Grilled cajun shrimp skewers are a quick and easy dinner with almost no clean up! Made with Idaho® cajun potato wedges and corn on the cob, these skewers are finished with a cajun garlic butter sauce.
I wanted to create flavors similar to a shrimp boil on the grill. Not exactly the same, but similar. If you wanted to add sausage to your skewers (which would be delicious), that would get you a little closer.
There is just a bit of heat (omit cayenne if you don’t like spicy) in these skewers. The flavors of the cajun shrimp, potatoes and corn together are absolutely delicious.
Using the leftover grilled potato wedges, you can also make vegan vegetable cakes for another side dish with cajun seasoning.
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This recipe is sponsored by my friends at Idaho Potato. I am so pleased to work with them. As always, all opinions, recipe and photos are my own. Thank you for supporting the brands that support Pook’s Pantry.
Cajun shrimp skewers
This is one of our new favorite cajun grill recipes. I’ve been using the homemade cajun seasoning that I made a couple of weeks ago on everything lately, including shrimp.
Because I was using pieces of corn on the cob for these skewers, I went with big shrimp (an oxymoron?). The sizing for shrimp would be categorized as “super colossal”, which is less than 12 or 13 shrimp per pound.
Normally, you’d find 16/20 shrimp in the grocery store. That means you’ll get 16 -20 shrimp per pound. They are a great size for most recipes and what I normally buy.
However, these skewers needed to make a statement, so I got the biggest shrimp I could find.
Also, the smaller shrimp would be overcooked before the corn was properly charred. Score another point for big shrimp.
How to make cajun seasoning
Homemade Cajun seasoning is a great way to use up the spices in your pantry. So often, we buy a jar of something because a recipe calls for a teaspoon, then we don’t know what to do with the rest of it.
Here’s one way to use them up. Make your own spice blends instead of buying them. It’s also a fraction of the cost, if you needed any more convincing.
I use salt in my blend because everything needs salt, especially potatoes. If you prefer to leave it out, by all means, do so.
Grilled shrimp and potato skewers
Because we’re starting with cooked potatoes, this recipe comes together really fast. If you don’t have leftover potatoes and you’re starting from scratch, cook your potatoes on the grill for about 15 – 18 minutes to give them a head start.
Once they are cool enough to handle, skewer the shrimp and corn and proceed with the rest of the recipe.
I used 12 inch bamboo skewers, so I could get a reasonable amount on each one, because no one wants a skimpy skewer. If you are using bamboo skewers, remember to soak them in water for 30 minutes before grilling, otherwise they will burn.
If you prefer to go with stainless steel, I recommend metal skewers like these. They are flat, so your food doesn’t roll around on the skewer, making it difficult to flip.
Cajun garlic butter
This is just gilding the lily, but totally worth it. Brush this garlicky cajun butter on the skewers while they are still warm and let them soak up all of this flavor and buttery goodness.
Melt a few tablespoons of butter, stir in a few cloves of garlic (minced or smashed into a paste) and a couple of teaspoons of the cajun seasoning. Whisk it together and you’re done. Super simple and so good.
What can I serve with these skewers?
These are a complete meal in my book, but you might want something green, maybe a dessert and a beverage to go with them. Here are a few tasty suggestions:
- Grilled pear, gorgonzola and candied pecan salad would be a great accompaniment, grill some pears for the salad while you’re cooking the skewers.
- Lemon thyme mint lemonade is a delicious twist on traditional lemonade.
- Strawberry cream cheese cupcakes are absolutely one of the best cupcakes I’ve ever made. All natural, no dye and delightfully pink.
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- 12 ounces grilled potato wedges (about 1 ½ potatoes)
- 4 small ears of sweet corn, cleaned and cut into 1 ½ in. pieces
- 16 shrimp, extra-large (about 1 ½ lbs.)
cajun garlic butter
- 3 tablespoons unsalted butter
- 1 ½ teaspoons garlic, minced (about 4 cloves)
- 2 teaspoons Cajun spice blend
- Preheat grill to 400°F
- In a small mixing bowl, combine all ingredients for Cajun spice blend and whisk to combine thoroughly. Set aside.
- In a small saucepan, melt butter over medium heat.
- Add garlic and cook just until fragrant (one minute), then add Cajun seasoning. Whisk to combine and set aside.
- Skewer leftover potatoes, corn and shrimp. (I used 2 shrimp per skewer, one or two pieces of corn and 3 or 4 pieces of potato.)
- Grill for 3 – 4 minutes per side, just until shrimp is cooked through, corn is lightly charred and potatoes are hot.
- Brush with Cajun garlic butter while warm. Serve immediately.
*If you don't have leftover potatoes and you are starting with raw, put them on the grill for 15 - 18 minutes. Let them cool enough to handle. Slice into smaller pieces, then skewer with corn and shrimp.
Proceed with recipe.
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Serving Size:2 skewers
Amount Per Serving: Calories: 502Total Fat: 24gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 65mgSodium: 4092mgCarbohydrates: 65gFiber: 9gSugar: 5gProtein: 13g
Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.
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