Fire up the grill to make garlicky Blackened Lime Grilled Shrimp Skewers. This grilled shrimp recipe is cooked and ready in 30 minutes. Learn how to cook shrimp on the grill, how to choose the right shrimp and how to serve this easy grilling recipe. Makes 4-6 servings.
We’ve been all about the grill this summer because it’s a great way to cook our food quickly without heating up our home.
This recipe is a nod to my husband, who would happily eat shrimp for every meal if he could. If you like shrimp, too, these Blackened Shrimp Skewers with a hint of lime are exactly what you need to try soon!
Why we love this recipe:
There’s a lot to love about this grilled shrimp recipe. It’s simple and flavorful. The shrimp cooks quickly—and the part of this recipe that takes the most time is soaking the wooden skewers and peeling/deveining the shrimp.
I love these zesty Blackened Lime Shrimp because they cook up quickly and also bursting with flavor. Our homemade grilled seasoning is a blackening seasoning, but we add a pop of acidity to it with lime zest and juice.
Also, you can use these for your main dish or an appetizer at a party because who doesn’t love bite-sized shrimp on a stick? You could throw this shrimp on top of a Grilled Shrimp Salad with Homemade Lime Vinaigrette, too!
Don’t have a grill? Cook these on the stovetop or broil them in the oven.
Other grilling recipes to try this summer: Ricotta Crostini with Grilled Peaches | Grilled Steak Flatbread Pizza Recipe | Grilled Chicken Shawarma | Spinach and Artichoke Grilled Turkey Burgers | Grilled Peach Salad with Burrata
Need dinner inspiration? Check out my Dinner Recipe Index for some ideas!
What you’ll need to make Grilled Shrimp Skewers
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- A large mixing bowl
- Wooden skewers or metal skewers
- Citrus juicer or a citrus reamer
- Rubber spatula
- Pastry brush
In addition to these tools, you’ll need a handful of ingredients, many of which might be in your spice cabinet already.
- Shrimp—I’m partial to Gulf shrimp. However, you can use whatever you can get your hands on. Larger shrimp (also known as jumbo shrimp) are simple because you won’t have as many to skewer, but smaller ones work, too.
- Salted butter—you can substitute it with olive oil or avocado oil if you don’t eat dairy.
- Lime—both the zest and juice. You can serve a quartered lime with the grilled shrimp.
- Garlic powder
- Onion powder
- Sea salt—I use fine sea salt in this recipe. You can also use kosher salt.
- Black pepper
This is an easy blackening seasoning for the shrimp. If you would rather use a pre-made blackening seasoning, use 4 teaspoons of that in place of the spices above.
You can also add in a sprinkle of cayenne pepper or red pepper flakes if you like heat in your grilled shrimp seasoning, though we didn’t find this necessary!
Variations on this Spicy Grilled Shrimp recipe:
- Blackened Lemon Grilled Shrimp: Swap out the lime for lemon and use the same amount of freshly squeezed lemon juice and lemon zest.
- TexMex Grilled Shrimp: Swap out the homemade blackening seasoning with the same amount of Homemade Taco Seasoning. Leave the lime zest and juice. Garnish with cilantro.
How do you grill shrimp?
Prep everything! Soak wooden skewers in a container of water for 30 minutes. This will prevent them from catching fire.
While they soak, preheat the grill and clean the grates. We want the grill on high heat, between 500-550°F.
Peel and devein the shrimp. This takes a bit of time and effort. Place the shrimp peels in a plastic bag and take them to outdoor garbage can immediately once done.
If you don’t know how to do this, check out the video on this post.
Season the shrimp. Put them in a bowl, and add half the melted butter, lime juice and lime zest. Measure in the garlic powder, onion powder, paprika, fine sea salt and black pepper. Toss the ingredients until coated.
Make the skewers. Skewer the shrimp on the soaked skewers. You can add as many as you like to the skewers, though you need to leave a bit of space at the end so you can easily lift them with tongs. Stack the skewers on a baking sheet or a plate to carry to the grill.
Grill. Use tongs to place the shrimp skewers onto the grill. Give each skewer 1-2” of space on each side. Close the lid, and cook for 2 minutes before flipping. Grill for another 2-3 minutes with the lid on. Remove the shrimp when opaque and pink.
Finish the shrimp by brushing them with the additional melted butter. Let them cool before squeezing on additional lime juice and serving immediately.
No grill? You can make these shrimp skewers on a grill pan on the stovetop, a skillet over medium heat or under the broiler (between 500-550°F). Just be sure to keep an eye on ‘em because they cook quickly—in 2-3 minutes per side, just as fast as the grill.
Erin’s Easy Entertaining Tips
Wouldn’t these Grilled Shrimp Skewers make a delicious appetizer or entrée for a gathering at your home?
Here are a few tips and tricks:
- Double or triple the recipe. This recipe makes enough shrimp for 4-6 people, but if you’re feeding a crowd, make more. Your guests will thank you.
