oil – Prevents sticking and helps the seasoning adhere to the shrimp.
- Lemon – Serve wedges for a bright squeeze over the finished shrimp. Lime is a fine substitute.
How To Make Grilled Cajun Shrimp
- Heat the grill to medium-high and clean the grates. Rub a little oil on the grates to prevent sticking.
- Pat the shrimp dry, place in a medium bowl, and toss with Cajun seasoning until well coated.
- Place shrimp on the hot grates and cook 3 minutes, until they develop some char. Flip and cook 2 more minutes, until opaque and no longer translucent.
- Serve immediately with fresh lemon wedges for squeezing over the top.
Pro Tips
- Do not overcook — shrimp turn rubbery if left on too long.
- Coat shrimp in a zip-top bag with seasoning and shake to save dishes and speed prep.
- Smaller shrimp cook faster, so watch the grill closely.
- Leave space between shrimp on the grill to ensure even cooking and good char marks.
- Use skewers for smaller shrimp to prevent them from falling through the grates.
- Keep the grill lid open so the shrimp cooks quickly and won’t overheat.
- If weather prevents outdoor grilling, a hot grill pan on the stovetop gives great char and flavor.
Grilled Cajun Shrimp
Equipment
- Measuring spoons
- Meat thermometer
- Mixing bowl
- Grill tongs
- Bamboo skewers (optional)
Ingredients
- 1 pound shrimp peeled and deveined
- 1 Tablespoon Cajun seasoning
- 1 Tablespoon olive oil
- 1 whole lemon
Instructions
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Heat grill to medium-high. Clean grates and rub a little oil on them.
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Pat shrimp dry, place in a bowl, and toss with Cajun seasoning until evenly coated.
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Place shrimp on hot grates and cook 3 minutes to get some char. Flip and cook 2 more minutes, until opaque and no longer translucent.
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Serve immediately with lemon wedges.
Tips
Freezer: Cool leftovers completely, freeze in a single layer on a baking sheet, then transfer to an airtight container or freezer bag.
To reheat, warm gently on the stovetop over low heat or use an air fryer to avoid toughening the shrimp.
Nutrition Information
, Carbohydrates: 1g
, Protein: 0.2g
, Fat: 4g (6%)
We are not dietitians. Nutrition info is calculated and may contain errors. For exact values, run ingredients through your preferred nutrition calculator.
How Can I Tell When Shrimp Is Fully Cooked?
Shrimp cooks very quickly. It’s safe to eat at 145°F, but you can also judge doneness visually: cooked shrimp are opaque, pink, and curl into a loose “C” shape. If they curl tightly into an “O,” they’re overcooked.
Should I Leave The Tail On?
Leaving the tail on is a matter of preference. It looks attractive for presentation and can add a bit of flavor, but tails can be removed before cooking if you prefer easier eating.
Perfectly seasoned without overwhelming heat, grilled Cajun shrimp is a recipe you’ll return to again and again. Whether feeding family or a crowd, these shrimp disappear fast.
Storage And Reheating
Fridge: Store leftovers in an airtight container for up to 4 days.
Freezer: Cool shrimp completely, freeze in a single layer on a baking sheet, then transfer to an airtight container or freezer bag.
To reheat, warm gently on the stovetop over low heat or use an air fryer to avoid toughening the shrimp.
How To Serve Grilled Cajun Shrimp
These shrimp are versatile. Serve over rice or noodles with garlic butter and sliced green onions, add to tacos, or top a grilled Caesar salad. They also pair beautifully with grilled vegetables like bell peppers, red onion, asparagus, or zucchini.
More Great Shrimp Recipes
- Try a simple pantry-friendly Shrimp Marinade for quick flavor.
- Blackstone Shrimp cooks fast and works well as an appetizer or main.
- Steak and Shrimp Kabobs make an impressive surf-and-turf for gatherings.
- For spice lovers, try Spicy Grilled Shrimp Kabobs with marinade and basting while they grill.