Cajun Grilled Shrimp Skewers

How to Make Cajun Grilled Shrimp Skewers

1. 1

   Step 1: Marinate the shrimp and prepare skewers

   In a bowl combine the shrimp, Cajun seasoning, olive oil, minced garlic and lemon juice; toss until shrimp are evenly coated. If using wooden skewers, submerge them in water for at least 30 minutes before threading to prevent burning.

   For this step

   • 1 lblarge shrimp, peeled and deveined (about 16-20)
   • 2 tbspCajun seasoning
   • 2 tbspextra-virgin olive oil
   • 2 clovesgarlic, minced
   • 2 tbspfresh lemon juice (for marinade)
   • 8 skewerswooden skewers (soaked 30 minutes) or metal skewers
   
2. 2

   Step 2: Make the remoulade

   Whisk together the mayonnaise, Dijon mustard and hot sauce in a small bowl until smooth; taste and adjust heat or acidity with a squeeze of lemon or extra hot sauce if desired. Chill the remoulade while the shrimp rest so flavors meld and it’s ready when the skewers come off the grill.

   For this step

   • 1/2 cupmayonnaise (for remoulade)
   • 1 tbspDijon mustard (for remoulade)
   • 1 tsphot sauce (your favorite, for remoulade)
   
3. 3

   Step 3: Thread shrimp onto skewers

   Thread 3–5 shrimp per skewer (depending on size), leaving a little space between each so heat circulates and they cook evenly. Arrange skewers on a platter and let them sit 5–10 minutes so the marinade clings to the shrimp before grilling.
   
4. 4

   Step 4: Grill the skewers

   Heat the grill to medium-high (about 400°F / 200°C) and oil the grates. Grill the shrimp skewers 2–3 minutes per side until opaque and slightly charred—avoid overcooking; shrimp cook quickly and should be just firm to the touch.
   
5. 5

   Step 5: Serve with remoulade

   Transfer skewers to a platter and let rest 1–2 minutes, then serve hot with the chilled remoulade for dipping and lemon wedges on the side. These skewers pair well with grilled corn, a simple slaw or warm tortillas for quick tacos.
   

1. In a bowl combine the shrimp, Cajun seasoning, olive oil, minced garlic and lemon juice; toss until shrimp are evenly coated. If using wooden skewers, submerge them in water for at least 30 minutes before threading to prevent burning.
2. Whisk together the mayonnaise, Dijon mustard and hot sauce in a small bowl until smooth; taste and adjust heat or acidity with a squeeze of lemon or extra hot sauce if desired. Chill the remoulade while the shrimp rest so flavors meld and it’s ready when the skewers come off the grill.
3. Thread 3–5 shrimp per skewer (depending on size), leaving a little space between each so heat circulates and they cook evenly. Arrange skewers on a platter and let them sit 5–10 minutes so the marinade clings to the shrimp before grilling.
4. Heat the grill to medium-high (about 400°F / 200°C) and oil the grates. Grill the shrimp skewers 2–3 minutes per side until opaque and slightly charred—avoid overcooking; shrimp cook quickly and should be just firm to the touch.
5. Transfer skewers to a platter and let rest 1–2 minutes, then serve hot with the chilled remoulade for dipping and lemon wedges on the side. These skewers pair well with grilled corn, a simple slaw or warm tortillas for quick tacos.