Grilled shrimp with a kicky lime base!
| Prep Time: | 5 mins |
| Cook Time: | 5 mins |
| Additional Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 8 |
| Yield: | 1 pound |
Ingredients
- 3 tablespoons Cajun seasoning (such as Emeril’s Essence)
- 1 lime, juiced
- 1 tablespoon vegetable oil
- 1 pound peeled and deveined medium shrimp (30-40 per pound)
Instructions
- Mix together Cajun seasoning, lime juice, and oil in a resealable plastic bag. Add shrimp, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 20 minutes.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Remove shrimp from marinade; shake off excess. Discard remaining marinade.
- Cook shrimp on the preheated grill until bright pink on the outside and the meat is no longer transparent in the center, about 2 minutes per side.
Nutrition Facts
| Calories | 69 kcal |
| Carbohydrate | 2 g |
| Cholesterol | 86 mg |
| Dietary Fiber | 1 g |
| Protein | 10 g |
| Saturated Fat | 0 g |
| Sodium | 633 mg |
| Sugars | 0 g |
| Fat | 2 g |
| Unsaturated Fat | 0 g |
Reviews
No changes, this was very good as is!
Amazing and yummy my family loved it and even my sister asked for more I would surely make it again!
Very simple but so very tasty!
This is a simple but flavorful recipe that my family really enjoyed. I used precooked shrimp, and it worked. I mixed the cajun spices (only about 1 T) into the lime juice and oil (plus some lime zest as someone suggested) in a bowl, and added the shrimp, tossing to coat, and letting them sit for about 5 minutes. I heated a cast iron skillet and added some coconut oil, then cooked the shrimp to heat them up with the marinade. I ended up overcooking the shrimp a bit, so they were a little tough but tasted great. Served on a bed of Spanish rice and ladled the marinade over top. Also had fresh avocado and greens on the side. Very nice mix of warming spice and cool smoothness!
This was just ok. I made it with half the spices as suggested. Don’t think it would have made a difference.
Great. I used CHEF PAUL PRUDHOMME SEAFOOD MAGIC SEASONING. Use what ever seasoning that you prefer. This is so simple but so good.
This was an easy and tasty grilled shrimp recipe. I used 1T of Creole spice (the one I use is very spicy) and marinated the mixture for an hour. Served with jasmine rice and a summer salad, this is a great meal for a hot August day!
Waaay too much seasoning for a lb. of shrimp. If you’re using Tony’s, the salt is overkill. Lime zest afterwards is a nice touch though
I made 1/2 pound shrimp with 1 tablespoon of seasoning. Added sauteed garlic in butter to the marinade. Along with lime juice.
It’s a simple recipe but the amounts of seasoning are excessive… too salty! I reduced the seasoning to one tablespoon and still was salty and no too spicy. It needs more lemon juice to get a more lemony flavor. I added garlic powder and smoke paprika to improve the flavor.
Great and easy to make! I couldn’t grill so I sautéed them in a skillet ! Used 2 limes for these and served with spinach and tomatoes. We also added some hot sauce at the end for more spice! Will make again.
Holy cow this was salty! I realize salt content varies from brand to brand, but this was way past what I can tolerate, and I normally put salt on everything. I even used extra large shrimp, thankfully (the medium shrimp called for would increase the surface area that’s exposed to the seasoning and make it even saltier). If I were to attempt this again, I’d only use 1 tablespoon of Cajun seasoning MAX (probably less), then make up the “spicy” factor by using cayenne. I’d also marinate for a shorter period of time. Unfortunately I ate one serving (only so I wasn’t wasting a whole pound of shrimp) and tossed the rest.
I followed the recipe as written, but broiled rather than grilled. Very quick and easy – and the shrimp tasted great!! I served it over homemade alfredo-sauced linguine, with a salad and garlic bread.
A nice kick to a tasty shrimp dish.
So far my favorite
Very Spicy Shrimp. We used Creole seasoning which was very high in salt content which took away from the overall satisfaction of the entree.
This turned our really good. I only used half the amount of Cajun spice, and will use less next time. Even my kids enjoyed it, but it was a bit to spicy for them. I served it with a mix of grilled veggies.
Was way too salty for my family. Next time I will cut the seasoning in half.
Outstanding! I ended up marinating these overnight in the fridge because dinner plans were cancelled unexpectedly. Then the weather wasn’t cooperating, so I just tossed them in a hot skillet with a little additional oil. We used them for shrimp tacos with a little baja sauce and, shredded cabbage, and pico, and they were divine! Probably would taste even better on the grill. I had some Weber cajun spice in the cabinet that worked out perfectly.
I cooked this in a skillet with some coconut oil instead of on the grill. I put it over a salad with some goat cheese and raspberry vinaigrette dressing. The shrimp is definitely spicy but delicious, I will be making this again probably in the very near future.
Loved this recipe! I only used 1 Tbsp of Cajun seasoning, which still made it spicy without overpowering the flavor of the shrimp. Will definitely make again, but may play around with the amount of seasoning and different brands (we used Luzianne this time).