Blackened Shrimp Skewers

Blackened Shrimp Skewers

  • Kathy Sexton
  • 06/23/23

Blackened Shrimp Skewers | Recipe

Your Home & Lifestyle Magazine

Serves 4
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon cayenne pepper
  • ¼ teaspoon black pepper
  • 1 teaspoon salt, additional as needed
  • ¼ cup unsalted butter
  • 16 jumbo shrimp peeled and deveined
  • Sliced lemon and chopped parsley, for garnish

For best results, preheat a cast-iron griddle or large frying pan over high heat.

In a mortar and pestle or spice grinder, granulate the oregano and thyme, then mix it with garlic powder, onion powder, smoked paprika, cayenne, black pepper, and salt. Measure ¼ teaspoon of the mixture and reserve for later use. Place the butter in a saucepan, and melt over low heat. Then, season with the ¼ teaspoon of the seasoning mixture. Bring to a simmer, then remove from heat. If desired, pass the butter through a fine mesh strainer to clarify. Keep warm to prevent solidification. Taste and season with additional salt if needed.

Lay the shrimp on a clean flat work surface and skewer them one at a time, through the back-central base of the removed head, then at the base of the tail. Lay the skewered shrimp on a large plate or parchment paper. Season one side of the shrimp, then flip the skewers and season the other side.

Place the seasoned shrimp on the preheated griddle; do not overcrowd. Cook halfway through, then flip to cook the other side. Remove from heat. Brush with the seasoned butter, garnish with parsley and lemon slices, and serve.

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