Spicy Grilled Shrimp with Cajun Butter and Lemon Remoulade

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 perfect. Oh me, the butter sauce… Finally, the tasty shrimp are served with a cooking lemon remoulade that has just a hint of spiciness and citrus. This is a great plate here!

Spicy Grilled Shrimp with Cajun Butter and Lemon Remoulade

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!).

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
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5 from 1 vote

Spicy Grilled Shrimp with Cajun Butter and Lemon Remoulade

Everything about this dish is fantastic.
Course Appetizer or Main
Cuisine American
Keyword grilled, shrimp
Prep Time 30 minutes
Cook Time 15 minutes
Servings 4
Calories 603kcal

Ingredients

Cajun Butter

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

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.

Nutrition

Calories: 603kcal | Carbohydrates: 4g | Protein: 2g | Fat: 65g | Saturated Fat: 21g | Polyunsaturated Fat: 26g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 468mg | Potassium: 120mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1979IU | Vitamin C: 6mg | Calcium: 34mg | Iron: 1mg

Nutritional values are approximate.

Italian Barbecue Shrimp

Note: This recipe was developed using the Char-Broil Big Easy Oil-Less Fryer. If you are cooking using the Char-Broil Smoker-Roaster Grill you should cook with the lid open and the temperature set to High. You might also need to adjust the cooking time.

I have a major addiction to shrimp cooked in stainless steel oyster shells with a sauce. Any kind of sauce. Lots of sauce. The kind of sauce that I can dip grilled garlic bread in. Shrimp and soppin’, that’s my style. These Italian barbecue shrimp combine super yummy shrimp with a wonderful sauce. A soppin worthy sauce of butter, Worcestershire sauce, garlic and seasonings.

Italian Barbecue Shrimp

Maybe, like me, you’re wondering what makes these Italian barbecue shrimp? There aren’t any tomatoes, or basil or things I might think of when I think Italian (ok, there is garlic). Well, thanks to the fine folks at Louisiana Kitchen and Culture, I found the answer:

The original version is said to have originated in New Orleans’ Italian community nearly a century ago, to be added to a very long list of the city’s Italian-Creole classics. So in honor of the history we called ours Italian Barbecue Shrimp. There are many variations on the original recipe, but any authentic barbecue shrimp dish worth its name has great flavor, spices and needs bread for sopping up the juices.

Also try my restaurant-style peel and eat shrimp.

Italian Barbecue Shrimp
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4 from 1 vote

Italian Barbecue Shrimp

These Italian barbecue shrimp combine super yummy shrimp with a wonderful sauce. A worthy bread-soppin' sauce.
Course Appetizer
Cuisine American
Keyword grilled, oyster shells, shrimp
Prep Time 15 minutes
Cook Time 15 minutes
Servings 4
Calories 255kcal

Ingredients

Instructions

  • Fire up your grill for indirect cooking at 350 F. Or pre-heat your Big Easy. You can also prepare these in a pre-heated oven at 350 F.
  • Divide the shrimp between 12 stainless steel oyster shells.
  • Melt the butter in a small saucepan over medium heat. Stir in the Worcestershire sauce, pepper, Creole seasoning, garlic and lemon juice.
  • Divide the butter mixture between the oyster shells. It's ok (very ok!) to have extra. Just put it in a small bowl for serving alongside the shrimp.
  • Transfer the shells to the grill, Big Easy or oven and cook for 15 minutes or until the shrimp have turned pink and translucent and the butter is good and hot and bubbly.
  • Serve with crunchy French bread for dipping into the buttery sauce.

Nutrition

Calories: 255kcal | Carbohydrates: 4g | Protein: 8g | Fat: 24g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 151mg | Sodium: 367mg | Potassium: 152mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1135IU | Vitamin C: 11mg | Calcium: 77mg | Iron: 1mg

Nutritional values are approximate.

Peel and Eat Grilled Shrimp

Talk about just up-and-disappearing, these peel and eat grilled shrimp were so dang good they didn’t stick around long enough to even cool off. The spice mixture that coats the shrimp is spot-on, with hints of sweetness and a warm earthiness. Seems odd, perhaps, but they were fantastic. So fantastic that I made them two nights in a row.

Peel and Eat Grilled Shrimp

My motto has always been: The messier the dish, the tastier it is. Well, maybe that’s part of why I loved these peel and eat grill shrimp so much. They are messy. Very messy. I tried them once with shell-on (but deveined) shrimp and once using peeled (but still tail-on) shrimp. Both were fantastic, but I preferred the shell-on shrimp (I bought mine online from Shrimp to Shore). They’re messier. You get to peel them. And you get to lick your fingers even more it seems.

Also try my marinated grilled shrimp.

