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I’m a big-time shrimp addict. These spicy grilled shrimp with Cajun butter and lemon remoulade are just another reason why. I can’t stop eating them. Everything about this dish is fantastic. The shrimp are seasoned with two of my favorite seasonings: Cajun and Old Bay. Then it’s onto the grill they go, where they get basted with a wonderful spicy butter sauce while they cook to perfection. Oh me, the butter sauce… Finally, the tasty shrimp are served with a cooling lemon remoulade that has just a hint of spiciness and citrus. This is a great plate here!
Shrimp Heaven
You can cook these spicy grilled shrimp with Cajun butter and lemon remoulade directly on a grill if you prefer. Or you can skewer them. Me, I prefer to use a grill basket. I don’t have to worry about anything falling thru the grates when I use a basket. And I don’t have to worry about the shrimp spinning around on the skewers (though that problem can be solved by using two skewers!).
Of course, if you use jumbo shrimp (or even large shrimp), they are probably not going to fall through your grates so you can just toss them directly onto your grill.
I can go either way on these shrimp: tail on, or tail off. Usually, if I leave the tail on I leave the shell on so I have a peel-and-eat shrimp experience. That’s my all-time favorite. And it usually involves a cold beer or two, and most if not all of an afternoon. For something a bit more formal, and a bit less messy, I go with tail off, shell off. Then it’s pretty much a pop-into-your mouth affair. Still fantastic. Just a bit quicker!
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You can also cook the shrimp in a skillet. Just add them to a hot skillet along with the Cajun butter and sauté until done.
Also try my easy grilled Cajun shrimp.
Spicy Grilled Shrimp with Cajun Butter and Lemon Remoulade
Equipment
Ingredients
Cajun Butter
- 1 stick unsalted butter melted
- ½ teaspoon cayenne pepper
- Kosher salt to taste
- ½ teaspoon dried red pepper flake
- 1 teaspoon garlic minced
- 1 teaspoon Worcestershire sauce
Spicy Grilled Shrimp
- 1 pound large shrimp 16-20 count, peeled, deveined, tails left on
- hot sauce to taste
- 1 tablespoons Cajun seasoning plus more for garnish
- 1 teaspoon Old Bay seasoning plus more for garnish
- 1 teaspoon parsley chopped, for garnish, optional
Lemon Remoulade Sauce
- 1 cup mayonnaise
- 2 tablespoons Creole mustard
- 2 cloves garlic minced
- 1 tablespoon white wine vinegar
- 1 tablespoon parsley chopped
- 1 tablespoon lemon juice
- 1 teaspoon paprika
- ¼ teaspoon cayenne pepper
Instructions
Lemon Remoulade Sauce
- Whisk together all ingredients in a small bowl.
- Cover and refrigerate for 30 minutes before using.
Cajun Butter
- Stir together all ingredients.
- Keep warm until ready to use.
Spicy Grilled Shrimp
- Place the shrimp into a medium bowl.
- Add hot sauce to shrimp and stir to coat.
- Season the shrimp with the Cajun seasoning and Old Bay and stir to coat.
- Fire up your grill for medium heat cooking.
- Transfer the shrimp to the grill. For ease of cooking, you might want to skewer them first or use a grill basket.
- Brush the shrimp with the Cajun butter. Watch out for flare-ups as you brush them. You might need to momentarily move the shrimp away from the fire until the flames die down.
- Grill the shrimp 4-5 minutes per side, brushing with the butter as they cook.
- Remove the shrimp from the grill and place on a serving platter.
- Sprinkle with more Cajun and Old Bay seasoning and garnish with parsley.
- Serve with lemon remoulade sauce for dipping.
Notes
Nutrition
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