Skewered Fired-Up Grilled Shrimp
To make preparation super simple, purchase a frozen, two-pound bag of peeled and deveined shrimp with the tails on. Just be sure to thaw completely and drain well. The marinade may be prepared a day in advance and refrigerated. When serving as an appetizer for company, I grill the shrimp within a half an hour before guests arrive and serve at room temperature.


  • 2-pounds large, uncooked shrimp (may use frozen; thaw first)
  • 1/2 cup low-sodium soy sauce
  • 1/2 cup olive oil
  • 5 tablespoons Cajun seasoning mix (I use a salt-free blend; McCormick’s also makes this)
  • 1/4 cup sesame oil
  • 1/4 cup fresh lemon juice
  • 1 teaspoon ground ginger
  • 2 teaspoons dry mustard
  • 1 teaspoon hot pepper sauce or to taste


  1. Peel and devein shrimp leaving tails in tact.
  2. In a large bowl, whisk the remaining ingredients together. Add shrimp to the bowl or put everything in a zipper-top bag and marinate in the refrigerator for a half an hour to two hours.
  3. Drain marinade. Skewer the shrimp and grill over medium heat, 3 minutes per side, or just until pink.
  4. Serve on skewers or remove to a serving dish. May serve hot or room temperature.


  • Soak wooden skewers in water for about a half an hour prior to threading the shrimp so they don’t burn on the grill.
  • Sometimes, I use half the marinade recipe for a two-pound bag of shrimp and marinate on the longer end of the suggested time frame. It really is enough to coat the shrimp and stretches your ingredients a little further.
  • If your spice blend contains salt, I recommend a low-sodium soy sauce.
  • Serve with corn bread and edamame or steamed broccoli for an easy, delicious entree option.

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