A Life in Food by real-life Chef Cheryl Bennett
Grilled shrimp skewers are the perfect summer dinner. They are quick, easy, and always a crowd-pleaser. Serve with mango lime quinoa for a light and delicious meal.
I love dinners like this. It is a no-fuss meal that is full of flavor and ready in just over 30 minutes. Most of that time is hands-off, while the shrimp is marinating, making this a perfect lazy supper.
…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.
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.
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