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Firecracker Shrimp Kebabs
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Firecracker Shrimp Kebabs
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Fire up the grill because these Firecracker Shrimp are a show stopper! A spicy chili rub with a delightful touch of brown sugar makes these grilled shrimp kebabs the perfect summer meal.

Prep time
Bake/Cook time
4 - 6 servings
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Firecracker Shrimp Kebabs
Dark Brown Sugar
Prep time :
Bake/Cook time :
Yield :
4 - 6 servings


  • 1 1/2 tablespoons smoked paprika
  • 1 tablespoon Dixie Crystals Dark Brown Sugar
  • 1 tablespoon chili powder
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1 pound (16-20) jumbo gulf shrimp, in shell and deveined
  • 1 red onion, peeled and sectioned
  • 10 to 12 bamboo skewers


  1. In a large bowl, mix to combine paprika, brown sugar, chili powder, cayenne, cumin, salt and pepper. Add shrimp to spices and toss to coat. Cover with food-grade plastic wrap and marinate in refrigerator for up to 1 hour.
  2. Preheat gas grill to medium-high or light a charcoal grill. Submerge bamboo skewers in water for at least 10 minutes prior to grilling.
  3. Using two skewers at a time for easier handling, spear shrimp on both skewers. Next, skewer an onion slice and then a shrimp and continue in that pattern. Repeat with remaining bamboo skewers.
  4. Place shrimp kebabs on the grill for 3 minutes a side until shrimp are bright pink and opaque. Serve hot and remove shell before eating.


Recipe developed for Dixie Crystals by Meredith Steele @InSockMonkeySlippers.

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