Cajun Grilled Shrimp and Veggies
So Let Me Tell You About Cajun Grilled Shrimp and Veggies
Alright, so here’s the deal: every May, when the weather remembers it can be nice, I haul out the grill (it doubles as a table half the year, but that’s a story for another time) and this Cajun Grilled Shrimp and Veggies recipe is usually the first real meal I cook out there. Once, when my cousin came over, he tried to convince me to leave out the veggies—called them “just extra work”—but even he changed his mind after the first mouthful. If you ever see someone try to swipe the last shrimp off your platter, it’s probably him. Or me.
Why I Keep Coming Back To This
I make this when I’m fed up with complicated dinners and just want something that gives the illusion of effort. My family goes a bit bonkers for it mainly because A) they get to eat with their hands, and B) the flavors feel like summer and a vacation, even if my backyard is more dandelions than paradise. Sometimes the grill won’t cooperate (wind, rain, or a raccoon situation—I won’t get into it), but roasting in the oven works… kinda. The shrimp are juicy, the veggies are smoky, and honestly I just stand there picking pieces before they hit the plate.
Here’s What You’ll Need (Or Sorta Need)
- 450g (1 lb) large raw shrimp, peeled and deveined (sometimes I use already peeled frozen shrimp, no judgment)
- 2 bell peppers (any color, but red and yellow look fancy), cut in chunky strips
- 1 large zucchini, thickly sliced (or sub with yellow squash; my grandma always insisted on not skipping this—up to you)
- 1 red onion, cut into wedges
- 2 tbsp olive oil (I once used sunflower oil and didn’t notice a difference—shh!)
- 1.5 tbsp Cajun seasoning (homemade or, if you raid my pantry, whatever jar is halfway full)
- 1 clove garlic, minced (or, when I’m real lazy, a small spoon of garlic powder)
- Juice from half a lemon (I’ve used lime in a pinch—no food police here)
- 2 tsp honey or maple syrup (totally optional, but adds a nice hit)
- Salt and black pepper, to taste
- Fresh parsley for serving (if you forget this, nobody’s mad)
How I Actually Make Cajun Grilled Shrimp and Veggies
- First things first, mix the olive oil, Cajun seasoning, a good pinch of salt, a few cracks of pepper, garlic, lemon juice, and honey in a big bowl. Whisk it up so it looks like a wobbly dressing. This is where I usually sneak a taste. Just to check, you know.
- Toss the shrimp into the bowl. Swirl it around, let them get well-coated. I usually add the veggies right on top—bell peppers, zucchini, red onion—and use my hands to rub the marinade in. Gets messy; that’s the fun part. Marinate for at least 15 minutes, but if you’re hungry (or impatient), 5 minutes’ll do.
- If you’re doing skewers, go ahead and thread shrimp and veggies alternately on metal or soaked wooden sticks. Honestly, sometimes I just throw everything into a grill basket. Less pretty, more freedom. Do what feels right.
- Preheat the grill to medium-high. If you only have a stovetop grill pan, that works, though the smell will probably stick around till next Tuesday.
- Grill your skewers (or basket contents) for about 6-8 minutes total, flipping halfway. Shrimp should go opaque and curl up—if they look bland or dry, you went a bit long, but they’re still edible. Veggies get some char; don’t panic if they get a little too dark. That’s “flavor.”
- Slide it all onto a big plate, scatter parsley if you remembered it, and squeeze a bit more lemon over everything. This is the part where people appear in the kitchen as if by magic.
Lived-and-Learned Notes
- The longer you marinate, the stronger the Cajun hit. Sometimes that’s good, sometimes my tongue needs a break.
- Don’t worry if the veggies look soggy before grilling—somehow they crisp up. Magic, I guess.
- If you run out of skewers (story of my life), just dump everything on a big sheet of foil—makes cleanup a breeze.
- I tried this once with pre-cooked shrimp. It… wasn’t the best. They dry out fast, so if possible, go raw.
If You Feel Like Changing Things Up…
- One time, I swapped out shrimp for chunks of salmon. Pretty tasty! Chicken’s alright too, just takes longer.
- Tried with mushrooms instead of zucchini. Shockingly great. But… when I tried throwing in pineapple, I thought it’d be dreamy; instead it turned out weirdly soggy and sweet, so maybe skip that.
- For extra heat, add a pinch of cayenne. Or not—my aunt once accused me of trying to “murder her tastebuds” so, you know, warn people if you go all-in.
Gear Up (Or Improvise Like Me)
- Grill (gas, charcoal, or a stovetop grill pan—done them all; the patio grill is more for show sometimes, honestly)
- Skewers (metal or wooden—but put the wooden in water first so you don’t set off your smoke alarm. If you’ve got no skewers, a grill basket or even a foil packet does the trick—see, solutions!)
