Grilled Shrimp Skewers

Fire up the grill to make garlicky Blackened Lime Grilled Shrimp Skewers. This grilled shrimp recipe is cooked and ready in 30 minutes. Learn how to cook shrimp on the grill, how to choose the right shrimp and how to serve this delightful grilling recipe.

Prep Time 15

Cook Time 6

Total Time 21

Servings servings

Calories 260kcal

Ingredients

2 lbs. shrimp peeled and deveined
4 tablespoons salted butter melted and divided
1 ½ tablespoons freshly squeezed lime juice
Zest of 1 lime
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
½ teaspoon fine sea salt
¼ teaspoon black pepper
Lime wedge for serving

Instructions

Soak the wooden skewers in a container of water for at least 30 minutes.
When the skewers are done, preheat the grill. We want it hot — 500-550°F. Make sure the grates are clean, too.
If you haven’t already, peel and devein the shrimp. To do this, pinch the tail of the shrimp and gently coax the shrimp peel from the meat. Pull it down the body, then remove the tail. Toss in a colander and rinse once all the shrimp have been peeled.
Place the shrimp in a bowl.
Pour 2 tablespoons of melted butter over the shrimp.
Add the lime juice and lime zest.
Measure in the garlic powder, onion powder, paprika, fine sea salt and black pepper.
Toss the ingredients until coated.
Skewer the shrimp on the soaked skewers.
Using tongs, carefully place the shrimp skewers onto the grill and close the lid.
Open after 2 minutes and flip the skewers.
After another 2-3 minutes, open the grill again and remove the skewers if the shrimp are cooked through. (They will be opaque and pink.)
Brush with the remaining melted butter, and let cool for 5 minutes.
Squeeze additional lime juice on the skewers if desired and serve.

Notes

This recipe makes enough grilled shrimp for 4-6 people, but it can easily be doubled or tripled if you’re serving a crowd.

We make an easy blackening seasoning for the shrimp with these ingredients. If you don’t have them on hand and would rather use a pre-made blackening seasoning, use 4 teaspoons of that in place of all these spices.

Make it faster. Instead of using wooden skewers, which have to be soaked for 30 minutes, use metal skewers. This will cut your total time in half.

Dinnertime time-saver: Peel and devein your shrimp when you’ve got a chunk of time to do it, and refrigerate in a bowl covered in plastic wrap. That way, when it’s dinner time, all you have to do is season the shrimp, skewer it and grill it. You can also purchase peeled and devined shrimp.

No grill? You can make these shrimp skewers on a grill pan on the stovetop or under the broiler (between 500-550°F). If doing in the oven, line a baking sheet with foil and give it a spritz of nonstick cooking spray before placing the skewers on it, making sure they don’t touch each other. Cook for 2-3 minutes, then remove the pan from the oven, flip, and broil for another 2 or until the shrimp are opaque and pink.

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