Grilled Cajun shrimps skewers with herb couscous

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As spring slowly makes its way, we have already started missing winter. We might go for one more trip to the Jabal Jais, the closest mountains, before the temperatures start rising. I am planning to carry these easy Cajun shrimp and pineapple skewers along with some herb couscous. It makes a light meal and hardly needs any prep. 

When cooked to perfection, shrimps and pineapples taste delicious. Cajun makes this dish shine through. Cajun seasonings consist of a blend of salt with a variety of spices. The heat comes from cayenne pepper and black pepper. Pineapple adds sweetness and freshness to the dish. I paired it with couscous, but they taste great as such or even in a taco shell.

I grilled these over a grill pan indoors, but fire can add a lot of difference to the taste. 

Preparation time: 10 minutes
Cooking time: 10-12 minutes
Serves: 4-5


  • Shrimps 250 gms
  • Garlic 3 (grated)
  • Lemon juice from half a lemon
  • Cajun spice 3 tbsp
  • Paprika 1 tsp
  • Olive oil 2 tbsp + extra for brushing
  • Salt and pepper
  • Pineapples 200 gms (canned)


  • Couscous 1 cup
  • Broth (chicken or vegetable) 1 cup
  • Garlic 1 large (grated)
  • Parsley and mint (chopped) ¼ cup


  1. In a mixing bowl, place the clean shrimps along with the rest of the ingredients. Marinate for 15 minutes and mount them on skewers.
  2. Alternate a shrimp with a slice of pineapple. Grill them over a hot pan or fire with 2 minutes on each side. 
  3. Place the couscous in a heat-proof bowl and pour the hot broth.
  4. Cover and let sit for 10 minutes or until the couscous has completely absorbed the broth or water.
  5. Uncover and fluff the couscous with a fork. Add the herbs and sauteed garlic. Serve with cajun shrimp skewers. 


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