Cajun Grilled Shrimp (Whole30 + Paleo + Keto)

This recipe is SO simple, and packed with flavor. I was gifted the cast iron shrimp pan for Mother’s Day, and I knew I had to make something fantastic. My older two sons were at my parent’s for a sleepover, so I could up the spicy factor for dinner without much complaint!

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Notes:

1. If you have a premade Cajun seasoning blend on hand, you can use 2 tbsp instead of the full blend below. I really like Bill Baron’s Cajun Seasoning.

2. While the cast iron is not necessary, I have to say, it’s such a game changer. It holds the juices and moisture while the shrimp cook, making the flavor that much more delicious

3. You can purchase the pan HERE

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Cajun BBQ Shrimp (Whole30 + Paleo + Keto)

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Course: Main Course

Ingredients

• 2 lb jumbo shrimp uncooked; peeled with tail on
• 1/4 tsp onion powder
• 1/4 tsp garlic powder
• 1/4 tsp dried oregano
• 1/4 tsp dried basil
• 1/4 tsp dried thyme
• 1/8 tsp black pepper
• 1/4 tsp sea salt
• 1/4 tsp cayenne pepper
• 1/4 tsp paprika I prefer smoked
• 1/4 tsp seafood seasoning I prefer New Bae from Primal Palate, you can also use Old Bay
• 3 tbsp olive oil extra virgin
• 2 tbsp parsley finely chopped for garnish
• 1 lemon sliced into wedges for garnish

Instructions

• If you are going to use wooden skewers, be sure to soak in water for at least one hour
• Start the grill, allowing it to heat thoroughly
• In a large bowl, whisk together onion powder, garlic powder, oregano, basil, thyme, black pepper, sea salt, cayenne, paprika, sea food seasoning and olive oil
• Add the shrimp to the bowl, cover with plastic kitchen wrap and allow to marinate for 1 hour
• If you are using skewers, thread the shrimp; if you are using the shrimp cast iron, allow it to heat on the grill for at least 5 minutes
• Cook the skewered shrimp for 5-6 minutes, flipping once halfway through or until pink and opaque; Cook the cast iron shrimp for 5 minutes or until pink and opaque
• Remove the shrimp, garnish with parsley and heavy squeeze of lemon

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