Grilled Shrimp Skewers with TexasBBQRub & Texas Grilling Magic
Two-minute prep, a quick sizzle on the grill, and you've got juicy, lightly seasoned shrimp that let the natural sweetness shine while the rub adds just the right Texas-style kick.
This recipe uses
Texas Grilling Magic
Over 16 fresh ingredients, NO SUGAR. Perfect for high-heat grilling. Keto and low-carb friendly.
Shop Texas Grilling Magic →Ingredients
- 1 1/2 lb (about 30 large) jumbo shrimp, peeled & deveined raw shrimp
- 2 Tbsp TexasBBQRub (Original) dry rub
- 1 Tbsp Texas Grilling Magic (sugar-free) seasoning blend for seafood
- 3 Tbsp unsalted butter, melted butter
- 1 tsp fresh minced garlic garlic
- 1 tsp lemon zest lemon zest
- 1 Tbsp fresh lemon juice juice
- 1 Tbsp olive oil oil
- 12 × 10-inch metal or pre-soaked bamboo skewers skewers
- Salt & cracked black pepper, to taste seasoning
- Lime wedges (optional) garnish
Instructions
- Prep the Skewers: If using bamboo, soak in water 30 min. Pat dry and set aside.
- Season the Shrimp: In a large bowl combine melted butter, olive oil, minced garlic, lemon zest, lemon juice, TexasBBQRub, and Texas Grilling Magic. Toss the shrimp until evenly coated. Sprinkle with a pinch of salt and pepper.
- Thread the Shrimp: Skewer 3-4 shrimp per stick, leaving a little space between each for even heat.
- Pre-heat the Grill: Set gas grill to medium-high (~ 425 degrees F) or prepare a two-zone charcoal fire: coals on one side for direct heat, an empty side for indirect if you need a brief rest.
- Grill: First Side - Place skewers over direct heat. Grill 1 1/2 min, then flip.
- Grill: Second Side - Cook another 1 1/2 min, basting once with any leftover butter-rub mixture. Shrimp should turn pink-white and firm up.
- Check Temp: Insert an instant-read thermometer into the thickest shrimp; it should reach 145 degrees F (USDA safe minimum for seafood).
- Rest & Serve: Transfer to a platter, drizzle any remaining butter-rub, and squeeze fresh lime over the top if desired. Serve hot with a side salad, grilled veggies, or over rice.
Bill's Pitmaster Tips
- Dry the shrimp - Pat shrimp completely dry before seasoning. Moisture creates steam, which can prevent a good sear and result in soggy crust.
- Hot, fast, and finish indirect - Shrimp cook in just a few minutes; a quick high-heat sear locks in juices. If you like a deeper char, move the skewers to an indirect zone for the last 30 seconds.
- Use a spray bottle of lemon water - Lightly mist the shrimp with a 1/2-cup water mixed with 1 Tbsp lemon juice while grilling. The acid helps keep the meat tender and adds brightness without drowning the rub.
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