Rosemary Sriracha Shrimp Skewers


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I Grill on two Weber Performer Platinum grills. I usually use the traditional Kingsford charcoal but sometimes I use lump coal or wood chunks. I…

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Grilled Shrimp is one of my favorite dishes. This Rosemary Sriracha Shrimp Skewers recipe is super simple but is sure to impress.

Start of with medium sized shrimp. Remove the heads, peel, and remove the 'main vein' running down the back of the shrimp.

Make sure you have some healthy rosemary stalks. If you buy fresh rosemary from the store or local farmers market, it usually comes on the stick and you have to remove the rosemary leaves. After you remove the rosemary leaves, you should be left with a makeshift skewer. Chop the fresh rosemary leaves so you can use it to season the shrimp.

– Rosemary
– Sriracha seasoning
– Garlic powder
– Onion powder
– Cilantro
– Salt and pepper to taste

Slide a sliced lemon half onto the rosemary skewer then skewer the shrimp. I like to angle the shrimp perpendicular to the one before so I can fit a lot on each skewer.

Set you grill up for direct grilling. Grill the shrimp at high heat for about 3-4 minutes. When you remove the shrimp from the grill, hold the skewer vertical with the lemon half on top and squeeze the lemon to let the juice cascade down the shrimp.

Serve immediately. If you like this recipe, check out our Lemon Shrimp Kabobs, Creole Shrimp Skewers, or Blackened Shrimp and Andouille Skewers!

Comments and Reviews

29 Comments on “Rosemary Sriracha Shrimp Skewers

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