Reviewed: Jul. 13, 2012

I purchased the only Cajun seasoning available in our area and it was so salty it wasn't edible. I may try again if I can find Emeril's seasoning.

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Reviewer:

Marian

Reviewed: Jul. 6, 2012

Great recipe, only thing preventing five stars is the amount of cajun seasoning listed. Its just too much. Too spicy, too salty, too much everything and not in a good way. ***USE 3 TEASPOONS CAJUN SEASONING*** If you use more your shrimp will be far too salty. Add cayenne or even better, add crushed red pepper to add zing to your shrimp. After they are grilled squeeze juice of half a lime over shrimp. Amazing! :)

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Reviewer:

calimomof4

Cooking Level: Intermediate

Home Town: Charleston, South Carolina, USA

Living In: San Diego, California, USA

Reviewed: Jul. 4, 2012

very good - I addded some coriander as well and cut down the cajun seasoning-

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Reviewer:

SUEASTY

Cooking Level: Expert

Living In: Yakima, Washington, USA

Reviewed: Jul. 2, 2012

I used lemon juice instead of the lime and marinated half frozen shrimp on the counter for an hour. Instead of putting the shrimp straight on the grill, I used a grilling basket. GReat recipe all of my family loves it!

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Reviewer:

awsomebee10

Reviewed: Jun. 29, 2012

These were pretty good but wow they were spicy, yikes!

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Reviewer:

kellieann

Cooking Level: Expert

Home Town: Manson, Washington, USA

Living In: Seattle, Washington, USA

Reviewed: Jun. 26, 2012

A keeper with a decrease in the amount of Cajun seasoning. When I made these I only had 1 Tb of seasoning left in the jar so I used that and I think it was just right...no way would I want to triple it! I also tried this using Thai seasoning (wanted more shrimp and as noted was now out of Cajun....) and the Thai worked really well too. We only ate half of them..then next night I tossed the extras with alfredo sacue and served over pasta. I think I liked them even better that way....gave the alfredo sauce some nice kick.

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Reviewer:

camohn

Cooking Level: Expert

Home Town: Lancaster, Pennsylvania, USA

Reviewed: Jun. 10, 2012

I'm a salt person and this is WAY TOO SALTY. Half the cajun seasoning or add more shrimp. I feel like I ruined all our shrimp.

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Reviewer:

Holly

Reviewed: Jun. 9, 2012

SO good, easy to make, and healthy too! I have made these twice. Tried another lime shrimp and this one is way better. Followed the recipe using olive oil instead of vegetable oil. Also grilled the 1st time and 2nd time cooked them in a hot cast iron skillet with a light coating of olive oil. Both were perfect. The skillet maybe a little easier to tend to, but grill worked out nicely, as well. If you don't have a grill or don't feel like firing it up, don't hesitate to make this...use a hot cast iron skillet and still get a great result. Thanks Kimmy K for the awesome recipe, it's already a favorite.

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Reviewer:

Jeannie K

Living In: Rochester, New York, USA

Reviewed: Jun. 5, 2012

Marvelous and EASY. Peeled shrimp early in day, made the marinade early as well and kept in plastic bag. Soaked the bamboo sticks in another plastic bag. Just before leaving for the BBQ, dumped the shrimp into the marinade bag and gently massaged too coat well. Took longer to get to the BBQ but the extra marinading time didn't hurt. Once at the party I then threaded 5 shrimp each on (doubled) skewers. Didn't want to thread them earlier as I was afraid the bamboo might pierce the bags while traveling. I used 30 shrimp of 26-30 size, home made Cajun spice, juice of 2 (very small) limes and a heaping (?) Tbsp of veg. oil. Was a huge hit and because everything is so easy to do ahead of time, the marinade is very fast and simple, going to see a lot of these shrimp on the BBQ! Thanks so much!

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