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

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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-3

Baked 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-6

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

Natasha's Kitchen Cookbook

Baked Honey Cajun Shrimp

4.93 from 38 votes
Author: Natasha of NatashasKitchen.com
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 tastes great over mashed potatoes, pasta or white rice. To make it more kid-friendly, cut the cajun seasoning in half.
Prep Time: 1 hour
Cook Time: 10 minutes
Total Time: 1 hour 10 minutes

Ingredients 

Servings: 4 dinner servings or 8 appetizers

Optional Garnish:

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

Instructions

  • 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.
  • 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.
  • 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 :).
Course: Main Course
Cuisine: American, Cajun
Keyword: Honey Cajun Shrimp
Skill Level: Easy
Cost to Make: $$

 

♥ 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 :).

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

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Recipe Rating




Comments

  • Beth
    July 28, 2015

    Here is the recipe.

    Reply

  • Lilia
    July 20, 2015

    I bought a huge bag of shrimp at Costco and was wondering what to do with them. I came across this recipe and looking forward to trying it. Unfortunately I only have extra virgin olive oil- never used the extra light oil. What is the difference? Is it ok to use the EVOO? I also have coconut oil and avocado oil.

    Reply

    • Natasha
      natashaskitchen
      July 20, 2015

      Lilia, extra virgin olive oil has lower smoke point and doesn’t tolerate heat as well. I would recommend using avocado oil. Hope this helps :).

      Reply

  • Brooke
    July 10, 2015

    I was so excited to make this tonight and have the shrimp marinating as we speak….. And then I realized I bought cooked shrimp! Oh nooooooo. Is there any way to salvage this? Maybe flash cook in pan or grill????? I am so bummed- clearly I wasn’t paying attention.

    Reply

    • Natasha
      natashaskitchen
      July 10, 2015

      That’s a tough one. I don’t think you will get the same results with cooked shrimp. If you continue to cook already cooked shrimp, they will shrink and turn rubbery. I’d definitely do a quick cook method over high heat. You can do the pan or grill.

      Reply

    • Melanie
      August 9, 2015

      My boyfriend and I have made this recipe a few times now and we love it! We like things a little on the spicy side so we always add a little extra Cajun seasoning and some minced garlic to the marinade. 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. We love to pair the shrimp with garlic parmesan mashed potatoes or use them to make Cajun Shrimp Alfredo!

      Reply

      • Natasha
        natashaskitchen
        August 9, 2015

        I love the idea of adding more cajun seasoning. Yum! We love spicy foods also. I wasn’t sure if this would work well with frozen cooked shrimp. Thank you so much for sharing that wiht me!

        Reply

      • Stephani
        April 3, 2016

        With the frozen cooked shrimp after you put on the marinade at what temp and how long did you guys bake them for? Thank you !

        Reply

  • Lilly
    June 25, 2015

    Love, love this recipe!!! I used cilantro instead of parsley.. Thank you for sharing.

    Reply

    • Natasha
      natashaskitchen
      June 25, 2015

      Thank you for the great review Lilly and you are welcome :).

      Reply

  • jim
    May 28, 2015

    Great

    Reply

  • Anastasia
    May 27, 2015

    Hi Natasha!

    This combination sounds absolutely delicious…
    Do you think the honey marinade would be okay to use if I’m planning to grill the shrimp instead of bake them? I’ve never used anything containing honey at a barbecue.

    Reply

    • Natasha
      natashaskitchen
      May 27, 2015

      Yes honey will work fine on the grill. Let me know how you like it! How fun – I’m also testing a new recipe for grilled shrimp today :).

      Reply

      • Anastasia
        June 1, 2015

        They worked perfectly on the grill! I made my own makeshift cajun seasoning, and with the soy sauce/honey pairing it was a hit.

        Reply

        • Natasha
          natashaskitchen
          June 1, 2015

          These would be really good on the grill. Thank you for sharing that with me!

          Reply

  • Air
    May 4, 2015

    what would you suggest to serve this with??

    Reply

    • Natasha
      natashaskitchen
      May 4, 2015

      My favorite is mashed potatoes or over spaghetti 🙂

      Reply

  • Maureen
    April 13, 2015

    It looks very yummy! Honey and shrimps look good together. They are perfect combination. And the dish seems perfectly cooked!

    Reply

    • Natasha
      natashaskitchen
      April 13, 2015

      Thank you Maureen :). The flavors melded together perfectly and it was so quick and easy to just bake the shrimp without any stirring, or turning. 🙂

      Reply

  • Natalia
    April 3, 2015

    Would the shrimp still be okay if i marinated it for…. say 3-4 hours without any stirring? I want to make it for easter sunday, and want to leave it to marinade during church.

