Grilled Blackened Shrimp Skewers

Southern Living
Grilled Blackened Shrimp SkewersRecipe
Photo: Becky Luigart-Stayner; Styling: Lindsey Ellis Beatty
Blackberries and mango add color, flavor and sweetness to tropical Grilled Blackened Shrimp Skewers.
Makes 4 to 6 servings


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36 unpeeled, large raw Gulf shrimp (about 1 lb., 26/30 count)
1 teaspoon olive oil
2 teaspoons Cajun blackened seasoning
18 (6-inch) wooden skewers
36 fresh blackberries
18 fresh mango slices


Hands-on: 25 Minutes
Total: 30 Minutes

1. Preheat grill to 350° to 400° (medium-high) heat. Peel shrimp, leaving tails on; devein, if desired.

2. Place shrimp in a large bowl, and drizzle with olive oil. Sprinkle with seasoning, and toss to coat.

3. Grill shrimp, covered with grill lid, 2 to 3 minutes on each side or just until shrimp turn pink.

4. Thread each skewer with 2 grilled shrimp, 2 blackberries, and 1 mango slice. Brush with Mint-Lime Drizzle, if desired.

Created date

April 2012