There’s something unbeatable about juicy grilled shrimp straight off the skewer.
Add smoky Cajun spices, rich garlic butter, and a splash of lemon, and you’ve got a summer-ready recipe that takes less than 30 minutes from start to finish.
These grilled Cajun shrimp skewers are my go-to for backyard BBQs, easy dinners, and casual get-togethers.
Simple to prep, fast to cook, and full of bold flavor in every bite.
Why You’ll Love This Recipe
Ready in under 30 minutes, start to finish
Garlicky Cajun butter coats every shrimp perfectly
Bold, smoky, and juicy, with a citrusy finish
Perfect for grilling outdoors or on a stovetop grill pan
Crowd-friendly and easy to double for parties
What You’ll Need (Ingredient Highlights)
Large raw shrimp – peeled and deveined, tails on
Unsalted butter – the flavor base
Fresh garlic cloves – for that signature aroma
Cajun seasoning – smoky, bold, and a little spicy
Lemon juice – to brighten and balance
Salt + skewers – essentials for grilling
Pro Tips Before You Start
Soak wooden skewers for 30 minutes to prevent burning
Use large or jumbo shrimp so they stay juicy on the grill
Pat shrimp dry before tossing in the marinade
Preheat the grill well to get a quick sear and prevent sticking
Grill just until opaque—overcooked shrimp turn rubbery fast
How to Make Grilled Cajun Shrimp Skewers
Step 1: Make the Garlic Cajun Butter
In a small saucepan over medium heat, melt the butter.
Add minced garlic and sauté for about 30 seconds, just until fragrant.
Stir in Cajun seasoning, lemon juice, and a pinch of salt. Remove from heat and let cool slightly.
Step 2: Marinate the Shrimp
Place the cleaned shrimp in a large mixing bowl.
Pour about ⅔ of the garlic butter mixture over the shrimp.
Toss well until evenly coated. Reserve the rest for brushing later.
Thread the shrimp onto skewers, 4–5 per skewer, making sure they lie flat for even grilling.
Step 3: Grill the Skewers
Preheat your grill or grill pan over medium-high heat.
Lightly oil the grates to prevent sticking.
Place the shrimp skewers on the grill and cook for 2–3 minutes per side, just until the shrimp are pink and opaque.
Avoid overcooking.
Step 4: Brush and Serve
Transfer skewers to a platter.
Brush immediately with the reserved garlic Cajun butter and serve hot with lemon wedges on the side.
What to Serve It With
Garlic rice, herbed couscous, or grilled corn
A fresh garden salad with citrus vinaigrette
Creamy pasta or Cajun mac and cheese
Grilled vegetables or roasted potatoes
Cold drinks like lemonade, iced tea, or a crisp white wine
Variations / Substitutions
Swap Cajun seasoning for Old Bay or Creole blend
Use chili garlic sauce or sriracha for extra spice
Add a pinch of smoked paprika for deeper flavor
Use lime instead of lemon for a different citrus note
Try this method with scallops, chicken, or tofu as an alternative protein
Storage & Leftovers
Store leftovers in an airtight container for up to 2 days
Reheat in a skillet over medium heat—just until warmed
Do not microwave for too long—shrimp will become rubbery
Leftovers work great in tacos, pasta, or rice bowls
Extra garlic butter can be refrigerated and reused for veggies or bread
FAQs
Can I use frozen shrimp?
Yes! Just thaw completely and pat dry before marinating.
Can I bake these skewers instead of grilling?
Absolutely. Bake at 425°F for 8–10 minutes, flipping once halfway through.
What Cajun seasoning do you recommend?
Any store-bought blend works well.
Check for salt content—adjust added salt if needed.
Are these skewers spicy?
Mildly spicy. You can reduce Cajun seasoning or choose a low-sodium, no-heat version.
Can I prepare them ahead?
You can marinate and skewer the shrimp up to 4 hours ahead.
Grill just before serving.
What size shrimp is best?
Large or jumbo (16–20 count per pound) are ideal—they stay juicy and won’t overcook quickly.
Final Thoughts
These grilled Cajun shrimp skewers are the ultimate summer dish—bold, buttery, and unbelievably easy to make.
Whether you’re firing up the grill for a party or just want something quick and delicious for dinner, this recipe always delivers.
Serve them hot, cold, or in a wrap—they’re always a hit.
Once you try that garlic-Cajun butter combo, you’ll want to put it on everything.
