Name: Cajun Grilled Shrimp
Prep time: 10 min
Cook time: 6 min
Total time: 20 min
Ingredients: 1 lb fresh large raw shrimp (Make sure shrimp are deveined. Frozen shrimp can be used if thawed.); 2 tablespoons grated Parmesan cheese (Adds richness and helps create a light crust.); 2 tsp garlic powder; 2 tsp onion powder; 2 tsp dried thyme (or use 1 tbsp fresh thyme, chopped.); ½ tsp paprika (Smoked paprika for extra depth.); ½ tsp dried basil; ½ tsp black pepper; ¼ tsp salt (Adjust based on Parmesan saltiness.); ¼ tsp cayenne pepper (Increase for added heat or omit for mild.); ½ juice of half lemon (Start with this; more to taste.); Lemon slices for serving; Skewers (optional) (Wooden skewers should be soaked 30 minutes.)

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I’ve made this Cajun grilled shrimp more times than I can count — it’s the kind of recipe that turns weeknight chaos into a five-minute grilling victory. Bright lemon, a salty kick from Parmesan, and a smoky Cajun blend make these shrimp pop on a hot grill or skillet. Ready in under 20 minutes from start to finish, it’s perfect for quick dinners, backyard cookouts, or when you want a bold protein without babysitting the stove. If you want a herbier twist, try the grilled Cajun herb shrimp recipe for a slightly different take.

Why you’ll love this dish

This recipe balances speed, flavor, and versatility. Large shrimp cook in minutes, so you get restaurant-style results at home without a long ingredient list. The Parmesan adds savory depth while the cayenne and paprika bring that classic Cajun warmth — adjustable to your heat tolerance. It’s also budget-friendly (shrimp isn’t expensive when it’s the main star of a simple plate) and kid-friendly if you lower the cayenne.

“Fast, smoky, and perfectly seasoned — a new staple for summer dinners.” — A backyard cook’s quick review

When to make it: weeknight dinners, game-day finger food, easy date nights, or as part of a seafood boil. It’s also great for meal-prep salads or tacos.

How this recipe comes together

Marinate: Toss shrimp in a dry Cajun-style spice mix with grated Parmesan and lemon to coat.
Rest: Let the flavors sit briefly (10–15 minutes) so the spices adhere.
Skewer or not: Thread shrimp on skewers for easy grilling, or grill directly.
Cook fast: High heat for 2–3 minutes per side until opaque and slightly charred.
Finish: Squeeze fresh lemon, serve immediately.

This quick overview sets expectations: little hands-on time, mostly passive marinating, and a fast grill or pan cook.

What you’ll need

1 lb fresh large raw shrimp (or frozen and thawed). Make sure shrimp are deveined. (Substitute: medium shrimp will work but adjust cook time.)
2 tablespoons grated Parmesan cheese — adds richness and helps create a light crust.
2 tsp garlic powder
2 tsp onion powder
2 tsp dried thyme (or use 1 tbsp fresh thyme chopped)
½ tsp paprika (smoked paprika for extra depth)
½ tsp dried basil
½ tsp black pepper
¼ tsp salt (adjust based on Parmesan saltiness)
¼ tsp cayenne pepper (increase for added heat or omit for mild)
½ juice of half a lemon (start with this; more to taste)
Lemon slices for serving
Skewers (optional — wooden skewers should be soaked 30 minutes)

Tip: If keeping things dairy-free, omit Parmesan and swap in 1 extra teaspoon of olive oil to help spices stick. Serve with creamy grits like the pairing in this Cajun shrimp and grits guide.

Step-by-step instructions

Plate of Cajun grilled shrimp served with lemon and herbs

Preparation:

Thaw shrimp completely if frozen and pat dry with paper towels. Trim tails if desired and ensure they’re deveined.
In a large bowl, combine Parmesan, garlic powder, onion powder, dried thyme, paprika, dried basil, black pepper, salt, and cayenne. Mix well.
Add shrimp to the bowl. Squeeze in ½ of the lemon’s juice and toss until each shrimp is evenly coated. Let rest 10–15 minutes at room temperature.

