Asian and Cajun flavors come together and create new levels of flavor in this prep-ahead recipe that’s delicious as an appetizer or entree.
You know how when you eat something at a friend’s house that is so delicious you hope to leave with the recipe? This is one of those recipes.
When I first looked at the ingredient list, I thought it was a crazy combination of ingredients. But it works.
I have served this shrimp dish countless times in the years since I first sunk my teeth into them and my friend, Jen, kindly shared her recipe.
It always gets rave reviews and last night was no different. All you need are some basic pantry ingredients, a lemon, and a bag of shrimp in your freezer.
Perfect as an hors d’oeuvre or entrée, there have been arguments over the last piece, if that tells you anything!
- 2-pounds large, raw shrimp, peeled and deveined (may use frozen; thaw first)
- ¼ cup (60ml) low-sodium soy sauce (or tamari for GF option)
- ¼ cup (56ml) olive oil
- 2½ tablespoons Cajun seasoning mix (I use McCormick’s; level off to avoid using too much)
- 2 tablespoons (28ml) toasted sesame oil
- 2 tablespoons (30ml) fresh lemon juice
- 1 teaspoon dry mustard
- ½ teaspoon ground ginger (or ½ tablespoon minced fresh)
- ½ teaspoon hot pepper sauce, or to taste
- In a mixing bowl, whisk together all of the ingredients except the shrimp. Add the shrimp to the bowl or put everything in a zip-top bag and marinate in the refrigerator for 30 minutes or up to 2 hours.
Drain the marinade and discard. Skewer the shrimp and grill over medium heat, 3 minutes per side, or until just pink.
Serve on skewers or remove to a serving dish. May serve hot or room temperature.
•When peeling the shrimp, you may leave the tails on or off, as preferred.
•If using wooden skewers, soak them in water for about 30 minutes prior to threading the shrimp so they don’t burn on the grill.
•Grilling not an option? I’ve broiled these and they turn out quite well. Simply drain well and arrange in a single layer on a large baking sheet. Broil for 2-3 minutes per side, or until the shrimp are pink and just turning opaque in the center.
•For years, I used double the marinade recipe for this amount of shrimp but found that was more than was needed. However, if using a bowl to marinate the shrimp instead of a bag, use a shallow bowl and be sure to stir several times to ensure equal coverage.
•Serve with corn bread and edamame or roasted broccoli for an easy, delicious entree option. Or use as a protein topper for a hearty salad.