Summer is here and grilled recipes are back in style! These grilled shrimp skewers might just be the hidden star at your next party or BBQ! Made with a delicious sauce, this blackened shrimp recipe is a crowd pleaser every time!
I love Texas Roadhouse, but I don’t love the pricing. Every time I visit there though, their grilled shrimp skewers are a must-have for me. I am not a big fan of eating fish (although I do love to catch it), but shrimp? That’s my jam. So much so that I love making different shrimp recipes around my own home.
This recipe, ohhhh this recipe. It’s so good! These blackened grill shrimp skewers are a huge favorite in my house because it combined that perfectly smokey grilled texture with a bold flavor that I adore. Shrimp cooks very quickly so that makes them pretty well foolproof and once they’re paired with an amazing homemade blackened seasoning, they become the perfect mix of sweet and smokey.
They’re addictive. Actually, properly, addictive.
These grilled shrimp skewers don’t require a whole lot of work either which in my book is pure win. I love to cook and bake, but at the same time, I kind of hate a long recipe that takes forever. A simple pack of skewers, a grill, and a few pantry spices are really all it takes. That means I can have dinner on the table in under 30 minutes with hardly any cleanup.
How to Choose the Right Shrimp for the Grill
One of the secrets to great grilled shrimp skewers is starting with the right shrimp. For this recipe, I use medium shrimp, but you could go with large if you prefer. You may need to make more seasoning if you do though. Anything smaller than medium tends to overcook before it can pick up any flavor from the grill, and jumbo shrimp can be harder to cook evenly on a skewer.
I usually buy them raw, deveined, and peeled, leaving the tail on for easier handling. I also buy the precooked for this recipe. Honestly, it just makes it easier and keeps them from burning. If all you can find is frozen shrimp, that’s okay too. Just thaw them completely in cold water and pat them dry before seasoning. Excessive moisture can keep the spices from sticking and prevent the blackened crust from forming.
The Magic of Blackening Seasoning
Blackening seasoning is what makes this recipe shine. It’s a mix of spices that typically includes paprika, garlic powder, onion powder, thyme, basil, salt, pepper, and a touch of cayenne for heat. The idea behind blackening is simple: coat the shrimp in spices and cook them quickly over high heat so the seasoning forms a flavorful crust.
You can buy a pre-made blackening or Cajun seasoning blend at the store, but like most things here, I prefer to make my own because it gives me control over the salt and spice level. A homemade version also means I can keep it fresh, which makes a big difference in flavor.
What is the Secret to Grilling Great Shrimp?
When it’s time to grill, preheat to medium-high heat. Shrimp cook fast, so you want the grill hot enough to sear without drying them out. Lightly oil the grates to prevent sticking, then lay the skewers down and let the heat do its work.
Shrimp only need about 2 to 3 minutes per side, depending on size. You’ll know they’re ready to flip when the edges turn pink and the underside starts to crust from the blackening spices. After flipping, give them another 2 to 3 minutes until they’re fully pink and opaque. Overcooking is the biggest mistake people make with shrimp, so keep a close eye on them.
These grilled shrimp skewers are incredibly versatile. I like to serve them with a squeeze of fresh lemon and a sprinkle of chopped parsley for color. They’re perfect over a bed of rice, with grilled vegetables on the side, or even tucked into tacos with a drizzle of creamy sauce. The smoky, spicy flavor pairs really well with light summer sides like corn on the cob, watermelon salad, or coleslaw.
How to Store Leftover Shrimp
If you happen to have leftovers, store the shrimp in an airtight container in the fridge for up to 2 days. They’re great tossed onto a salad the next day or reheated gently in a skillet.
Blackened Grilled Shrimp Skewers
Ingredients
- 20 Shrimp Cooked, Medium, tail on (thawed)
- 1 Tbsp. olive oil
- 1 Tbsp. Butter Unsalted
- 1 ½ Tbsp. paprika
- 1 Tbsp. lime juice
- 1 Tbsp. Garlic powder
- 1 Tbsp. Onion Powder
- 1 Tbsp. Ground thyme
- 1 tsp. Black Pepper
- 1 tsp. Cayenne pepper
- 1 tsp. Basil
- 1 tsp. Oregano
- ¼ tsp Salt omit if using salted butter
Instructions
- In a medium mixing bowl, melt butter then add shrimp, olive oil, seasoning, and lime juice. Toss gently to coat shrimp.20 Shrimp, 1 Tbsp. olive oil, 1 Tbsp. Butter, 1 1/2 Tbsp. paprika, 1 Tbsp. lime juice, 1 Tbsp. Garlic powder, 1 Tbsp. Onion Powder, 1 Tbsp. Ground thyme, 1 tsp. Black Pepper, 1 tsp. Cayenne pepper, 1 tsp. Basil, 1 tsp. Oregano, 1/4 tsp Salt
- Rinse wooden skewers in water.
- Place shrimp on to skewers through the tail and back.
- Let marinade in the refrigerator until ready to grill.
- Grill for about 2-3 minutes on each side or until pink.
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