These Buttery Cajun Shrimp Skewers are incredibly flavorful, easy to make, and packed with smoky Cajun flavor. Juicy shrimp are grilled over high heat and continuously brushed with a buttery Cajun sauce made with fresh garlic, parsley, lemon juice, and the flavorful Bearded Butcher Cajun Blend.
This recipe makes about 8 shrimp skewers using 3 pounds of shrimp, making it perfect for feeding a crowd or serving alongside your favorite Cajun-inspired sides. Pair these smoky shrimp with grilled corn, andouille sausage, or grilled bell peppers and onions for an easy and delicious meal.
The star of this recipe is the Bearded Butcher Cajun Blend. With mild heat and plenty of peppery Cajun flavor, this seasoning perfectly complements the smoky shrimp and rich butter sauce without overpowering the fresh garlic and lemon.
Prep Time: 15 minutes
Cook Time: About 8–12 minutes
Servings: 8 skewers
Ingredients
Butter Cajun Sauce
- 8 ounces butter
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh lemon juice
- 1 tablespoon Bearded Butcher Cajun Blend
- 1 tablespoon fresh garlic, minced
Shrimp
- 3 pounds raw shrimp, peeled and deveined
- 1 tablespoon oil
- Additional Bearded Butcher Cajun Blend, for seasoning
- Fresh parsley, for garnish
- Lemon or lime wedges, for serving
Instructions
Prepare the Smoker
Preheat your smoker to 400°F.
While the smoker is heating, place the butter into a heat-safe crock or small cast-iron pan and place it on the smoker. Allow the butter to slowly melt and pick up some of that delicious smoky flavor while you prepare the rest of the ingredients.
Prepare the Ingredients
While the butter is melting, mince the fresh garlic, chop the parsley, and squeeze the fresh lemon juice.
Thread the shrimp onto your skewers, dividing the shrimp evenly between approximately 8 skewers.
Helpful Tip: Metal skewers work great for this recipe. If you're using wooden skewers, soak them in water before adding the shrimp to help prevent them from burning.
Make the Butter Cajun Sauce
Once the butter has melted, add the chopped parsley, minced garlic, fresh lemon juice, and Bearded Butcher Cajun Blend.
Stir everything together and place the butter mixture back onto the smoker while you prepare the shrimp.
Grill the Shrimp
Lightly brush each shrimp skewer with oil before placing them on the smoker. This helps prevent the shrimp from sticking to the cooking grate.
Place the shrimp skewers directly onto the hot smoker.
Generously brush the shrimp with the warm Butter Cajun Sauce. If you like extra Cajun flavor, sprinkle a little additional Bearded Butcher Cajun Blend over the shrimp.
Cook the shrimp for a few minutes, then flip the skewers.
Continue brushing the shrimp with the Butter Cajun Sauce as they cook, using up all of the sauce as you turn and baste the skewers.
Know When They're Done
The shrimp are ready when they are cooked through, the shells or tails have turned a bright pink, and the shrimp begin to curl and slightly split.
Be careful not to overcook the shrimp, as they can become tough and rubbery.
Remove the skewers from the smoker and serve immediately.
Garnish with fresh parsley and lemon wedges.
What to Serve with Cajun Shrimp
These smoky Butter Cajun Shrimp Skewers are delicious on their own, but they are even better served alongside your favorite Cajun-inspired sides.
Try serving them with:
- Smoky grilled corn
- Grilled andouille sausage
- Grilled bell peppers and onions
- Rice or dirty rice
- Grilled vegetables
- Crusty bread for soaking up the extra butter sauce
Recipe Notes
- Use large shrimp if possible. Larger shrimp are easier to skewer and are more forgiving on the smoker.
- If using wooden skewers, soak them in water before adding the shrimp.
- Lightly oil the shrimp skewers before placing them on the smoker to help prevent sticking.
- Keep the butter sauce warm while cooking so it stays easy to brush over the shrimp.
- Shrimp cook quickly, so keep a close eye on them to prevent overcooking.
- For extra Cajun flavor, sprinkle additional Bearded Butcher Cajun Blend over the shrimp before serving.