    Reply

    • Natasha
      natashaskitchen
      April 3, 2015

      Yes, it will be fine 🙂

      Reply

  • Carrie
    March 24, 2015

    Planning to make this for dinner tonight. Is marinating the shrimp for 1 hour really necessary. If I’m short on time will 20 min be ok?

    Reply

    • Natasha
      natashaskitchen
      March 24, 2015

      It will still be tasty after 20 minutes since the sauce is so flavorful. 🙂

      Reply

      • carrie
        March 24, 2015

        Made it for dinner and it turned out fabulously!! Served it over grits. So easy and very delish.

        Reply

        • Natasha
          natashaskitchen
          March 24, 2015

          Mmm this would be lovely over grits! Thanks for sharing that with me 🙂

          Reply

  • Lisa
    March 24, 2015

    I made this dish last night. It was good, but not my favorite. Yet, I also made that chicken casserole the other night and loved it!! So did the kids! I’m not a big shrimp eater, but I wanted to try it. I bet those of you who adore eating shrimp will adore this dish as well!

    Reply

    • Natasha
      natashaskitchen
      March 24, 2015

      That chicken casserole is definitely a family and reader favorite! The shrimp dish is more of an adult dish; my son wasn’t too keen on the spice but my hubby and I loved it :). Thanks so much for writing in 🙂

      Reply

  • Erika
    March 21, 2015

    Looks Yummy!! I have all ingredients on hand! One question…do you drain the marinade from the shrimp or just dump it all in the dish??

    Reply

    • Natasha
      natashaskitchen
      March 21, 2015

      Erika, you want the shrimp to bake in the juices so add the marinade in the dish. Hope this helps :).

      Reply

  • Nonna garik
    March 21, 2015

    Perfect for lent!!!!

    Reply

  • Coco in the Kitchen
    March 17, 2015

    What a gorgeous & simple recipe.
    My li’l one loves shrimp. I think I’ll make this tonight.
    Thanks, Natasha!

    Reply

    • Natasha
      natashaskitchen
      March 17, 2015

      Thank you so much! I hope your family enjoys this recipe is much as we did. If your little ones aren’t too keen on spicy foods, you might consider cutting the Cajun and half. Enjoy!

      Reply

  • Lily
    March 16, 2015

    Natasha you have surpassed yourself once again. Made this recipe today, oooh so good.!!!!! Thank you)))

    Reply

    • Natasha
      natashaskitchen
      March 16, 2015

      Thank you for the great review Lily, and you are welcome :D.

      Reply

  • Neli @ Delicious Meets Healthy
    March 16, 2015

    I love cajun and spicy food, and this baked honey shrimp looks fantastic! The sauce looks so delicious. Pinned!

    Reply

    • Natasha
      natashaskitchen
      March 16, 2015

      Hi Neli thank you so much for pinning! The sauce is so good with some fresh crunchy bread or over pasta. Mmmm. I want it all over again! 🙂

      Reply

  • Shelby @ Go Eat and Repeat
    March 16, 2015

    These shrimp look amazing! The honey is the perfect compliment to that spice. so tasty!

    Reply

    • Natasha
      natashaskitchen
      March 16, 2015

      Thanks Shelby 🙂 The combination really is quite a treat!

      Reply

  • Katy
    March 15, 2015

    These look delicious! I love baking my proteins in the oven, too. So much easier and healthier 🙂

    Reply

    • Natasha
      natashaskitchen
      March 15, 2015

      I completely agree! And there’s no splatter on the stove 😉

      Reply

  • Lina
    March 15, 2015

    Yum!!! Looks divine!

    Reply

    • Natasha
      natashaskitchen
      March 15, 2015

      Thank you Lina, they taste awesome as well. I could eat the whole recipe by myself :).

      Reply

  • Tom @ Raise Your Garden
    March 15, 2015

    I love Love Love! shrimp. I have never dared to try and make them myself however. Maybe it’s because my wife doesn’t particularly care for them. But I have just run out of excuses. I also love a little spice so the cajun is really calling my name. I live in Buffalo, NY where we’ve had a freezing, snowy winter and need something to unthaw my bones. Here it is. Glad I stumbled upon your site.

    Reply

    • Natasha
      natashaskitchen
      March 15, 2015

      I could eat shrimp for breakfast, lunch and dinner :). I hope that you’ll love the recipe.

      Reply

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