Maple-Cranberry Grilled Shrimp Skewers

How to Make Maple-Cranberry Grilled Shrimp Skewers

1. 1

   Step 1: Marinate the shrimp

   Active 8 min · Passive 15 min

   Pat the shrimp dry with paper towels. In a bowl combine the extra-virgin olive oil, Cajun seasoning, minced garlic, and fresh lemon juice. Add the shrimp and toss to coat. Refrigerate to marinate 15 minutes (do not marinate more than 30 minutes or the acid will begin to 'cook' the shrimp). Discard any leftover marinade before grilling.

   For this step

   • 1 1/2 lbLarge shrimp (peeled, deveined, tail-on)
   • 2 tbspExtra-virgin olive oil
   • 1 1/2 tbspCajun seasoning
   • 2 clovesGarlic (minced)
   • 2 tbspFresh lemon juice
   
2. 2

   Step 2: Make the maple-cranberry glaze

   Active 5 min · Passive 10 min

   While the shrimp marinates, combine the pure maple syrup, cranberries, and apple cider vinegar in a small saucepan. Bring to a gentle simmer over medium heat and cook, stirring occasionally, until the cranberries pop and the mixture reduces to a glossy syrup about 8–10 minutes. Remove from heat and stir in the unsalted butter until melted. Reserve about 2 tablespoons of the finished glaze for serving and keep the rest warm or at room temperature for brushing while grilling.

   For this step

   • 1/3 cupPure maple syrup
   • 3/4 cupFresh or frozen cranberries
   • 1 tbspApple cider vinegar
   • 1 tbspUnsalted butter
   
3. 3

   Step 3: Thread shrimp onto skewers

   Active 8 min

   Preheat your grill to medium-high (visual target ~400°F/205°C). Thread 3 shrimp onto each skewer so they lie flat and don’t dangle — this helps even cooking. If using wooden skewers, soak them at least 30 minutes before threading to prevent burning. Pat any excess marinade off the shrimp before threading.
   
4. 4

   Step 4: Grill the skewers and glaze

   Active 8 min

   Oil the grill grates or brush the shrimp lightly with oil. Grill skewers over direct heat 2–3 minutes per side (total 4–6 minutes) until shrimp are opaque and firm and a thermometer reads about 145°F/63°C in the thickest part. During the last 1–2 minutes brush the shrimp once or twice with the warm maple-cranberry glaze. Keep the reserved 2 tablespoons of glaze off the grill for serving (do not reuse glaze that contacted raw shrimp). Watch for flare-ups and move skewers if flames rise.
   
5. 5

   Step 5: Finish and serve

   Active 4 min

   Transfer skewers to a platter, brush with the reserved glaze, and serve immediately. Makes 8 finished skewers; serve 2 skewers per serving (serves 4).
   

1. Pat the shrimp dry with paper towels. In a bowl combine the extra-virgin olive oil, Cajun seasoning, minced garlic, and fresh lemon juice. Add the shrimp and toss to coat. Refrigerate to marinate 15 minutes (do not marinate more than 30 minutes or the acid will begin to 'cook' the shrimp). Discard any leftover marinade before grilling.
2. While the shrimp marinates, combine the pure maple syrup, cranberries, and apple cider vinegar in a small saucepan. Bring to a gentle simmer over medium heat and cook, stirring occasionally, until the cranberries pop and the mixture reduces to a glossy syrup about 8–10 minutes. Remove from heat and stir in the unsalted butter until melted. Reserve about 2 tablespoons of the finished glaze for serving and keep the rest warm or at room temperature for brushing while grilling.
3. Preheat your grill to medium-high (visual target ~400°F/205°C). Thread 3 shrimp onto each skewer so they lie flat and don’t dangle — this helps even cooking. If using wooden skewers, soak them at least 30 minutes before threading to prevent burning. Pat any excess marinade off the shrimp before threading.
4. Oil the grill grates or brush the shrimp lightly with oil. Grill skewers over direct heat 2–3 minutes per side (total 4–6 minutes) until shrimp are opaque and firm and a thermometer reads about 145°F/63°C in the thickest part. During the last 1–2 minutes brush the shrimp once or twice with the warm maple-cranberry glaze. Keep the reserved 2 tablespoons of glaze off the grill for serving (do not reuse glaze that contacted raw shrimp). Watch for flare-ups and move skewers if flames rise.
5. Transfer skewers to a platter, brush with the reserved glaze, and serve immediately. Makes 8 finished skewers; serve 2 skewers per serving (serves 4).