Southern Grill Appetizer: Smoky Firecracker Shrimp Skewers

Allergens

Shellfish, Soy (in panko breadcrumbs)

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 cup panko breadcrumbs
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp cayenne pepper
• Salt and pepper, to taste
• 8 wooden skewers

Instructions

1. Soak wooden skewers in water for at least 30 minutes.
2. In a large bowl, toss shrimp with olive oil, salt, and pepper.
3. In another bowl, mix panko breadcrumbs, paprika, garlic powder, onion powder, and cayenne pepper.
4. Dredge shrimp in the breadcrumb mixture, ensuring each piece is evenly coated.
5. Thread 4 5 shrimp onto each skewer, securing with a knot at the end.
6. Preheat grill to medium heat (around 375°F).
7. Grill shrimp skewers for 3 4 minutes per side or until golden brown and cooked through.

Chef’s Insight

For an extra smoky flavor, use hickory wood chips on the grill.

Notes

Be sure to use large shrimp for easier skewering and better presentation.