Baked Honey Cajun Shrimp made with shrimp, lemon, olive oil, honey, soy sauce, and Cajun seasoning. Sweet, spicy, and oven-ready in no time!

So, picture this. It’s 7pm. I’m standing in my kitchen, staring blankly into the fridge — you know, that hopeless look when you’ve opened it six times already hoping something new magically appeared. Spoiler: it didn’t.

But then I spotted shrimp. Frozen, kinda sad-looking shrimp that I had totally forgotten about. I stared at them for a second, probably sighed (because… same), and thought, Fine. Let’s do something fun with this.

And that’s exactly how Baked Honey Cajun Shrimp came into my life. Was I skeptical? Yep. Could this be more exciting than yet another boring shrimp stir-fry? Maybe. Was I low-key praying I wouldn’t mess it up? Definitely.

this recipe

An hour later… let’s just say I was licking my fingers and asking myself why I hadn’t made this sooner. Sweet, spicy, sticky, and just downright fun to eat. Plus, it looked fancy but took barely any effort. Honestly, it tasted like something you’d order at a restaurant… but without the wait or the awkward, “Do you want still or sparkling?” interrogation.

Since then? This recipe’s been my little secret weapon for lazy nights, weekend cravings, and whenever I wanna impress guests without actually working that hard. Sound familiar? Yeah, I knew you’d get it.

Why You’ll Love This Baked Honey Cajun Shrimp Recipe?

Alright, let’s get something straight — shrimp cooks fast. Which makes it the MVP of “I need dinner now” nights.

But when you give shrimp a Cajun spice bath with honey, lemon, and olive oil? Oof… game changer. You get that amazing heat from the seasoning, just enough sweet from the honey, and the lemon brightens it all up so it doesn’t taste heavy.

The fact that it bakes in the oven in under 10 minutes? Honestly, feels like cheating. But the good kind. The kind that makes you feel clever. And hey — while it bakes, you can pour yourself a drink or scroll memes. It’s basically a win-win.

And trust me, Baked Honey Cajun Shrimp isn’t just a one-trick pony. Tacos? Yes. Salad topper? Oh yeah. Straight from the baking dish while standing at the counter? Don’t act like you haven’t done that before.

Ingredient Notes:

I’m all about recipes that don’t require a million weird ingredients. This? Simple. You probably already have most of it:

• Shrimp (Large): Peeled and deveined. Makes life easier and you’ll thank yourself later.

• Lemon Juice: Bright, zesty, and essential to cut through the richness.

• Olive Oil (Extra Light): Helps everything coat nicely without overpowering.

• Soy Sauce: Just a splash. It adds umami… which is just fancy speak for “extra savory.”

• Honey: Balances the heat with natural sweetness.

• Cajun Seasoning: The star of the show. Adjust to taste — no judgment if you like it mild or wild.

• Fresh Parsley: Pretty and fresh. A little goes a long way.

Optional Garnish:

• Parsley + Lemon Zest: Totally optional but makes you look like you know what you’re doing.

How To Make Baked Honey Cajun Shrimp?

This isn’t complicated. No weird steps. No standing over a stove wondering if you’re doing it right. Just real, simple cooking.

Step 1: Make the Marinade.
Grab a bowl. Toss in lemon juice, olive oil, soy sauce, honey, Cajun seasoning, and parsley. Stir until it looks like something you wanna dip your finger into (don’t, but you’ll be tempted).

Step 2: Marinate the Shrimp.
Add shrimp. Coat them well. Cover and refrigerate for about an hour. Flip them halfway if you remember. If not? It’s fine. Life’s busy.

Step 3: Prep the Garnish.
Mix parsley and lemon zest. Stash it in the fridge. Look at you, being all prepared.

Step 4: Bake.
Preheat oven to 450°F. Arrange shrimp in a single layer. No stacking — they all deserve their moment. Bake for 8 to 10 minutes. They should be pink and slightly curled.

Step 5: Garnish and Eat.
Sprinkle with your pretty parsley/lemon zest mix. And whatever you do… use the leftover sauce. Dunk bread, pour it over rice, or just eat with a spoon. I won’t tell.

Storage Options:

If by some miracle you didn’t eat every last shrimp (teach me your self-control), pop them in a container. They’ll keep for about 2 days in the fridge.

Reheat gently. I’m serious. Shrimp gets rubbery if you nuke them. A quick warm-up in a pan or microwave does the trick. Just don’t overdo it.

