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5 from 1 vote

Cajun Shrimp and Jalapeno Cornbread

Cajun Shrimp and Jalapeño Cornbread is a show stopper complete meal with grilled shrimp, corn pineapple salsa piled high on top of a moist, sweet and slightly spicy cornbread. 
Cook Time1 hr
Total Time1 hr
Course: Appetizers/ Snacks, Main Course
Cuisine: American
Servings: 6
Calories: 582kcal
Author: HWC Magazine


Jalapeno Corn Bread

  • 3 tablespoon butter
    (I used lactose free margarine)
  • cup apple sauce
    natural plain
  • ¼ cup honey
  • ¼ cup sugar
    or sugar alternative
  • 1 egg
    or egg replacement (1 teaspoon baking powder +1 Tablespoon water + 1 tablespoon vinegar)
  • 1 cup almond milk
  • 1 tablespoon rice vinegar
  • ½ teaspoon cajun seasoning
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 1 cup cornmeal
    fine to medium grain
  • 1 cup gluten free bread mix
  • 1 jalapeno

Cajun Lime Shrimp

  • 2 pounds shrimp
    uncooked peeled, deveined but leave tail on.
  • 2 tablespoon lime juice
    or juice of 1 lime
  • 1.3 tablespoon cajun seasoning
  • 2 tablespoon cilantro
  • 2 tablespoon olive oil

Grilled Pineapple Corn Salsa

  • 2 corn on cob whole (husks removed, washed and steamed)
  • 2 tablespoon butter or dairy free margarine
  • ½ teaspoon cajun seasoning
  • 1 teaspoon lime zest
  • 6 slices pineapple
    fresh pineapple sprayed with a little cooking oil spray so they don't stick on the grill
  • ½ cup red bell pepper
  • ¼ cup onion
  • ¾ cup tomato
  • 2 tablespoon cilantro
  • 1 tablespoon cajun seasoning
  • 1 tablespoon olive oil
  • 2 tablespoon lime juice
    or juice from 1 lime
  • salt and black pepper to taste


Make the Jalapeño Cornbread: 

  •  Preheat the oven to 350 degrees F (176 degrees C) and lightly grease an iron skillet or loaf pan or even muffin tins , if you wish.
  • Make Buttermilk subsitute-In a small bowl add the 1 tablespoon of vinegar or lemon juice to the one cup almond milk and set aside. If you are using buttermilk you can omit this step. (I use almond milk as I am lactose intolerant)
  • Make egg replacement- In a small bowl combine 1 teaspoon baking powder +1 Tablespoon water + 1 tablespoon vinegar. If you are using a real egg, you can omit this step. (I use an egg replacer as I am egg intolerant)
  • Melt the butter and add it to a large mixing bowl. Add the applesauce, honey and sugar alternatives of choice, egg or egg replacer and mix.
  • Add the salt, baking soda and cajun seasoning and mix.
  • Add the almond milk and vinegar mixture or buttermilk and mix.
  • Stir in cornmeal and gluten free bread mix until well incorported.
  • Pour your cornmeal mixture into your greased pan (I used an iron skillet) and make sure the mixture is spread evenly in the pan. Place your sliced jalapeño slices to decorate the top of the bread. (You could also put some jalapeño slices directly into the mix but I wanted mine easy to pick out or off if not wanted.)
  • Pop your bread in your preheated oven and bake for about 30 minutes or until the toothpick comes out clean and the top is slightly golden brown. (If hosting a gathering this can be done the day ahead)
  • Set aside the jalapeño cornbread to rest while you prepare the rest of your dishes.
  • Make the Grilled Pineapple Corn Salsa
  • Cook your corn on the cob. You can do this by many methods just pick one that suites you. If you want to stay outside and enjoy the day, remove the silk threads from the corn and soak corn in water and then grill your corn on the grill for about ½ hour. You can also steam for ½ hour, boil for about 20 minutes or also cook your corn in the microwave for about 10-12 minutes or until the corn is tender. The choice is yours.
  • In a small bowl, combine melted butter, cajun seasoning and lime zest. Mix and brush on the corn.
  • Preheat/prepare your BBQ grill. I have a gas grill but a charcoal grill is even better. If you do not have a grill , no worries, a grill pan on top of your stove works great too.
  • Chop up red bell peppers, onions, cilantro and add to a medium bowl. Add fresh lime juice and cilantro and cajun seasoning and stir. Set aside until you finish grilling your corn and pineapple that will be added later.
  • Cut pineapple into half slice slices that are big enough to put on the grill and don't fall through the cracks. I used fresh pineapple but in a pinch you could substitute with canned pineapple. Brush with a little olive oil or use a little spray oil so they do not stick on the grill. Set aside to be grilled later.

Cajun Lime Shrimp

  • In a medium bowl place your cleaned deveined shrimp but leave the tail on. Add olive oil, cajun seasoning, lime juice and cilantro and mix well. Set aside. Can be marinated up to 4 hours in advance.

Pulling it all together

  • Place your buttered corn and pineapple on the BBQ grill medium heat and cook for about 5 minutes on each side until you see nice grill marks. Once you flip over your corn and pineapple once, you can add your marinated cajun lime shrimp to the grill. (Your shrimp will cook really fast about maybe about 1-2 minutes on each side until they are beautifully pink and no longer translucent. Do not overcook the shrimp)
  • Remove shrimp, corn and pineapple from the grill and keep warm. Keep the gas on the grill as next you will be grilling your cornbread.
  • Cut the pineapple into bite sized pieces and add to the salsa. Cut the corn off the cob and add to the salsa and stir. Adjust seasoning as needed. Salt and pepper.
  • Cut wedges from your Jalapeño cornbread and brush with a little olive oil and place on the grill just until it gets warm and you have nice grill marks on each side.

Build Your Tower of Love:

  • Place one slice of grilled jalapeño cornbread on the centre of the plate. Top with a couple tablespoons of your delicious grilled pineapple corn salsa. Top off with 3 large succulent cajun lime shrimp. Place the rest of the items in the table to share. Enjoy with a large salad, fruity sangrias or your favourite beer or "ginger ale" for the kids.
  • Have fun Grilling and chilling!


Serving: 1g | Calories: 582kcal | Carbohydrates: 62g | Protein: 37g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 160mg | Sodium: 780mg | Potassium: 521mg | Fiber: 6g | Sugar: 34g | Vitamin A: 1852IU | Vitamin C: 73mg | Calcium: 291mg | Iron: 5mg