Grilled Shrimp Skewers

How to make Grilled Shrimp Skewers.

Ingredients: Serves 2

  • 1 lb extra jumbo or colossal shrimp
  • 1/2 tbsp kosher salt
  • 1/2 tsp baking soda
  • 1 tbsp olive oil
  • 1 clove garlic, crushed
  • 1 tsp smoked paprika
  • 1/4 cup chopped fresh parsley, optional
  • Skewers

For the Creamy Roasted Red Pepper Sauce:

  • 3/4 cup heavy cream
  • 2 roasted red peppers
  • 2 cloves garlic, minced
  • 1 tsp paprika
  • 1/2 tsp smoked paprika
  • 1/2 tsp cayenne powder, or more to taste
  • salt and black pepper, to taste


  1. Thaw, peel, and clean the shrimp as needed.
  2. You can leave the tails on if you wish.
  3. Toss with the salt and baking soda.
  4. Thread them onto sets of two skewers, pressing them together so that fit snugly against each other.
  5. One skewer will go near the head of the shrimp and other near the tail.
  6. You will want to have 5-7 shrimp on each set of skewers.
  7. Place the skewers on a baking dish so that air can circulate around them and put them in the refrigerator for 30-60 minutes.
  8. While the skewers are resting, heat the olive oil with the crushed garlic in a small pan over low heat until the garlic is fragrant and starting to sizzle and brown, 3-5 minutes.
  9. Take the oil off the heat and add the smoked paprika.
  10. Stir to combine and set aside until you are ready to use it.
  11. Heat your grill on high.
  12. Brush or spoon over the paprika oil on both sides of each shrimp skewer.
  13. Grill the shrimp, turning once or twice until they are opaque, firm, and cooked through, 5-7 minutes.
  14. Check the larger head ends of the shrimp to make sure they are done since they will take the longest.
  15. Transfer to the serving platter and sprinkle with chopped parsley.
  16. Serve with the dipping sauce.

For the Creamy Roasted Red Pepper Sauce:

  1. Make this sauce while the shrimp are resting in the refrigerator.
  2. In a saucepan, simmer the cream, roasted red peppers, and garlic.
  3. Simmer for 7-8 minutes, or until the mixture is reduced a bit and the red peppers are soft.
  4. Transfer the mixture to a blender.
  5. Add the paprika, smoked paprika, and cayenne along with a pinch or two of salt and pepper.
  6. Blend until smooth.
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