How to Make This INSANELY Delicious Grilled Cajun Lemon Shrimp!
This Grilled Cajun Lemon Shrimp dish is easy to make, quick to cook and absolutely delicious!
Things to know:
What is the secret to grilling shrimp?
The best way to grill shrimp are to marinate them in olive oil, herbs, garlic and lemon, then skewer and cook. Shrimp are best grilled on skewers; if you try to grill them without a skewer, you run the risk of these little guys falling through the grates of the grill when you go to turn them.
What are some common mistakes when grilling shrimp?
The most common mistake when grilling shrimp is overcooking them, making them tough and rubbery because they cook so fast (just minutes!). Other key errors include using a grill that’s too hot or dirty, not deveining or cleaning them properly, overcrowding the grill, forgetting to soak wooden skewers, and leaving them on too long past the point of turning opaque and curling into a “C” shape (not an “O”).
Should you marinate shrimp before grilling?
Yes, you should marinate shrimp before grilling to add flavor, but timing is crucial: marinate for only 15-30 minutes, especially with acidic ingredients (like lemon/lime juice), to prevent them from becoming mushy or rubbery; longer (up to a few hours) works for non-acidic marinades. A simple marinade with oil, garlic, herbs, and a touch of acid works great for grilling.
What not to mix with shrimp?
When eating shrimp, avoid pairing with dairy (curds/allergies), large amounts of iron-rich foods (overload), eggs (heavy digestion), and tannins (like in strong tea) to prevent digestive issues like bloating or indigestion; also, be cautious with sugary fruits or extremely spicy foods that overpower flavor or irritate the stomach, and don’t eat shrimp shells as they’re hard to digest.
How do Chinese restaurants get their shrimp so tender?
The velveting technique works by essentially massaging liquid into the meat, making it plumper and more tender. If you’re using an alkaline ingredient like egg whites in your velveting liquid, it’ll also prevent the proteins in the meat from clumping together during cooking, which further tenderizes your shrimp.
Ingredients:
1 lb fresh large shrimp, peeled and deveined (I used Argentine Red shrimp)
2+ lemons
1 t Parmesan cheese
1 t brown sugar
1 t garlic salt
1 t your favorite seafood seasoning (we used Code 3 Spices Sea Dog Rub)
1/4 t black pepper
1/4 t smoked paprika
1/4 t basil
1/4 t chili powder
1. Clean grill, spray with a non stick spray and turn grill to medium/high.
2. Whisk all seasoning ingredients together and place in a small baggie.
3. Pat dry shrimp and place a few shrimp at a times into baggie. Seal and gently shake to coat. Remove and place on a plate. Repeat for remaining shrimp.
4. Place shrimp on skewers, squeeze lemon juice to both sides of shrimp as they grill, and grill for approximately 3-4 minutes on each side until the shrimp no longer translucent.
5. Remove from grill, squeeze additional lemon juice on shrimp, if desired, and ENJOY!
*If using wooden skewers, soak in water for approximately 30-35 minutes prior to using so they won’t burn while on the grill.
Equipment used:
Turbo Gas Grill
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