Some food just has an iconic flavor profile and needs to be celebrated! Like a good ol’ Cajun Shrimp Boil. Delicious shrimp, andouille sausage, corn, and of course Old Bay seasoning. A traditional boil also usually has potatoes, takes quite of bit of time to prepare, and does best in very large batches. So to address all three of those, I came up with these Grilled Cajun Shrimp skewers served up with grilled corn and some tasty dipping sauce.
I took out the potatoes so that I could cut the carbs – corn still has carbs so it’s not a totally #keto dish but it a little better. The potatoes also make the whole thing take even longer. I decided to go with grilled it all instead of boiling because it gives a slightly different flavor and it’s faster.
The dipping sauce is my own take on what some would traditionally call “Southern Comeback Sauce”, which is essentially a Cajun variation of a fry sauce. It’s got a little kick and is just perfect for the shrimp and sausage. You can actually find it at a lot of drive-thrus and drive-ins in the South. It works great on burgers, for dipping fries in, and also fried fish or chicken tenders!
If you want to add a little more to the corn, you can add some garlic salt to the melted butter before you brush it on – gives it a little more flavor. Corn is one of my favorite sides for summertime because it’s so sweet and juicy! And in the summer it’s usually super cheap – sometimes it will go as far as 4 ears for a dollar! I like to leave the husk on when I grill it, helps to hold in the flavor and sort of steam the kernels. It does take some hot hands to get it husked afterward – but it is totally worth it.
Now Let’s Get Cookin’!
Grilled Cajun Shrimp
- Skewers (12-16)
- 2 lb Large Shrimp deveined, peeled, tail on
- 2 lb Andouille Sausage cut into 1-inch coins
- 3 tbsp Avocado Oil
- 1 tbsp Lemon Juice
- 1 tbsp Parsley
- 2 tbsp Old Bay Seasoning
- 6 Ears of Corn
- 4 tbsp Butter melted
For the Dipping Sauce
- 1 cup Mayo
- ½ cup Ketchup
- ¼ cup Hot Sauce I used Frank's
- 1 tbsp Worcestershire Sauce
- 1 tbsp Old Bay Seasoning
- Prepare all of your ingredients. Preheat grill to medium high.
- Place corn on grill (with husks on). Cook for 20 minutes before adding skewers. Leave on while cooking skewers. Remove from grill, removed husks and brush with melted butter.
- In a small bowl, combine all of the sauce ingredients. Place in refrigerator until ready to serve.
- Combine oil, old bay, lemon juice and parsley. Alternate shrimp and sausage on skewers (4 of each per skewer). Brush one side of skewers and then place oiled side down on the grill. Then brush the other side of the skewers. Cook for 10 minutes then flip and cook another 5 minutes.
- Serve with 3-4 skewers per person, piece of corn and dipping sauce.
Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
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