Grilling season is my excuse to cook outside as much as possible. There’s something about standing at the grill with a cold drink that makes dinner feel less like a chore. And when I can get food on the table in under 20 minutes? Even better.
That’s why I keep coming back to grilled shrimp all summer long. They cook in just a few minutes, and you can season them a hundred different ways. This Cajun version has become my go-to when I want something with a little kick. I mix up the spice blend while the grill heats up, toss everything together, and we’re eating before the kids even finish setting the table.
Love spicy food? This is for you. Prefer things milder? Just cut back on the cayenne pepper. Either way, you’ll have dinner ready faster than it takes to order takeout.
Why You’ll Love This Cajun Grilled Shrimp
- Ready in under 30 minutes – This recipe is perfect for busy weeknights when you want something delicious without spending hours in the kitchen.
- Bold, spicy flavor – The cajun seasoning blend brings the perfect amount of heat and smokiness that makes every bite exciting.
- High-protein, low-carb – Shrimp is naturally lean and packed with protein, making this a great option if you’re watching your carbs or looking for a lighter meal.
- Simple ingredients – Most of these spices are probably already in your pantry, so you won’t need to make a special trip to the store.
- Perfect for entertaining – These shrimp look impressive on a platter and taste like restaurant-quality food, but they’re actually super easy to make.
What Kind of Shrimp Should I Use?
For this recipe, you’ll want to grab jumbo shrimp in the 21-25 count range, which means you’ll get about 21 to 25 shrimp per pound. Fresh shrimp is great if you can find it, but frozen shrimp works just as well and is often fresher since it’s frozen right on the boat. Just make sure to thaw frozen shrimp in the refrigerator overnight or under cold running water for about 15 minutes before cooking. I recommend keeping the tails on for grilling since they give you something to hold onto and add a nice presentation, plus they help prevent the shrimp from overcooking.
Options for Substitutions
This recipe is pretty forgiving when it comes to swaps, so here are some options:
- Jumbo shrimp: If you can’t find 21-25 count shrimp, go with medium or large shrimp instead. Just adjust your grilling time – smaller shrimp cook faster, usually 1-2 minutes per side instead of 2-3 minutes.
- Butter: You can use ghee or olive oil if you prefer, though butter gives the best flavor for this dish. If using oil, you might want to add an extra ½ teaspoon of salt to make up for the lost richness.
- Smoked paprika: Regular paprika works fine if that’s what you have, but you’ll lose some of that smoky depth. To get it back, add a tiny pinch of cumin or a drop of liquid smoke.
- Cayenne pepper: This is what brings the heat, so feel free to dial it down to ½ teaspoon for a milder version, or bump it up to 1½ teaspoons if you like things spicy.
- White pepper: If you don’t have white pepper, just use an extra ¼ teaspoon of black pepper instead. The flavor will be slightly different but still tasty.
- Ground mustard powder: You can swap this with 1 teaspoon of prepared Dijon mustard, but add it to the butter mixture rather than the dry spice blend.
Watch Out for These Mistakes While Grilling
The biggest mistake when grilling shrimp is overcooking them, which happens fast since they only need 2-3 minutes per side – pull them off the grill as soon as they turn pink and opaque, because rubbery shrimp are no fun to eat.
Skipping the step to oil your grill grates is a recipe for disaster, as shrimp will stick like glue and tear apart when you try to flip them, so brush the grates with a high smoke point oil right before adding your skewers.
If you’re using wooden skewers, soak them in water for at least 30 minutes beforehand to prevent them from catching fire on the grill.
Finally, don’t brush all the butter mixture on before grilling – save some to drizzle over the cooked shrimp for an extra burst of flavor and moisture.
What to Serve With Cajun Grilled Shrimp?
These spicy grilled shrimp are perfect over a bed of creamy grits or white rice to soak up all that buttery cajun goodness. I love serving them alongside corn on the cob and coleslaw for a complete summer cookout vibe, or you can toss them with pasta and a little extra butter for a quick weeknight dinner. If you want to keep things on the lighter side, a simple cucumber salad or mixed greens with a citrus dressing helps balance out the heat from the cajun spices. You can also stuff them into warm tortillas with shredded cabbage and a squeeze of lime for easy shrimp tacos.
Storage Instructions
Store: Leftover grilled shrimp keeps well in an airtight container in the fridge for up to 3 days. I like to toss mine in salads or pasta dishes throughout the week, or just eat them cold as a quick protein snack.
Freeze: You can freeze cooked shrimp for up to 2 months in a freezer-safe container or bag. Just make sure they’re completely cooled first, and try to remove as much air as possible to prevent freezer burn.
