Broiling is one of the easiest and fastest ways to prepare shrimp. In this easy recipe, the shrimp are seasoned with a delicious Cajun-style seasoning.
Whenever I have a bag of shrimp in the fridge, there's a good chance I'll make this recipe for broiled shrimp. I season the shrimp with a Cajun-style seasoning. This seasoning is amazing - bold, savory, and flavorful. Just as importantly, it's a quick and easy recipe, ready in about 15 minutes. I often double the recipe because the leftovers are amazing in salads.
Ingredients
Here's an overview of the ingredients needed for this recipe. The exact measurements are included in the recipe card below.
- Shrimp: I use jumbo shrimp, peeled and deveined, with the tails on.
- Olive oil: I love cooking with this flavorful oil. You can use avocado oil if you prefer an oil with a higher smoke point.
- Cajun seasoning: Kosher salt, smoked paprika, garlic powder, and cayenne pepper.
Variations
- You can use melted butter instead of olive oil to coat the shrimp. You can also use melted ghee (clarified butter).
- Sometimes, I add more spices, such as onion powder and cumin. If you'd like to try those, add ½ teaspoon of each.
- A fun variation is threading the shrimp on skewers (soak wooden skewers in water for 20 minutes before using them) and alternating them with cherry tomatoes. When I do this, I season the tomatoes with the olive oil mixture I use for the shrimp.
Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:
Coat the shrimp with olive oil and spices. Mix gently but thoroughly.
Arrange the shrimp in a single layer on a foil-lined, rimmed baking sheet.
Broil them until cooked through. Depending on their size, this should take between 5 and 7 minutes.
Featured Comment
Super easy to make and so delicious! Now I have shrimp to top my salads this week. The only minor change I will make next time I do this is to cut back on the salt a bit. Thanks for sharing this delicious and simple recipe! - Jess
Recipe Tip
This recipe was written for jumbo shrimp - 16-20 pieces per pound. If your shrimp are smaller, they will cook faster, so keep an eye on them. If using large shrimp (31-40 pieces per pound), check them after 5 minutes to see if they're done. This recipe is not suitable for medium or small shrimp.
Recipe FAQs
While freshly minced garlic is more flavorful than powder, it's best to use powder in this recipe. It better coats the shrimp and won't burn under the broiler.
There's no need to flip them. You can broil them undisturbed until they're fully cooked. That's the reason I don't thread them on skewers - it's part of this recipe's charm and another reason it's so easy.
I don't recommend using frozen shrimp. If yours are frozen, you can quickly defrost them by placing them in a large bowl, covering them with cool water, and replacing the water once or twice. They should be defrosted after about 5 minutes. Place them on paper towels to drain for ten minutes before using them.
Serving Suggestions
Broiled shrimp pair well with any of the following sides:
Storing Leftovers
You can keep the leftovers in an airtight container in the fridge for up to three days. Gently reheat them in the microwave, covered, at 50% power. Or add them cold to a salad such as arugula salad or Cobb salad. You can also freeze the cooled leftovers for up to three months. Thaw them overnight in the fridge before reheating.
Recipe Card
Easy 15-Minute Broiled Shrimp
Video
Ingredients
- 1 pound raw shrimp - Jumbo, 21-25 shrimp per pound, peeled and deveined
- 2 tablespoons olive oil
- ½ teaspoon Diamond Crystal kosher salt - or ¼ teaspoon of any other salt, including Morton kosher salt
- 2 teaspoons smoked paprika
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
Instructions
- Heat the broiler on high (450°F) with an oven rack set 6 inches from the heating element (not directly below but the second rack from the top). Line a rimmed, broiler-safe baking sheet with foil (for easy cleanup).
- Pat the shrimp dry with paper towels. Place them in a large bowl.
- Add the olive oil, kosher salt, smoked paprika, garlic powder, and cayenne. Toss to coat with a large spoon.
- Arrange the seasoned shrimp in a single layer on the prepared baking sheet. If there's any remaining olive oil mixture in the bowl, spoon it evenly on top of the shrimp.
- Broil the shrimp until opaque and cooked through, 6-7 minutes for jumbo shrimp or 5 minutes for large shrimp.
- Serve immediately.
Notes
- There's no need to flip the shrimp midway through cooking. You can broil them undisturbed until they're fully cooked.
- I don't recommend using frozen shrimp. If yours are frozen, quickly defrost them by placing them in a large bowl, covering them with cool water, and replacing the water once or twice. They should be defrosted after about 5 minutes. Drain them for ten minutes on paper towels before using them.
- You can keep the leftovers in an airtight container in the fridge for up to three days. Gently reheat them in the microwave, covered, at 50% power, or add them cold to a salad.
Nutrition per Serving
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Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Jeannie says
I love this recipe. It is my go to. I literally do this once a week so simple. And I don’t even really measure the seasoning and it always comes out perfectly.
Vered DeLeeuw says
I'm so glad you like this recipe, Jeannie! Thank you for taking the time to review it.
susan j clark says
Fabulous!
Vered DeLeeuw says
Glad you liked it, Susan!
Jess says
Super easy to make and so delicious! Now I have shrimp to top my salads this week. The only minor change I will make next time I do this is to cut back on the salt a bit. Thanks for sharing this delicious and simple recipe!
Vered DeLeeuw says
I'm so glad you liked this recipe, Jess! Thanks for the review and feedback.