Grilled Cajun Shrimp Skewers

This grilled cajun shrimp and sausage skewer recipe has become my go-to for quick weeknight dinners and casual summer entertaining. The spicy, smoky flavors transform simple ingredients into a mouth-watering meal that looks as impressive as it tastes. I first created these skewers when looking for a protein-packed option that would satisfy my cravings while sticking to cleaner eating.

I discovered this combination during a beach vacation when I needed to cook something quickly for unexpected guests. Everyone raved about the flavor, and it's now requested at every summer gathering.

Ingredients

• Jumbo shrimp with tails on: provides the perfect texture and makes handling on the skewers easier
• Andouille sausage: delivers authentic cajun flavor and a wonderful smoky quality
• Avocado oil: has a high smoke point ideal for grilling and keeps the skewers moist
• Smoked paprika: creates that distinctive cajun color and deep smoky flavor profile
• Garlic powder: infuses every bite with savory notes without burning like fresh garlic might
• Cayenne pepper: brings the signature cajun heat adjust according to your spice preference
• Onion powder: adds aromatic sweetness without the bulk of fresh onions
• Sea salt: enhances all the flavors and helps form a delicious crust
• Black pepper: provides a subtle heat different from the cayenne
• Dried oregano and thyme: bring earthy notes that balance the spiciness perfectly
• Fresh parsley: brightens the finished dish with color and a fresh herbal note

Step-by-Step Instructions

Prep Skewers:

Soak wooden skewers for at least 30 minutes before grilling to prevent burning. This step is crucial as dry skewers will catch fire quickly and potentially ruin your meal. If using metal skewers, simply clean them thoroughly before use.

Prepare Grill:

Preheat your grill to medium high heat, around 400-425°F. Take time to properly oil the grates by dipping a folded paper towel in oil and using tongs to rub it across the grates. This prevents sticking and helps create beautiful grill marks.

Prepare Protein:

Pat the shrimp completely dry with paper towels which ensures they'll sear rather than steam. Count your shrimp and cut the sausage into an equal number of pieces for even distribution on skewers. The sausage pieces should be approximately half an inch thick.

Oil The Proteins:

Add the shrimp and sausage to a large bowl and drizzle with avocado oil. Toss gently but thoroughly to coat every piece evenly. This oil layer helps the spices adhere and prevents sticking to the grill.

Season:

Mix all the dry spices in a separate bowl to ensure even distribution of flavors. Sprinkle this cajun blend over the oiled proteins and toss until every piece is evenly coated with the vibrant red spice mixture.

Assemble Skewers:

Thread the shrimp and sausage onto skewers in an alternating pattern. Position each shrimp with its inner curve hugging a sausage piece which creates a neat appearance and ensures even cooking.

Grill To Perfection:

Place skewers on the preheated grill and cook for 2-3 minutes per side. Watch carefully as shrimp cook quickly. Look for the shrimp to turn opaque and slightly pink with light char marks when done.

Garnish And Serve:

Sprinkle the grilled skewers with fresh parsley right before serving for a pop of color and fresh flavor that complements the rich cajun spices.

Pin it

The smoked paprika is truly the secret ingredient in this recipe. I once tried making these skewers without it, using regular paprika instead, and the difference was remarkable. The smokiness adds a depth that makes these taste like they came from a professional cajun restaurant.

Make Ahead Options

These skewers can be fully prepped up to 24 hours in advance. Thread the seasoned shrimp and sausage onto skewers, cover tightly with plastic wrap, and refrigerate. This actually allows the flavors to penetrate deeper into the proteins. When ready to cook, simply bring them to room temperature for 15 minutes before grilling. For meal prep, you can even grill these completely, refrigerate, and reheat gently in a 300°F oven for 5-7 minutes until warmed through.

Ingredient Substitutions

The beauty of this recipe lies in its flexibility. If andouille sausage is unavailable or too spicy for your taste, kielbasa offers a milder flavor profile while maintaining the same texture. For those avoiding pork, chicken sausage works wonderfully though it will change the flavor profile slightly. If shrimp allergies are a concern, chunks of firm white fish like mahi mahi or even chicken breast cut into 1-inch cubes make excellent substitutions. Just adjust cooking time accordingly as chicken will need longer on the grill.

Serving Suggestions

These cajun skewers pair beautifully with cauliflower rice for a complete keto or Whole30 meal. The mild cauliflower provides the perfect canvas for soaking up the flavorful drippings from the skewers. For a more substantial meal outside of dietary restrictions, serve alongside dirty rice or crusty bread for soaking up the spicy juices. A simple side of grilled vegetables like zucchini, bell peppers, or asparagus complements the skewers perfectly and can be cooked on the grill simultaneously.

Beyond The Grill

No grill available? These skewers adapt beautifully to other cooking methods. Use a grill pan on the stovetop over medium high heat for similar results with distinctive grill marks. Alternatively, broil them on high for 2-3 minutes per side, watching carefully to prevent burning. For a hands off approach, bake in a 425°F oven for about 8-10 minutes, turning halfway through cooking time. The flavor profile remains delicious regardless of cooking method, though the smokiness is enhanced with grilling.

Frequently Asked Questions

→ How long should I grill the skewers?

Grill the skewers for 2-3 minutes per side until the shrimp are opaque and thoroughly cooked.

→ Can I use a different type of sausage?

Yes, you can substitute andouille with other smoked or spicy sausages to suit your taste preferences.

→ What is the best oil to use for this dish?

Avocado oil or olive oil works best for coating the shrimp and sausage because they handle high heat well.

→ Can I prepare these skewers ahead of time?

Yes, you can assemble the skewers a few hours ahead and refrigerate until ready to grill. Avoid adding the parsley garnish until just before serving.

→ What sides pair well with this dish?

Grilled vegetables, a fresh salad, or cauliflower rice are great accompaniments for these skewers.