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Mardi Gras starts this weekend in Galveston and we are super excited! To celebrate I made this Cajun shrimp dish. It’s an easy appetizer and also makes good sandwiches too!

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Cajun Grilled Shrimp with Spicy Dipping Sauce

(Adapted from Spiced Blog)


Printer Friendly Version


For the Cajun Grilled Shrimp

wooden skewers

1/2 tsp salt

1/2 Tbsp garlic powder

1 Tbsp paprika

1 tsp pepper

1 tsp onion powder

1/8 tsp cayenne pepper

1/2 Tbsp oregano

1 pound shrimp (16-20 count), peeled and deveined but with tail still on

15-20 mini peppers


Soak the wooden skewers in water for at least 30 minutes before grilling.


In a small bowl, combine all of the spices (salt, garlic powder, paprika, pepper, onion powder, cayenne and oregano).


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Rinse shrimp and pat dry with paper towels.


Toss the shrimp in the spice rub until well coated.


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Thread the shrimp onto the skewers; set aside. Thread the mini peppers onto separate skewers.


Place grill pan on grill; preheat grill to medium-high.


Place the skewers with the mini peppers on the grill pan and cook for 4-5 minutes.


After several minutes, rotate the mini pepper skewers and add the skewers of shrimp.


Let shrimp grill for 2-3 minutes per side, or until pink in color and fully cooked.


Remove shrimp and peppers from the grill and serve hot.


For the Spicy Cajun Dipping Sauce

3/4 cup mayonnaise

2 Tbsp cream-style horseradish sauce

2 tsp ketchup

1 tsp dill pickle juice

½ tsp paprika

¼ tsp salt

¼ tsp pepper

¼ tsp cayenne pepper


Using a small bowl, combine all ingredients and whisk together until well combined. (Tip: This

Dipping Sauce will taste better if you make it earlier in the day and then cover it and place it in the refrigerator for a couple of hours.)

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