Cajun Blackened Shrimp Skewers
Plump Gulf shrimp are a classic on the grill, and these are full of Louisiana’s Cajun and Creole flavors. This recipe pairs them with chilled coleslaw for an easy family meal. Mix up the spicy, lemony mayo sauce to baste the shrimp, and reserve some to serve on the side for dipping.
Prep Time:
30 mins.
Cook Time:
10 mins.
Yield:
Yield: 12 (8-inch) skewers (4 servings)
Ingredients
- 1½ cups Blue Plate Mayonnaise, divided
- 1 tablespoon red wine vinegar
- 2 teaspoons honey
- 1 teaspoon Creole mustard
- ¼ teaspoon celery salt
- 1 (14-ounce) bag tricolor coleslaw mix
- 1-2 tablespoons Boudreaux’s Backyard Lil Bit Better Blackening Seasoning
- 2 tablespoons lemon juice
- 3 pounds extra-large (U16-20) Gulf shrimp, peeled and deveined
Directions
- In a large bowl, combine the ½ cup mayonnaise, the red wine vinegar, honey, mustard and celery salt and mix well. Add the coleslaw mix and toss to combine. Cover and refrigerate while preparing the shrimp.
- In another large bowl, combine the remaining 1 cup mayonnaise and the blackening seasoning and lemon juice and mix well. Remove ¼ cup of the mayonnaise mixture and set aside. Add the shrimp to the remaining mayonnaise mixture in the bowl and toss to coat.
- Preheat a grill or a grill pan to medium high. Skewer 5 or 6 shrimp on wooden or metal skewers. Cook the shrimp for 2 minutes on each side or until they turn opaque and grill marks are visible.
- Serve with coleslaw and the reserved mayonnaise mixture for dipping.
