Cajun Grilled Shrimp Skewers on Arteflame | Ohio Style

Introduction

Get ready to light up your Arteflame grill and dive into the bold, spicy flavors of Cajun-Grilled Shrimp Skewers. Made with fresh Lake Erie shrimp, seasoned to perfection with Cajun spices, and reverse seared to lock in juiciness, this recipe brings classic New Orleans heat with a Midwest Ohio twist. With no lid, no pans, and no clean up hassle, the Arteflame delivers smoky, juicy shrimp that sizzle to a delicate finish on the griddle cooktop. Whether you’re hosting a backyard gathering or just cooking for the family, this dish is as fun to make as it is to eat.

Ingredients

• 1.5 lbs Lake Erie shrimp, peeled and deveined
• 2 tbsp Cajun seasoning
• 2 tbsp unsalted butter, melted
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tbsp lemon juice (freshly squeezed)
• Fresh parsley, chopped (for garnish)
• Wooden skewers, soaked in water at least 30 minutes

Instructions

Step 1: Fire Up the Arteflame Grill

1. Pour some vegetable oil on three paper napkins and place them in the center of the Arteflame grill.
2. Stack dry firewood over the napkins.
3. Light the paper and allow the fire to build.
4. Wait 20 minutes for the grill to reach cooking temperature — the center grill grate will exceed 1,000°F and the griddle will offer zoned heat control.

Step 2: Prepare the Shrimp

1. In a large bowl, combine melted butter, Cajun seasoning, garlic powder, smoked paprika, and lemon juice.
2. Add the shrimp and toss to coat evenly. Let marinate while the grill heats.

Step 3: Skewer the Shrimp

1. Thread 4–5 shrimp onto each skewer, leaving a small gap between each shrimp for even grilling.

Step 4: Sear the Shrimp

1. Place the skewers over the center grill grate for 30–45 seconds per side for a steakhouse-quality sear that locks in juices.

Step 5: Bring to Temperature on Flat Cooktop

1. Transfer the seared skewers onto the flat cooktop, closer to the center for higher heat or further out for lower temp control.
2. Cook for an additional 3–4 minutes, rotating for even cooking, until internal temperature hits 130°F (finish temp should be 145°F).

Step 6: Rest and Garnish

1. Remove from heat when shrimp reach 130°F internally.
2. Let rest under foil for 3–5 minutes as residual heat brings them up to 145°F.
3. Garnish with chopped parsley and serve immediately.

Tips

• Use only butter for a richer Cajun flavor and perfect sear without burning.
• Soak wooden skewers to prevent burning on the grill.
• Resting the shrimp is essential to avoid overcooking.
• Test heat zones on the Arteflame griddle with water drips – quick sizzle means high heat.
• Optional: Add the Arteflame Pizza Oven dome to trap some heat over skewers for a light smoke-enhanced finish.

Variations

1. Sweet Heat Shrimp: Add 1 tbsp of honey to the marinade for a sweet-spicy kick.
2. Lemon Herb Shrimp: Replace Cajun seasoning with a mix of Italian herbs, lemon zest, and garlic.
3. Smoky Maple Shrimp: Use a blend of Cajun seasoning with 1 tbsp maple syrup and a pinch of cayenne.
4. Tandoori Shrimp: Sub Cajun seasoning with tandoori spice mix and plain yogurt in the marinade.
5. Pineapple Jalapeño Shrimp: Thread shrimp alternately with pineapple cubes and jalapeño slices for a tropical twist.

Conclusion

Cajun Grilled Shrimp Skewers bursting with Ohio flavor and cooked to perfection on the Arteflame grill create a mouthwatering combo of smoky, spicy, and buttery goodness. By reverse searing on the center grill grate and harnessing the heat control of the flat top cooktop, this seafood dish turns simple shrimp into a showstopper. No lid, no stress, no cleanup—just sizzling results every time.

Best Pairings

• Grilled corn with lime butter on the flat top
• Charred avocado salsa
• Flat grilled garlic bread brushed with butter
• Chilled Ohio Riesling or crisp IPA
• Grilled pineapple rings for dessert