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 and Variations
See the recipe card for exact measurements. Here are my comments on the ingredients.
- Shrimp: I use jumbo shrimp, peeled and deveined, with the tails on.
- Olive oil: You can also use melted butter or ghee to coat the shrimp.
- Cajun seasoning: Kosher salt, smoked paprika, garlic powder, and cayenne pepper. Sometimes, I add a generous pinch of onion powder.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
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.
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
Read more comments
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! 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 coats the shrimp better 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.
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.
Serving Suggestions
Broiled shrimp pair well with any of the following sides:
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.