- Peel and devein the shrimp beforehand. This is the most time-consuming piece of this recipe. Place them in a large bowl, cover with plastic wrap and refrigerate.
- You can also purchase peeled and deveined shrimp at the grocery store. They cost more, but they’ll save you time.
- Leave off the tails. While they make for a gorgeous visual, the tails will make for a bit of a mess with guests, so when you’re peeling the shrimp, remove the tails, too.
- Let guests finish their shrimp at the table! Provide melted butter to everyone in a small container for drizzling or dipping. Also serve the skewers with lime wedges.
Frequently Asked Questions
This is going to depend on where you live. Unless you’re in a coastal area that sells fresh caught shrimp, grab frozen shrimp. I’m partial to wild caught Gulf shrimp because we lived close to the Gulf for years. Choose wild caught over farm-raised if given the option—the flavor is better.
Since the grill is so hot, it takes 2-3 minutes per side to grill these shrimp skewers. The shrimp will turn pink when they are done.
We toss the shrimp with butter, and that should prevent it from sticking to the grill. You can also brush the grill grates with a little bit of flavorless oil to prevent sticking, too.
We just let these shrimp sit for 5-10 minutes tops before grilling them. Shrimp are delicate, and I don’t want to overpower them with a marinade.
While you can use frozen shrimp in this recipe, I suggest thawing them before grilling.
Yes, thaw the frozen shrimp before grilling. Place the bag in the refrigerator and thaw completely before following this recipe.
Quick tips and tricks for making the best grilled shrimp
- Double or triple the recipe for a crowd.
- If you’re using wooden skewers, you must soak them for at least 30 minutes before grilling.
- The grill needs to be HOT. I’m taking in the 500-550°F range. If it’s not hot enough, the shrimp will take longer, and part of the charm of the grill is these shrimp cooking up fast.
- Do not overcook the shrimp. It’ll dry out and become tough.
- To store the cooked lime shrimp, remove from the skewers and place in an airtight container. Store for 2-3 days in the refrigerator. However, their flavor is best immediately after grilling.
What to serve with this Blackened Lime Shrimp recipe:
Fire up the grill to make garlicky Blackened Lime Grilled Shrimp Skewers. This grilled shrimp recipe is cooked and ready in 30 minutes. Learn how to cook shrimp on the grill, how to choose the right shrimp and how to serve this delightful grilling recipe.
- 2 lbs. shrimp, peeled and deveined
- 4 tablespoons salted butter, melted and divided
- 1 ½ tablespoons lime juice, freshly squeezed
- Zest of 1 lime
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon fine sea salt
- ¼ teaspoon black pepper
- Lime wedges, for serving
- Soak the wooden skewers in a container of water for at least 30 minutes.
- When the skewers are done, preheat the grill. We want it hot—500-550°F. Make sure the grates are clean, too.
- If you haven’t already, peel and devein the shrimp. To do this, pinch the tail of the shrimp and gently coax the shrimp peel from the meat. Pull it down the body, then remove the tail. Toss in a colander and rinse once all the shrimp have been peeled.
- Place the shrimp in a bowl.
- Pour 2 tablespoons of melted butter over the shrimp.
- Add the lime juice and lime zest.
- Measure in the garlic powder, onion powder, paprika, fine sea salt and black pepper.
- Toss the ingredients until coated.
- Skewer the shrimp on the soaked skewers.
- Using tongs, carefully place the shrimp skewers onto the grill and close the lid.
- Open after 2 minutes and flip the skewers.
- After another 2-3 minutes, open the grill again and remove the skewers if the shrimp are cooked through. (They will be opaque and pink.)
- Brush with the remaining melted butter, and let cool for 5 minutes.
- Squeeze additional lime juice on the skewers if desired and serve.
This recipe makes enough grilled shrimp for 4-6 people, but it can easily be doubled or tripled if you’re serving a crowd.
We make an easy blackening seasoning for the shrimp with these ingredients. If you don’t have them on hand and would rather use a pre-made blackening seasoning, use 4 teaspoons of that in place of all these spices.
Make it faster. Instead of using wooden skewers, which have to be soaked for 30 minutes, use metal skewers. This will cut your total time in half.
Dinnertime time-saver: Peel and devein your shrimp when you’ve got a chunk of time to do it, and refrigerate in a bowl covered in plastic wrap. That way, when it’s dinner time, all you have to do is season the shrimp, skewer it and grill it. You can also purchase peeled and devined shrimp.
No grill? You can make these shrimp skewers on a grill pan on the stovetop or under the broiler (between 500-550°F). If doing in the oven, line a baking sheet with foil and give it a spritz of nonstick cooking spray before placing the skewers on it, making sure they don’t touch each other. Cook for 2-3 minutes, then remove the pan from the oven, flip, and broil for another 2 or until the shrimp are opaque and pink.
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Amount Per Serving: Calories: 260Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 339mgSodium: 1670mgCarbohydrates: 6gFiber: 1gSugar: 1gProtein: 35g
Nutrition facts are an estimate and not guaranteed to be accurate.