Description
Tasty pops of flavor and bold spice in this Grilled Blackened Shrimp recipe. Don’t worry, though, we balance it with a refreshing and creamy Cilantro Lime Sauce. Together, it makes a great Summer pair and perfect for your grill.
Ingredients
Units
Scale
- 2 Tablespoons Salt, for brine
- 1/4 cup sugar, for brine
- 1 quart Water, for brine
- 12 Large Shrimp, deveined, shelled, and thawed
- 1 Teaspoon Pepper
- 1 Teaspoon Paprika
- 1 1/2 Teaspoon Garlic Powder
- 1 Teaspoon Onion Powder
- 1 Teaspoon Dried Oregano
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon crushed red pepper
For Cilantro Lime Sauce
- 1/2 cup sour cream
- 1/4 cup cilantro, finely chopped
- 1 Tablespoon lime juice
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon garlic powder
Instructions
- Add Water, 2 Tablespoons Salt, and ¼ cup of sugar to container and mix until combined well
- Add shrimp and brine for 30 minutes
- If using wood skewers, allow to soak in water for 30 minutes prior to cooking
- Mix all Cilantro Lime Sauce in a dish and mix well. You can do this now, but also can do it the night before
- Place sauce in refrigerator until ready to use
- Combine rest of the dry ingredients into a container and mix.
- Once shrimp has soaked/brined for 30 minutes, drain shrimp and toss with dry blackening seasoning we just made.
- Skewer shrimp
- Lightly oil and preheat grill to 350° Fahrenheit
- Cook each skewer over direct medium-high heat for 3 minutes and 30 seconds
- Flip and cook for another 3 minutes and 30 seconds.
- Remove from grill and serve with cilantro lime sauce.
Notes
- The brining is optional, but I really recommend it.
- If using wood skewers, make sure to soak them for a bit.
- You can make the cilantro lime sauce up to a day before.
- Preheat your grill to 350° Fahrenheit before cooking.
- Use a Meat Thermometer to make sure everything is at safe temperatures