Baked Honey Cajun Shrimp

Baked Honey Cajun Shrimp

Baked Honey Cajun Shrimp

This baked honey cajun shrimp recipe can easily be doubled or tripled to feed a larger crowd. It’s so simple to put together and tastes amazing. Serves 4 for dinner or 8 as an appetizer, (or 1 pregnant lady and her 6’4″ husband.

The shrimp tastes wonderful over mashed potatoes, pasta, or white rice. It’s not fiery hot by any means but if you want it to be a little more kid-friendly, you might consider cutting the cajun seasoning in half.

Cajun Shrimp

Ingredients for Baked Shrimp:

  • 1 lb large raw shrimp (21-26 count), peeled & deveined
  • 2 Tbsp fresh lemon juice (juice of 1 small or 1/2 large lemon)
  • 1/4 cup extra light olive oil (not extra virgin)
  • 1 Tbsp soy sauce
  • 1 Tbsp honey
  • 1 Tbsp cajun seasoning
  • 1 Tbsp chopped fresh parsley

Garnish:

  • 1/2 Tbsp chopped fresh parsley
  • 1/2 tsp grated lemon zest

How to Make Baked Honey Cajun Shrimp:

1. In a medium bowl, whisk together: juice of 1 lemon, 1/4 cup olive oil, 1 Tbsp soy sauce, 1 Tbsp honey, 1 Tbsp Cajun seasoning, and 1 Tbsp chopped fresh parsley. Add 1 lb shrimp and stir well to coat.

Baked Honey Cajun Shrimp 1

(P.S. I left the shrimp tails on only because I love the look of them – it’s more practical to remove them). Cover with plastic wrap and marinate in the fridge for 1 hour, stirring occasionally.

2. To make the garnish/topping: In a small bowl, stir together 1/2 Tbsp chopped parsley with 1/2 tsp grated lemon zest – cover and refrigerate until ready to use.

Baked Honey Cajun Shrimp 2

3. Preheat Oven to 450˚F. Transfer shrimp to a baking dish large enough to hold shrimp in a single layer. Bake uncovered until firm (8-10 minutes). Don’t over-bake or shrimp can become rubbery. Sprinkle the top with optional garnish and serve. P.S. The sauce left in the pan makes for an excellent bread dip.

Shrimp 1

 

Baked Honey Cajun Shrimp

This baked honey cajun shrimp recipe can easily be doubled or tripled to feed a larger crowd. It tastes great over mashed potatoes, pasta or white rice. To make it more kid-friendly, cut the cajun seasoning in half.

  • 1 lb large raw shrimp 21-26 count, peeled & deveined
  • 2 Tbsp fresh lemon juice of 1 small or 1/2 large lemon
  • 1/4 cup extra light olive oil, not extra virgin
  • 1 Tbsp soy sauce
  • 1 Tbsp honey
  • 1 Tbsp cajun seasoning
  • 1 Tbsp chopped fresh parsley

Optional Garnish:

  • 1/2 Tbsp chopped fresh parsley
  • 1/2 tsp grated lemon zest
  1. In a medium bowl, whisk together: juice of 1 lemon, 1/4 cup olive oil, 1 Tbsp soy sauce, 1 Tbsp honey, 1 Tbsp Cajun seasoning and 1 Tbsp chopped fresh parsley. Add 1 lb shrimp and stir well to coat. Cover and marinate in the fridge for 1 hour, stirring occasionally.

  2. To make the garnish: In a small bowl, stir together 1/2 Tbsp chopped parsley with 1/2 tsp grated lemon zest – cover and refrigerate until ready to use.

  3. Preheat Oven to 450˚F. Transfer shrimp to a baking dish large enough to hold shrimp in a single layer. Bake uncovered until firm (8-10 minutes). Don't over-bake or shrimp can become rubbery. Sprinkle the top with optional garnish and serve. P.S. The sauce left in the pan makes for an excellent bread dip :).

Main Course
American, Cajun
Honey Cajun Shrimp

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