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Honey Cajun Grilled Shrimp Recipe

Honey Cajun Grilled Shrimp

Indulge in the vibrant flavors of Honey Cajun Grilled Shrimp, a dish that perfectly balances sweetness and spice. Ideal for summer barbecues or cozy weeknight dinners, this recipe showcases succulent shrimp marinated in a delightful blend of honey and Cajun seasonings. Ready in just 20 minutes, these shrimp are quick to prepare and packed with flavor, making them an excellent choice for any gathering. Serve them on their own, as part of tacos, or over a fresh salad for a complete meal that will impress your family and friends.

  • Total Time: 20 minutes
  • Yield: Serves approximately 4 people 1x

Ingredients

Scale
  • 1 lb. shrimp, shelled and deveined
  • 1 tablespoon melted butter
  • 1 1/2 tablespoons honey
  • 1 tablespoon lemon juice
  • 2 dashes Cajun seasoning
  • Pinch of salt
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • Fresh parsley for garnish

Instructions

  1. Rinse shrimp under cold water and pat dry.
  2. In a mixing bowl, combine melted butter, honey, lemon juice, Cajun seasoning, and salt to create the marinade.
  3. Add shrimp to the marinade and toss to coat evenly; let sit while the grill heats up.
  4. Preheat your grill to medium-high heat.
  5. Grill shrimp for 2-3 minutes on each side until charred and opaque.
  6. Transfer to a platter and garnish with chopped parsley before serving.
  • Author: Emmeline
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Main
  • Method: Grilling
  • Cuisine: Cajun

Nutrition

  • Serving Size: Approximately 4 oz (113g)
  • Calories: 200
  • Sugar: 5g
  • Sodium: 250mg
  • Fat: 8g
  • Saturated Fat: 3g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 9g
  • Fiber: 0g
  • Protein: 25g
  • Cholesterol: 180mg

Keywords: For an extra kick, adjust the amount of Cajun seasoning to your taste. Pair with a creamy dipping sauce or serve over a bed of mixed greens for added freshness. Leftovers can be refrigerated for up to three days or frozen for two months.

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