Firecracker Shrimp and Corn on the Cob with Spicy Creole Butter
Discover a fiery Southern grill lunch recipe with firecracker shrimp and grilled corn slathered in a tangy, spicy Creole butter that's perfect for weekend entertaining.
Allergens
Shellfish (shrimp)
Ingredients
- 12 large shrimp, peeled and deveined 2 ears of corn, husked and silks removed 1/2 cup unsalted butter, softened 1 tablespoon Creole seasoning 1 tablespoon hot sauce (e.g., Tabasco) 1 teaspoon smoked paprika 1/2 teaspoon garlic powder Salt and pepper, to taste 2 tablespoons chopped fresh parsley
Instructions
- In a small bowl, mix together the softened butter, Creole seasoning, hot sauce, smoked paprika, garlic powder, salt, and pepper. Set aside.
- Preheat an outdoor grill or grill pan to medium high heat.
- Thread shrimp onto skewers, leaving a bit of space between each shrimp for even cooking. Brush the shrimp with some of the spicy butter mixture and season with salt and pepper.
- Grill the corn, turning occasionally, until tender and slightly charred, about 10 12 minutes. Remove from grill and brush with remaining spicy butter mixture. Sprinkle with parsley.
- Grill the shrimp skewers for 3 4 minutes per side or until opaque and cooked through. Remove from grill and serve immediately with grilled corn.
Chef’s Insight
The secret to perfectly grilled corn is to turn it frequently for even charring and tenderness.
Notes
Feel free to adjust the spice level according to your preference.