Drunken Cajun Shrimp Skewers with Beer Marinade

I think I have made these Drunken Cajun Shrimp Skewers for just about every party or BBQ I’ve thrown, and they are always a hit. This quick marinade is everything!

The shrimp get coated in a Cajun style dry seasoning mix first, then beer is added to the mix. Once they hit the heat, they only need a few minutes per side before they turn pink, juicy, and ready to disappear off the platter.

WHAT MAKES THEM “DRUNKEN”

The beer gives the shrimp a deeper, slightly savory flavor in the background. I add it during the last part of marinating instead of letting the shrimp sit in it from the start. Adding it late gives you that drunken shrimp flavor, but allows the dry Cajun, Creole, and seafood seasonings to actually stick to the meat and do their job.

INGREDIENTS GUIDANCE

Best beer to use

A lighter beer, like a basic lager, pilsner, or wheat beer is recommended because it blends well with the seasoning. I would skip anything too bitter, too dark, or too strongly flavored unless you already know you like that taste with seafood.

Marinade ingredients

The flavor in this recipe comes from a mix of blackening seasoning, Old Bay or seafood seasoning, and Creole seasoning. That blend gives the shrimp a salty, smoky, peppery kick without needing a long list of extras. If you don’t have those specific bottles in your pantry, I included my homemade quick and easy Cajun seasoning blend down in the recipe card.

Recommended shrimp

Use extra large shrimp if you can. I use the 26/30 size because they are big enough to thread onto skewers easily and hold up to the heat without turning into tiny overcooked pieces the second they touch the grates.

Use shrimp that are cleaned, peeled, deveined, and still have the tails on. The tails give you a little handle when serving, and they make the skewers look better too.

Can you use frozen shrimp?
Yes, just make sure they are completely thawed and patted dry with a paper towel before you add the seasoning. If they are holding excess water, the dry spices won’t stick.

Wooden vs. metal skewers

If you are using wooden skewers, soak them first so they do not burn up on the grill. Metal skewers are easier if you grill often, but wooden skewers work fine when you give them a little water bath before cooking.

HOW TO PREP THEM

Marinate the shrimp

After the first round of seasoning, the shrimp should look evenly coated, not buried under a thick paste. You want the seasoning touching the shrimp so it can flavor them while they marinate.

During the last part of marinating, pour in the beer and let everything hang out a little longer for that extra flavor. Don’t forget that final sprinkle of dry seasoning before they cook.

Right before grilling, brush both sides with olive oil. At that point, the shrimp should look glossy, seasoned, and ready for heat. They shouldn’t look soupy or dry.

How long to marinate

Shrimp do not need an overnight marinade. They are small, delicate, and they take on flavor faster than chicken or steak.

This recipe calls for up to an hour and half of total marinating time. That timing gives you flavor without letting the beer take over or making the texture weird. Leaving seafood in a liquid marinade too long can mess with the texture and make it mushy, so stick to the timeline and let the grill do the rest.

If you are prepping for a party, get the shrimp seasoned and chilled in enough time prior to the event, then add the beer closer to cooking time. That way, you are not trying to do everything at the last second, but you also are not letting shrimp sit around too long.

Thread the skewers

Thread about 4 to 5 shrimp onto each skewer. Give them a little room so the heat can get around them. If they are packed on too tight, they steam more than they grill.

TIME TO GRILL

Shrimp cook fast, so have to keep a close eye on them.

Grill the skewers for about 3 to 4 minutes per side. You are looking for the shrimp to turn pink, opaque, and firm. You want them juicy with a little bit of char on the edges. Pull them off the heat before they curl up into tight, rubbery little circles.

NO OUTDOOR GRILL? YOU STILL HAVE OPTIONS

If the weather isn’t the best or you just do not feel like going outside, cook these indoors!

A hot cast iron skillet works especially well for getting that slightly blackened, seared crust on the spices. A regular frying pan works too. An indoor grill pan is another good option if you still want those grill marks without dealing with charcoal.

The main thing is not to overcrowd the pan. Cook in batches if needed so the shrimp can sear instead of steaming in their own juices.

You can also slide the skewers under your oven broiler for a few minutes. It mimics the direct, high heat of a grill and gets the job done fast.

A FEW WAYS TO CHANGE THEM UP

• Adjust the heat: If you want them less spicy, use a milder Creole blend or just back off the dry seasoning amounts a little bit.
• Skip the alcohol: You can swap in a non-alcoholic beer, or just skip the beer entirely. You’ll lose the “drunken” element, but the olive oil and heavy spices will still make the recipe.
• Different shrimp sizes: If you can only find smaller shrimp, that’s fine, but watch them like a hawk. The smaller the shrimp, the faster they will overcook.

WHAT TO SERVE WITH THESE

For parties – I like these as a hot appetizer because people can grab a skewer and keep moving. Add a dipping sauce, a simple salad, or something cold and crunchy on the side.

For dinner – They are good with rice, grilled vegetables, corn, pasta salad, or a fresh salad. If the grill is already going, this is also a good time to cook a few extra sides or vegetables while the coals are hot to complete the meal. Because I definitely believe in not wasting a good grill setup.

They also work for one of those seafood or steak nights where you pull out some lobster tails, a juicy steak, or whatever else is sitting in the freezer waiting for its moment.

FAQs

WHY THESE SKEWERS STAY ON MY MENU

Confirmation that these are hitting – One of the last batches I made, my husband basically let me know I did not make enough, so I grabbed another bag of shrimp out of the freezer for another redo. And honestly, ain’t nothing wrong with that.

These are still easy enough to make during any busy time in your life because the shrimp can sit with the seasoning while you’re running around doing everything else. Then after that, just a few minutes of cooking, and then you’re 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….

NEED TO USE A SUBSTITUE?

Use AI to help you use alternative ingredients for this one!

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