Easy Grilled Shrimp with Dipping Sauce
An easy Creole butter bastes the shrimp as they grill and is used melted as a dipping sauce.
Ingredients
- 1-1.5 pounds large shrimp peeled & deveined, tails on
- 1 stick unsalted butter
- 1 teaspoon Creole seasoning like Tony Chachere
- ¼ teaspoon cayenne pepper
- ½ teaspoon dried thyme
- 1 clove garlic minced
Instructions
- Mix butter and remaining ingredients in a small bowl. If time allows refrigerate for 2-24 hours.
- Thread raw shrimp on wooden skewers that have been soaked in water.
- Melt butter mixture, divide into ⅓ and ⅔, keeping ⅔ warm
- Grill shrimp on hot grill grill grate for 3-4 minutes per side, basting with butter mixture as the shrimp cooks.
- Serve with reserved butter mixture for dipping.
Notes
Don't forget to soak your wooden skewers before using them! This will keep them from burning up on the grill.
You can also use metal skewers if you prefer, but we think they tend to stick to the shrimp and you risk tearing them when they come off.
Nutrition
Calories: 287kcalCarbohydrates: 2gProtein: 16gFat: 24gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 204mgSodium: 645mgPotassium: 152mgFiber: 0.2gSugar: 0.1gVitamin A: 1175IUVitamin C: 1mgCalcium: 73mgIron: 0.5mg
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