Rosemary Shrimp Skewers

This is the easiest recipe I have posted so far! It is amazing how delicious and flavorful these shrimp are with such simple ingredients.

My inspiration for this recipe came from my mom and a co-worker.

When is was a teenager my mom made blackened shrimp swimming in a saucepan of butter and seafood magic spice. They were great but necessarily an occasional treat.

Then a co-worker was telling me how his wife used rosemary branches AS the skewers for shrimp and grilled them.  I thought that was brilliant.

I made the grilled shrimp with rosemary as the skewer and thought they were great; but it occurred to me that the Cajun shrimp my mom made and the rosemary could work together to be AMAZING! I was right.

So. These shrimp are super easy and amazingly delicious for the effort; which is almost nothing. You can serve them as an appetizer course or as a main.

You will be surprised how easy they are. First take the 4 ingredients: Shrimp, melted butter, Fresh Rosemary Branches, Chef Paul Seafood Magic Spice.

Next, remove 1/2 of the leaves of rosemary and reserve for another use. This makes it easier to thread the shrimp onto the “skewer” and also makes sure you aren’t overwhelmed with rosemary taste.

Set aside extra rosemary leaves for another use. (Suggestion at the end of post).

Thread the shrimp onto the rosemary branches. I do 2 to 3 shrimp per branch.

Next, brush the prepared skewers with melted butter and sprinkle with the seasoning magic seasoning. Place prepared skewers onto hot grill seasoning side down and grill 3 minutes. Brush shrimp with melted butter and seasoning. Flip and grill another 3 minutes.

Be sure not to overcook shrimp, it cooks very quickly and needs only a few minutes each side. Serve immediately.


  • 1 pound shrimp, peeled and deveined
  • 2 Tbsp melted butter
  • 1 bunch fresh Rosemary
  • Chef Paul’s Seafood Magic Seasoning or any Cajun spice


Wash Rosemary well. If using outdoor grill soak rosemary branches for 10 minutes in water ( this will help them to not catch fire or scorch).

Take rosemary branches and remove the leaves from 1 side of each branch. Take shrimp and thread them on rosemary branch. Start at the bottom of each branch so that the shrimp threads in the same direction as the leaves. Depending on length of branches do 2 to 3 shrimp per branch.

Brush skewers with melted butter. Sprinkle skewers with Cajun Spice.

Heat indoor grill to high heat or non-stick saute pan to medium high heat. Place skewers on grill or pan; seasoning side down. Brush tops with more melted butter and sprinkle with more Cajun spices.

Cook for 3 minutes. Flip and grill 2-3 minutes until done. Be careful not to overcook, shrimp cooks very quickly and gets rubbery if you cook it too long.

Serve immediately as a warm appetizer or main course.

** Want an idea what to do with the leftover rosemary? I used the reserved rosemary in Pioneer Woman’s Crash Hot Potatoes as a side dish.

Not the best picture of the potatoes but they are fantastic. The burnt looking bit at the bottom is not, I just used tri-color potatoes and those are the blue potatoes. Those blue potatoes were actually the tastiest potatoes of all. Enjoy!


  1. [...] – links below pics. . .skewer away!:1.  Urban Recipe agrees check out their recipe for Rosemary Shrimp skewers.2.  Mark Bittman at the New York Times agrees check out his recipe for Grilled Lamb on [...]

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