When I first came to the US in the 80’s, Cajun cooking and spicy, blackened fish were all the rage. I found the blackened fish particularly delicious. I’d eaten a lot of things, but nothing quite like this – so simple yet so good. But spices burn easily and as the craze matured, blackened came to mean burnt and bitter. This is not how it started out, nor a good thing to eat, as charred meats contain carcinogens. There are no worries with this Cajun Style Spiced Shrimp recipe though. With a hot grill or sauté pan, the quick cooking shrimp will be done in a jiffy. Although the spices from the marinade may blacken, if you keep your eye on them, the shrimp themselves won’t get burned at all. All you’ll get is the flavor of the spices, and the shrimp. Delicious.
- Light grill or broiler to high or heat a large sauté pan over high heat. Soak wooden skewers in water.
- In a medium mixing bowl, combine paprika, cayenne, onion powder, garlic powder, black pepper, thyme, and oregano. Whisking, drizzle in olive oil until spices are well combined with oil.
- Toss the shrimp in the marinade. Skewer shrimp, about 4 or five per skewer.
- Place shrimp on the grill, cook until they have a dark crust of spicy marinade and have turned opaque and pinkish, with slight grill marks, about 60-90 seconds. Turn and cook an additional 60 seconds.
- Remove from heat and serve immediately with the lemon wedges.
Ann's Tips and Tricks
For a meal with a real Cajun groove, serve these with our yummy Vegetable Dirty Fried Rice!