Cajun-Style Broiled Shrimp

By Mark Bittman

Cajun-Style Broiled Shrimp
Craig Lee for The New York Times
Total Time
About 15 minutes
Rating
5(821)
Comments
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Shrimp, the most versatile seafood, is now the most popular in America, and there is no wrong way to eat it. Wild shrimp from the Pacific or the Gulf of Mexico is a treat if you can find it. Fresh local shrimp from Maine or the Carolinas is an even rarer gem. (These are all preferable from a sustainability perspective.) A vast majority, of course, is farmed and frozen. If you buy it ‘‘individually quick frozen’’ in resealable bags, you can take out only as many as you want and thaw them by leaving the shrimp in the fridge for 24 hours or running them under cool water for an hour or less. Here, it is made Cajun with cayenne, paprika and garlic and quickly broiled.

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Ingredients

  • 1garlic clove
  • 1teaspoon salt
  • ½teaspoon cayenne
  • 1teaspoon paprika
  • 1tablespoon lemon juice
  • 2tablespoons olive oil
  • lots of black pepper
  • 1½pounds peeled shrimp

    • Garnish

    • Lemon wedges
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

210 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 34 grams protein; 429 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Turn on the broiler, and put the rack close to heat.

  2. Step 2

    Mash 1 garlic clove with 1 teaspoon salt until it forms a paste.

  3. Step 3

    Add to it ½ teaspoon cayenne, 1 teaspoon paprika, 1 tablespoon lemon juice, 2 tablespoons olive oil and lots of black pepper.

  4. Step 4

    Rub paste all over 1½ pounds peeled shrimp.

  5. Step 5

    Broil, 2 to 3 minutes per side.

Ratings

5 out of 5
821 user ratings
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Comments

Claudia

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.

Alan

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!

Leslie B

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.

parthenope

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

Marcy

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.

Linda

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.

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