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Cajun-Seasoned Shrimp Skewers

Brushing some honey-lime butter onto the spiced shrimp just before serving adds richness and rounds out the spices.


  • 2 oz. (4 Tbs.) unsalted butter, softened
  • 1 Tbs. finely grated lime zest
  • 2 tsp. honey
  • Kosher salt
  • 3 Tbs. olive oil
  • 3 Tbs. fresh lime juice
  • 1 Tbs. prepared Cajun spice mix, such as McCormick
  • 1 lb. extra-jumbo shrimp (16 to 20 per lb.), peeled and deveined

Nutritional Information

  • Calories (kcal) : 290
  • Fat Calories (kcal): 200
  • Fat (g): 23
  • Saturated Fat (g): 9
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 11
  • Cholesterol (mg): 175
  • Sodium (mg): 780
  • Carbohydrates (g): 5
  • Fiber (g): 0
  • Sugar (g): 3
  • Protein (g): 16


  • Have ready four metal or wooden skewers. If using wooden skewers, soak them in water for 30 minutes before grilling.
  • In a small bowl, combine the butter, zest, honey, and 1/4 tsp. salt. Let sit at room temperature.
  • In a medium bowl, combine the oil, lime juice, spice mix, and 1/4 tsp. salt. Add the shrimp to the marinade, and let sit for 15 minutes, tossing occasionally.
  • Prepare a medium-high (400°F to 475°F) gas- or charcoal-grill fire.
  • Thread the shrimp onto the skewers, and reserve any remaining marinade.
  • Grill the shrimp, basting with the marinade and flipping once, until cooked through, 4 to 5 minutes total. Spread some of the honey-lime butter onto the skewers, and serve with the remaining butter.


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