Somehow the price of ground beef is higher than the bulk shrimp I was able to score at a local bulk food store. I certainly am not complaining because my family loves shrimp and we can eat it in lots of ways without getting tired of it. One of my favorite ways to cook shrimp is this recipe for grilled shrimp skewers because we love the flavor and spice of Cajun paired with shrimp and lime juice.
Some sides we like to pair with shrimp are stir fried rice, mac and cheese, mashed potatoes or steak and broccoli or potato salad.
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Grilled Cajun Shrimp Skewers
Ingredients
- 2 pounds shrimp peeled and tail off
Marinade:
- 1/2 teaspoon Cajun seasoning can adjust to preference
- 1/4 teaspoon chili powder
- 1/4 teaspoon salt can adjust to preference
- several dashes cumin
- several dashes paprika
- juice of 1 lime or 2 tablespoons lime juice
Instructions
- Combine shrimp with spices and lime juice until the shrimp is evenly covered in seasoning. Cover and refrigerate to marinade for 4 hours to overnight.
- Drain the marinated shrimp and place on 8-inch skewers (that have been soaked in water for several hours), using 4-5 shrimp per skewer or as many as fit with around two inches at the bottom for a handle.
- Grill the shrimp at around 400 degrees for several minutes per side or until pink and cooked through. Do not overcook to keep the shrimp becoming tough and rubbery. Allow to cool slightly, then serve and enjoy! Storage notes, step by step photos and more below.
Notes
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Step 1: Place shrimp into a medium sized mixing bowl, then add spices and lime juice. Combine gently with a mixing spoon until the shrimp is evenly covered in seasoning. Cover and refrigerate to marinade for 4 hours to overnight.
Step 2: Drain the marinated shrimp and place on 8-inch skewers (that have been soaked in water for several hours), using 4-5 shrimp per skewer or as many as fit with around two inches at the bottom for a handle.
Can I use 10-inch skewers?
Yes, you can also use 10-inch bamboo skewers or metal skewers if you have them available. But, I have found the shrimp tend to break more easily with thicker 10-inch skewers, and that is why my personal preference and recommendation is to use the smaller 8-inch skewers.
Tip:
When using bamboo skewers, be sure to soak them in water for several hours or even overnight to keep them from burning on the grill.
Step 3: Grill the shrimp at around 400 degrees for several minutes per side or until pink and cooked through. Do not overcook.
Tips for how to tell if the shrimp is done:
You really don’t want to overcook the shrimp or it will be tough and rubbery instead of tender. Shrimp is done when it turns pink on the outside and curls into a loose c shape while feeling firm with a little spring to it. You can also check the shrimp with a food grade thermometer. The shrimp should be cooked to at least 145 degrees (F.).
Last but not least, allow to shrimp to cool a bit, then serve it with your favorite sides and enjoy!
Storage notes:
Leftover shrimp can be stored in an airtight container and refrigerated for several days. Be careful to not let the shrimp sit at room temperature for more than an hour because of the risk of bacterial contamination. You can also freeze the shrimp for up to 3 months.
Inspirational Musings for Today:
Social media is full of fake news and AI based stories today which makes it hard to know what is real and what is not. One promise we have is that Jesus is the truth and in him is no darkness at all 1 John 1:5. I find it comforting to know that no matter how fake the news becomes, Jesus and his word will always remain true and faithful. John 14:6
Thank you for stopping by! Feel free to pin or print this recipe, but please let me know how it turned out for you by leaving a comment and recipe rating below.
