Baked Honey Cajun Shrimp

Baked Honey Cajun Shrimp. Easy & SO addictive! Great over potatoes, rice or pasta. @natashaskitchen

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 taste 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.

Baked Honey Cajun Shrimp. Easy & SO addictive! Great over potatoes, rice or pasta. @natashaskitchen

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

Baked Honey Cajun Shrimp. Easy & SO addictive! Great over potatoes, rice or pasta. @natashaskitchen

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.

(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.

Baked Honey Cajun Shrimp-3Baked Honey Cajun Shrimp-4

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-5

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 :).

Baked Honey Cajun Shrimp-6Baked Honey Cajun Shrimp. Easy & SO addictive! Great over potatoes, rice or pasta. @natashaskitchen

Baked Honey Cajun Shrimp

5.0 from 21 reviews
Prep time:
Cook time:
Total time:
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.
Author:
Skill Level: Easy
Cost To Make: $15-$18 (varies by shrimp price)
Serving: 4 dinner servings or 8 appetizers

Ingredients

  • 1 lb large raw shrimp (21-26 count), peeled & deveined
  • 2 Tbsp fresh lemon Juice (juice of 1 small or ½ large lemon)
  • ¼ 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:

  • ½ Tbsp chopped fresh parsley
  • ½ tsp grated lemon zest

Instructions

  1. In a medium bowl, whisk together: juice of 1 lemon, ¼ 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 ½ Tbsp chopped parsley with ½ 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 :).

 

♥ FAVORITE THINGS ♥
Shown in this post: (nope, no one paid us to write this; just stuff we love):
* This is my favorite baking casserole dish. I love that it has a lid.
* These glass bowls by pyrex are perfect for prepping & serving.
McCormick Cajun seasoning is flavorful & not overpowering
* Credits: Recipe modified from one of my favorite cookbooks: Joy Of Cookings Baked Honey Shrimp (p. 154). This was a wedding gift 11 years ago from my Maid of Honor :).

Final Final Picmonkey Hashtag bannerBaked Honey Cajun Shrimp. Easy & SO addictive! Great over potatoes, rice or pasta. @natashaskitchen

Read comments/reviewsAdd comment/review

  • Jana
    June 4, 2017

    Hello! Can you use frozen shrimps? Reply

    • Natasha
      natashaskitchen
      June 5, 2017

      Hi Jana, if they are raw frozen shrimp, you will want to thaw according to package instructions before using for them to bake properly. Sometimes I cheat and thaw under running cold water and pat dry really well with paper towels and that works for me 😉 Reply

  • April 30, 2017

    I only have extra virgin olive oil or canola oil, which one should I use? Reply

    • Natasha
      natashaskitchen
      May 1, 2017

      Hi Kathy, since you will be baking on high heat, I would go with the canola oil. Reply

  • Gigi
    April 5, 2017

    Most of recipes for baked shrimps recommend to bale at 350 for 6 to 8 minutes. 450 for 8 to 10 minutes seems a lot Reply

    • Natasha
      natashaskitchen
      April 5, 2017

      Hi Gigi, You would do less time if they are smaller shrimp and these are baked in a sauce rather than dry rubbed so they require a longer baking time. Reply

  • Rebecca
    December 2, 2016

    How long can I marinate the shrimp? I would like to do it the day before I need to cook it. Reply

    • Natasha
      natashaskitchen
      December 2, 2016

      Hi Rebecca, since the marinade has lemon juice, it’s best not to marinate longer than 1 hour since the lemon juice can start to “cook” the shrimp and make them toughen up. I would suggest prepping your shrimp (peel & devein) ahead of time and make your marinade ahead of time and combine the two an hour before baking. I hope that helps! Reply

  • Michael
    November 29, 2016

    Hey Natasha. So I picked up cooked and deveined large shrimps what’s your recommendation on cook time? Reply

    • Natasha
      natashaskitchen
      November 29, 2016

      Hi Michael, I haven’t tried making this with pre-cooked shrimp, but my reader Melanie shared a good report using cooked shrimp: “We use frozen cooked shrimp that has been partially thawed (so it takes in all of the flavors) and then bake the shrimp to completely reheat and caramelize them and we’ve never had issues with over cooking.” Reply

  • November 21, 2016

    Hey Natasha great recipe my family loves it. I was wondering can i make the shrimp with skin on? And also to make them a little spicy will adding fresh jalapeños or red pepper flakes work? Reply

    • Natasha
      natashaskitchen
      November 22, 2016

      Hi Tammy, yes that should work with the skin on and adding some extra heat. You may need to bake a little longer with the skins on so keep an eye on them so they aren’t under or over baked. Reply

  • Sue
    November 9, 2016

    Hi Natasha, I’ve made this recipe 3 times and it’s been absolutely great and sooo easy! I’m not much of a cook, but do you think I could use rotisserie chicken strips instead of shrimp – marinade them in the fridge for an hour and then re-heat everything in the oven for a couple of minutes? I thought that might be pretty tasty over mashed potatoes. Reply

    • Natasha
      natashaskitchen
      November 9, 2016

      Hi Sue, do you mean using cooked rotisserie chicken? It might work, but I’m also concerned that baking already cooked chicken might toughen it. Reply

  • Alina
    November 2, 2016

    Hi Natasha! This recipe is Amazing!!!! I made it for my family and it was a HIT!!!! My boyfriend’s mom is a chef at the restaurant and as usually she is not satisfied with a food which she didn’t cook 😊😊 but she asked me to cook more!!!!! Thank you so much!!! It was super delicious!!! Reply

    • Natasha
      natashaskitchen
      November 2, 2016

      That is just awesome! What compliment to you!! Thank you for sharing your awesome review 🙂 Reply

  • Sbakes
    October 11, 2016

    So yummy! And an effortless recipe with ingredients I always have on hand is an added bonus. I especially liked these cold out of the refrigerator the next day. Reply

    • Natasha
      natashaskitchen
      October 11, 2016

      Thank you for the nice review, I’m glad you liked them 😀. Reply

  • Roma
    September 1, 2016

    Can you tell me the nutritional information on this dish. Thank you Reply

    • Natasha
      natashaskitchen
      September 1, 2016

      Roma, I don’t typically include calorie counts because of the time constraint that I have. I really need to hire some help to do that for me! When I need a quick answer though; I have used Caloriecount (their recipe analyzer is free). Reply

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