Best Cajun Shrimp Skewers Recipes

CAJUN SHRIMP SKEWERS

Cajun Shrimp Skewers image

Provided by Food Network

Time 25m

Yield 2 to 3 servings

Number Of Ingredients 17

Ingredients

3/4 pound peeled and deveined large (16/20) shrimp, tails left on
4 cloves garlic, minced
3 tablespoons salted butter, melted
2 teaspoons Cajun Select Seasoning, recipe follows
1 lemon, halved
Kosher salt and freshly ground black pepper
Hot sauce, for grilling, optional
4 tablespoons kosher salt
2 tablespoons granulated garlic
2 tablespoons paprika
1 tablespoon cayenne pepper
1 tablespoon onion powder
1 tablespoon ground black pepper
1 tablespoon sugar
1 teaspoon dried basil
1 teaspoon ground celery seed
1 teaspoon dried oregano

Steps:

Preheat a grill for cooking over medium-high heat.
Add the shrimp, garlic, butter, Cajun Select Seasoning, juice of 1/2 lemon and some salt and pepper to a bowl and toss all together. Skewer the shrimp on metal skewers. Grill the shrimp, drizzling with hot sauce if desired, until plump and pink, about 2 minutes per side.
Grill the remaining 1/2 lemon until charred, 3 to 4 minutes. Serve with the shrimp.
Blend together the salt, granulated garlic, paprika, cayenne, onion powder, black pepper, sugar, basil, celery seed and oregano in a bowl until combined. Store in an airtight jar for up to 6 months.

GRILLED CAJUN SHRIMP SKEWERS

Grilled Cajun Shrimp Skewers image

Add some veggies like red and orange bell pepper rings on a bed of salad greens for a healthy, elegant meal. -Bridget Coulter, San Diego, California

Provided by Taste of Home

Categories Appetizers

Time 25m

Yield 8 skewers.

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
1 tablespoon onion powder
1 tablespoon paprika
1 tablespoon lemon juice
1 garlic clove, minced
1/2 teaspoon dried thyme
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon coarsely ground pepper
1/4 teaspoon cayenne pepper
1 pound uncooked jumbo shrimp, peeled and deveined
1 medium lemon, cut into wedges

Steps:

In a large resealable plastic bag, combine the first nine ingredients. Add the shrimp; seal bag and turn to coat. Refrigerate for at least 30 minutes., On eight metal or soaked wooden appetizer skewers, thread shrimp and lemon wedges. Grill, covered, over medium heat or broil 4 in. from the heat for 5-8 minutes or until shrimp turn pink, turning once.

Nutrition Facts : Calories 89 calories, Fat 4g fat (1g saturated fat), Cholesterol 69mg cholesterol, Sodium 69mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 9g protein. Diabetic Exchanges

CAJUN SHRIMP SKEWERS

Cajun Shrimp Skewers image

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

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 8 servings.

Number Of Ingredients 15

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

Steps:

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.

Nutrition Facts : Calories 481 calories, Fat 44g fat (17g saturated fat), Cholesterol 229mg cholesterol, Sodium 1007mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 19g protein.

CAJUN SHRIMP AND ANDOUILLE SAUSAGE SKEWERS | KOBE ROUX

CAJUN SHRIMP AND ANDOUILLE SAUSAGE SKEWERS | Kobe Roux image

These skewers from Kobe Roux are made with juicy andouille sausage and fresh gulf shrimp, our homemade cajun seasoning and Sriracha Cream Sauce.

Provided by Kobe Roux

Categories Pork

Time 55m

Yield 30 Skewers, 10 serving(s)

Number Of Ingredients 13

Ingredients

1 1/2 lbs large shrimp, peeled and deveined
2 tablespoons olive oil
1 tablespoon smoked paprika
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1 teaspoon kosher salt, to taste
12 7/8 ounces smoked andouille sausages
1 ounce fresh chives
1 teaspoon red pepper flakes
1 teaspoon coarse black pepper

Steps:

FOR THE KOBE ROUX CREAM SAUCE.
1/4 cup mayonnaise.
1 tablespoon Lime Juice.
1 tablespoon brown sugar.
1 tablespoon Sriracha, or more, to taste*.
1 tsp cajun seasoning.
DIRECTIONS:.
1. To make the Sriracha cream sauce, whisk together mayonnaise, Sriracha and condensed milk in a small bowl; set aside.
2. In a large bowl, combine shrimp, olive oil, paprika, cayenne pepper, garlic and onion powder, crushed red pepper, oregano and thyme; season with salt and pepper, to taste. Cover, and refrigerate, turning occasionally, for at least 30 minutes.
3. Thread shrimp and sausage onto 4-inch-long skewers or toothpicks.
4. Heat a grill pan or charcoal grill over medium high heat. Add skewers in a single layer and grill until shrimp are opaque and sausage is slightly softened, about 3 minutes per side.
5. Serve immediately with Sriracha cream sauce, garnished with chives, if desired.