Reheat: When reheating, be gentle since shrimp can get rubbery if overcooked. Warm them quickly in a skillet over medium heat for just a minute or two, or microwave on 50% power in short bursts. You can also enjoy them cold straight from the fridge, which is honestly my favorite way to eat leftovers!
| Preparation Time | 15-20 minutes |
| Cooking Time | 5-10 minutes |
| Total Time | 20-30 minutes |
| Level of Difficulty | Easy |
| Servings | 4 servings |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1080-1200
- Protein: 180-200 g
- Fat: 40-46 g
- Carbohydrates: 10-14 g
Ingredients
For the shrimp:
- 2 lb shrimp (peeled and deveined with tails on for easier grilling)
For the seasoned butter:
- 6 tbsp unsalted butter (melted)
- 1 tbsp lemon juice
- 1 tsp honey
- 2 tsp salt
- 1 tbsp smoked paprika
- 1 tsp black pepper
- 1 1/4 tsp cayenne pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp mustard powder
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 1/4 tsp white pepper
Step 1: Prepare the Cajun Spice Blend and Butter Sauce
- 1 tbsp smoked paprika
- 1 tsp black pepper
- 1 1/4 tsp cayenne pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp mustard powder
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 1/4 tsp white pepper
- 6 tbsp unsalted butter
- 1 tbsp lemon juice
- 1 tsp honey
- 2 tsp salt
In a small bowl, whisk together the smoked paprika, black pepper, cayenne pepper, onion powder, garlic powder, mustard powder, dried oregano, dried thyme, and white pepper to create your Cajun seasoning base.
In a separate small bowl, combine the melted butter with the lemon juice and honey, then stir in the salt and the Cajun spice mixture until fully incorporated and smooth.
This creates your marinade-glaze that will coat the shrimp beautifully during grilling.
Step 2: Prepare Shrimp and Preheat Grill
- 2 lb shrimp
Pat the shrimp dry with paper towels—this helps them develop a better sear and prevents steaming on the grill.
Thread the shrimp onto skewers, leaving a small gap between each piece to allow heat to circulate evenly.
I like to use wooden skewers soaked in water for at least 30 minutes to prevent burning, or metal skewers work just as well.
Preheat your grill to 400-450°F and oil the grates well to prevent sticking.
Step 3: Coat Shrimp and Grill to Perfection
- Cajun butter sauce from Step 1
Generously brush the Cajun butter sauce from Step 1 onto all sides of the skewered shrimp, making sure each piece is well coated.
Place the skewers on the hot grill and cook for 2-3 minutes per side until the shrimp are opaque, pink, and reach an internal temperature of 145°F—they’ll cook quickly, so watch carefully to avoid overcooking.
I recommend brushing with any remaining sauce halfway through grilling to build extra flavor and keep the shrimp moist.
Step 4: Finish and Serve
Transfer the grilled shrimp to a serving platter and drizzle with any remaining butter sauce.
Let the shrimp rest for 1-2 minutes before serving to allow the flavors to settle.
Serve immediately while hot for the best taste and texture.
Tasty Cajun Grilled Shrimp
Ingredients
For the shrimp
- 2 lb shrimp (peeled and deveined with tails on for easier grilling)
For the seasoned butter
- 6 tbsp unsalted butter (melted)
- 1 tbsp lemon juice
- 1 tsp honey
- 2 tsp salt
- 1 tbsp smoked paprika
- 1 tsp black pepper
- 1 1/4 tsp cayenne pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp mustard powder
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 1/4 tsp white pepper
Instructions
- In a small bowl, whisk together the smoked paprika, black pepper, cayenne pepper, onion powder, garlic powder, mustard powder, dried oregano, dried thyme, and white pepper to create your Cajun seasoning base. In a separate small bowl, combine the melted butter with the lemon juice and honey, then stir in the salt and the Cajun spice mixture until fully incorporated and smooth. This creates your marinade-glaze that will coat the shrimp beautifully during grilling.
- Pat the shrimp dry with paper towels—this helps them develop a better sear and prevents steaming on the grill. Thread the shrimp onto skewers, leaving a small gap between each piece to allow heat to circulate evenly. I like to use wooden skewers soaked in water for at least 30 minutes to prevent burning, or metal skewers work just as well. Preheat your grill to 400-450°F and oil the grates well to prevent sticking.
- Generously brush the Cajun butter sauce from Step 1 onto all sides of the skewered shrimp, making sure each piece is well coated. Place the skewers on the hot grill and cook for 2-3 minutes per side until the shrimp are opaque, pink, and reach an internal temperature of 145°F—they'll cook quickly, so watch carefully to avoid overcooking. I recommend brushing with any remaining sauce halfway through grilling to build extra flavor and keep the shrimp moist.
- Transfer the grilled shrimp to a serving platter and drizzle with any remaining butter sauce. Let the shrimp rest for 1-2 minutes before serving to allow the flavors to settle. Serve immediately while hot for the best taste and texture.
