Ingredients
For the Shrimp and Marinade:
- 1/2 cup unsalted butter (or 8 Tbsp): The butter serves as the base of the marinade, adding richness and helping to carry the flavors of garlic and spices.
- 4 cloves of garlic, pressed or minced: Garlic adds an aromatic, savory note that complements the Cajun spices beautifully.
- 1 Tbsp Cajun spice: This spice blend is key to the flavor profile of the shrimp. It adds a touch of heat without overpowering the dish, making it just the right amount of spicy.
- 1/2 tsp salt: If you’re using salted butter, you can omit the salt from the recipe. If you’re using unsalted butter, the salt helps to enhance the flavors.
- 1 Tbsp lemon juice: The acid from the lemon juice helps to balance out the richness of the butter and spices, adding a refreshing zing to the marinade.
- 2 lbs uncooked large shrimp (21-25 count, peeled and deveined): Choose large, uncooked shrimp for this recipe. You can also buy shrimp that are already peeled and deveined to save time.
For the Skewers:
- 12 medium wooden skewers: These will hold the shrimp together on the grill. Soaking the skewers in water before using them helps prevent burning while grilling.
Instructions
Step 1: Prepare the Wooden Skewers
Before you begin marinating the shrimp, it’s important to prepare your wooden skewers. Soak them in water for about 30 minutes. This step prevents the skewers from burning on the grill, ensuring that they hold up while grilling. While the skewers are soaking, you can move on to preparing the marinade.
Step 2: Make the Marinade
In a small saucepan, combine the unsalted butter, minced garlic, Cajun spice, salt, and lemon juice. Place the saucepan over medium heat and bring the mixture to a simmer. Stir the ingredients as the butter melts, allowing the garlic and spices to infuse the butter with their flavors. Once the butter has fully melted and the ingredients are well combined, remove the saucepan from the heat.
At this point, pour half of the marinade into a ramekin or small dish and set it aside. This will be used to brush the shrimp after they’re grilled. Keep the remaining marinade in the saucepan—this will be used to brush the shrimp before grilling.
Step 3: Skewer the Shrimp
Now, take your soaked wooden skewers and thread four shrimp onto each skewer. Be sure to thread the shrimp through the thickest part of their bodies to ensure they stay securely on the skewers during grilling. Lay the skewers flat on a rimmed cookie sheet or large plate to prepare them for the marinade.
Step 4: Brush the Shrimp with Marinade
Using a basting brush, generously coat one side of the shrimp with the marinade that’s still in the saucepan. Once the shrimp are coated, refrigerate the skewers for about 2 minutes to allow the butter to firm up and set. This step ensures that the shrimp absorb the flavors of the marinade.
After the first side is chilled and the butter is firm, flip the skewers over and brush the other side of the shrimp with the marinade. Refrigerate the skewers again for 2 minutes, allowing the butter to firm up once more.
Step 5: Preheat the Grill
While the shrimp are chilling, preheat your grill to medium-high heat, about 400˚F (200˚C). A properly preheated grill will give the shrimp that beautiful char and smoky flavor that makes grilled shrimp so irresistible.
Step 6: Grill the Shrimp
Once the grill is hot, place the shrimp skewers on the grill. Close the lid to maintain an even cooking temperature. Grill the shrimp for about 2 minutes on each side or until they are cooked through. The shrimp will turn opaque and lose their translucent appearance when fully cooked. Be careful not to overcook the shrimp, as they can become rubbery if left on the grill for too long.
Step 7: Brush with Reserved Marinade and Serve
Once the shrimp are perfectly grilled, remove the skewers from the grill. Brush the shrimp with the reserved marinade that you set aside earlier for extra flavor and a shiny finish. This step ensures that the shrimp remain flavorful and juicy.
Serve your Grilled Garlic Cajun Shrimp Skewers immediately while they’re still warm. You can serve them as an appetizer, main dish, or even as a part of a seafood platter for a larger gathering. They pair wonderfully with a variety of sides, such as grilled vegetables, rice, or a light salad.
Notes
- Butter: If you prefer to use olive oil instead of butter, you can easily swap it out. The olive oil will provide a slightly lighter, but still flavorful, marinade. It will also be a great option for those who are dairy-free.
- Cajun Spice: If you like your shrimp with a little more heat, you can add extra Cajun spice or even a pinch of cayenne pepper. Conversely, if you prefer a milder flavor, reduce the Cajun spice and add some smoked paprika for a smoky depth without the heat.
- Shrimp Size: The recipe calls for large shrimp (21-25 count), but you can use smaller or larger shrimp as well. Just adjust the cooking time accordingly—smaller shrimp will cook faster, and larger shrimp may need a little more time on the grill.
- Prep Time: 20 minutes
- Cook Time: 5 minutes