Cajun Grilled Shrimp

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The Cajun or Blackened Seasoning used in this recipe is an essential part of the region's culinary identity. Comprising a blend of spices like paprika, cayenne pepper, garlic, and thyme, it imparts the distinctive smoky and spicy profile that characterizes Cajun dishes. Cajun cuisine traces its roots back to the Acadian settlers who migrated to Louisiana in the 18th century, bringing with them a rich culinary heritage.

The Cajun people, known for their resourcefulness and love for bold flavors, adapted their French culinary traditions to include local ingredients and techniques. Their cuisine became a fusion of French, Spanish, Native American, and African influences, creating a unique and diverse gastronomic experience that is bold, flavorful, and steeped in history. With each bite, you'll experience the vibrant cultural tapestry of Louisiana, savoring the unique blend of spices and traditions that define this beloved culinary heritage. 


2 pounds extra-large shrimp peeled and de-veined with tails on
1/2 cup melted butter or Butter Extra Virgin Olive Oil for healthier alternative
1 tablespoon Cajun or Blackened Seasoning
2 teaspoons freshly squeezed lemon juice
1 teaspoon honey
lemon slices, for garnish


Soak wooden skewers in water for about 30 minutes before grilling.

Melt the butter and mix in the Cajun or Blackened Seasoning, lemon juice and a bit of honey.

Skewer the shrimp and brush each shrimp skewer with the seasoned butter mix.

Grill over medium-low heat until pink and cooked through and no longer raw.

Brush with the remaining seasoned butter and dust with additional seasoning blend if desired.

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