This is a deceptively quick meal - 30 minutes or less for the whole thing. It's a great recipe for summer parties.
Table of Contents
❤️ Why you'll love it
- This easy meal takes about 5 minutes to cook on the grill.
- The skewers make it easy to flip the shrimp.
- It's an easy weeknight dinner and perfect for casual weekends.
If you've got plenty of that fresh Gulf shrimp on hand try my recipe for shrimp and grits.
🧾 Ingredients
This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.
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- Tony Chachere's Creole Seasoning
- fresh shrimp
- lime
- olive oil
- cayenne
- bell peppers
- cherry tomatoes
- onion
- herbes de provence
- garlic
- celery
🍤 How to grill shrimp on skewers
- Soak the skewers in water, cayenne, and lime juice for about 30 minutes. The flavor will infuse into the shrimp as they cook.
- Gently push the raw, peeled and deveined shrimp on the skewer so that it goes through both sides and the shrimp forms a "C"
- Don't crowd the shrimp, make sure there is space between them.
🍅 How to Roast Vegetables
The magic in this spicy shrimp recipe is in roasting the vegetables for the sauce rather than boiling them together.
Roasting brings out sweetness and flavor like nothing else. Be sure that your oven is completely preheated before putting the pan of vegetables in it.
- Preheat the oven to 425F
- Place the vegetables that you've prepared for roasting in a large bowl.
- Add olive oil and seasoning.
- Toss until the vegetables are coated with oil.
- Place the vegetables on a heavy baking sheet with plenty of space between them.
- Roast for 10 to 20 minutes, or until charred areas appear on the vegetables and they are tender.
You can also use a grill pan on your gas grill.
🥄 Equipment
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You'll need the following items to make this recipe successfully.
🥫 Storage
Grilled shrimp can be put in an airtight container or covered with plastic wrap and refrigerated for up to 4 days.
You can also freeze it for up to 3 months.
💭 Things to know
Expert Tip: Don't over cook the shrimp or it will be rubbery. Remove from the grill as soon as it's pink.
- Soaking the wooden or bamboo skewers keeps them from catching fire.
- You can give the shrimp more flavor by soaking the skewers in water with herbs and spices added. Just don't add alcohol!
- Thread shrimp on the skewers in opposite directions, every other one. They're easier to turn that way and won't spin on the skewer.
- Actual grill time will depend on the size of your shrimp.
- These make a delicious appetizer for summer parties.
- Make spicy shrimp kabobs by adding bell pepper chunks and pineapple between the shrimp on the skewers.
- Try grilled shrimp with this luscious cocktail sauce from Bowl Me Over.
👩🍳 FAQs
Brush shrimp with oil or butter.
Season with salt, pepper, or whatever seasonings you're using.
Place on a preheated grill until done.
You want shrimp to be just cooked - they get rubbery if they are cooked too long. Plan on about 3 to 5 minutes total, turning once - depending on the size.
Yep! Peeled, deveined shrimp are the easiest to work with. Just grill as above - in fact I used peeled, deveined shrimp in this recipe.
📚 Related recipes
You may also like my fried shrimp po boy recipe!
🍽️ Serve with...
- Garlic bread sticks are always the perfect side.
- Marinated pasta salad is an easy, make ahead side.
- Ginger peach sorbet is a cooling treat.
📞 The last word
Tender, spicy grilled shrimp are served on a bed of roasted tomatoes and peppers for the most amazing grilled shrimp you ever put in your mouth.
Perfect for Valentine's Day, too! Try this easy quail recipe next time!
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Spicy Grilled Shrimp
Print Rate RecipeIngredients
Skewers
- 6 wooden skewers
- ½ cup water
- ¼ cup lime juice
- ½ teaspoon cayenne
Shrimp
- 24 shrimp, jumbo or large
- ¼ cup olive oil
- 2 tablespoons Creole Seasoning (Tony Chachere's)
Creole Sauce
- 2 cups cherry tomatoes, , heirloom mixed colors
- 2 tablespoons green Bell pepper, , large dice
- ½ cup onion, , large dice
- ¼ cup yellow Bell pepper, ,large dice
- ¼ cup red Bell pepper, , large dice
- ¼ cup olive oil
- 1 tablespoon butter
- 2 teaspoons herbes de provence
- ½ cup celery, ,sliced
- 2 tablespoons garlic, , chopped
- 1 teaspoon Creole Seasoning (Tony Chachere's)
- ½ teaspoon sugar, , if needed
Instructions
Soak Skewers
- Put the water, lime juice, and cayenne in a casserole dish and add skewers.
- Set aside.
Roasted Tomato Creole Sauce
- Preheat the oven to 425F.
- Add the tomatoes, peppers, and onion to a large bowl.
- Add the olive oil and herbes de Provence - mix well so that all the vegetables are coated.
- Place the vegetables on a heavy baking sheet without overcrowding.
- Put into the oven until the vegetables are tender and charred areas appear on the skins. About 10 to 20 minutes. Watch carefully!
- Meanwhile add the remaining olive oil to a heavy skillet with 1 tablespoon of butter.
- Heat it up and add the garlic and celery.
- Saute until soft.
- Add the roasted vegetables.
- Gently stir in salt and pepper to taste. Sprinkle with a little Tony Chachere's
- Taste and adjust seasoning. Add sugar if needed. Set aside in a warm spot.
Grilled Shrimp
- Heat up the grill.
- Peel and devein shrimp. Remove skewers from water.
- Add about 4 shrimp to each skewer, making sure there is space between each.
- Brush both sides with olive oil.
- Sprinkle with Tony Chachere's seasoning - more if you like spicy and less if you like it less spicy.
- Grill about 2 to 3 minutes on each side.
To Serve
- Serve the skewers over the roasted Creole sauce.
Notes
- Soaking the wooden or bamboo skewers keeps them from catching fire.
- You can give the shrimp more flavor by soaking the skewers in water with herbs and spices added. Just don't add alcohol!
- Thread shrimp on the skewers in opposite directions, every other one. They're easier to turn that way and won't spin on the skewer.
- Actual grill time will depend on the size of your shrimp.
- These make a delicious appetizer for summer parties.
- Make spicy shrimp kabobs by adding bell pepper chunks and pineapple between the shrimp on the skewers.
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
First published June 6, 2018. Last updated April 23, 2022.
Sherry Terry says
Sounds absolutely delicious! I'll have to get my son-in-law to make this for us. He is such a good cook!! Thank you again for being there so that so many folks have YOU to help make them better cooks and give them so much variety!! And they gain a friend, someone to look up to, and know that you care about all your readers and members. You are an amazing lady Ms. Marye!
Sincerely and with appreciation,
Sherry 🙂
Marisa Franca says
You're breaking my heart!! NOT like seafood?! That's an outright sin!! We love our seafood and I must have at least hundred shrimp recipes. I got to make it 101 with this one. Can't wait!!
Marye Audet says
Sorry. 🙁 Im from Central Texas. Not big fish country.