I make these easy and tasty Drunken Cajun Shrimp Skewers for just about every party I throw because this quick Cajun Beer Marinade is everything! Read my tips below to help you make these and even do a little meal planning as you grill!
I think I have made these Drunken Cajun Shrimp Skewers for just about every party or BBQ I threw. And they are always a hit. The last batch I made, my husband said “You didn’t make enough”. So as I type this, I’m grabbing a bag of shrimp out of the freezer along with some lobster tails, because this is going to be dinner.
I have been kindly influenced by the man of the house to do a redo today because “I didn’t get enough”. And I’m happy to oblige, because I want some more too! 🙂 It’s a seafood kind of night and ain’t nothing wrong with that.
And with the hustle and bustle of Christmas, this still will be an easy recipe for me to make because I just mix a few ingredients together and let my shrimp marinade while I run errands. Then, I bust out the grill in the middle of December (because I could grill even with icicles on my ass without a care in the world) and cook these for a few minutes and my star of the meal is done! And if you aren’t as crazy as I am (grilling in the winter), you can cook these indoors and make it that much more easier….
But I like to grill outside because it’s fun as I throw a ton of food on the grill with my year round festive porch lights, torches, and fire pit going as I drink a glass of wine. And Trust me I don’t waste my charcoal… You heard me correct – I said a ton of food…
I try to get every piece of meat out of my freezer and grill it for later. This is a double win for me as make use of my hot charcoals, and meal plan as I grill various meats for our weekly meals. After I grill the meats, some go in the freezer for later use.
For Example, I make tons of grilled chicken breasts while we laugh & drink. Then, I slice the grilled chicken and freeze it. Everyday, I go to work, I have grilled chicken for my work lunches to make salads, etc.! Win Win Right?
Easy Cooking Tips: Cook these inside in a frying pan or use an indoor grill top, to make this meal that much easier to make. I have even used my cast iron pan to cook these and they still turn out pretty well.
Menu Planning Tip: After turning on that grill outside, don’t let your time or charcoal go to waste. Have other meats ready (if you have time) to grill while you have the grill up and running. Freeze these meats for later use. For Example, I make tons of grilled chicken breasts while we laugh & drink by the fire pit or relax on the patio. Then, I slice the grilled chicken and freeze it. Everyday, I go to work, I have grilled chicken (or whatever meats I choose) for my work lunches to make salads, etc.!
- 2 pounds extra large (26/30) sized shrimp (cleaned, peeled, deveined, with tail on)
- about 15 to 16 skewers
- 1 tablespoon blackening season
- ½ tablespoon tablespoon old bay seafood seasoning
- ½ tablespoon creole seasoning
- (Makes about ¼ cup of dry seasoning mix.)
- 1 twelve ounce beer
- about ¼ cup olive oil
- Optional Homemade Cajun Seasoning:
- 3 tablespoons paprika
- 2 tablespoons oregano
- 1 teaspoon ground coriander
- 1 teaspoon ground thyme
- 2 teaspoons white pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cayenne pepper
- 1 teaspoon old bay seasoning or seafood seasoning
- (Makes about 6 tablespoons of dry seasoning mix.)
- Place four to five shrimp on each skewer.
- To make the seasoning, mix everything together except the shrimp, olive oil, and beer.
- Sprinkle at least half of the seasoning mixture evenly onto the shrimp.
- Marinate for at least three hours.
- During the last hour of marinading the shrimp, pour the beer over shrimp, and continue to marinade for another hour.
- When ready to cook the shrimp, remove the shrimp from the beer marinade and sprinkle the remaining dry seasoning evenly over the shrimp skewers.
- Brush both sides of the shrimp with olive oil before cooking.
- Grill the shrimp for 3 to 4 minutes on each side or until the shrimp turn pink.
Cooking Tip: I like to add the beer at the end of the marinade process so that the beer doesn't overpower the rest of the seasons in the marinade.
I add the optional Homemade Cajun Seasoning Recipe for anyone that does not have access to the store bought seasoning I have in the picture. I have used both recipes with great results.