Entree: United States – Cajun Louisiana – Cajun Grilled Shrimp (Grilled shrimp seasoned with bold Cajun spices and finished with butter and lemon)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 10 min

Additional 30 min

Total 40 min

Ingredients

- 1 1/2 lb (680 g) large shrimp (16–20 count), peeled and deveined, tails on
- 3 tbsp (45 ml) olive oil
- 2 tbsp (30 ml) melted unsalted butter
- 1 tbsp (15 ml) freshly squeezed lemon juice
- 1 tbsp (15 g) brown sugar
- 2 tsp (10 g) smoked paprika
- 1 tsp (5 g) garlic powder
- 1 tsp (5 g) onion powder
- 1 tsp (2 g) dried thyme
- 1 tsp (1 g) dried oregano
- 1/2 tsp (1 g) cayenne pepper (adjust to heat preference)
- 1 tsp (6 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 2 cloves garlic, minced
- 8–10 wooden skewers, soaked in water 30 minutes (or metal skewers)
- 1 lemon, cut into wedges
- 2 tbsp (8 g) fresh parsley, chopped, for garnish

Instructions

1. In a large bowl combine olive oil, melted butter, lemon juice, brown sugar, smoked paprika, garlic powder, onion powder, thyme, oregano, cayenne, salt, pepper, and minced garlic to form a marinade.
2. Add shrimp to the bowl and toss to coat evenly. Cover and refrigerate 15–30 minutes (no longer than 1 hour) to allow flavors to penetrate.
3. Preheat grill to medium-high (about 400–450°F / 200–230°C). Thread 4–6 shrimp onto each soaked skewer, leaving a little space between each shrimp for even cooking.
4. Brush the grill grates lightly with oil. Place shrimp skewers on the grill and cook 2–3 minutes per side, until shrimp are opaque and lightly charred. Brush with any reserved marinade or additional melted butter during the last minute.
5. Transfer shrimp to a platter, squeeze lemon wedges over the top, garnish with chopped parsley, and serve immediately with extra lemon wedges.