Cajun Stuffed Shrimp

I think this recipe for Cajun Stuffed Shrimp may have you drooling on your screen. I love the combination of the shrimp and sausage with corn found in Low-Country Boil. Drawing inspiration from ingredients, I decided to take these ingredients and figure out a way to put them on the grill. With David’s help, we managed to come up with an amazing recipe.

Taste the flavors of the Louisiana Bayou with these fresh wild caught Cajun seasoned shrimp stuffed with smoky grilled andouille sausage, then wrapped in crispy applewood smoked bacon. These Cajun Stuffed Shrimp are perfect for picnic tables accompanied by an ice-cold beer this summer.

How to Make Cajun Stuffed Shrimp:

First, peel and devein the shrimp; place in a pint-size zip-top bag.

In a small bowl, mix the Cajun seasoning and olive oil with a small whisk.

Pour over the shrimp inside the bag; gently massage to coat the shrimp. Refrigerate, gently massaging the bag occasionally, for at least 30 minutes.

Meanwhile, light the grill and have it preheated and ready set up for indirect heat.

Add whole sausage links to grill and cook for 4 to 5 minutes on each side, turning occasionally.

The sausage links should be fully cooked after about 10 to 15 minutes; remove from the grill and allow them to rest for 2 to 3 minutes. Using a sharp knife, cut the links into 1-inch pieces.

Place the shrimp around the sausage and then wrap 1 piece of bacon around the shrimp and sausage.

Gently thread a 4-inch-long skewer or use toothpicks to hold them stuffed shrimp together.

Skewer up any extra Cajun seasoned shrimp and grill with the stuffed shrimp. We had extra since this was my first go at this. I have adjusted the recipe to what we actually used.

Coat the grill grate with oil using a paper towel. Place the stuffed shrimp over indirect heat.

Grill until shrimp are opaque in center and bacon is crisp, turning as needed, about 6 to 8 minutes.

Remove from the grill and serve immediately, with freshly squeezed lemon juice from the wedges.

I made up some Easy Cajun Rice and we grilled some corn to go along with the stuffed shrimp.

The Cajun stuffed shrimp were amazing! Tender juicy bites of pure goodness!

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Cajun Stuffed Shrimp

You'll love these Cajun Stuffed Shrimp, grilled Cajun-seasoned shrimp stuffed with smoky andouille sausage, wrapped in crispy applewood smoked bacon.

Course Main Course

Cuisine American, Cajun

Keyword Andouille Sausage, bacon, Cajun, shrimp, Stuffed

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour

Servings 4

Calories 762kcal

Author Debbie & David Spivey

Ingredients

• ½ pound fresh shrimp peeled and deveined
• 1 tablespoon extra virgin olive oil
• ½ pound fresh andouille sausage
• 1 pound applewood smoked bacon
• 2 tablespoon Cajun Seasoning
• lemon wedges for serving

Instructions

• Peel and devein the shrimp; place in a pint-size zip-top bag.
• In a small bowl, mix the Cajun seasoning and olive oil. Pour over the shrimp inside the bag; gently massage to coat the shrimp. Refrigerate, gently massaging the bag occasionally, for at least 30 minutes.
• Meanwhile, light the grill and have it preheated and ready set up for indirect heat. Add whole sausage links to grill and cook for 4 to 5 minutes on each side, turning occasionally. The sausage links should be fully cooked after about 10 to 15 minutes; remove from the grill and allow them to rest for 2 to 3 minutes. Using a sharp knife, cut the links into 1-inch pieces.
• Place the shrimp around the sausage and then wrap 1 piece of bacon around the shrimp and sausage. Gently thread a 4-inch-long skewer or use toothpicks to hold them stuffed shrimp together.
• Coat the grill grate with oil using a paper towel. Place the stuffed shrimp over indirect heat. Grill until shrimp are opaque in center and bacon is crisp, turning as needed, about 6 to 8 minutes.
• Remove from the grill and serve immediately with lemon wedges.

Nutrition

Calories: 762kcal | Carbohydrates: 3g | Protein: 37g | Fat: 65g | Saturated Fat: 20g | Cholesterol: 265mg | Sodium: 1701mg | Potassium: 516mg | Fiber: 1g | Vitamin A: 35.8% | Vitamin C: 3.3% | Calcium: 10.3% | Iron: 17.7%

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