Grilled Shrimp Skewers use the same Creole butter to baste the shrimp and then as a flavor-packed dipping sauce. Simple ingredients mean it all comes together easily and quickly for a weeknight dinner with weekend wow factor.
Creole Butter boasts versatility
The Creole Butter recipe we use for these grilled shrimp skewers is the same one we use as a topping for steaks.
It’s made very simply with a few spices and some Creole seasoning. Our favorite is Tony Chachere’s Original Creole Seasoning and we use it all the time, like in our Seafood Gumbo and our Fried Green Tomatoes. If you don’t have a favorite of your own, be sure to give it a try.
For more information on southern flavors like Creole and the regions they come from you’ll want to read “Southern Food Then and Now”.
For the steak, we blend the butter and make little scoops to put on the hot steaks right as they come off the grill. For the shrimp skewers we melt it and brush the shrimp while they’re cooking. Set some aside and keep it hot for dipping
Tips and tricks for making grilled shrimp skewers
- Use large to extra large, or even jumbo shrimp
- Your shrimp should be shelled and deveined, but with the tails still on
- Use wooden skewers. We find shrimp a bit delicate to skewer on metal ones.
- Soak your wooden skewers in water for at least an hour so they don’t burn up.
- Divide the melted creole butter and leave plenty for dipping sauce on a warm burner while the shrimp are grilled and basted with the rest.
- If you have time to make the Creole Butter the day before it’s even better. It’s still plenty delish if you don’t have time for that.
A few items you’ll need:
This post contains affiliate links, which means if you click on an affiliate link and buy something, we may receive a very small commission. It does NOT result in additional charges to you or cost you anything extra. Click here for our full privacy and disclosure policy. As an Amazon associate we earn from qualifying purchases.
- Shrimp deveiner tool (this is our favorite – it’s very inexpensive, but it works great.
- wooden skewers (we like the 10 inch length)
- our favorite Tony Chachere’s Original Creole Seasoning
Grilled Shrimp Skewers with Dipping Sauce
- Mix butter and remaining ingredients. If time allows refrigerate for 2-24 hours.
- Thread shrimp on wooden skewers that have been soaked in water.
- Melt butter mixture, divide into 1/3 and 2/3, keeping 2/3 warm
- Cook shrimp on hot grill 3-4 minutes per side, basting with butter mixture.
- Serve with reserved butter mixture for dipping.
Are you getting our weekly newsletters? That’s the easiest way to make sure you don’t miss any recipes, and you can sign up right here. We promise to treat you like family.
Additional recipes to try:
More recipes sources we recommend:
Meal Plan Monday