Ingredients
For the grilled shrimp skewers
Shrimp/prawns. I used peeled and deveined large shrimp. Frozen shrimp are perfectly fine to use, allow to thaw completely before marinating. Olive oil. Cajun spice/Cajun seasoning. Salt and black pepper.
For the jalapeño cajun butter
Butter. Fresh garlic cloves. Fresh jalapeño peppers. Cajun seasoning. Fresh lemon juice.
How to grill shrimp skewers
Place the peeled shrimp in a large bowl then drizzle over the olive oil and add all the seasonings. Toss to coat the shrimp then thread 4 marinated shrimp onto wooden skewers (remember to soak the skewers to prevent them from catching on fire no the grill). Grill the shrimp in a hot grill pan on the stovetop or charcoal grill for 1-2 minutes per side until the shrimp are cooked through and opaque. To make the butter, heat a pan or saucepan over medium high heat then add the butter. Allow to melt then add the garlic, chopped jalapeño, seasoning and lemon juice and cook for 2-3 minutes until fragrant. Scatter over fresh herbs (cilantro or fresh parsley both works well) then serve the shrimp with the jalapeño butter for dipping.
Can I make this ahead?
The shrimp can be marinated and kept in the fridge overnight. Any leftovers can be kept in an airtight container in the refrigerator for up to 2 days. Reheat the butter in the microwave oven before serving.
What to serve with grilled shrimp skewers
These skewers are delicious as a summer appetizer but make a healthy main dish (gluten free and keto friendly!) and can be served with rice, grilled veggies like asparagus, zucchini or broccoli and salads for a full meal.
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