Cajun-Style Broiled Shrimp Recipe (2024)

Excellent, so quick and easy. I served the shrimp over grits lightly flavored with cheddar cheese and chives. I could get away with less cheese than usual because the shrimp imparted such a pleasingly distinctive taste to the grits. Note that the "ingredients" list specifies 1/2 lb shrimp; while the "preparation" instructions refer to 1 1/2 lbs. shrimp. I think the ingredients list is in error; i.e. the paste is plenty for 1 1/2 lbs of shrimp and would be too much for 1/2 lb.

Figured these would taste better with a little char on them, so I threw them on a cast iron grill pan over medium-high heat, using the same cooking times, and they turned out incredible!

In south Louisiana we make this with unpeeled shrimp, lots of butter instead of olive oil, crusty French bread for the juices, and plenty of napkins for our hands.

Easily done from beginning to end in 15 minutes. What seems like a large amount of cayenne works well. Used smoked rather than regular paprika. With shrimp smaller than 15 to the pound, I would broil for less time. (Honestly, I had 15 to the pound and cooked them only 3 minutes -- didn't flip and cook on each side -- and they were perfect.)

what is Swai?

I can't broil because it sets off the fire alarm in my apartment, so I pan grilled with just a little butter (and my exhaust fan at high). This works well and it is actually easier to control the doneness of the shrimp than is broiling.

I used 5 garlic cloves instead of just 1 and it was totally delicious!!!

I was going to say the same thing. The New Orleans barbecue shrimp that I grew up with had a heart-stopping amount of butter, Worcestershire sauce and oregano in addition to those sad few spices. But this version seems less likely to give you a heart attack.

This is a delicious and fool-proof recipe. Using good quality paprika (or smoky pimenton) really puts it over the top. Served mine over Spanish rice and sliced avocado!

When supermarket has Carolina or Florida shrimp I always ask if they have some still frozen (they get it frozen, why buy just thawed from them when I can thaw any amt whenever I want?). It usually comes in 2 lb bags. Just use what you need.

This is incredibly easy. Literally ready in about 10 minutes. I actually doubled the recipe for the spices and oil and used cut up Swai and bay scallops rather than shrimp. It turned some very average supermarket seafood into something that wowed the family on a Sunday night.

Served this on top of romaine salad with croutons - toasted in the sauce leftover on the baking sheet after removing the cooked shrimp -- delish!

Swai is catfish farmed in Vietnam in ponds is on the Monterey Bay Aquarium Seafood Watch "Avoid" list.

I'm unsure whether the amount of shrimp was wrong in the list of ingredients or in Step 4 (we aren't told how many servings we're supposed to get), but I do know that many things "Cajun-style" are meant to have significant kick. So I used a little more than a pound of jumbo shrimp (16-20 count), doubled the spice mix and tossed the shrimp in the paste before broiling. I didn't find the cayenne or black pepper excessive. They wouldn't in the bayou, either.

I looked up Swai fish. Unfortunately, it’s mostly farm raised in Vietnam in very unhealthy conditions. Recommendations are against eating this bottom feeder.

Wanted to broil shrimp, searched for a broiled shrimp recipe and this came up. Very very easy and oh so good. Thank you NYT!

I must have done something wrong, and I make a LOT of shrimp but I did not care for this at all. Tasted like lemon and spicy salt. Way too heavy on lemon with nothing to balance it.

terrific, huge flavor and incredibly easy. cooked only 4 min, didn't flip. Have made several times, once stovetop (just as good). Served it with blackened cauliflower (also fantastic) and seared polenta, all a hit for a dinner party.

This inspires me. I have a Creole seasoning blend (recipe found online) that I use for a Louisiana style bean and sausage dish. I bet it will be delicious on shrimp.

It is a quick easy recipe. Add some Louisiana Hot sauce. Makes the heat and flavour go up a notch.

This recipe was quick, easy, and delicious. I used a skillet instead of a broiler; I think that made it easier to cook the shrimp.I served the shrimp on top of cheesy grits--it was a fabulous combo.I'm sure I use this recipe regularly, although next time I'll remove the tails from the shrimp. That'll make it easier to eat the shrimp with the cheesy grits.

A home run with my family! Great taste, simple, and quick. Used a cajun seasoning I had already made for something else in place of the salt, cayenne, paprika, and pepper. (Recipe at Gimme Some Oven) Sautéed in on the stovetop in a little butter because the oven was already in use.

Delicious. I used all the marinade for 3/4 lb so I would double for 1 1/2 lbs shrimp.

We made this recipe with langoustine instead of shrimp. It turned out really salty. We wouldn’t add salt next time. Maybe we try add a bit of sweetness like honey.

Good, fast and easy. Did on stovetop in a preheated skillet because my broiler is wonky. A little too salty for my taste, will try with half the salt next time.

Excellent flavor, easy recipe. I did grate the garlic instead of smashing it to a paste and, as someone suggested, used pimenton instead of regular paprika. I did use a grill pan instead of the oven.

Upped the garlic to 3 pressed cloves and served over some cajun cream cheese grits (Commander's Palace style)...AMAZING...lemon zest added at the end with a bit of cilantro as well...

I found the recipe salty - I’ve cut the salt in half and found it more palatable.

Also pored melted butter before broiling

this was almost too hot for me - I'll half the cayenne next time and add hot sauce at the table if needed : )