Cajun Shrimp Skewers – Spicy, and Grilled to Perfection

There’s something about skewers sizzling on a hot grill that instantly puts me in a good mood. Whether it’s a weekend cookout or a weeknight dinner that needs to come together fast, grilling just makes everything taste better. And when you combine the smoky, spicy goodness of Cajun spices with juicy shrimp, tender potatoes, caramelized corn, and that bold andouille sausage? You’ve got a flavor explosion that hits every single note—savory, spicy, smoky, and just a little sweet from the charred corn.

This recipe for Cajun Shrimp and Sausage Skewers has become one of my go-to meals when I want something fun and satisfying, but don’t want to spend hours in the kitchen. It’s incredibly simple to pull together, and it looks so beautiful once plated—it’s got that whole “wow” factor while secretly being super easy to make. If you’ve ever felt intimidated by the idea of skewers or grilling seafood, this is the dish to try. There’s no complicated marinade or hard-to-find ingredients. You just melt some butter, stir in a handful of spices, and boom—you’ve got yourself a homemade Cajun butter that’s going to knock your socks off.

The first time I made these skewers was for a family barbecue. I wasn’t sure how everyone would feel about the spice, but after the first bite? Let’s just say they were gone before I even had a chance to refill my lemonade. The balance of flavors is just that good. And even better, it’s totally customizable. Want to make it spicier? Go for it. Prefer turkey sausage or want to add bell peppers to the skewers? You can make it your own. That’s the beauty of this recipe—it’s delicious, flexible, and fun.

Why You’ll Love This Cajun Shrimp Skewers Recipe

These Cajun Shrimp and Sausage Skewers have quickly earned a permanent spot in my summer rotation—and once you try them, I have a feeling you’ll feel the same. Here’s exactly why this recipe is so special and worth bookmarking right now.

First and foremost, it’s all about that bold Cajun flavor. The homemade Cajun butter is packed with smoky paprika, a little heat from cayenne, and layers of flavor thanks to garlic powder, dried herbs, and a touch of chili powder. It clings to the shrimp and veggies while grilling, creating this irresistible, spicy glaze that caramelizes beautifully. You’ll find yourself wanting to dip everything in it—bread, extra potatoes, maybe even just a spoon.

Then there’s the texture. You’ve got so much going on in the best possible way. The shrimp are tender and juicy, the sausage gives a nice snap and smoky richness, the corn chars and turns sweet and juicy, and the potatoes are hearty little bites of comfort. It’s the kind of bite that makes you pause and say “wow” before diving in for the next.

It’s also a total crowd-pleaser. Kids love the sausage and corn, adults appreciate the layered flavors, and everyone loves eating food off sticks—it’s just more fun, right? Plus, these skewers are incredibly easy to serve. No need for separate sides or sauces. They’re self-contained, ready to eat, and guaranteed to impress.

What I love most though? It’s simple. Minimal prep, easy clean-up, and quick cooking time make this ideal for busy weeknights or last-minute dinner guests. And since everything cooks on the grill in just a few minutes, you won’t even break a sweat putting it together.

Health Benefits of these Cajun Shrimp Skewers

Now, you might be thinking: “Skewers slathered in butter? Healthy?” And yes—while this recipe leans into flavor and richness, it still brings quite a few nutritional benefits to the table, especially when you look at the ingredients individually.

Shrimp is an excellent source of lean protein and contains essential nutrients like iodine, selenium, and vitamin B12. It’s low in calories and fat, yet incredibly satisfying thanks to its high protein content. Plus, when grilled rather than fried, shrimp maintains all its goodness without the need for heavy oils or breading.

Andouille sausage, while richer, adds big flavor in small doses. By slicing it thinly and pairing it with protein-rich shrimp and fiber-rich vegetables, you’re creating a more balanced meal. You can also opt for a chicken or turkey andouille sausage to reduce saturated fat without sacrificing that smoky kick.

The baby potatoes bring complex carbohydrates and potassium to the mix, helping keep you full longer. Corn adds natural sweetness and fiber, as well as important antioxidants like lutein and zeaxanthin, which are great for eye health. Even the spices in the Cajun butter offer benefits—paprika and cayenne are known to support metabolism and circulation, while thyme and oregano are loaded with antioxidants.

