An easy recipe for very flavorful broiled shrimp with Cajun-style seasoning. So easy and quick, it’s the perfect weeknight dinner!
I cook shrimp fairly often for my family. It’s one of those foods that everyone around here likes, even The Picky Eater. And they like it regardless of how I make the shrimp or how I season them. So it’s up to me to vary the 🍤recipes that I use.
Whenever I have a bag of shrimp in the fridge and I’m unsure how to make them, there’s a good chance I’ll end up making this recipe. It’s just so tasty! The seasoning is wonderful – bold, savory, and very flavorful.
What’s the best way to cook shrimp?
Broiling is my favorite way to cook shrimp. And it’s an especially appropriate method for Cajun-style shrimp because the high heat really brings out their bold flavor.
I do make grilled shrimp and baked shrimp quite often. Shrimp stir fry is wonderful and so is skillet sausage and shrimp.
But this is one of the shrimp recipes that I make most often for my family. It’s so flavorful and it’s also very easy!
The ingredients you’ll need
You’ll only need a few simple ingredients to make broiled shrimp. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need:
Shrimp: I prefer to use jumbo shrimp, peeled and deveined, with the tails on. If you prefer tails off that’s fine. But do use large shrimp. And here are some good tips for eating seafood in a healthy way.
Olive oil: I love cooking with this flavorful oil. But if you’d rather use an oil with a higher smoke point, you can use avocado oil instead.
Cajun seasoning: Kosher salt (use less salt if using fine salt instead of kosher), smoked paprika, garlic powder, and cayenne pepper. Make sure the spices are fresh! A stale spice can easily ruin a dish.
How to make broiled shrimp
It’s so easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
Season the shrimp with the remaining ingredients and toss to coat. I sometimes use my clean hands to make sure they are evenly coated.
Arrange them in a single layer on a foil-lined rimmed baking sheet. Broil until cooked through. This should take only 4 minutes, even for large shrimp.
Why I use jumbo shrimp
If you use jumbo shrimp, as the recipe instructs, there’s no need to thread them on skewers. Actually, even if you use smaller shrimp you can skip the skewers.
The reason? There’s no need to turn the shrimp midway through cooking. You can simply arrange them on the baking sheet in a single layer, broil them for 4 minutes, and they’re done.
For smaller shrimp, 3 minutes is likely enough. Of course, it’s a good idea to cut one of them in half and make sure they’re done before serving them.
What to serve with broiled shrimp?
If you want to keep your meal low carb, you can serve them on a bed of mashed cauliflower or cauliflower rice.
Or you could quickly mix them and the pan juices into fresh spinach leaves – this will wilt the leaves just enough to cook them ever so lightly.
What about leftovers?
If you happen to have leftovers, keep them in the fridge, tightly covered, for no longer than three days.
These well-seasoned shrimp are very tasty in a salad, or you can gently reheat them in the microwave, covered, on 50% power.
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Cajun Broiled Shrimp
INGREDIENTS
- 1 lb. jumbo shrimp, 21-25 shrimp per pound, peeled and deveined, tails on
- 2 tablespoons olive oil
- 1 teaspoon kosher salt (or 1/2 teaspoon sea salt)
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
INSTRUCTIONS
- Heat broiler on high (450 degrees F), with an oven rack set 4 inches from heat (directly below the heating element). Line a rimmed broiler-safe baking sheet with foil.
- Pat the shrimp dry with paper towels. Place in a large bowl.
- Add the olive oil, kosher salt, paprika, garlic powder and cayenne. Toss to coat.
- Arrange the seasoned shrimp in a single layer on the prepared baking sheet. Broil until opaque, about 4 minutes. Serve the Cajun broiled shrimp immediately.
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Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, Reader's Digest, and Better Homes and Gardens.