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Sweet and Spicy Honey Cajun Grilled Shrimp Recipe

Sweet and Spicy Honey Cajun Grilled Shrimp

Large shrimp are marinated briefly in a honey-lime Cajun mixture, then grilled until pink, opaque, lightly charred, and juicy. The finished shrimp make a quick and flavorful meal for four.
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Prep Time 10 minutes
Cook Time 6 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 1/2 pounds Large shrimp, peeled and deveined; tails may be left on
Marinade and Glaze
  • 1/4 cup Honey
  • 2 tablespoons Olive oil
  • 1 1/2 tablespoons Fresh lime juice
  • 1 tablespoon Cajun seasoning
  • 2 cloves Garlic, minced
  • 1/2 teaspoon Smoked paprika
  • 1/4 teaspoon Cayenne pepper, or to taste
  • 1/4 teaspoon Kosher salt, optional
For Serving
  • As needed Lime wedges
  • As needed Chopped parsley or green onions, optional

Method
 

Step-by-Step
  1. Whisk honey, olive oil, lime juice, Cajun seasoning, minced garlic, smoked paprika, cayenne, and optional kosher salt in a bowl. Transfer about 2 tablespoons of this mixture to a separate clean bowl for brushing or serving.
  2. Add the shrimp to the remaining marinade and toss until coated. Cover and refrigerate for 15 to 30 minutes; do not marinate longer because the citrus can soften the shrimp.
  3. Preheat an outdoor grill or grill pan to medium-high, approximately 400 to 450°F. Clean and lightly oil the grates.
  4. Thread the shrimp onto skewers, or place them directly on the grill if they are large enough not to fall through. Discard any marinade that has touched the raw shrimp.
  5. Grill the shrimp for about 2 to 3 minutes per side, turning once, until they are opaque, pink, lightly charred, and just firm. Brush with the reserved clean glaze during the final 30 seconds or after grilling.
  6. Serve immediately with lime wedges and optional chopped parsley or green onions. Remove shrimp when they reach 145°F or when they curl into a loose C shape.

Notes

Honey can burn quickly, so use medium-high heat instead of extreme heat and add extra glaze near the end. Avoid overcooking; tightly curled shrimp are often overdone. Refrigerate leftovers promptly and reheat gently to prevent a rubbery texture.