These broiled shrimp are incredibly flavorful. Broiling is one of the easiest and fastest ways to prepare shrimp.
In this easy recipe, I season the shrimp with a bold Cajun-style seasoning. They're ready in less than 20 minutes!
But whenever I have a bag of shrimp in the fridge, there's a good chance I'll make this recipe for broiled shrimp. The seasoning is fantastic - bold, savory, and flavorful. And just as importantly, it's a quick and easy recipe.
You'll only need a few simple ingredients to make this recipe. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
- 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.
- You can use melted butter instead of olive oil to coat the shrimp. You can also use melted ghee (clarified butter). I tried both variations and liked them.
- 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.
Broiled 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. (Photos 1-2).
- Mix gently but thoroughly. (Photo 3).
- Arrange the shrimp in a single layer on a foil-lined, rimmed baking sheet. (Photo 4).
- Broil them until cooked through. Depending on their size, this should take between 5 and 7 minutes. (Photos 5-6).
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.
Broiling is one of my favorite ways of cooking shrimp. It's an especially appropriate method for Cajun-style shrimp because the high heat brings out their bold flavor.
I do make garlic butter shrimp and shrimp parmesan quite often. Shrimp stir fry is lovely, as is this sausage and shrimp dish.
But broiled shrimp is one of the recipes I make most often for my family. It's flavorful and easy!
There's no need to flip the shrimp midway through cooking. 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 in the water. Place them on paper towels to drain for ten minutes before using them.
More Shrimp Recipes
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- 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
- 2 teaspoons smoked paprika
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- Heat your 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, as shown in the video below.
- Broil the shrimp until opaque and cooked through, 6-7 minutes for jumbo shrimp, and 5 minutes for large shrimp.
- 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 in this recipe. 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 in the water. Drain them on paper towels before using them.
- You can keep the leftovers in the fridge, in an airtight container, for up to three days. Gently reheat them in the microwave, covered, at 50% power, or add them cold to a salad.