Cajun Shrimp Love Sauce Recipe

This Cajun Shrimp Love Sauce recipe combines smoky barbecue shrimp with a vibrant homemade Cajun sauce bursting with fresh herbs, Dijon mustard, capers, horseradish, and zesty lemon. Featured on License to Grill, this flavorful seafood recipe from Rob Rainford showcases how simple ingredients can come together to create a restaurant-worthy appetizer or light meal that’s perfect for summer entertaining.

The Inspiration

Cajun cuisine is known for its bold seasonings, vibrant flavors, and deep appreciation for fresh seafood. Originating in Louisiana, Cajun cooking blends French culinary traditions with Southern ingredients, creating dishes that are both rustic and packed with personality. Shrimp has always been one of the region’s signature ingredients, pairing beautifully with herbs, citrus, mustard, and spicy seasonings.

On License to Grill, Rob Rainford puts a barbecue twist on these classic flavors by gently smoking the shrimp before tossing them in a refreshing homemade Cajun Love Sauce. Rather than relying on heavy cream-based sauces, this recipe uses olive oil, fresh vegetables, Dijon mustard, capers, cilantro, and horseradish to create a lighter dressing that complements the natural sweetness of the shrimp.

Smoking the shrimp over hickory wood adds subtle depth without overpowering the seafood, while the chilled sauce creates a refreshing contrast that’s perfect for summer dining. The combination of smoky, spicy, tangy, and herbaceous flavors makes this recipe equally suited to elegant entertaining or casual backyard cookouts.

Ingredients

• 3 pounds of large shrimp – (1500grams)

Marinade

• ¼ cup of olive oil – (60ml)
• Juice from 2 lemons
• 3 teaspoons Cajun seasoning – (45ml)

Cajun Love Sauce

• 2/3 cup of extra virgin olive oil – (150ml)
• 3 large chopped celery ribs
• 6 chopped green onions
• 4 tablespoons of dijon mustard – (60ml)
• 4 tablespoons of ketchup – (60ml)
• 3 tablespoons of lemon juice – (45ml)
• 2 tablespoons of capers – (30ml)
• 3 tablespoons of freshly chopped cilantro – (45ml)
• 2 teaspoons of Tabasco – (10ml)
• 2 teaspoons of horseradish – (10ml)
• 1 teaspoon of Cajun seasoning – (5ml)
• Salt to taste
• 1 cup of Hickory wood chips soaked in cold water for 30 minutes
• 2 cups of dry Hickory wood chips

Method

• Peel shrimp, leaving their tails on. Using medium size bowl toss shrimp with olive oil, lemon juice, Cajun seasoning and let marinate in the fridge for 20 minutes.
• Remove the shrimp from the marinade and let them rest of 10 minutes to come to room temperature.
• Preheat barbecue to the temperature of 220°F (110°C).
• Squeeze the water from the wet chips and place them in the center of a large piece of tin foil. Add the dry chips and mix. Fold the foil into a sealed pouch. With a fork poke holes in both sides of the pouch from which the smoke will escape. The more holes – the more smoke!
• Turn one burner to medium high heat and place the wood chip pouch directly over the flames. Turn the other burners off.
• Once the grill is smoking, quickly place the shrimp directly over the grills that are off. Smoke shrimp with indirect heat for 10 -15 minutes or until shrimp are evenly pink and slightly caramelized on the outside
• Meanwhile add all ingredients for the Cajun Love Sauce to a blender and puree until smooth. Refrigerate until ready to use.
• Combine the smoked shrimp with Cajun Love Sauce in a serving dish and chill for 1 and up to 2 hours.
• Serve and enjoy!

Serving Suggestions

For a complete barbecue menu, pair the shrimp with grilled asparagus, grilled rosemary baby potatoes, grilled tomatoes with mozzarella cheese, or tangy buttermilk potato salad. The smoky shrimp and creamy Cajun sauce complement fresh grilled vegetables beautifully while creating a colorful outdoor meal.

This recipe also works wonderfully as a seafood salad served over crisp lettuce, mixed greens, or baby spinach. Spoon the shrimp into soft brioche buns for gourmet shrimp sandwiches, or wrap them in tortillas with shredded cabbage and avocado for a delicious Cajun-inspired lunch.

When entertaining guests, serve the shrimp in a chilled glass bowl garnished with lemon wedges, fresh cilantro, and sliced green onions. The vibrant colors and bold flavors make this recipe a standout appetizer for holidays, cookouts, or elegant seafood dinners.

Final Thoughts

This Cajun Shrimp Love Sauce recipe brings together smoky barbecue flavors and the bold character of Louisiana-inspired cuisine in one unforgettable seafood dish. Rob Rainford’s recipe from License to Grill combines gently smoked shrimp with a homemade Cajun sauce that’s creamy, tangy, herbaceous, and packed with vibrant flavor.

Find more recipes from License to Grill here!

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