Creole spiced shrimp skewers

The first time I made these skewers was actually by accident at my sister's summer barbecue. I'd forgotten to buy marinade for the planned grilled fish, so I started throwing together spices from the pantry, channeling memories of a New Orleans trip from years ago. Everyone ended up ignoring the fish completely and crowding around the platter of shrimp instead. Now they're the most requested item at every gathering.

Last summer my neighbor asked me to bring something to her annual block party, and I decided to double this recipe. Watching people's faces light up when they took that first bite, the way the smoky spice hits before the bright lemon comes through, that's the moment I knew this wasn't just appetizer food anymore. Someone actually asked for the recipe before they'd even finished their first skewer.

Ingredients

• 1 lb large shrimp: Tails on look beautiful but tails off are easier to eat, your choice completely
• 2 tbsp olive oil: This helps the spices cling and keeps the shrimp from drying out on the grill
• 1 tbsp fresh lemon juice: Bottled works but fresh really makes the flavors sing
• 2 tsp smoked paprika: This gives you that gorgeous red color and deep smoky flavor
• 1 tsp garlic powder: Use fresh garlic if you prefer, but powder distributes more evenly in the marinade
• 1 tsp onion powder: Adds a subtle savory base without being overwhelming
• 1 tsp dried thyme: Earthy and classic in Creole cooking
• 1 tsp dried oregano: Brings a Mediterranean touch that balances the heat
• 1/2 tsp cayenne pepper: Adjust this up or down based on your heat tolerance
• 1/2 tsp freshly ground black pepper: Freshly ground really does make a difference here
• 1/2 tsp salt: Helps bring out all the other flavors
• 2 tbsp chopped fresh parsley: Adds a fresh pop of color and bright flavor at the end
• Lemon wedges: Essential for that final squeeze of acid right before eating

Instructions

Whisk together the marinade:

Combine olive oil, lemon juice, smoked paprika, garlic powder, onion powder, thyme, oregano, cayenne, black pepper, and salt in a large bowl until everything is well blended.

Marinate the shrimp:

Add the shrimp and toss until each piece is evenly coated in the reddish orange spice mixture, then cover and refrigerate for at least 15 minutes.

Heat the grill:

Get your grill or grill pan nice and hot over medium high heat while you thread the shrimp onto skewers.

Thread the skewers:

Put about 4 to 5 shrimp on each skewer, leaving a tiny bit of space between them so they cook evenly on all sides.

Grill to perfection:

Cook for 2 to 3 minutes per side until the shrimp turn opaque and get those gorgeous charred edges.

Finish and serve:

Sprinkle with fresh parsley and serve immediately with lemon wedges for squeezing over the top.

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These skewers have become my go to for those nights when we want something that feels special but doesn't require hours of prep. There's something about standing at the grill, watching the shrimp curl and char, that makes even a Tuesday dinner feel like a celebration.

Making It Your Own

I love threading bell peppers and red onion between the shrimp when I want to make them more of a complete meal. The vegetables get sweet and caramelized on the grill, balancing perfectly with the spicy shrimp. Just cut them into chunks similar in size to your shrimp so everything cooks at the same rate.

Serving Ideas

These skewers work beautifully as an appetizer passed around on a platter or as a main dish with some simple sides. I like to serve them over fluffy white rice with extra sauce drizzled on top, or alongside a crisp green salad with a tangy vinaigrette to cut the heat.

Storage And Leftovers

While these are best eaten fresh off the grill, you can store leftover cooked shrimp in an airtight container for up to 2 days. The texture will change slightly, but they still taste amazing in salads or tacos the next day.

• Never freeze raw marinated shrimp as the texture will become rubbery
• Reheat gently in a pan rather than the microwave to preserve the grilled flavor
• Serve leftovers at room temperature rather than cold for the best experience

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There's nothing quite like the sound of people laughing around a grill, skewers in hand, maybe a little spice on their lips. These skewers have brought that joy to so many of my gatherings, and I hope they do the same for yours.

Recipe Questions & Answers

→ How long should I marinate the shrimp?

Marinate the shrimp for at least 15 minutes and up to an hour to allow the spices to penetrate for deeper flavor.

→ Can I use wooden skewers for grilling?

Yes, but soak wooden skewers in water for 30 minutes prior to grilling to prevent burning.

→ What is the best method to grill the shrimp skewers?

Preheat the grill to medium-high heat and cook the skewers for 2–3 minutes per side until shrimp turn opaque with slight char marks.

→ Can other vegetables be added to the skewers?

Yes, sliced bell peppers or red onions make great additions and complement the spiced shrimp well.

→ How can I adjust the spiciness of the dish?

Modify the amount of cayenne pepper in the marinade to increase or decrease heat according to your preference.

→ What sides pair well with these shrimp skewers?

Serve with rice, a fresh salad, or warm crusty bread to balance the bold flavors.