Cajun Grilled Shrimp


Cajun Grilled Shrimp
Serves 12 as an appetizer or 6 people as a main dish

1 ½ lb. deveined jumbo shrimp  (keep in shell)
2 TBL. Sunflower oil

Cajun Rub: Use dried herbs
1 Tbl. garlic granules or powder
1 Tbl. Celtic Sea Salt
1 Tbl. fine grind black pepper
1 Tbl. paprika



Mix all spices and dried herbs together.

Coat the shrimp ( with their skins on) with Cajun rub, drizzle with 2 Tbl of organic sunflower oil.

Cover and let marinate in the refrigerator for 30 minutes or more.

Heat BBQ.

Place shrimp on the BBQ grates, or in a BBQ tray. Cook for 2 minutes a side.

Shrimp will turn pinkish white when done.  They dont take very long to cook at all. Its great to cook them in their shell it keeps them moist. Peel the skin back by holding the tail. There’s a little bit of meat in the tail so carefully slide the shrimp out.

The shrimp are ready to eat as is, over rice, on a salad, in stir fry, or as an appetizer.

Super quick, oh so tasty, and easy for any meal!

** Watch recipe video HERE!


Place shrimp on the BBQ grates, or in a BBQ tray. Cooked for exactly 2 minutes a side.


Topped shrimp with lemon wedges and serve.  Great served as an appetizer, on skewers, over rice, noodles or stir fry, or topped on a salad.



Peggy and Megan Curry are a mother-daughter duo that embraces the art of healthy cooking, helping people discover their own healthy lifestyle through delicious food and conscious choices.

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We're Meg and Pegs of the Curry Girls Kitchen, a mother-daughter health coach duo here to help YOU revamp your life from OK… to fabulously delicious! We invite all your senses to play with us.


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