Grilled Cajun Shrimp and Potato Skewers

Grilled Cajun Shrimp and Potato Skewers

Cheryl Bennett
Food Blogger
Pooks Pantry

Yield: 4 (2 skewers each)

Leftover Grilled Cajun Potato Wedges are skewered with shrimp and corn, then brushed with delicious spicy garlic butter for a simple grilled dinner.


Cajun spice blend:

Cajun garlic butter:




  1. Preheat grill to 400°F.
  2. In a small mixing bowl, combine all ingredients for the Cajun spice blend and whisk to combine thoroughly. Set aside.
  3. In a small saucepan, melt butter over medium heat.
  4. Add garlic and cook just until fragrant (one minute), then add Cajun seasoning. Whisk to combine and set aside.
  5. Skewer leftover potatoes, corn and shrimp (I used 2 shrimp per skewer, one or two pieces of corn and 3 or 4 pieces of potato).
  6. Grill for 3 – 4 minutes per side, just until shrimp are cooked through, corn is lightly charred and potatoes are hot.
  7. Brush with Cajun garlic butter while warm. Serve immediately.