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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!
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5 from 3 votes

Drunken Cajun Shrimp Skewers

A quick and easy Cajun Beer Marinade for your shrimp skewers that make for an awesome party appetizer.
Course Appetizer
Cuisine American
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 15 skewers
Author Sharee


  • 2 pounds extra large (26/30) sized shrimp (cleaned, peeled, deveined, with tail on)
  • about 15 to 16 skewers
  • 1 tablespoon blackening season
  • 1/2 tablespoon tablespoon old bay seafood seasoning
  • 1/2 tablespoon creole seasoning
  • (Makes about 1/4 cup of dry seasoning mix.)
  • 1 twelve ounce beer
  • about 1/4 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
  • 1/2 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: If you are using wooden skewers, Soak the wooden skewers in water for about 5 minutes (this prevents the wooden skewers from burning during the cooking process).
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.