Cajun- Style Grilled Shrimp
Photo: Christina Holmes
PUBLISHED August 7, 2025
When it comes to seafood, shell-on versus shell-off can open a heated discussion. I find cooking in the shell almost always enhances the natural flavor of the sea. (And you don’t have to do all the peeling!) It’s your choice. Just be sure to serve these with plenty of napkins on hand. If you go with small shrimp, skewer them or use a perforated grill pan. You can also make this with crawfish, though most folks will have to buy frozen crawfish tails. Because of their smaller size, you’ll have to cook them in a grill pan so they don’t fall through the grate.
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