Firecracker Shrimp Kebabs

Products Used


  • 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.
      Dixie Crystals Insight

      Recipe developed for Dixie Crystals by Meredith Steele @InSockMonkeySlippers.

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