It’s time again for another delicious grill recipe!
And I feel like I’ve been ignoring the seafood lover in me for too long, so I decided shrimp skewers were in order.
I already have Margarita Shrimp Skewers on this site, but I honestly feel there’s no such thing as too much shrimp!
Plus, I was craving something with a little heat. And grilled Cajun shrimp is the answer: tender delicious shrimp with a slightly spicy flavor.
These skewers are welcome on my plate any day of the summer!
Ok, maybe the rest of the year too. LOL
Why I love this spicy grilled shrimp recipe
Where I live, winter is a long, cold and snowy season. So when its warm, I like to grill as often as possible. It keeps the heat out of the kitchen, and I get to enjoy my backyard in all its summer glory.
By using shrimp, I add variety to the usual grilled food offerings. Shrimp is healthy, low in fat and carbs and full of Omega-3 fatty acids. And it’s so easy and quick to cook, so you’re not spending hours in front of a hot grill.
And most important, the flavor. The Cajun seasoning adds a fantastic level of flavor to the shrimp. Cajun seasoning has a little bit of heat to it, but it is not strong. It’s the perfect spicy complement to the shrimp, so much that you may find it hard to stop eating them!
Ingredients for Cajun grilled shrimp
How to make these Cajun shrimp skewers
To flavor the shrimp, simply toss all the ingredients in a bowl. Make sure the shrimp is thoroughly coated with the seasoning.
Thread the shrimp onto the pre-soaked skewers. I like to put about 4-5 shrimp per skewer, with a slight gap between each one. This helps promote even cooking.
Then, preheat the grill. Oil the grates if necessary. If in doubt, use oil. Shrimp is a very low fat food which means they tend to stick on the grill.
Place the skewers on the hot grill grates and cook, about 2 minutes per side. The shrimp will turn pink and opaque when done.
Remove the skewers from the grill and cover with foil if needed to retain the heat. The skewers are ready to serve right away!
Because wood is flammable, bamboo/wooden skewers require pre-soaking. Even though the shrimp skewers will only be on the grill for about 5 minutes, it is still best to soak the skewers to reduce the risk of unintended fires.
Soak the skewers for at least 20 minutes in water before threading the shrimp onto them.
I like to leave the tails on the shrimp as they look a little prettier on the skewers, but completely removing the tails does make consumption a little easier. The choice is entirely up to you!
Shrimp cook very quickly, and you don’t want to overcook them either. I recommend using large shrimp for the best grilled results. My grocery store sells “grilling shrimp” which are the 13-15 count per pound. They really are a great choice. If those are not available, the large “16-25” count work as well.
I use Penzey’s Cajun seasoning, but there are plenty of options at any grocery store. Emeril’s Essence is another blend I have used and enjoyed.
If you are lucky enough to have leftovers, the shrimp reheat very well with a quick zap in the microwave. 1-2 minutes is usually plenty of time.
More skewer recipes for your grill
Everybody loves meat on a stick! Here are a few more ways to use those bamboo skewers on your grill:
Cajun Grilled Shrimp
- 1 to 1½ pounds large shrimp
- 1 Tablespoon Cajun seasoning
- 2 Tablespoons melted butter or olive oil
- 2 garlic cloves minced
- Salt + pepper to taste
- Toss all ingredients together in a bowl.
- Thread shrimp onto skewers (pre-soaked if using bamboo).
- Grill directly over medium-high heat, about 2-3 minutes per side.
- Serve immediately.
Nutrition values are estimates only, using online calculators. Please verify using your own data.
Another delicious shrimp recipe? Air Fryer Coconut Shrimp. So good!