Altogether, this is a meal that satisfies your taste buds and gives your body something to work with. It’s proof that comfort food and healthy eating can absolutely go hand in hand, especially when you grill instead of fry and load your plate with a rainbow of whole ingredients.

Preparation Time, Servings, and Nutritional Information

Knowing how much time a recipe takes is half the battle when planning your meals, so here’s a quick breakdown to help you plan ahead. The great news? This recipe is speedy and efficient, and it makes enough to feed a group or deliver solid leftovers for lunch the next day.

Prep Time: 20 minutes
Cook Time: 10–12 minutes
Total Time: About 30–35 minutes
Servings: 6 hearty portions

Nutritional Info (Per Serving, Approximate):
Calories: 420
Protein: 28g
Carbohydrates: 30g
Fat: 22g
Saturated Fat: 9g
Fiber: 4g
Sugar: 4g
Sodium: 820mg

These numbers will vary slightly depending on the specific sausage and butter you use, but the overall meal is high in protein and fiber with a satisfying dose of healthy fats. You can adjust the sodium by choosing low-sodium sausage or using unsalted butter.

Ingredients List of these Cajun Shrimp Skewers

Let’s talk ingredients. Everything on this list is easy to find and works together to create a balanced, bold, and colorful dish. Here’s what you’ll need for both the Cajun butter and the skewers themselves.

For the Cajun Butter:
6 tablespoons unsalted butter – adds richness and carries all the spices
1 tablespoon chili powder – brings warm, earthy spice
2 teaspoons smoked paprika – adds depth and that signature smoky flavor
1 teaspoon black pepper – for balance and a subtle kick
¼ teaspoon cayenne pepper – brings heat; adjust to taste
1 pinch red pepper flakes – extra fire, optional
1 teaspoon garlic powder – adds savoriness and that classic Cajun base
½ teaspoon dried thyme – offers a herbal, slightly minty note
½ teaspoon oregano – adds brightness and balance to the mix

For the Skewers:
1 pound baby potatoes (red or yellow) – creamy and hearty, a perfect base
1 pound smoked andouille sausage, sliced – smoky, spicy, and full of depth
4 ears corn, each cut into 4–6 pieces – sweet, juicy, and so good charred
1 pound raw shrimp, peeled and deveined – light, tender protein that grills quickly
Salt and pepper, to taste – for seasoning just before grilling
¼ cup chopped fresh parsley – for freshness and color at the end
Lemon wedges, for serving – adds brightness and cuts the richness

Step-By-Step Cooking Instructions

This is the fun part. You’re going to assemble these gorgeous, flavor-packed skewers, brush them with spicy Cajun butter, and grill them until perfectly charred. Here’s how to do it, one step at a time.

Step 1: Make the Cajun Butter
Start by melting the butter in a small saucepan over medium heat. Once it’s fully melted, stir in the chili powder, smoked paprika, black pepper, cayenne, red pepper flakes (if using), garlic powder, thyme, and oregano. Let the mixture simmer gently for about 30 seconds to one minute, just until the spices become fragrant. This step helps wake up the flavor of the dried herbs and spices. Then remove from the heat and set aside. The butter will be rich, red, and full of aroma—it’s your magic sauce for the whole dish.

Step 2: Cook the Potatoes
Next, grab a pot and boil your baby potatoes in salted water until they’re just fork-tender. This usually takes about 7–8 minutes depending on their size. Don’t overcook them—you want them to hold their shape on the skewers. Drain them and let them cool just enough so you can handle them. If they’re large, you can cut them in half.

Step 3: Prep the Rest of the Ingredients
While the potatoes are cooling, get everything else ready. Slice the sausage into thick coins—about ½-inch thick. Cut the ears of corn into chunks, aiming for about 4 to 6 pieces per cob. Peel and devein the shrimp if it hasn’t been done already. Pat the shrimp dry with a paper towel; this helps them sear better on the grill.

Step 4: Assemble the Skewers
Now it’s time to build the skewers. You can use metal skewers or wooden ones—if using wood, make sure to soak them in water for at least 30 minutes to prevent burning. Thread the ingredients in a pattern: try 3 shrimp, 3 potato halves, 3 sausage slices, and 2 pieces of corn per skewer. Don’t overcrowd them—leave a little space between items so the heat can circulate and everything cooks evenly.

