Cajun Shrimp Skewers Recipe

5 4 14
Cajun Shrimp Skewers Recipe
Cajun Shrimp Skewers Recipe photo by Taste of Home
Publisher Photo

Cajun Shrimp Skewers Recipe

Read Reviews
5 4 14
Publisher Photo
Fresh herbs and Cajun seasoning enhance these delicious shrimp, accompanied by a spicy Cajun butter sauce. You can serve them as an entree or as appetizers. You’ll love them either way! —Dwayne Veretto, Roswell, New Mexico
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. + marinating Grill: 5 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. + marinating Grill: 5 min.

Ingredients

  • 3/4 cup canola oil
  • 1 medium onion, finely chopped
  • 2 tablespoons Cajun seasoning
  • 6 garlic cloves, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon minced fresh rosemary
  • 1 teaspoon minced fresh thyme
  • 2 pounds uncooked large shrimp, peeled and deveined
  • CAJUN BUTTER:
  • 1 cup butter, cubed
  • 1 teaspoon minced fresh basil
  • 1 teaspoon minced fresh tarragon
  • 1 teaspoon Cajun seasoning
  • 1/2 teaspoon garlic powder
  • 3 drops hot pepper sauce

Directions

In a small bowl, combine the first seven ingredients. Place the shrimp in a large resealable plastic bag; add half of the marinade. Seal bag and turn to coat; refrigerate for 1-2 hours. Cover and refrigerate remaining marinade for basting.
In a small saucepan, combine the Cajun butter ingredients; heat until butter is melted. Keep warm.
Drain and discard marinade. Thread shrimp onto eight metal or soaked wooden skewers. Grill, uncovered, over medium heat for 2-4 minutes on each side or until shrimp turn pink, basting once with reserved marinade. Serve with Cajun butter. Yield: 8 servings.
Originally published as Cajun Shrimp Skewers in Taste of Home June/July 2006, p29

Nutritional Facts

1 each: 481 calories, 44g fat (17g saturated fat), 229mg cholesterol, 1007mg sodium, 3g carbohydrate (1g sugars, 1g fiber), 19g protein.

  • 3/4 cup canola oil
  • 1 medium onion, finely chopped
  • 2 tablespoons Cajun seasoning
  • 6 garlic cloves, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon minced fresh rosemary
  • 1 teaspoon minced fresh thyme
  • 2 pounds uncooked large shrimp, peeled and deveined
  • CAJUN BUTTER:
  • 1 cup butter, cubed
  • 1 teaspoon minced fresh basil
  • 1 teaspoon minced fresh tarragon
  • 1 teaspoon Cajun seasoning
  • 1/2 teaspoon garlic powder
  • 3 drops hot pepper sauce
  1. In a small bowl, combine the first seven ingredients. Place the shrimp in a large resealable plastic bag; add half of the marinade. Seal bag and turn to coat; refrigerate for 1-2 hours. Cover and refrigerate remaining marinade for basting.
  2. In a small saucepan, combine the Cajun butter ingredients; heat until butter is melted. Keep warm.
  3. Drain and discard marinade. Thread shrimp onto eight metal or soaked wooden skewers. Grill, uncovered, over medium heat for 2-4 minutes on each side or until shrimp turn pink, basting once with reserved marinade. Serve with Cajun butter. Yield: 8 servings.
Originally published as Cajun Shrimp Skewers in Taste of Home June/July 2006, p29

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pdarwin User ID: 7144531 155658
Reviewed Jun. 4, 2014

"A very delicious meal!!! My shrimp were a little small so I put them in a grill basket instead of skewers. The spicy butter was so good I was wanting to dip everything on my plate in it!!

Field Editor since 2013"

MY REVIEW
katlaydee3 User ID: 3741999 88313
Reviewed Sep. 19, 2013

"Delicious summer recipe! I served this with the Ribboned vegetables in the same issue and cheese bread."

MY REVIEW
KmMcK User ID: 4696823 88312
Reviewed Dec. 31, 2011

"Since my mother thought we didn't have cajun seasoning we used carribean jerk seasoning instead and it was great. We still use the jerk seasoning every time. I would also recommend marinating longer than the given time. They are a lot juicer then."

MY REVIEW
Brandilyn User ID: 6188809 140188
Reviewed Nov. 8, 2011

"My go to tailgate food!"

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