- Big mixing bowl (or, when I’m not in a dish-washing mood, a clean reuseable produce bag… not fancy, but hey)
How to Store Cajun Grilled Shrimp and Veggies (If You Have Extras… Ha)
Leftovers go in an airtight container in the fridge. They’re fine for up to two days, or maybe three if you really trust your fridge. I’ve heard some folks think it tastes better on day two—I’m probably one of them, but honestly, in my house it never lasts more than a day! I wouldn’t freeze it, though; shrimp get kinda rubbery.
How I Like to Serve It (And Some Traditions)
I scatter everything on a giant platter, dunk a small bowl of ranch or garlicky yogurt on the side (not exactly Cajun, but hey, it works), and sometimes we make these into soft tacos with warm tortillas if I’ve got them. My sister likes hers right off the skewer, but I vote for over a bed of steamy rice. Or potato salad if the fancy strikes.
Lessons Learned: Pro Tips I Wish I’d Known
- Don’t rush the preheating—if your grill’s not hot enough, you get sad, limp veggies. I once tried to speed-test this and ended up with soggy everything.
- Actually, I find it works better if you don’t crowd the pan. Give everything room to breathe. Or, you know, taste.
- If you use wooden skewers and skip soaking them, prepare for a tiny fire show. Ask me how I know.
People Actually Ask Me These (Apparently?)
- Can I use frozen shrimp? Yep! Just thaw them first. I used to skip that step—shrimp ended up sad and watery. Won’t make that mistake again.
- What if I don’t have a grill? No worries. Use your broiler (set on high); just watch ‘em close, as things go from golden to charred super fast.
- Can I make this less spicy? Sure—the Cajun seasoning is the boss here, so pick a milder one or use half, then taste and tweak. Or bribe someone else to do the tasting, ha!
- Do I have to peel the shrimp? Short answer: it’s up to you. I’ve done both ways. Shell-on keeps ‘em jucier (but messy—grab napkins).
- Is there a low-carb version? Er, maybe? Stick to low-sugar veggies and leave out the honey. But I think food should be happy first, rules later.
If you try this Cajun Grilled Shrimp and Veggies out, let me know how you switch it up (there’s always someone who adds bacon—or okra!). And if your cousin tries to take the last shrimp, send him my way, I know how to handle him.
Ingredients
- 450g (1 lb) large raw shrimp, peeled and deveined (sometimes I use already peeled frozen shrimp, no judgment)
- 2 bell peppers (any color, but red and yellow look fancy), cut in chunky strips
- 1 large zucchini, thickly sliced (or sub with yellow squash; my grandma always insisted on not skipping this—up to you)
- 1 red onion, cut into wedges
- 2 tbsp olive oil (I once used sunflower oil and didn’t notice a difference—shh!)
- 1.5 tbsp Cajun seasoning (homemade or, if you raid my pantry, whatever jar is halfway full)
- 1 clove garlic, minced (or, when I’m real lazy, a small spoon of garlic powder)
- Juice from half a lemon (I’ve used lime in a pinch—no food police here)
- 2 tsp honey or maple syrup (totally optional, but adds a nice hit)
- Salt and black pepper, to taste
- Fresh parsley for serving (if you forget this, nobody’s mad)
Instructions
-
1First things first, mix the olive oil, Cajun seasoning, a good pinch of salt, a few cracks of pepper, garlic, lemon juice, and honey in a big bowl. Whisk it up so it looks like a wobbly dressing. This is where I usually sneak a taste. Just to check, you know.
-
2Toss the shrimp into the bowl. Swirl it around, let them get well-coated. I usually add the veggies right on top—bell peppers, zucchini, red onion—and use my hands to rub the marinade in. Gets messy; that’s the fun part. Marinate for at least 15 minutes, but if you’re hungry (or impatient), 5 minutes’ll do.
-
3If you’re doing skewers, go ahead and thread shrimp and veggies alternately on metal or soaked wooden sticks. Honestly, sometimes I just throw everything into a grill basket. Less pretty, more freedom. Do what feels right.
-
4Preheat the grill to medium-high. If you only have a stovetop grill pan, that works, though the smell will probably stick around till next Tuesday.
-
5Grill your skewers (or basket contents) for about 6-8 minutes total, flipping halfway. Shrimp should go opaque and curl up—if they look bland or dry, you went a bit long, but they’re still edible. Veggies get some char; don’t panic if they get a little too dark. That’s “flavor.”
-
6Slide it all onto a big plate, scatter parsley if you remembered it, and squeeze a bit more lemon over everything. This is the part where people appear in the kitchen as if by magic.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!
