As part of our Treat. Yo. Self. month, treating myself means seafood since I’m from Maine originally. I can still eat shrimp, but I have other shellfish allergies so I may lose shrimp eventually. But for now, I use them as an occasional treat. The recipe should be enough for about 8 skewers of shrimp with 6 or so shrimp on a skewer. But since I only had 4 stainless steels skewers and was too lazy to soak the bamboo ones in water for 30 minutes, the pictures show extreme shrimp skewers. So I really did treat myself, ha! This is a great appetizer dish for a dinner party or cook out and you can cook them under the broiler in your oven or on the grill. Or if you wish, use them in salad or as a special garnish on soup.
This recipe isn’t for those of you who are allergic to shellfish or who are vegetarian or vegan. But if you are allergic to shellfish and you can eat chicken, try it with chicken. For those of you who are vegetarian or vegan, try it with veggies. The seasoning mix by itself should be vegan with appropriately sourced sugar. You will have to cook the skewers much longer if you chicken or veggies, shrimp cooks very quickly.
For those of you that may have issues with buying spice blends due to anti-caking agents or cross contamination, I’ve developed a version of Cajun Seasoning below which I use now. If you can still use a blend, I recommend the Penzey’s Cajun Seasoning (no affiliation). I love Penzey’s and I can still use their single spices without issue.
Cajun Seasoned Shrimp Skewers:
The whole recipe is in the recipe card below, but here’s my process pictures and some tips.
I defrost my shrimp in a colander set in a bowl of cold water for about 10 minutes. Then I can just lift the colander out.
When peeling the shells off the shrimp I take the tails off because I don’t want my guests to have to do it, and half the time they’ll just nibble up to the tail, and leave the tail meat in the tail shell. That’s a waste of seafood which is unconscionable to me. So I take the tails off. I usually buy my shrimp de-veined already, but if yours is not, here’s how to do it.
I’m loving these stainless steel skewers. They are flat so that the food does not spin on them when you are turning them over. I’m not sure where I got these and why there are only four in my possession. However, I did go poking around and pop some more on my Amazon wish list (no affiliation) so I can get some for cook out season.
Before you cook your shrimp you should notice that they have a translucent quality to them. Once they are cooked they will look opaque. They really only need 2-3 minutes a side depending on your oven or grill. If you overcook them, they will become rubbery and unpleasant.
When ready to serve, use one of the lemon quarters to squeeze lemon juice over the skewer or let your guests do it.