Take-out Tuesday, Blackened Lemon Shrimp Skewers
Shrimp…
What is it about this little pinkish crustacean that makes almost everyone’s mouth water?
Shrimp can be surprisingly easy to prepare, and this recipe is fast and easy enough for any night
All you need is butter, lemon juice and some blackened seasoning, like Paul Prudhomme’s Blackened Steak Seasoning
Thread shrimp on skewers, sprinkle all over with blackened seasoning and brush liberally with lemon butter
Grill skewers or place under the broiler, brushing with more butter occasionally while cooking
DO NOT OVERCOOK! Overcooked shrimp turns into rubber…cook until just opaque, 5-10 minutes should do it depending on your heat source
Blackened Lemon Shrimp Skewers
Equipment
- skewers
Ingredients
- 1 pound medium large fresh shrimp 26-30 count, peeled and deveined*
- 1 stick 1/2 cup, unsalted butter melted
- 1 lemon juiced
- 1 lemon cut into wedges for serving
- 2-4 T blackened seasoning** like Paul Prudomme’s Blackened Steak Seasoning
Instructions
- Thread shrimp on skewers. Coat shrimp liberally with seasoning. Melt butter and add lemon juice. Brush over shrimp. Grill over medium hot coals until opaque, brushing with more butter occasionally during cooking. Serve immediately with lemon wedges.
- You can also broil the shrimp skewers on a top rack in your oven. Watch carefully and remove when just done.
Notes
These are great for a meal or an appetizer. We enjoyed these for a finger food lunch on the 4th of July
Here’s another super easy way to prepare this shrimp… New Orleans BBQ Shrimp
This shrimp is made with the same ingredients, but baked in a shallow dish
Remember, you can make your own blackened seasoning with Paul Prudhomme’s recipe here
Enjoy!
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Everything’s always more fun on a stick:@)
These look amazing! We love making skewers during the summer. Shrimp is a family favorite for sure.
Thanks Aliza, easy peasy! >
A lot of my family members would love to see this being prepared here! Great photos, looks delish………………..
Your photographs always make me so hungry! This one looks so easy and delicious…and I find myself searching for “easy” frequently these days. I’ve never tried Chef Paul’s Magic Seasoning Blends. I think I’ll go get a bottle of it, even though you shared the recipe…remember what I said about “easy”…yes, it’s easier to just buy the bottle!
It was good seeing you today!
Judy
I’m with you Judy, buy the bottle if you can 🙂 >
I used to use Chef Paul’s seasonings but got away from them…need to go back…the shrimp looks wonderful…I know my hubby would truly enjoy this dish…unfortunately for me, I am allergic!…:(
oh no, sorry you’re allergic Shirley! The seasoning is great on chicken too 🙂 >
You’ve got my taste buds all set for shrimp Jenna! I love the ease of N’awlins BBQ Shrimp too. Just give me some bread to dunk and a glass of wine and I’m a happy girl 🙂
Sounds delicious, and I am with you, who doesn’t like shrimp? I have never tried a blackened anything, but it sounds simple enough, I am sure I will be trying this on my new grill! Thank you so much for sharing over at Celebrate it Sunday.
Congratulations!
Your recipe is featured on Full Plate Thursday this week. Have a fantastic weekend and enjoy your new Red Plate!
Miz Helen