Persian Lime & Ginger Shrimp | The Little Shop of Olive Oils

Persian Lime & Ginger Shrimp


  • 2 pounds large shrimp, peeled and deveined with tails on
  • 2 tablespoons Persian Lime Olive Oil
  • 1 tablespoon Cajun seasoning
  • 2 teaspoons Blackberry Ginger Balsamic
  • 1/2 teaspoon honey
  • Lime slices for garnish (optional) 


  • If using wooden skewers, soak them in water for about 30 minutes to prevent burning.
  • In a bowl, mix together the oil, Cajun seasoning, balsamic and honey.
  • Rinse and pat dry the shrimp with paper towels. Thread the shrimp onto skewers and place them on a sheet pan. Brush some of the Cajun flavored mixture on both sides of the shrimp.
  • Heat the grill to high. Grill each shrimp skewer over direct heat for 2-3 minutes per side, flipping as soon as the first side begins to turn pink. Cook until the shrimp is no longer translucent and a bit charred.
  • Remove from the grill and brush with the remaining Cajun flavored mixture. Serve garnished with Lime slices (optional).

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