15 Min
4-6 Min
4
Main
gluten free, paleo, keto friendly, pescatarian; dairy free if butter is omitted
Grilled Cajun Shrimp with KAIJU-N and OLEA432
Fire, citrus, smoke. Sweet snap from the grill. KAIJU-N brings a Cajun backbone with Japanese lift from yuzu, kombu, dulse, and shiitake. OLEA432 extra virgin olive oil glosses the surface so spices bloom and the shrimp release cleanly from hot grates. A quick, generous recipe for nights when speed and flavour matter. Cajun shrimp done right.
Ingredients
700–800 g large raw shrimp, tail on, peeled and deveined
30 ml OLEA432 extra virgin olive oil
14–16 g KAIJU-N Cajun blend
1 lemon, halved
15 g unsalted butter, melted, optional for basting
Fine sea salt, to taste
8–10 wooden skewers, soaked 30 minutes, or metal skewers (if using wood, soak to prevent scorching).
Directions
Heat the grill
Heat a grill to medium-high to high, 200–230°C. Oil the grates lightly.
Dry the shrimp
Pat shrimp dry. Toss with OLEA432, KAIJU-N, and a light pinch of salt. Thread onto skewers.
Grill
Grill over direct heat 1–3 minutes per side until opaque, lightly charred, and curled into a loose “C,” or 63°C internal.
Butter up
Baste with melted butter if using. Squeeze lemon over the skewers and serve immediately.
Nutrition & Chef Notes
Large shrimp handle heat better and stay juicy
High heat plus brief cook time builds char without drying; look for a C-shaped curl and remove at 63°C.
A touch of lemon and optional honey-style sweetness are common in top-rated versions using Cajun butter; this recipe uses fresh lemon and optional butter only.
Wooden skewers should be soaked about 30 minutes; oiling the grates helps prevent sticking.
KAIJU-N profile: sweet and smoked paprika, garlic, onion, cayenne, black and white pepper, oregano, thyme, yuzu zest, kombu, dulse, toasted sesame, shiitake. Built for prawns and fish.
Why It Works
Clean fat, hot grates, fast cook. OLEA432 carries fat-soluble aromatics so KAIJU-N blooms on contact. Medium-high heat locks in moisture while citrus finishes bright. The method reflects common ground in highly rated grilled Cajun shrimp: larger shrimp, quick direct grilling, Cajun butter or oil, lemon at the end, and minimal handling for a tender snap.
