cajun grilled shrimp recipe

Grilled Cajun Shrimp

Lately I have become just a tad obsessed with blackened shrimp on my salad; it’s light, refreshing and most important~it’s satisfying This is such a simple recipe and so I make it when the rest of the family is eating grains of some sort; but I have to add (and no I am not lying when I say the following) but they all will plate their food and comment on how they wouldn’t mind having what I am having…you know how it goes.  And the people pleaser that I like to think that I am ~shares~ and then it’s a bittersweet dinner for me (tear) I do not have a enough and yet I feel so complemented-jeez I do sound crazy (maybe my husband is right??)~ Let me just put it another way THIS MEAL ROCKS Enjoy!!

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Grilled Cajun Shrimp
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  • Wild caught shrimp (I usually plan on five per person)
  • 1/4 cup~ish ghee
  • 1/4 cup~ish kerrygold salted butter
  • 1-2 TBS Cajun seasoning (organic/wheat free)
  • Simple Salad Dressing:
  • juice from one organic lemon
  • a bit of lemon zest
  • celtic salt
  • Course fresh cracked pepper
  • 1/4 cup extra virgin olive oil
  • 1-2 heads of organic romaine
  • 1 cup other greens (arugula)
  • fresh shaved parmesan cheese~the really good stuff


  1. I usually will buy frozen wild caught shrimp even when I see the same shrimp in the display case that has  already been defrosted.  To me (who lives in Michigan most of the time) I want my shrimp cooked as soon as it has thawed and you do not know how long the shrimp has been sitting in the case.  Anyway, they thaw out so fast it really is not an issue. 
  2. So I take a colander and drop the frozen shrimp in and run cold water until they start to become soft enough for me to peel and devein. 
  3. I personally leave the tails on but you do not have to, I think the dish presents itself better looking more rustic. 
  4. When finished I will pat dry and the toss them in a bowl with the melted ghee/butter,  cajun seasoning and a bit of salt and pepper; fit about 3-4 per skewer (this just makes it easier to control on the grill) set aside. 
  5. Meanwhile preheat your grill to high~the shrimp cook so fast that you need a hot grill to get some good sear marks.  So while your grill is heating up I make the dressing-just whisk all your ingredients together, it really is simple. 
  6. I then will wash and chop my greens to have ready to go once my shrimp is cooked – just keep them in the fridge to stay cool and crisp (throw the salad bowl/s in there as well ) 
  7. Now back to the shrimp, there really is enough fat on the shrimp already but just as a precaution I spray a bit of coconut oil on the cleaned grates right before I throw on my shrimp. 
  8. Place shrimp on grill-do not move them and close the lid~leave for about 3 minutes, open lid flip and close again for an additional 3 minutes.  At this point they are pretty much done so I just work them a bit around the grill to get good “grilled” coloring.
  9. Finally grab all your ingredients and let’s assemble   The best way to dress the salad is to take the greens and toss with your fresh lemon vinaigrette top with as much cheese that will make you happy and finally top off with your grilled blackened awesome looking shrimp.  ***my mouth is watering


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