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Cajun Shrimp Skewers

 Cajun Shrimp Skewers
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
8 ServingsPrep: 20 min. + marinating Grill: 5 min.


  • 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
  • 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


  • 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

2 of 2

Cajun Shrimp Skewers (continued)

Directions (continued)

  • 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.