Cooking:
4. Preheat grill or a heavy skillet to medium-high heat. If using wooden skewers, soak them 30 minutes first to prevent burning.
5. Thread 4–6 shrimp per skewer, leaving some space between pieces so heat circulates. Alternatively, lay shrimp directly on the grill grates or skillet.
6. Grill or sear for 2–3 minutes per side. Shrimp are done when opaque and firm with slight char marks. Avoid overcooking — they’ll become rubbery.
7. Transfer to a platter, squeeze additional lemon to taste, and serve immediately with lemon slices.

Safety note: Cook shrimp to an internal temperature of 145°F (63°C) if you use a thermometer. Refrigerate leftovers promptly.

Best ways to enjoy it

Plate on a bed of buttered rice or cauliflower rice with chopped scallions.
Toss with linguine, olive oil, and roasted cherry tomatoes for a light pasta.
Serve in warm tortillas with slaw, avocado, and crema for shrimp tacos.
Make a simple salad with mixed greens, cucumber, and a lemon vinaigrette, then top with the shrimp.
For a crowd, arrange on a platter with lemon wedges and a dipping sauce (garlic aioli or remoulade).

For a surf-and-turf idea, try pairing with this Cajun salmon and shrimp combo for a fuller menu.

Storage and reheating tips

Refrigerate: Store cooked shrimp in an airtight container within 2 hours of cooking. Consume within 2–3 days.
Reheat: Gently reheat in a skillet over medium-low heat with a splash of oil or lemon juice for 1–2 minutes — just until warmed through. Avoid the microwave for best texture.
Freeze: Cooked shrimp can be frozen up to 2 months. Cool completely, place in freezer-safe bags with minimal air, and thaw overnight in the fridge before reheating.
Food safety: Do not refreeze previously thawed raw shrimp. Always thaw in the fridge, not on the counter.

Pro chef tips

Dry the shrimp thoroughly: Patting shrimp very dry before seasoning helps spices stick and encourages a quick sear.
Use high heat: A hot grill or pan gives nice char without overcooking. Preheat for at least 5 minutes.
Don’t crowd the pan: Leave room between shrimp to get even heat and color.
Timing is everything: Count 2–3 minutes per side; watch for the flesh to turn opaque and curl slightly.
Wooden skewers: Soak them so they don’t catch fire; metal skewers skip soaking.
Make-ahead: Mix the dry spice blend and store in a jar for future use — it’s great on chicken or roasted vegetables.

Creative twists

Citrus-garlic butter: Finish shrimp with a pat of garlic-herb butter for richness.
Smoky-sweet: Add 1 tsp brown sugar and smoked paprika for a caramelized glaze.
Spicy-creole: Increase cayenne and add a splash of hot sauce to the marinade.
Low-FODMAP: Substitute garlic-infused oil for garlic powder and omit onion powder.
Vegetarian swap: Use large king oyster mushroom “scallops” or firm tofu cubes and adjust cook time.

FAQs — Your questions answered
Q: How long does this take from start to finish?
A: About 15–20 minutes total: 5–10 minutes prep (including a short 10–15 minute rest) and 4–6 minutes to cook.

Q: Can I use frozen shrimp?
A: Yes — thaw fully in the refrigerator overnight or under cold running water, then pat dry. Do not cook from frozen; texture will suffer.

Q: Is Parmesan necessary?
A: Parmesan adds savory depth and helps a light crust form. Omit for dairy-free diets and add 1 tsp olive oil so the spices adhere.

Q: How spicy is this?
A: Mild by default (¼ tsp cayenne). Increase cayenne to taste for more heat or swap smoked paprika for more warmth without spiciness.

Q: Can I grill on a gas grill and a stovetop grill pan?
A: Absolutely. Both deliver great char. A cast-iron skillet works too — just ensure it’s very hot.

Conclusion

If you want more step-by-step visuals and variations, check out this helpful walkthrough on How to Make Cajun Grilled Shrimp (Spicy and Mild!) – A Couple Cooks. For a boil-style feast with similar flavors, see the detailed guide to a Cajun Grilled Shrimp Boil – Olive & Mango. And if you’re looking for a grilled shrimp-and-veggies combo, here’s a simple recipe for Cajun Grilled Shrimp and Veggies – Will Cook For Smiles.