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 to use 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:
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- 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
This recipe made the suggested list for the Backyard BBQ Menu Ideas. You’ll want to visit for lots of other recipes as well as tips, tricks and planning help for your cookout.
Grilled Shrimp Skewers with Dipping Sauce
Ingredients
- 1-1.5 pounds large shrimp peeled & deveined, tails on
- 1 stick unsalted butter
- 1 teaspoon Creole seasoning like Tony Chachere
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon dried thyme
- 1 clove garlic minced
Instructions
- 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.
For a Greek Style air fryer recipe you’ll want to try these Chicken Skewers. The recipe includes a cream Feta dip!
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Additional recipes to try:
Spicy Chicken Sandwich with Yogurt Sauce 
Roasted Asparagus 
Bourbon Peppercorn Sauce for Filet Mignon 
Grits with Corn and Jalapenos 
Cheesy Poblano Pepper Soup 
Greek Shrimp Crostini
Can’t wait for summer so we can try these out on the grill!
Yes! Grilling weather needs to come on quick.
Roll on summer I’m having visions of myself crankin’ up my BBQ to make these skewers.
Hoping it’s soon. Thanks, Charla!
Just what I love! These skewers look so fresh and tasty. I can’t wait to give them a go!
Hope you enjoy Jeannette!
Love the photos. These shrimp look and sound terrific!
Thanks so much, Jill!
This is one of my favorite ways to cook shrimp! This recipe is so simple yet has so much flavor! Love it
Indeed! Thank you, Emily.