Cajun Broiled Shrimp (Quick and Easy)

This broiled shrimp is quick, flavorful, and ready in less than 30 minutes. With a simple Cajun marinade and a blast of high heat, you get tender shrimp with perfectly charred edges every time.

 

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

BROILED SHRIMP AT A GLANCE

Prep Time: 15 minutes
Cook Time: 6-8 minutes
Total Time: 21-23 minutes
Serves: 4
Best For: Quick weeknight dinners, appetizers, meal prep

A QUICK LOOK AT THE INGREDIENTS

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

• Jumbo shrimp - I buy whole jumbo frozen shrimp, defrost and peel them myself, leaving the tails on. This lets me save the shells for making shrimp stock later. You can also buy peeled shrimp to save time.
• Garlic paste - This is the secret to getting garlic flavor on every piece of shrimp. The paste coats better than minced garlic. You can find it in tubes at most grocery stores, or make it by mashing fresh garlic with salt until smooth.
• Cajun seasoning - Adds heat and complexity. Different brands vary in saltiness, so taste your marinade before adding the shrimp.
• Olive oil - Helps the marinade stick to the shrimp and prevents them from drying out under the broiler.
• Worcestershire sauce - Adds savory depth and a bit of umami.
• Salt and black pepper - To taste. Go easy on the salt since Cajun seasoning already contains it.
• Fresh lemon wedges - A squeeze of lemon juice at the end brightens everything up.
• Finely chopped parsley - for a pop of color when serving to make it fancy. But honestly, it's optional.

HOW TO MAKE BROILED SHRIMP

Step 1: Position the oven rack 4-6 inches from the heat source and then turn on the broiler. This distance gives you good charring without burning.

Step 2: Make the garlic paste by mashing the garlic with a pinch of salt until it forms a smooth paste. If you're using store-bought garlic paste, skip this step.

Step 3: In a bowl, combine the garlic paste, Cajun seasoning, olive oil, and Worcestershire sauce. Add salt and black pepper to taste. Since Cajun seasoning blends vary, taste the marinade and adjust the seasoning before adding the shrimp.

Step 4: Add the shrimp to the bowl and toss until they're evenly coated with the marinade.

Step 5: Arrange the shrimp in a single layer on a half sheet pan. Don't overlap them or they'll steam instead of char.

Step 6: Broil for 6-8 minutes, flipping halfway through, until the shrimp are pink, opaque, and slightly charred at the edges. Watch them closely since broilers vary in intensity.

Step 7: Remove from the oven and squeeze fresh lemon juice over the top. Top with parsley if using it. Serve immediately.

Having Fun with these Shrimp

I'm giving you a base recipe, but make it your own by trying some of these versions:

• Spicy version: Add a pinch of cayenne pepper or red pepper flakes to the marinade.
• Garlic butter: Brush the cooked shrimp with melted garlic butter as soon as they come out of the oven.
• Herb addition: Toss in some fresh chopped parsley or cilantro for color and freshness.
• Different seasonings: Swap the Cajun seasoning for Old Bay, jerk seasoning, or Italian herbs.

SERVING SUGGESTIONS

Serve this broiled shrimp as an appetizer with cocktail sauce or remoulade for dipping. It's great for parties.

For a full meal, pair it with Jamaican Rice and Peas, Easy Yellow Rice, or Oven-Baked Rice. Add a side of Marinated Air Fryer Vegetables or a simple green salad.

The shrimp also works great over pasta. Try it with Rasta Pasta or mixed into a cold pasta salad.

HOW TO BUY AND PREP SHRIMP

I buy whole frozen jumbo shrimp and defrost them in cold water. Once thawed, I peel and devein them myself. This takes a few extra minutes, but it saves money and lets me keep the shells for making stock.

When buying frozen shrimp, check the ingredient list. You want shrimp, with shrimp as the only ingredient listed. Some brands add sodium tripolyphosphate or other preservatives, which prevent the shrimp from charring properly under the broiler. Plain shrimp will give you those nice caramelized edges.

This recipe uses very large or jumbo shrimp (16/20 to 21/25 count per pound), which is why the cook time is 6-8 minutes. If you're using smaller shrimp, such as medium (41/50 count) or large (31/40 count), reduce the cook time to 4-6 minutes and watch them closely. Just know that smaller shrimp won't char the same way larger ones do because they cook through faster.

If you're short on time, buy already peeled and deveined shrimp. They work just as well in this recipe.

MAKE AHEAD AND STORAGE

Storage: Keep leftover broiled shrimp in an airtight container in the refrigerator for up to 3 days. The texture stays good, though they won't be quite as crispy as when fresh.

Freezing: You can freeze cooked shrimp for up to 2 months. Thaw in the refrigerator overnight, then reheat.

Reheating: Warm in a skillet over medium heat for 2-3 minutes, or microwave in 30-second intervals. Don't overcook or they'll get rubbery.

RELATED RECIPES

I hope you love this broiled shrimp recipe as much as we do. If you're looking for more shrimp recipes or other broiled dishes, try these out:

• Baked Jamaican Jerk Shrimp - Spicy, smoky, and full of island flavor. This recipe adds some peppers and pineapple. It's perfect for using in bowls or wrapping up with a tortilla.
• Air Fryer Lemon Garlic Shrimp - Another quick cooking method with bright citrus notes. This is perfect for my friends who love cooking in the air fryer and want well-flavored shrimp.
• Juicy Broiled Chicken Breast - If you love broiling, try this chicken recipe. It's perfect for using in salads.
• Shrimp Cocktail - A classic appetizer that never goes out of style.
• Easy Shrimp Salad - Perfect for lunch or light dinners, using poached shrimp.

If you make this broiled shrimp recipe, please let us know how you like it by leaving a review below. Your feedback is appreciated!