Cajun Grilled Shrimp Skewers with Honey-Lemon Marinade
Jumbo shrimp threaded onto skewers with bell pepper, red onion, and cherry tomatoes, coated in a bold Cajun marinade of olive oil, lemon juice, honey, and a blend of paprika, Cajun seasoning, and Old Bay. The shrimp grill quickly over high heat, turning once until just cooked through, then finished with melted butter and optional hot sauce. What makes this version stand out is the honey-sweetened marinade that balances the spice and char, plus the strategic addition of tomatoes near the end of cooking to prevent them from drying out. The result is tender, smoky shrimp with caramelized vegetables and bright citrus notes. Perfect for summer entertaining, weeknight dinners, or meal prep. Serve hot with lemon wedges and your favorite hot pepper sauce for heat lovers.
Ingredients
- 12 fresh raw jumbo shrimp (9/12 count), peeled and deveined, tail tips intact
- 3 garlic cloves, smashed
- ⅓ cup olive oil
- ⅓ cup lemon juice
- ⅓ cup honey
- ½ teaspoon paprika
- ½ teaspoon Cajun or Creole seasoning(optional)homemade blend of paprika, cayenne, garlic powder, thyme, oregano1 teaspoon per 1/2 teaspoonspice blend
customize heat level
- ½ teaspoon Old Bay seasoninggarlic powder and cayenne1/4 teaspoon garlic powder + pinch cayenne per 1/2 teaspoon Old Bayspice blend
loses signature seafood notes
Full guide → - 1 bell pepper, quartered
- 1 red onion, quartered
- sea salt or kosher salt(optional)
- freshly cracked black pepper(optional)
- 4 large cherry tomatoes, or 1 large tomato, quartered
- 3 tablespoons melted butter
- lemon wedges
- hot pepper sauce or Tiger sauce(optional)sriracha or sambal oelek1:1condiment
different heat profile and flavor
Instructions
- 1
Add shrimp and smashed garlic to a zipper bag or bowl and toss.
- 2
Whisk together olive oil, lemon juice, honey, paprika, Cajun or Creole seasoning, and Old Bay in a separate bowl.
- 3
Pour marinade over shrimp, cover, and refrigerate for 30 minutes or up to two hours.
- 4
Preheat grill to high.
- 5
Thread 3 shrimp alternately with bell pepper and onion quarters onto metal skewers, leaving room at the end for tomatoes.
- 6
Sprinkle skewers with salt, pepper, and additional Cajun or Creole seasoning if desired.
- 7
Place skewers over direct heat on the hot grill, close the lid, and cook turning once, about two to three minutes per side until cooked through, basting with the remaining marinade.
- 8
Add a cherry tomato or tomato wedge to the end of each skewer on the final turn, baste with melted butter, and return to finish cooking.
- 9
Drizzle with hot pepper sauce or Tiger sauce if using, remove from skewers, and serve immediately with lemon wedges.
Tips
Marinate shrimp no longer than two hours; acid in lemon juice will begin to cure the shrimp's texture if left overnight. Set a timer to avoid overmarinading.
Add tomatoes during the final turn to prevent them from collapsing or charring excessively. They only need brief heat to warm through and blister slightly.
Jumbo shrimp (9/12 count) cook fast; watch closely and turn only once. Overcooked shrimp become rubbery. Pull from heat the moment they turn pink and opaque throughout.
Good to Know
Cooked shrimp and vegetable skewers keep refrigerated in an airtight container for up to 2 days. Do not freeze cooked shrimp; texture becomes mealy upon thawing.
Prepare marinade and marinate shrimp up to 2 hours ahead. Assemble skewers up to 8 hours before grilling; cover and refrigerate until ready to cook.
Serve hot immediately off the grill with lemon wedges, hot pepper sauce, white rice, grilled vegetables, or a crisp green salad. Pairs well with cold beer or white wine.
Common Mistakes
Do not marinate longer than two hours to avoid the acid curing and toughening the shrimp texture.
Do not skip turning the skewers; this prevents one side from burning and ensures even cooking.
Do not add tomatoes at the start; add them in the final minutes to prevent them from splitting or charring to ash.
Substitutions
customize heat level
different heat profile and flavor
wooden prevents sticking better but requires soaking
loses signature seafood notes
Full guide →FAQ
Can I use frozen shrimp for this recipe?
Yes, but thaw completely and pat dry before marinating. Frozen shrimp release excess water that dilutes the marinade. Thaw in the refrigerator overnight or under cold running water for fastest results.
What if I don't have Old Bay seasoning?
Substitute with equal parts garlic powder and cayenne pepper, or use additional Cajun seasoning. Old Bay adds a signature seafood note, so you'll notice a flavor shift. Experiment with paprika and dried thyme as alternatives.
How long can I keep leftover grilled shrimp skewers?
Refrigerate in an airtight container for up to 2 days. Reheat gently in a skillet or microwave. Do not freeze cooked shrimp; the texture becomes mealy. Best consumed within 1-2 days for optimal flavor and texture.