This Cajun Shrimp Skewers recipe is a quick, flavorful summer BBQ option for lunch or dinner. Smoky, savory, and aromatic, it comes together in about 15 minutes. Plump, juicy shrimp coated in Cajun spices make a simple dish the whole family will love.
Grilled shrimp is one of my go-to weeknight meals because it cooks fast, is easy to prepare, and always pleases a crowd. These Cajun shrimp skewers work well as an appetizer, a light lunch, or a main course. Serve them straight from the grill or remove the shrimp from the sticks and add them to salads, tacos, or sandwiches.
This recipe uses a simple Cajun seasoning blend—paprika, cayenne, garlic powder, onion powder, salt, and a touch of oregano—but you can use your favorite store-bought mix. I like a homemade version so I can control the spice level. The same seasoning works great on chicken, pork, lamb or fish if you want to vary the skewers.
Skewering shrimp makes grilling easier and prevents the shrimp from falling through the grates. If you prefer, use metal skewers or a grill pan on the barbecue to keep smaller pieces contained. Either method yields perfectly charred shrimp with minimal fuss.
Key Ingredients
Shrimp (large or jumbo) — Buy raw, peeled and deveined shrimp with the tail on to save prep time. Larger shrimp are easier to skewer and less likely to overcook.
Cajun seasoning — A blend of paprika, cayenne, garlic powder, onion powder, salt, and oregano creates the classic Cajun flavor. Adjust the cayenne to make it milder or spicier to suit your taste.
Instructions Cajun Shrimp Skewers
Prepare the Shrimp
- Rinse the shrimp and pat them dry with paper towels to remove excess moisture.
- Soak wooden skewers in water for 30 minutes before grilling to prevent burning. If using metal skewers, this step is not necessary.
- Preheat the grill to medium-high (about 400–450°F).
- In a large bowl, toss the shrimp with olive oil (or melted butter), minced garlic, and Cajun seasoning. Optionally add a squeeze of lemon juice for brightness.
Grill the Shrimp
- Thread about five shrimp onto each skewer, spacing them slightly so heat circulates evenly.
- Place the skewers over direct heat and grill 2–3 minutes per side, until the shrimp turn pink and opaque and develop a light char. Avoid overcooking—shrimp cook quickly.
Recipe Tips
- Pat shrimp dry before seasoning so oil and spices adhere and shrimp achieve a better sear.
- Soak wooden skewers to keep them from burning. Metal skewers are reusable and eliminate that step.
- Leftover cooked shrimp will keep up to 3–4 days in an airtight container in the refrigerator. Remove shrimp from skewers before storing.
- This recipe yields about six skewers and serves four; scale up easily for larger gatherings.
Can I use Frozen Shrimp?
Yes. Buy uncooked frozen shrimp and fully thaw before using. Thaw overnight in the refrigerator, or place frozen shrimp in a colander and run cold water over them for 5–10 minutes, shaking occasionally so they thaw evenly.
How to Serve Cajun Shrimp
Serve these Cajun shrimp skewers over fluffy rice, a quinoa salad, roasted potatoes, or alongside a crisp green salad. Take the shrimp off the skewers and use them in tacos, wraps, or sandwiches for a versatile meal. They make an easy and impressive dish for backyard barbecues and patio parties.
More Shrimp Recipes To Try
Air Fryer Shrimp
10 mins
Corn Salad Recipe
Chimichurri Shrimp
20 mins
Shrimp Asparagus Recipe
25 mins
Cajun Shrimp Skewers
Video
Ingredients
For Cajun shrimp skewers
- 1 lb large shrimp, peeled and deveined, tail on
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 tablespoon Cajun seasoning
- 6 medium wooden skewers
Instructions
- Rinse shrimp and pat dry with paper towels.
- Soak wooden skewers in water for 30 minutes to prevent burning.
- In a large bowl, combine shrimp, olive oil, garlic, and Cajun seasoning. Toss to coat.
- Thread about five shrimp per skewer.
- Preheat the grill to medium-high. Oil the grates to prevent sticking. Grill skewers 2–3 minutes per side, until shrimp are pink and opaque.
Notes
- Pat shrimp dry so oil and seasoning stick and shrimp get a better sear.
- Use larger shrimp for easier skewering and to reduce overcooking.
- Peeled and deveined shrimp save prep time.
- To store: Refrigerate leftovers in an airtight container for up to 4 days; remove shrimp from skewers first.
- To reheat: Reheat gently in the microwave or briefly on the grill.
Nutrition
Serving: 1/4 • Calories: 112 kcal • Carbohydrates: 2 g • Protein: 16 g • Fat: 5 g • Cholesterol: 143 mg • Sodium: 1482 mg • Potassium: 140 mg
Nutrition information is an estimate and should be used as a guideline only.