Variations and Substitutions:

• No Cajun seasoning? Try Old Bay or a smoky paprika + garlic blend.

• No honey? Maple syrup or agave do the job.

• Too spicy? Go light on the seasoning. Easy fix.

• Out of lemon? Lime will do the trick.

• Want it even spicier? Toss in some crushed red pepper. Go wild.

This Baked Honey Cajun Shrimp recipe is super chill. It’s not here to judge.

What to Serve with Baked Honey Cajun Shrimp?

Okay, so shrimp is done… now what? Here’s how to make it a meal:

• Rice: Plain, coconut, or even leftover fried rice.

• Roasted Veggies: Broccoli, green beans, whatever’s lurking in your fridge.

• Crusty Bread: To soak up all that glorious sauce.

• Simple Salad: For freshness and crunch.

• Pasta: Because carbs and shrimp are BFFs.

Or skip all that and eat them straight from the pan. No shame here.

Frequently Asked Questions:

Can I make this ahead?
Yep, marinate ahead, but bake when ready to eat. Shrimp waits for no one.

Is Baked Honey Cajun Shrimp super spicy?
Not unless you want it to be. Adjust the Cajun to fit your vibe.

Can I use frozen shrimp?
Totally. Thaw and pat them dry first though. Otherwise, soggy city.

And that’s it — your Baked Honey Cajun Shrimp cheat code. Sweet. Spicy. Fast. And the kinda thing that’ll have you sneaking seconds straight from the pan (because you’ll “just taste one more” — yeah, we know how that goes).

So… what’s your move? Tacos? Rice bowls? Or straight-up shrimp in hand, no plate needed? Drop your fave way to eat these below — I need new ideas!

Keep the Flavor Coming – Try These:

Delicious Crispy Chicken Crunch Casserole Recipe

Cheesy Chicken Fritters Recipe

Garlic Steak and Potato Foil Packs

Baked Honey Cajun Shrimp

Prep Time 1 hour hr

Cook Time 10 minutes mins

Total Time 1 hour hr 10 minutes mins

Indulge, in the pleasure of Baked Honey Cajun Shrimp. Where every mouthful's a pleasant combination of sweet and spicy flavors clutching succulent shrimp. This dish holds a feeling of coziness, immaculate for relishing with loved ones or savoring alone during a tranquil evening. Straightforward to prepare and exploding with taste. This feast functions as a paean to the enjoyment of homemade cookery. It's more than a dish; it's a point of joy, shared laughter and the kind of warmth that abides beyond the last morsel.

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4 Servings

Ingredients

1x2x3x

• 1 pound large raw shrimp 21-26 count, peeled and deveined
• 2 tablespoons fresh lemon juice juice of 1 small or ½ large lemon
• ¼ cup extra light olive oil not extra virgin
• 1 tablespoon soy sauce
• 1 tablespoon honey
• 1 tablespoon Cajun seasoning
• 1 tablespoon chopped fresh parsley

Optional Garnish:

• ½ tablespoon chopped fresh parsley
• ½ teaspoon grated lemon zest

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Instructions

 

1. Combine the lemon juice, olive oil, soy sauce, honey, Cajun seasoning and parsley in a bowl to make the marinade. Stir the mixture well.
2. Coat the shrimp thoroughly with the marinade, in a bowl. Let it sit for an hour stirring occasionally.
3. Prepare a garnish by mixing parsley and lemon zest in a bowl. Keep it chilled in the refrigerator.
4. Preheat your oven to 450˚F.
5. Arrange the shrimp in a baking dish in a single layer. Bake for 8 to 10 minutes until they are cooked through.
6. Sprinkle the dish with the garnish before serving. Don't forget to use any leftover sauce as a dip, for bread.

Notes

To transform this tantalizing Baked Honey Cajun Shrimp into a gluten-free delight, there's just one simple swap you need to make. The culprit? Soy sauce. While traditionally brewed with wheat, the good news is that there's a fantastic gluten-free alternative available: Tamari. Tamari offers that deep, umami flavor we love in soy sauce but without the gluten, making it a perfect substitute for our marinade.

When selecting your Cajun seasoning, also take a moment to check the label. Some blends might sneak in gluten-containing additives. Opt for a seasoning that's proudly labeled gluten-free to keep your dish safe and savory.

Audrey

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Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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