Seafood • Grilling

Easy Cajun Grilled Shrimp

Name: Easy Cajun Grilled Shrimp
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: 2 lb large shrimp (21/25 count), peeled and deveined, tails on; 3 tbsp olive oil; 2 tbsp Cajun seasoning; 1 tsp garlic powder; 1/2 tsp kosher salt plus 1/2 tsp black pepper; 4 tbsp unsalted butter, melted; 2 tbsp chopped fresh parsley; 1 lemon, half juiced and half cut into wedges

Smoky Cajun-seasoned shrimp grilled on skewers with lemon and butter.

Updated: Oct 7, 2026

⏱ 25 minutestotal

4servings

240 kcalper serving

Easylevel

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Why you'll like it

Ready in about 25 minutes.
Serves 4 — easy to halve or double.
Easy level — everyday equipment only.
Storage, freezing and reheating covered below.

Ready in 25 minutes, this easy Cajun Grilled Shrimp serves 4. Cajun grilled shrimp brings bold seasoning and fast cooking to summer cookouts and weeknight dinners.

Helpful guides

Instructions

Step 1

Soak 8 wooden skewers in water for at least 20 minutes so they do not burn over the flames. Scrub grill grates clean and oil them lightly, then preheat the grill to medium-high, about 400°F. A hot, clean grate gives defined grill marks and prevents sticking.

Step 2

Pat the shrimp dry with paper towels and place in a large bowl. Toss with olive oil, Cajun seasoning, garlic powder, salt, and pepper until every shrimp is coated. Dry shrimp sear instead of steaming, which keeps the Cajun crust crisp and flavorful.

Step 3

Thread 5 to 6 shrimp onto each soaked skewer, passing through both the tail and head ends so they lie flat and cook evenly. Leave small gaps between shrimp so heat circulates. Crowded skewers steam in the middle while the outside overcooks.

Step 4

Grill skewers for 2 to 3 minutes per side, turning once, until the shrimp turn pink, curl into a C shape, and show light char marks. Tightly curled O shapes signal overcooking. Work in batches if the grill is small so each skewer gets direct heat.

Step 5

Brush the hot shrimp with melted butter and squeeze lemon juice over the skewers. Shrimp are done when opaque throughout and firm to the touch. Serve immediately, since shrimp toughen quickly if held over heat.

Step 6

Slide shrimp off skewers onto a platter and sprinkle with parsley, serving with lemon wedges, rice, or grilled vegetables. Cool leftovers within 2 hours and refrigerate. Reheat briefly in a skillet until just steaming to 165°F; long reheating makes shrimp rubbery.

Troubleshooting — fixes, not repeats

If shrimp stick to the grill, the grates were dirty or cool; scrub clean, oil lightly, and preheat fully before the first skewer goes on.
If shrimp curl into tight rings, they overcooked; pull the next batch at the first full pink color, keeping total grill time under 6 minutes.
If seasoning tastes flat, toss shrimp with an extra teaspoon of Cajun spice and a pinch of salt before grilling; pre-made blends vary widely in salt.
If butter drips cause flare-ups, move skewers to indirect heat until flames settle; constant flame chars the spice coating bitter.

Make it your way

Spicier version: For a stovetop version, sear in a hot grill pan for 2 minutes per side.
For garlic butter skewers, skip the Cajun seasoning and use garlic powder, paprika, and Italian herbs with extra lemon.
For skewers with vegetables, alternate shrimp with zucchini chunks, bell pepper, and red onion, keeping pieces similar in size.
Serve over creamy grits or in tacos with slaw for a full meal.

Storage & reheating

Cool leftovers within 2 hours, then refrigerate in a covered container and use within 3 to 4 days. Reheat only the portion you will eat until steaming hot throughout — poultry and reheated rice should reach 165°F (74°C).

Reheat quickly in a hot skillet with a teaspoon of butter until just steaming and reaching 165°F.

Avoid the microwave, which makes shrimp rubbery.

FAQ

How do I keep shrimp from overcooking?
Watch color and shape: gray turns pink, and a loose C shape means juicy while a tight O means overdone. Grill 2 to 3 minutes per side over medium-high heat and remove promptly. Carryover heat finishes the centers as they rest.

Can I use frozen shrimp?
Yes. Thaw overnight in the refrigerator or under cold running water in a sealed bag, then drain and pat dry. Never thaw shrimp at room temperature. Wet shrimp steam instead of searing, so drying well matters for Cajun crust and grill marks.

Do I need to devein shrimp?
Deveining removes the dark digestive tract for cleaner flavor and appearance. Buy peeled and deveined shrimp to skip the step, or run a small knife along the back curve and wipe the groove clean with a paper towel. The shrimp in this recipe cook the same either way.