I normally make my own recipes but when my colleague Kevin King brought me the recipe for these bold Cajun-inspired shrimp skewers, I had to replicate it. Of all the marinated and grilled shrimp recipes out there, this one is fairly simple.
Fire up your grill and bring the heat to 400 degrees, it is time to sizzle up some flavorful shrimp.
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¾ stick of butter
2 Tbsp minced garlic
1 lemon squeezed
2 Tbsp fresh thyme
2 Tbsp paprika
2 Tbsp sea salt
2 Tbsp cayenne pepper
2 Tbsp turmeric
In a skillet, melt the butter and minced garlic, cooking until soft.
Rest the mixture until it reaches room temperature. While the butter and garlic is cooling, add 1/2 squeezed lemon, fresh thyme, paprika, sea salt, turmeric and cayenne pepper in with the butter and garlic.
Once room temperature, pour marinade over the shrimp and let sit for 30 minutes in the refrigerator.
Skewer the shrimp on metal skewers.
Pro Tip: If using wooden skewers, soak skewers in water for an hour or overnight before grilling to prevent burning.
Grill shrimp over direct high heat 2-4 minutes on each side, flipping only once.
Once plated, squeeze ½ of lemon over finished shrimp and serve with your favorite dipping sauces. I used a honey BBQ sauce mixed with Worcestershire sauce and Creole seasoning to ignite the shrimp with southern flavor.
For last week’s recipe click here.
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