This broiled shrimp recipe is the easiest way to make perfectly juicy and crispy shrimp! Seasoned with cajun seasoning and served with a heavenly honey butter sauce.
This shrimp tastes amazing on its own — but can easily be turned into a tasty main dish when served over pasta or rice.
The Most Delicious Shrimp Recipe
At Fir Foodie Finds, we’re always looking for new ways to simplify our favorite dishes without taking a hit on quality. So when we tried broiling our shrimp, we discovered how quick and easy it really was!
Not only is it a simple recipe, but the shrimp comes out just as juicy as it would if you sautéed or grilled it. The only difference is how deliciously crispy it is on the outside! Basically, it’s our new favorite way to cook shrimp.
Why broil shrimp:
Broiling gives you shrimp that’s perfectly crispy on the outside and juicy on the inside.
It’s the fastest way to cook shrimp, as it’s ready to eat in just 4 minutes!
Perfect for busy weeknights when you need some instant sustenance.
Broiled Shrimp Ingredients
- Shrimp: we highly suggest buying quality jumbo shrimp. Usually, that means you will find shrimp that haven’t been peeled in the deli or the frozen section. Target actually has our favorite jumbo shrimp right now. You can find them in the freezer section.
- Olive oil: essential for marinating the shrimp with the cajun seasoning.
- Cajun Seasoning: Our homemade cajun seasoning is bold, spicy, and earthy. It’s the perfect seasoning for broiled shrimp!
TASTY HONEY BUTTER SAUCE
This fresh shrimp tastes fantastic dipped in our delicious honey butter sauce. It’s the perfect amount of buttery, tangy, and sweet! All you need is the following:
- Fresh lemon juice
- Salt & pepper
How to Make Broiled Shrimp
TURN ON BROILER
Set the oven to a high broil and line a baking sheet with tin foil or spray with non-stick cooking spray.
Next, pat the raw shrimp dry with paper towels and transfer them to a mixing bowl. Toss the shrimp dry with olive oil and season them with the cajun seasoning. Then toss the shrimp with the seasoning until the shrimp are completely coated.
Transfer the shrimp to the lined baking sheet and place in the oven for 4 minutes, flipping the shrimp halfway at 2 minutes.
ALLOW SHRIMP TO COOL
Once the shrimp is firm and pink in color, remove it from the oven and immediately transfer it to a plate to rest.
MAKE HONEY BUTTER SAUCE
While the shrimp is resting, whisk the melted butter, honey, lemon juice, salt, and pepper together until combined.
SERVE + ENJOY
Serve the shrimp with the butter mixture, or serve the shrimp over pasta or rice. Enjoy!
Other Ways to Season Broiled Shrimp
There are so many flavor combinations that you can use for broiled shrimp. Below are other fun flavor combinations you can use:
- Garlic powder + dried thyme
- Italian Seasoning + salt
- Chili powder + paprika + salt
- Cumin, lemon juice + salt
- Curry powder or curry paste
Latest Shrimp Recipes
Top Tips for Broiling Shrimp
We tested this recipe with both large and jumbo shrimp. Feel free to use any size shrimp you can find. Just be cautious about how much seasoning you make and use based on the size shrimp you use.
Keep an eye on your shrimp as it broils! It should take 3 to 5 minutes to cook, but time will vary depending on the size of your shrimp. If the raw shrimp are curling, that is when you know they are done.
Remember to flip your shrimp halfway through cooking. Some broilers can be uneven, so this will ensure the shrimp browns evenly.
Desserts to Serve with Broiled Shrimp
There are so many different side dishes you can prepare to eat alongside this shrimp. While this shrimp tastes great as a full meal served over pasta or rice, we also like to serve this shrimp before a sweet dessert to offset the spiciness.
Here are some of our favorites:
Broiled shrimp will last up to 4 days when stored in an airtight container in the fridge.
Serve your broiled shrimp on a salad, pasta or on its own as a delicious appetizer.
Broiling shrimp is a fast and effective way to cook shrimp to juicy perfection.
Store your broiled shrimp in an airtight container in the fridge for 3-4 days.
Photography: photos taken in this post are by Ashley McGlaughlin from The Edible Perspective.