Grilled Cajun Garlic Shrimp – A super simple shrimp recipe for summer grilling! This shrimp is buttery, tender, garlicky and loaded with Cajun spice!
Guys! It’s finally warm enough to grill again – YESSSSS!!!
I mean, I live in Kansas so that will probably change again, but, we’ve at least had a few days so far that we can break the grill out. I’ll take what I can get.
CHECK OUT OUR VIDEO FOR THIS RECIPE BELOW!
Ok, if you’re looking at these shrimp and going WAIT the shell is still on!! It is, and I’m not crazy, there is a method to my madness, promise.
You can definitely peel your shrimp before you marinade and grill if you prefer.
But, grilling with the shell still on gives you the most tender shrimp possible!!
I buy the “easy peel” shrimp that have already been deveined.
I definitely recommend you do the easy peel method – the marinade still gets through to the shrimp and you don’t have to hassle with much peeling at all when you’re ready to eat.
The shells just slide right off!
Now, this marinade – it’s so buttery, and spicy, and garlicy!!
I say spicy, but, if haven’t had cajun/creole seasoning before it’s honestly not “burn your mouth to high heaven” hot.
It’s actually pretty amazing to me how much flavor it has while being pretty darn mild.
There is nothing I can’t stand more than food that is SO spicy I can’t taste the food at all because it seems to have burned my tastebuds off.
If you’re into that sort of thing, by all means add some hot sauce to your marinade. I won’t judge.
These babies are excellent served over rice, or just eaten right off the skewer!
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- 1/2 Cup Butter, Melted
- 2 Tablespoon Lemon Juice, About one lemon
- 1 Teaspoon Garlic Powder
- 1 Tablespoon Honey
- 1 Tablespoon Cajun or Creole Seasoning
- 1 Pound Large Shrimp, See Notes
If you're using wooden skewers, soak them in water for 10-30 minutes to prevent burning on the grill.
In a medium bowl, whisk together the melted butter, lemon juice, garlic powder, honey, and Cajun or Creole seasoning.
Add the thawed shrimp to the marinade and stir. Cover and let marinade at room temperature for 20 minutes. **If you are going to marinade longer than 20 minutes, please marinade in the refrigerator.
Thread the shrimp onto skewers. Grill each skewer for 2-3 minutes per side. Just until shrimp is cooked and no longer transparent.
NOTE: Prep-time includes marinating.
NOTE: I use easy peel shrimp that has already been deveined, and grill with the shell on. You can remove the shells before marinating if you wish.
I shared this recipe over at Southern Bite for Meal Plan Monday!