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vertical shot of grilled shrimp skewers

Grilled Shrimp Skewers with Dipping Sauce

An easy Creole butter bastes the shrimp as they grill and is used melted as a dipping sauce.
5 from 6 votes


  • 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


  • 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 ⅓ and ⅔, keeping ⅔ warm
  • Cook shrimp on hot grill 3-4 minutes per side, basting with butter mixture.
  • Serve with reserved butter mixture for dipping.
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