Wood-Fired Cajun Shrimp with Asian Chili Glaze

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Plump shrimp grilled over high heat, coated with a smoky-sweet Asian chili glaze and Cajun spices, inspired by New Orleans seafood with a subtle Asian twist. This seafood recipe, ready in about 28 minutes, pairs large shrimp, peeled and deveined, olive oil, Cajun seasoning for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 8 min Serves 4 210 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium bowl, combine 2 tbsp olive oil, 1 tbsp Cajun seasoning, and 1 lb peeled and deveined shrimp. Toss to coat and marinate for 15 minutes.
  2. Step 2: Meanwhile, whisk together 3 tbsp soy sauce, 2 tbsp honey, 1 tbsp sriracha sauce, 2 minced garlic cloves, 1 tsp grated fresh ginger, and 1 tbsp lime juice in a small bowl to create the glaze.
  3. Step 3: Preheat a grill or grill pan to medium-high heat (about 450°F). Thread shrimp onto skewers and grill for 2 minutes per side until shrimp turn pink and slightly charred.
  4. Step 4: Brush shrimp generously with the Asian chili glaze during the last minute of grilling, allowing it to caramelize slightly.
  5. Step 5: Remove shrimp from the grill and sprinkle with 2 tbsp chopped green onions and 1 tsp sesame seeds before serving.

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