Step 5: Brush with Cajun Butter
Once your skewers are assembled, brush them generously with the Cajun butter you made earlier. Don’t be shy—you want a good coat of that spiced butter on every single surface. Sprinkle the skewers lightly with salt and pepper right before they go on the grill.

Step 6: Grill the Skewers
Heat your grill to medium-high and lightly oil the grates to prevent sticking. Place the skewers on the grill and cook for about 4–5 minutes per side, turning once, until the shrimp are pink and opaque, the sausage is sizzling, and the vegetables are lightly charred. The total grilling time should be about 8–10 minutes. Keep an eye on them, especially toward the end—shrimp cook fast and you don’t want them to dry out.

Step 7: Garnish and Serve
Once off the grill, give the skewers one final brush with any remaining Cajun butter. Sprinkle them with chopped parsley for a pop of freshness and serve with lemon wedges on the side. A quick squeeze of lemon just before eating brightens the whole dish and brings balance to the spices.

Stay tuned for the next sections on how to serve, what to pair these skewers with, and so much more. We’re just getting started.

How to Serve these Cajun Shrimp Skewers

One of the best things about these Cajun Shrimp and Sausage Skewers is how beautifully they serve up without any fuss. You don’t need fancy sides or multiple dishes to make them shine. The skewers are already a full meal on their own—protein, carbs, and vegetables all balanced out in one neat little package. That said, there are a few ways to elevate the experience and serve them like a pro.

First, consider serving them directly on a large platter, straight from the grill. Arrange the skewers in a single layer or slightly overlapped, sprinkle with more chopped fresh parsley, and nestle in a few lemon wedges. The vibrant colors of the shrimp, sausage, corn, and potatoes make it a showstopper without even trying. Guests can grab a skewer (or two) and dig right in—no utensils required.

If you’re serving this at a backyard barbecue or casual dinner, consider pairing the skewers with a big bowl of coleslaw or a fresh green salad. Something crisp with a tangy vinaigrette will contrast beautifully with the smoky, spicy richness of the Cajun butter.

You can also turn these skewers into a rice bowl or salad topper. Just slide the ingredients off the skewer and onto a plate of warm jasmine rice or fluffy couscous. Drizzle with any extra Cajun butter from the pan, squeeze a little lemon juice over the top, and you’ve got a hearty, filling, flavor-packed bowl.

For a family-friendly option, serve the skewers alongside soft dinner rolls or warm flatbreads. They’re great for soaking up all the extra buttery spice. Or you can turn it into a build-your-own skewer night and let everyone customize their own with their favorite ingredients—always a hit with kids.

Pairing Suggestions

While these skewers easily hold their own, you can definitely make your meal feel even more special by pairing them with the right sides and drinks. Whether you’re planning a casual weeknight dinner or hosting a small gathering, these suggestions will help bring everything together in a really satisfying way.

Side Dishes

Start with something cool and fresh to balance the warm spice. A cucumber and tomato salad with a lemony vinaigrette is refreshing and simple to throw together. You could also try a crisp cabbage slaw tossed with apple cider vinegar and a touch of honey. The crunch of the veggies with a bit of tang works wonderfully alongside the richness of the sausage and butter.

Another great side option? Grilled vegetables. Zucchini, bell peppers, and red onion can go right on the grill after the skewers and pick up all that lovely charred flavor. Drizzle with olive oil, season with a pinch of salt and pepper, and you’re good to go.

If you’re craving something heartier, go for a big pot of Cajun rice or dirty rice. The seasoning will echo the flavors in the skewers and make for a bold, comforting plate. Cornbread on the side is never a bad idea either—it’s perfect for mopping up any extra Cajun butter.

Drink Pairings

To keep the meal light and refreshing, consider pairing these skewers with lemonade, limeade, or a sparkling citrus mocktail. The acidity cuts through the richness and brings everything into balance.

If you’re serving adults, a fizzy ginger beer or a tart hibiscus iced tea would be amazing. For something creamy to contrast the spice, try a chilled mango lassi or even a coconut-based mocktail. The sweetness and creaminess mellow out the heat and offer a tropical twist.

For Kids

Kids will love these skewers, especially when paired with buttery rice or simple mashed potatoes. For the littles, you might want to brush their skewers with a mild version of the Cajun butter—just omit the cayenne and red pepper flakes. Serve with sweet corn on the side and a few cherry tomatoes for something fun and colorful.