Peel and Eat Grilled Shrimp
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4 from 1 vote

Peel and Eat Grilled Shrimp

My motto has always been: The messier the dish, the tastier it is. Well, maybe that's part of why I loved these peel and eat grill shrimp so much.
Course Appetizer or Main
Cuisine American
Keyword shrimp
Prep Time 15 minutes
Cook Time 15 minutes
Servings 6
Calories 247kcal

Ingredients

Instructions

  • Fire up your grill for high-heat direct cooking. You can use skewers, a grill pan, griddle or cook the shrimp directly on the grates. Alternatively, you can cook the shrimp in a large skillet on the stove top over medium-high heat.
  • Whisk together the paprika, chili powder, brown sugar, cumin, garlic, vegetable oil, salt and pepper in a large bowl.
  • Add the shrimp and use spatula to turn and coat well. I actually prefer to use my hands to make sure that the shrimp get fully coated, but the paprika does make your fingers turn red. It just dawned on my that food-safe gloves would've been a smart idea!
  • Transfer the shrimp to the grill. Skewer first if using skewers. Make sure that the shrimp lay flat on the grill and do not overlap. If cooking indoors, add a splash of oil to the skillet before adding the shrimp, also keeping them in one layer. You might have to cook them in batches so they don't overlap.
  • Cook for 2 minutes per side, flipping once.
  • Transfer shrimp to a serving platter or bowl and toss with the green onion before serving.

Nutrition

Calories: 247kcal | Carbohydrates: 8g | Protein: 32g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 381mg | Sodium: 1998mg | Potassium: 243mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1079IU | Vitamin C: 17mg | Calcium: 251mg | Iron: 4mg

Nutritional values are approximate.

Marinated Grilled Shrimp

These marinated grilled shrimp were beyond tasty. Beyond fantastic. The marinade adds so much flavor to each and every bite. And the dipping sauce? Perfect. This dish reminded me of an amped-up peel-and-eat shrimp boil. We both enjoyed these shrimp tremendously. I’m a major shrimp-aholic. But that doesn’t mean I’m not a little bit picky about them. These passed all of my tests with flying colors.

Marinated Grilled Shrimp

It’s hard to think of anything I’d change when making these marinated grilled shrimp. Maybe I’d just say it makes one serving, because I certainly could’ve eaten more. I grilled up a few pieces of bread for soppin’ because I knew that the dipping sauce was going to be great long before I even made it.

I used my grill basket when I made this dish. It’s great for anything I need to flip that I might worry about falling thru the grates. And it makes for easy cleanup.

Also try my easy grilled Cajun shrimp and my delicious peel and eat grilled shrimp. Into sous vide? You can make crazy good grilled shrimp with an immersion circulator.

Marinated Grilled Shrimp
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5 from 1 vote

Marinated Grilled Shrimp

I recommend doubling the dippin' sauce and serve with some grilled bread for soppin'!
Course Appetizer or Main
Cuisine American
Keyword grilled, shirmp
Prep Time 4 hours
Cook Time 20 minutes
Servings 4
Calories 387kcal

Ingredients

For the shrimp

  • 1 pound large shrimp shelled, deveined tails on or off

For the marinade

For the dipping sauce

Instructions

For the marinade

  • Whisk together the marinade ingredients in a large plastic bowl.
  • Add the shrimp, stir, cover, and refrigerate 3-4 hours, turning the shrimp once.

For the dipping sauce

  • Melt the butter in a medium sauce pan over medium heat.
  • Stir in the remaining ingredients. Reduce heat to low and keep warm until ready to serve.

For the shrimp

  • Fire up your grill for direct cooking, 400 F or higher.
  • Remove the shrimp from the marinade (reserving the marinade!), shaking off any excess.
  • Place on the grill and cook for 2-3 minutes per side until done, constantly basting with the marinade.
  • Remove and serve with the dipping sauce.

Notes

You can cook the shrimp directly on the grill or skewer them first.

Nutrition

Calories: 387kcal | Carbohydrates: 4g | Protein: 27g | Fat: 27g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 347mg | Sodium: 2984mg | Potassium: 217mg | Fiber: 1g | Sugar: 1g | Vitamin A: 775IU | Vitamin C: 8mg | Calcium: 192mg | Iron: 3mg

Nutritional values are approximate.

Grilled BBQ Shrimp in Oyster Shells

It’s not that I needed any more cookware (or grillware). But I couldn’t help myself when I came across stainless steel oyster shells. I love seafood, and I figured hey, I really need to learn more seafood recipes, so why not get some shells and get to it?! Well, by golly these shells are just fun to cook in and I’ve found myself making super-awesome dishes, like these grilled BBQ shrimp in oyster shells. The shrimp cook up perfectly. And oh, the sauce. The sauce is just insane. The shrimp soak up some of that great buttery herby flavor. The rest of the soakin’ is up to you. Pick up the shell and drink it up, or dip a piece of nice crusty bread in it for a few seconds to sop it up. Man, it’s great!

Grilled BBQ Shrimp in Oyster Shells

If you like a bit of a kick, add just a pinch (a small pinch) of red pepper flake on top of the shrimp just before grilling (I use my trusty Weber grill!). Don’t go crazy with it, the stars of the show are the perfectly cooked shrimp and fantastic sauce.

