Spicy skewered shrimp with pineapple is summer grilling at its fastest and finest. Cajun-coated shrimp and caramelized pineapple chunks go onto soaked skewers and cook in under three minutes a side. The charred fruit cools the cayenne heat just enough to keep you reaching for the next skewer.
Spicy Skewered Shrimp with Pineapple
This spicy, summery dish is delicious when grilled or if you’re looking to add some extra heat to a hot summer day. Shrimp do not take long to cook at all, and skewers allow for an easy cleanup, so this dish is an easy meal for those hot, humid days when you don’t feel like spending a lot of time in the kitchen. The Homemade Cajun Seasoning can be adjusted to any desired spiciness by adding (or reducing) the amounts of cayenne pepper and paprika used. This mix is also great on steak, chicken, and other seafood!
Serves 4–6
For Homemade Cajun Seasoning:
1 teaspoon (5 ml) paprika
1 teaspoon (5 ml) garlic powder
1 teaspoon (5 ml) sea salt
1⁄2 teaspoon (10 ml) black pepper
1⁄2 teaspoon (10 ml) onion powder
1⁄2 teaspoon (10 ml) cayenne pepper
1⁄2 teaspoon (10 ml) oregano
1⁄2 teaspoon (10 ml) thyme
1⁄2 teaspoon (10 ml) red pepper flakes
For Spicy Skewered Shrimp with Pineapple:
10–12 skewers, soaked in water
2 pounds (907 g) large shrimp, peeled and deveined (about 30–40 shrimp)
Juice of 1 lemon (about 3–4 teaspoons)
2 tablespoons (30 ml) Homemade Cajun Seasoning
1 pineapple, chopped into bite-size chunks
3 tablespoons (45 ml) olive oil
Lemon wedges, for garnish
- For Homemade Cajun Seasoning: Add all ingredients to a mortar and pestle and grind to a fine, sand-like consistency. Transfer to a large zip-top bag and set aside.
- For Spicy Skewered Shrimp with Pineapple: Soak skewers in water for about 1 hour before turning on grill. In a mixing bowl, combine shrimp and lemon juice. Add the shrimp to the zip-top bag with the Homemade Cajun Seasoning, and shake lightly to coat. Remove from bag and place onto skewers, alternating shrimp and pineapple; 4–5 shrimp and pineapple chunks per skewer work best.
- Coat grill grates with olive oil to prevent shrimp and pineapple from sticking. Preheat the grill to a medium flame and cook skewers for about 2–3 minutes per side, or until shrimp turn pink. Remove from heat and enjoy.
Pro Tips
- Soak the wooden skewers a full hour before grilling — anything less and they'll scorch before the shrimp are pink.
- Shake the seasoned shrimp in a zip-top bag instead of stirring; it coats them evenly without breaking up the flesh.
- Thread 4–5 shrimp and pineapple chunks per skewer and leave tiny gaps so the heat wraps around each piece.
- Dial the Cajun seasoning's heat up or down with the cayenne and paprika — the same blend is excellent on steak, chicken, and other seafood.
Frequently Asked Questions
Can I make these shrimp skewers without a grill?
Yes — a hot grill pan or broiler works. Cook them 2–3 minutes per side until the shrimp turn pink and the pineapple picks up some char.
Can I prepare the skewers ahead of time?
You can assemble them up to a few hours ahead and keep them covered in the fridge. Grill just before serving, since shrimp toughen if reheated.
How do I know when the shrimp are done?
They're ready as soon as they turn opaque pink and curl into a loose C shape, about 2–3 minutes per side. A tight curl means they're overdone.
Is the homemade Cajun seasoning very spicy?
It has a moderate cayenne-and-pepper-flake warmth. Halve the cayenne for a milder blend or add extra red pepper flakes if you want more fire.
Recipe Card
Ingredients
Method
- Coat grill grates with olive oil to prevent shrimp and pineapple from sticking.
- Preheat the grill to a medium flame and cook skewers for about 2–3 minutes per side, or until shrimp turn pink.
- Remove from heat and enjoy.