Storage, Freezing & Reheating Instructions

Whether you’re making these skewers ahead of time or saving leftovers, good storage is key to keeping everything flavorful and safe to eat. Here’s how to store, freeze, and reheat your Cajun Shrimp and Sausage Skewers the right way.

Storing Leftovers

Once cooked, let the skewers cool completely before storing. Slide the shrimp, sausage, potatoes, and corn off the skewers and into an airtight container. Store them in the refrigerator for up to 3 days. Keeping the ingredients separate from any remaining Cajun butter is a smart move—it helps maintain texture and prevents sogginess.

Freezing

While freshly grilled is always best, these skewers do freeze surprisingly well. Again, remove the ingredients from the skewers and let everything cool fully. Spread the cooked components on a baking sheet and freeze until solid—about 1–2 hours. Then transfer to a freezer-safe bag or container. They’ll keep well for up to 2 months.

When freezing, label your bag with the date and contents to stay organized. If you have extra Cajun butter, you can freeze that separately in an ice cube tray for easy single-use portions.

Reheating

For best results, reheat in the oven. Preheat to 350°F (175°C), spread the ingredients in a single layer on a baking sheet, and cover loosely with foil. Bake for 10–15 minutes or until everything is heated through.

Avoid using the microwave if possible—shrimp tends to get rubbery when nuked. But if you’re in a rush, microwave on low heat in 30-second intervals, stirring gently in between.

If you’ve frozen the ingredients, let them thaw overnight in the fridge before reheating. Once warm, brush lightly with fresh Cajun butter to bring the flavor right back to life.

Common Mistakes to Avoid

Even with a straightforward recipe like this, there are a few common pitfalls that can keep your skewers from reaching their full flavor potential. Here’s what to watch out for—and how to avoid them.

1. Overcooking the Shrimp
Shrimp cook fast—like, really fast. Leave them on the grill too long and they go from juicy to rubbery in seconds. Make sure to pull your skewers off as soon as the shrimp are opaque and slightly pink. If your sausage or potatoes need more time, consider pre-cooking them or placing shrimp in between other ingredients for protection.

2. Not Boiling the Potatoes First
Raw potatoes won’t cook through on the grill in the short amount of time needed for the shrimp and sausage. Boil them just until fork-tender before skewering. This extra step makes all the difference.

3. Skipping the Soak for Wooden Skewers
If you’re using wooden skewers, soaking them in water for at least 30 minutes is non-negotiable. Dry skewers will burn quickly and break apart on the grill, potentially ruining your meal.

4. Underseasoning
The Cajun butter is the flavor powerhouse in this recipe. Don’t skimp. Brush it on generously before grilling and again just before serving. You want every bite to be coated in that spicy, buttery magic.

5. Overcrowding the Skewers
Cramming too many ingredients on one skewer can cause uneven cooking. Leave a little space between each item to let the heat circulate properly, ensuring everything cooks evenly and gets that beautiful char.

Avoid these five mistakes and you’re well on your way to skewer greatness.

Pro Tips

Ready to take your skewers from great to unforgettable? Here are some pro tips to help you master the technique and wow your guests every time.

1. Use Two Skewers Per Kabob
Threading ingredients onto two skewers instead of one makes it easier to flip them on the grill. It also prevents ingredients from spinning around when you try to turn them, ensuring more even cooking.

2. Dry Your Shrimp Before Grilling
Pat your shrimp dry with paper towels before brushing on the Cajun butter. Removing excess moisture helps them sear instead of steam, giving you that delicious grilled texture.

3. Make Extra Cajun Butter
You’re going to want more of that buttery goodness—trust me. Double the batch and store any leftovers in the fridge. It’s amazing drizzled over grilled veggies, tossed with rice, or melted over roasted potatoes.

4. Try Parboiling the Corn
If your corn is super fresh and tender, you can grill it as-is. But if it’s a little firm or you’re short on time, parboil it for 5 minutes before skewering. This ensures it cooks through quickly and gets perfectly charred without drying out.

5. Rotate Frequently for Even Char
Grills can have hot spots, so rotate your skewers every few minutes. This ensures everything gets evenly cooked and avoids burning one side while the other stays pale.

Use these pro tips and you’ll be the grill master everyone’s talking about.

