These Cajun Shrimp Skewers are the perfect easy dinner or fast appetizer. Made with my homemade Cajun Seasoning, they will be requested over and over in your house!
You know how much I love a good appetizer. I love it even more when I can trick my family into eating an appetizer as part of dinner. These easy Cajun grilled shrimp skewers are perfect! Made with the most delicious butter garlic sauce and my homemade Cajun seasoning, this is a recipe that is sure to be a hit with your family too.
While these can be a great dinner all year long, especially if you have an indoor grill, I love this for a quick and easy dinner in the summer.
How to Make Cajun Shrimp
Here is a brief overview of how this recipe comes together. For the full recipe including all measurements, scroll to the recipe card at the bottom of the post.
- Skewer the shrimp. You want approximately six shrimp on each skewer. Try to get the shrimp close to one another to prevent them from curling in on themselves.
- Make the cajun sauce. Melt your butter then add the garlic and sauté until it becomes fragrant, about thirty seconds. Add the Cajun seasoning, salt, and lemon juice and whisk to combine.
- Add the sauce to the shrimp. Brush the shrimp with the melted butter mixture on one side. Add them to the grill and brush the other side.
- Cook the shrimp. Cook for two to three minutes or until they are pink and no longer translucent.
Homemade Cajun Seasoning
I love making my own seasoning blends. Not only are they super easy and quick, but I can control exactly what goes into them so I know the ingredients and flavor are perfect for my family.
This Cajun seasoning is the perfect example! It adds such great zest to so many recipes. With simple spices like paprika, oregano, onion powder, and garlic powder, I always have it or the ingredients to make more in my pantry! You can find something similar in the spice aisle at your grocery store if you prefer to go that route.
Cajun Seasoning Recipe
How to Skewer Shrimp
When making these Cajun shrimp skewers, I like to use metal skewers so that I don’t have to soak my wooden skewers, making this an even quicker recipe. Skewer up the shrimp, pushing them fairly close together. This will prevent them from curling up which can make it difficult to keep them flat against the grill. You should put approximately six shrimp on six skewers for this recipe.
Using Frozen Shrimp
Using frozen shrimp for Cajun shrimp skewers is convenient and ensures you always have shrimp on hand for a quick meal. Frozen shrimp is usually flash-frozen right after being caught, which locks in freshness and flavor.
To properly thaw frozen shrimp, place it in the fridge overnight, or follow the directions on the package. Make sure the shrimp is fully thawed and pat it dry before marinating and skewering to get the best results when grilling.
Making Cajun Shrimp on the Stovetop
If you don’t have a grill or want to make Cajun shrimp during those cold winter months, I recommend making my Blackened Shrimp recipe. You can also get the flavors of Cajun shrimp with creamy sauce in my Cajun Shrimp Pasta.
Storing and Reheating Leftovers
Store any leftover shrimp in an airtight container in the refrigerator for up to three days. Reheat only the portion you plan to eat in the air fryer or a small skillet on the stovetop until heated through. They can be tossed in pasta or a salad, or served with rice. Always use your best judgment when reheating and eating leftovers.
Other Great Summer BBQ Recipes
As long as you are firing up the grill for Cajun shrimp skewers, why not make some of my other grilled favorites!
If you make my Cajun shrimp recipe or any other of the recipes I listed, please leave me a comment and let me know!
Cajun Shrimp Skewers
Ingredients
- 2 pounds raw shrimp with tails on thawed (see note)
- 1/2 cup unsalted butter
- 1 1/2 tablespoons Cajun seasoning
- 1/2 teaspoon salt
- 2 cloves garlic minced
- 1 tablespoon lemon juice
Instructions
- Skewer the shrimp with metal skewers or presoaked wooden ones. Skewer approximately 6 shrimp to 6 skewers. (Try to get the shrimp close to one another to prevent them curling in on themselves.)
- In a skillet over medium heat, melt the butter. Once melted, add the garlic and saute until it becomes fragrant, about 30 seconds, being careful to not let it burn.
- Add the Cajun seasoning, salt, and lemon juice to the saucepan and whisk to combine.
- Brush the shrimp with the mixture on one side.
- Add them to the grill, brushed side down, and brush the other side. Cook for 2 to 3 minutes or until they are pink and no longer translucent.
Notes
Alicia says
Hello.
I stumbled upon your site for the first time today looking for recipe ideas and saw comments written to you about the loss of your mother and son. I too have lost a son so I further read about your loss and that of your family. I’m so sorry for your loss! In two days it will be 20 years since I lost my firstborn at the age of 19. We had just celebrated his birthday the month before. I hated people telling me they knew what I was going through. You can’t understand unless you’ve lost a child. I can tell you that you get better “living” with the pain, but the waves of grief still come, the hole in your heart never heals, the thoughts of what his life, our lives, would be like if he had lived never go away. I had a grief counselor tell me that the brain will always remember/recall the trauma. I have found that to be true for me. I won’t consciously be thinking about that horrible day but I have noticed that I tend to be grumpy or feel down and then the date hits me in the face and privately the tears begin to flow. I’m so glad to hear you have people in your life you know they can’t fully comprehend your loss, but do support you. I hope you talk with them and say his name and we better yet, they also mention his name when you’re needing to talk. By saying their names, I personally feel that’s how we keep them alive. People around me seemed reluctant to mention his name for fear of causing me added pain. But for me, not saying his name and talking all around it hurt far worse. Just know I “get it” and wish you the very best. BTW… my son’s name is Derek and I’m the the mother of three sons – two on this earth and one in heaven.
Alicia, thank you so much. Rarely do comments like this bring me to tears, but yours does. I’m so sorry you lost Derek. I’m sure you think all the time of where he would be in life right now. And yes, people are afraid to talk to me about Elliot because they think it will remind me of losing him – as if that is something I could forget. I’m so sorry you belong to this club of mothers who have lost a child, but at the same time I’m so grateful I’m not alone in this. Thank you again for taking the time to write me. It means more than you could know.
Michael Tindell says
I’m a shrimp a holic and I have been making them like this for quite some time myself I enjoyed frequently it’s a great recipe to post for people to learn and teach their taste buds what they do and don’t like
Gavin Trybus says
I have to whisper Yes