Spiced Cajun Shrimp Skewers
By Emma Kitchen
Certified Culinary Professional
•
Recipe tested & approved
Shrimp marinated in a fiery blend of smoked paprika and chipotle, tossed in a vibrant mix with olive oil, tomato paste, garlic, and fresh herbs. Quick to prepare, smoky grilled skewers packed with a zesty, slightly smoky heat. Gluten free, dairy free, nut free, egg free.
Prep:
Cook:
6 min
Total:
Servings:
16 skewers
#shrimp
#Cajun
#grilling
#skewers
#healthy
Shrimp, fire, and smoke. Cajun spices — not just chili, but a smoky paprika, chipotle kicking in lightly, tangy tomato paste running through. Quick marinating, short grilling, snappy bites on sticks. No fuss. No nuts, no dairy, no gluten, no eggs to worry about. Sharp garlic, fresh cilantro instead of onion green tops, just a tweak for brightness. Soaked skewers ready to handle hot shrimp, no burning. The heat sits just right, not screaming, warming behind a charred snap. Outdoor cooking, summer or fall, quick prep, short grilling. Skewers are portable, easy. Bite-sized, smoky, little pops of heat and flavor.
Ingredients
- 16 large shrimp, peeled and deveined
- 16 small wooden skewers soaked 25 minutes
Marinade
- 25 ml smoked paprika (1 1/2 tbsp)
- 4 ml chipotle powder (1 tsp)
- 110 ml olive oil (just under 1/2 cup)
- 30 ml tomato paste (2 tbsp)
- 2 cloves garlic, minced
- 2 fresh cilantro stalks, finely chopped
- Salt and black pepper to taste
About the ingredients
For the marinade, switching to smoked paprika and chipotle powder swaps out chili powder and cayenne for a smoky, sweeter heat. Olive oil anchors the marinade, carrying tomato paste’s umami with garlic and fresh cilantro adding fresh herbal brightness instead of green onions. The cilantro stalks provide flavor without overwhelming. Soak wooden skewers about 25 minutes to avoid burning on grill — a bit less than usual because cooking time is short. Salt and black pepper adjusted to taste — start modestly; shrimp can take more. Fresh garlic minced finely, tomato paste adds concentrated tomato depth, ties the spices together. This twist keeps the dish dairy free, gluten free, nut free and avoids eggs.
Method
Preparation
- Make marinade: in bowl, combine smoked paprika, chipotle powder, olive oil, tomato paste, garlic, cilantro, salt, pepper. Split marinade in half; set one part aside.
- Add shrimp to remaining marinade in bowl. Toss well. Cover, refrigerate 55 minutes.
- Preheat grill to high heat. Drain shrimp from marinade, discard leftover marinade.
- Thread one shrimp per skewer.
- Grill shrimp 2-3 minutes per side until color changes and slight char.
- Brush shrimp with reserved marinade repeatedly during grilling.
- Serve immediately, hot off the grill.
Cooking tips
Marinate for just under an hour; this softens shrimp and infuses smoky spices without overpowering. Dividing the marinade in two: half to soak shrimp, half reserved to brush shrimp while grilling for layered flavor. Discard leftover marinade after soaking for food safety. Thread one shrimp per soaked skewer, easy to grill fast. Grill over high heat about 2-3 minutes per side—shrimp cook quickly, flipping once for char on both sides. Keep basting with reserved marinade as shrimp sizzle, juicy and smoky. Serve right off the grill, hot. You want that charred snap plus bright cilantro freshness. No need to rest shrimp; eat immediately for best texture and flavor punch.
Chef's notes
- 💡 Use fresh shrimp. Fresh is key for good taste. Frozen shrimp works, but texture differs. When using frozen, thaw slowly. Drain well before marinating. Pat dry for better marinade absorption. No excess moisture.
- 💡 Soak skewers in water 25 minutes. This avoids burning on grill. Short cooking time means less soak time. Wooden skewers protect shrimp. Keeps them juicy, prevents dryness. If using metal skewers, no soaking needed.
- 💡 Adjust spice levels for heat. Chipotle powder adds smokiness. If sensitive to spice, reduce chipotle. Start small. Can add more later. Taste the marinade before using. Balance flavor and heat. This gives control over dish's intensity.
- 💡 Marinade shrimp for 55 minutes max. Longer can make shrimp mushy. Infuse flavors without overpowering natural taste. Half marinade for soaking, save other half for grilling. This layers flavor effectively.
- 💡 Grill over high heat. Cooking time is quick—2-3 minutes per side. Flip for even charring. Brush with reserved marinade while grilling. This adds flavor and moisture. Watch shrimp carefully to avoid overcooking.
Common questions
How to check shrimp doneness?
Color change is crucial. Look for pink and opaque. Firm texture indicates doneness. Too much give means undercooked.
Can I save leftover skewers?
Yes, store in airtight container. Refrigerate for up to 2 days. Reheat on low heat, avoid microwave. Best when fresh, but leftovers work.
What to serve with skewers?
Pair with rice or fresh salad. Adds bulk and flavor. Grilled veggies also work well. Light and fresh options. Balance richness of shrimp.
What’s a good dip for these?
Cilantro lime sauce complements shrimp. Creamy avocado dip also pairs nicely. Enhance flavor without overpowering.
