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 paprika
1 teaspoon garlic powder
1 teaspoon sea salt
1⁄2 teaspoon black pepper
1⁄2 teaspoon onion powder
1⁄2 teaspoon cayenne pepper
1⁄2 teaspoon oregano
1⁄2 teaspoon thyme
1⁄2 teaspoon red pepper flakes
For Spicy Skewered Shrimp with Pineapple:
10–12 skewers, soaked in water
2 pounds large shrimp, peeled and deveined (about 30–40 shrimp)
Juice of 1 lemon (about 3–4 teaspoons)
2 tablespoons Homemade Cajun Seasoning
1 pineapple, chopped into bite-size chunks
3 tablespoons 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.
