These grilled Cajun Prawn Kabobs are skewered with pineapple and cooked to perfection over high heat. They’re packed with smoky, spicy flavours! An ideal appetizer or main dish year round. Gluten-free, paleo and low-carb!
Grilled Cajun Prawn Kabobs with Pineapple. Or . . . Grilled Cajun Shrimp Kabobs with Pineapple. Whatever you call them, prawns or shrimp, these succulent skewers are delicious!
Seasoned with Cajun spices and seared on the grill, these Prawn Kabobs take only a few minutes to cook. Paired with smoky grilled pineapple, these skewers make a tasty appetizer or main course. Plan to make these soon! You won’t be disappointed.
Prawns (or large shrimp) make great appetizers and can be seasoned with a variety of flavours. Try these Chimichurri Shrimp Skewers, Bacon-Wrapped Prawns, or Gin-Gingered Prawns at your next party, too.
Are prawns and shrimp the same thing?
Prawns and shrimp are different species, and their bodies have slight differences, too. Surprisingly, I found out that the spot prawns we harvest in local waters here on the West Coast of Canada are actually shrimp! Some people differentiate by size, describing prawns as being larger than shrimp. What you call them also seems to depend on where you live!
Ready to grill? Here’s what you’ll need.
Let’s make Grilled Cajun Prawn Kabobs with Pineapple!
- fresh or frozen prawns or large shrimp: peel, but leave the tails on for extra flavour as they cook
- fresh ripe pineapple
- Cajun seasoning mix: homemade or store-bought
- olive oil or butter
- fresh oregano for garnish
- skewers: wooden or metal
Tips for making Cajun Prawn Skewers
- Homemade Cajun seasoning mix is very easy to make. See How to Make Cajun Seasoning Mix. This combination of Cajun spices is my favourite! Mix a batch, use some of it for this recipe and have it ready for your next Cajun meal! In a hurry? Use store-bought Cajun seasoning, often available in the spice section.
- First, if you will be using wooden or bamboo skewers, soak them in water to prevent flare-ups on the grill.
- Next, in a small bowl, make a marinade by combining the Cajun seasoning mix with olive oil or butter.
- Remove the shells from the prawns (if they haven’t already been removed) but leave the tails intact. They add extra flavour.
- Toss the prawns with the marinade and let stand in the refrigerator.
- Meanwhile, prepare the pineapple chunks. If you’re not familiar with the best way to cut a pineapple, see How to cut a pineapple.
- Then thread the marinated prawns and the pineapple chunks on the skewers, alternating two prawns with one pineapple chunk.
- Grill on a oiled grate (or grilling stone) over high heat. Prawns or shrimp only take a few minutes to cook. Grill for 3 minutes on one side, then flip and continue to cook for 2-3 minutes on the other side or until shrimp are no longer translucent. Overcooking results in tough rubbery prawns! Remove the prawn kabobs from the heat to a platter and sprinkle with finely chopped fresh oregano.
What to serve with Cajun Shrimp Kabobs
These skewers are delicious with a fresh salad on the side. Try one of these!
- Kiwi Cucumber Salad with Walnuts and Fresh Mint
- Strawberry Mango Arugula Salad
- Triple Berry Mixed Green Salad
- Cleansing Rainbow Detox Salad
Love Cajun flavours? You may like these recipes, too.
Grilled Cajun Prawn Kabobs with Pineapple
- 1/2 lb prawns or large shrimp fresh or frozen
- 1 tbsp olive oil or butter
- 1 tbsp Cajun seasoning mix homemade or store-bought
- fresh oregano for garnish
- If using bamboo skewers, soak in water to prevent burning on the grill.
- Rinse prawns (or large shrimp) and pat dry. Leave the tails on.
- Combine oil (or butter) with Cajun seasoning mix and toss with prawns. Refrigerate while you cut the pineapple.
- Using a sharp knife and a cutting board, remove the crown and bottom of the pineapple. Trim off the outer skin, then remove the eyes with a small paring knife. Stand the pineapple up on its bottom. Slice it from top to bottom into quarters, then remove most of the center core. Finally slice into wedges or triangles.
- Place the prawns and pineapple wedges on skewers, alternating in a pattern.
- Grill over high heat for 2-3 minutes on each side, or until prawns are no longer translucent. Avoid overcooking, as prawns will become tough and rubbery.
If you make this recipe, snap a pic, post it on Instagram and hashtag it #flavourandsavour I love to see what you make!
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