A good old Louisiana-style Cajun feast is a meal that I crave often. When the cravings strike, I make these Easy Cajun Shrimp Skewers. They have all of the flavors of the Bayou with way less fat and calories than usual. First, I heavily season some shrimp with oregano, paprika, garlic powder, thyme, basil, cayenne, and onion powder. This is what I like to call my “Cajun rub”. I also skewer a bunch of vegetables to go alongside the shrimp. These spicy and incredible Easy Cajun Shrimp Skewers will bring you right back to that Blue Bayou!
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What is Cajun Cooking?
Cajun cooking hails from Louisiana originally. It is a well-seasoned type of cuisine that features a lot of spices, seafood, and rice. It is a rustic type of food that is made with ingredients local to the Louisiana area, such as shrimp, crawfish, okra, chicken, beans, rice, and even frog legs! Common seasonings in Cajun food include cayenne pepper, paprika, green onions, thyme, and garlic. If you have not had authentic Cajun cooking, I highly recommend it!
I love making Cajun food at home because I can control how spicy the food is for my little ones. Want more Cajun recipes? Try my Healthy Cajun Shrimp and Grits!
Ingredients in Easy Cajun Shrimp Skewers
- garlic powder
- ground oregano
- ground thyme
- dried basil
- cayenne pepper
- onion powder
- black pepper
- jumbo shrimp
- red onion
- red bell pepper
- yellow bell pepper
- wooden skewers
How to Make Easy Cajun Shrimp Skewers
If using wooden skewers, soak 30 minutes prior to putting on the grill so they don’t burn.
Heat your grill to medium-high heat.
In a shallow bowl, mix ingredients for the Cajun Rub. Add shrimp and toss with hands, thoroughly coating each shrimp.
Thread shrimp on their own skewers (6 per skewer), and veggies on their own skewers.
Lightly coat skewers with nonstick cooking spray. Place veggies on hot grill. Cook for a total of 12 minutes, flipping halfway. Add shrimp halfway through cooking veggies (6 minutes in), flip over shrimp after 3 minutes. Squeeze juice from one lemon over the tops of the kabobs.