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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
  • Total Time
    Prep: 20 min. + marinating Grill: 5 min.
  • Makes
    8 servings


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

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Average Rating:
  • No_Time_To_Cook
    Dec 29, 2017

    Excellent... to be honest, I don't remember them, but trust my notes! I made these from the June/July 2006 Taste of Home Magazine. Excited to try them again.

  • khegeman
    Mar 30, 2017

    Excellent. My husband said he could eat these every night.

  • pdarwin
    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

  • katlaydee3
    Sep 19, 2013

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

  • sakitai2
    Jun 13, 2013

    No comment left

  • AKB62
    Sep 26, 2012

    No comment left

  • KmMcK
    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.

  • Brandilyn
    Nov 8, 2011

    My go to tailgate food!

  • gingerichcook76
    Feb 6, 2011

    No comment left

  • marie.steere
    Jan 8, 2011

    No comment left