Frequently Asked Questions (FAQs)

Even with a recipe as approachable as this one, questions are bound to come up—especially if you’re planning ahead or trying it for the first time. Below, I’ve rounded up some of the most common questions I get about these Cajun Shrimp and Sausage Skewers, along with clear, helpful answers that’ll have you grilling like a pro in no time.

Can I use frozen shrimp?
Absolutely. Just make sure they’re peeled, deveined, and fully thawed before you start. Pat them dry with paper towels after thawing to help them absorb the Cajun butter and sear properly on the grill. If you use frozen shrimp directly on the skewers without thawing, they may release too much water and steam instead of char.

What kind of sausage should I use?
Smoked andouille sausage is the traditional choice here—it’s spicy, smoky, and holds up beautifully on the grill. That said, you can easily substitute with turkey andouille or even halal beef sausage if needed. Just make sure it’s precooked, so it heats up on the grill without needing extra time.

Can I make these skewers ahead of time?
Yes, and it’s a great way to save time if you’re entertaining. You can prep all the components—boil the potatoes, slice the sausage, peel the shrimp—and even assemble the skewers a few hours in advance. Just store them in the refrigerator on a tray covered with plastic wrap. Brush with Cajun butter right before grilling.

What if I don’t have a grill?
No problem at all. You can cook these skewers under a broiler in your oven. Place them on a wire rack over a baking sheet and broil on high for about 4–6 minutes per side. Keep an eye on them, as broilers can vary in intensity. A stovetop grill pan works too, though you may need to work in batches.

Is this recipe very spicy?
The spice level is adjustable. As written, it has a pleasant kick without being overwhelming. If you’re sensitive to heat, you can reduce or omit the cayenne and red pepper flakes in the Cajun butter. Want more fire? Add an extra pinch or two of cayenne, or a dash of hot sauce.

Can I add vegetables to the skewers?
Absolutely. Bell peppers, red onions, cherry tomatoes, and even mushrooms are all fantastic additions. Just keep in mind that softer veggies like tomatoes cook faster, so you might want to group similar items on the same skewer for even grilling.

What’s the best way to keep the skewers from sticking to the grill?
Make sure your grill grates are clean and well-oiled. Use a paper towel dipped in oil and tongs to wipe down the grates before cooking. Also, brushing the skewers with butter helps create a natural non-stick coating.

Can I serve this dish cold or at room temperature?
These skewers are best enjoyed warm right off the grill, when the shrimp are juicy and the butter is melted. However, leftovers served at room temp or cold (like in a rice bowl or salad) still taste great. Just don’t leave them out for more than 2 hours if unrefrigerated.

What’s the best way to keep shrimp juicy?
The key is not overcooking them. Grill just until they turn pink and opaque—usually 4–5 minutes per side, max. Using large shrimp helps too, as they stay juicier during cooking. Dry them well before cooking, and baste with butter for added moisture.

Can I make this recipe without skewers?
You sure can! Turn it into a Cajun shrimp and sausage grill “platter” by cooking everything directly on a grill pan or foil tray. Just keep the pieces similar in size for even cooking, and flip everything halfway through for good sear marks.

Conclusion & Call to Action

If you’ve made it this far, congratulations—you’re officially ready to make one of the most flavor-packed, crowd-pleasing meals of the season. These Cajun Shrimp and Sausage Skewers are a celebration of bold spices, fresh ingredients, and easy cooking that doesn’t cut corners on taste. Whether you’re firing up the grill for a weekend get-together or just looking for a quick dinner with big personality, this recipe is going to deliver.

I really love how this dish brings people together. It’s interactive, colorful, and perfect for sharing. There’s something about everyone reaching for skewers from the same platter that feels a little festive—like you’re all part of the same cozy moment. And that’s what cooking is really about, isn’t it? Creating food that sparks joy, conversation, and maybe even a few second helpings.

So now it’s your turn. Head to the kitchen, gather your ingredients, and fire up that grill. I promise, once you take that first bite—juicy shrimp, smoky sausage, sweet corn, spicy Cajun butter—you’ll know it was worth every minute.

And hey, when you do make it, I’d love to hear how it turned out. Did you go the classic route or add your own twist? Maybe you turned it into a rice bowl or swapped in some grilled veggies? Snap a photo, post it on social, and tag me so I can see your version. There’s nothing better than seeing your creations come to life in real kitchens.

Until next time, keep grilling, keep experimenting, and most importantly—keep enjoying every delicious bite.

Print