Don’t make the mistake I made and only purchase 12 stainless steel oyster shells. Everything I’ve made in them has been so yummy that I’ve always found myself craving more. And for more I’d need more shells. So get extra and you won’t be in the same boat.

Also try my crabmeat stuff oyster shells.

Grilled BBQ Shrimp in Oyster Shells
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5 from 1 vote

Grilled BBQ Shrimp in Oyster Shells

Well, by golly these shells are just fun to cook in and I’ve found myself making super-awesome dishes, like these grilled BBQ shrimp. The shrimp cook up perfectly.
Course Appetizer
Cuisine American
Keyword barbecue, BBQ, grilled, oyster shells, shrimp
Prep Time 10 minutes
Cook Time 10 minutes
Servings 8
Calories 82kcal

Ingredients

Instructions

  • Note: You can make the butter mix in a small saucepan on your grill or on your indoor stovetop, whichever you prefer.
  • Peel and devein the shrimp. Leave the tail shells on if desired.
  • Fire up your outdoor grill for direct cooking over high heat.
  • Melt butter in a small saucepan over medium-low heat. And remaining ingredients except shells. Stir.
  • Bring mixture to a slow simmer and let simmer until reduced by half, 3-4 minutes. Remove from heat.
  • Place 2 shrimp into each SOS shell. Place the shells on the grill. Cook until the shrimp begin to turn pink on the outside, 4-5 minutes. Baste each shell with 1 tablespoon of the seasoned butter mixture.
  • Caution: The butter will flame up when added, which gives the shrimp a smoky flavor. Cook just until the shrimp are done, 3-5 minutes. Serve immediately.

Nutrition

Calories: 82kcal | Carbohydrates: 3g | Protein: 13g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 146mg | Sodium: 502mg | Potassium: 117mg | Fiber: 1g | Sugar: 2g | Vitamin A: 55IU | Vitamin C: 3mg | Calcium: 123mg | Iron: 1mg

Nutritional values are approximate.

Spicy Bacon-Wrapped Shrimp

You know those eating contests you see on TV sometimes? Like the one with the hot dogs, where they eat 200 hot dogs in 5 minutes or something? Why hot dogs? Why not these much-better can’t-stop-eating crazy-good spicy bacon-wrapped shrimp instead? Heck, I’m up to an eating challenge with these little delicious morsels. You sit down with a plate of these and 5 minutes later you’re thinking… where’d they go? And… do we have more?

Spicy Bacon-Wrapped Shrimp

Don’t let the ‘spicy’ in spicy bacon-wrapped shrimp scare you off. They aren’t scary spicy, not by any stretch. They have just the right amount of kick to them. And a bit of smokiness from the bacon and even a bit from the chipotle powder (it is made from smoked dried jalapenos after all). And a tad bit of sweetness thanks to the brown sugar. If you want to skip the chipotle powder you can, but you might want a bit of color so add a little paprika in it’s place.

I recommend that you use a grill basket when making this dish. I makes cooking easier and you don’t have to worry about anything falling through the grates. And cleanup is easier too!

Also try my Buffalo shrimp.

Spicy Bacon-Wrapped Shrimp
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3 from 2 votes

Spicy Bacon-Wrapped Shrimp

Don't let the 'spicy' in spicy bacon-wrapped shrimp scare you off. They aren't scary spicy, not by any stretch.
Course Appetizer or Main
Cuisine American
Keyword bacon, shrimp, spicy
Prep Time 15 minutes
Cook Time 15 minutes
Servings 4
Calories 429kcal

Ingredients

  • 1 pound large shrimp peeled, and deveined
  • 7 slices bacon cut into thirds
  • 4 tablespoons salted butter
  • ¼ cup brown sugar
  • ½ tablespoon chipotle powder plus more if desired

Instructions

  • Wrap each piece of shrimp in a piece of bacon. Secure with a toothpick.
  • Melt the butter in a small saucepan. Stir in the brown sugar and chipotle powder. Stir until the brown sugar has dissolved.
  • Brush 1/3rd of the the butter mixture over the shrimp, reserving the remainder.
  • Fire up your grill for direct and indirect cooking.
  • Grill the shrimp over indirect heat for 5 minutes per side. Move to direct heat then brush with half of the remaining butter mixture.
  • Cook a few more minutes until the bacon is almost done. Brush with the remaining butter mixture and cook another minute or two.
  • Remove and serve.

Notes

You can also cook the shrimp in a 400 F oven. Place under the broiler the last few minutes to brown the bacon.

Nutrition

Calories: 429kcal | Carbohydrates: 14g | Protein: 28g | Fat: 28g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 341mg | Sodium: 1256mg | Potassium: 208mg | Fiber: 1g | Sugar: 13g | Vitamin A: 661IU | Vitamin C: 5mg | Calcium: 184mg | Iron: 3mg

Nutritional values are approximate.