I’m a lover of pretty much all things seafood! I could literally eat it EVERY day…if it wasn’t so expensive, that is! When I do cook seafood at home, I want to make sure that the seafood is the “star of the show!” Sometimes I'll use a basic boil or bake method with no fancy prep, marinade, or sauce…just some simple butter and light salt & pepper for seasoning. Other times, I like to use light marinades that won’t overpower the divine goodness of the seafood, being sure not to “over-marinade” it for too long. My hubby loves to grill, and grilled seafood is also always delicious!
I had a little over a pound of beautiful, unpeeled raw shrimp in the refrigerator, begging to be eaten. I felt like trying something outside of the box, and Baked Honey-Cajun Shrimp it was! All that I can say is, “Wow!!!” Believe it or not, the small amount of Cajun seasoning in this marinade is not at all overpowering because of the other ingredients that are added in with it.
One thing that I really need to stress with this recipe is that there are many different types of Cajun seasoning; some are VERY salty, and others are slightly salty but more herbaceous. Using a high-salt-content variety will result in way too much saltiness and won’t impart the “true Cajun” seasoning that this recipe calls for. So stick to the lighter salt/more herbaceous kind, and you’ll love the result!
When I was peeling and deveining the shrimp, I chose to leave the tails on because I think they’re “prettier” that way. :) This is definitely one of my favorite shrimp recipes of all time…pretty AND absolutely delish! Served with a simple rice pilaf and a green salad, this was a big hit!
I had a little over a pound of beautiful, unpeeled raw shrimp in the refrigerator, begging to be eaten. I felt like trying something outside of the box, and Baked Honey-Cajun Shrimp it was! All that I can say is, “Wow!!!” Believe it or not, the small amount of Cajun seasoning in this marinade is not at all overpowering because of the other ingredients that are added in with it.
One thing that I really need to stress with this recipe is that there are many different types of Cajun seasoning; some are VERY salty, and others are slightly salty but more herbaceous. Using a high-salt-content variety will result in way too much saltiness and won’t impart the “true Cajun” seasoning that this recipe calls for. So stick to the lighter salt/more herbaceous kind, and you’ll love the result!
When I was peeling and deveining the shrimp, I chose to leave the tails on because I think they’re “prettier” that way. :) This is definitely one of my favorite shrimp recipes of all time…pretty AND absolutely delish! Served with a simple rice pilaf and a green salad, this was a big hit!
Baked Honey-Cajun Shrimp
1 to 1 1/2 pounds large shrimp, peeled & deveined (tails left on)
2 tablespoons lemon juice
¼ cup extra-virgin olive oil
2 tablespoons soy sauce
1 1/2 tablespoons honey
1 tablespoon cajun seasoning (NOT a super salty one; should be more spicy than salty)
1/4 teaspoon crushed black pepper
3/4 tablespoon dried parsley
In a medium bowl, whisk lemon juice, olive oil, soy sauce, honey, cajun seasoning, black pepper, and parsley. Add shrimp and mix well to evenly coat. Cover and marinate in the fridge for no longer than 1 hour, stirring occasionally.
Preheat oven to 450 degrees. Transfer shrimp to a greased baking dish that is large enough to place shrimp in a single layer. Bake for 7 to 10 minutes, until shrimp turn pinkish-orange in color and are just firm to the touch. Enjoy!
1 to 1 1/2 pounds large shrimp, peeled & deveined (tails left on)
2 tablespoons lemon juice
¼ cup extra-virgin olive oil
2 tablespoons soy sauce
1 1/2 tablespoons honey
1 tablespoon cajun seasoning (NOT a super salty one; should be more spicy than salty)
1/4 teaspoon crushed black pepper
3/4 tablespoon dried parsley
In a medium bowl, whisk lemon juice, olive oil, soy sauce, honey, cajun seasoning, black pepper, and parsley. Add shrimp and mix well to evenly coat. Cover and marinate in the fridge for no longer than 1 hour, stirring occasionally.
Preheat oven to 450 degrees. Transfer shrimp to a greased baking dish that is large enough to place shrimp in a single layer. Bake for 7 to 10 minutes, until shrimp turn pinkish-orange in color and are just firm to the touch. Enjoy!
