BGE – Blackened Shrimp consists of the following:
- 2 teaspoons – Bayou-ish Blackening Seasoning from Dizzy Pig
- 1/3 Cup – Extra Virgin Olive Oil
- 1 – Freezer Bag
- 6 – Kabob Skewers
Hopefully you are located somewhere close to the ocean with fresh shrimp right off the boat as this recipe packs much more flavor than a frozen bag like we have available here in Michigan.
Start out by removing the veins. The black vein on the back of the shrimp is its digestive tract. This is easily removed with a pairing knife and by cutting down the back side of the shrimp.
Once removed pull the shell off and set it aside to continue on to the next.
How to Prepare the Blackened Shrimp Marinade for the BGE
In a freezer bag combine and mix / shake up the Olive Oil and Bayou-ish Seasoning.
Add the shrimp and mix it around. Place the shrimp in the fridge for an hour or two rotating the back every 30 minutes or so.
While the Shrimp is marinating it is time to fire up The Big Green Egg. (Note: if using wooden kabob skewers submerge them in the water while the shrimp is marinating).
How to Set Up The BGE for Blackened Shrimp
Get The Big Green Egg dialed into right around 500 degrees.
Pull the shrimp and place on the Kabob Skewers. Once set on the kabobs I usually sprinkle some more Bayou-ish blackening seasoning on both sides to give it some extra flavor.
Cook the shrimp at 500 for 3 minutes then open the BGE up and rotate them 180 degrees. Cook for another 2-3 minutes and then they should be ready to eat.
BGE – Blackened Shrimp
As described by Dizzy Pig, this Bayou-ish blackened seasoning is the ideal balance of fresh herbs, spices, peppercorns and chilies. It even has the perfect amount of heat.
So far I’ve tried this as an additional spice on fish, shrimp, chicken and burgers and it hasn’t failed. It is definitely a spice to keep on hand and amazing on the BGE!
Quick and easy blackened shrimp recipe on the Big Green Egg (or any other preferred grill but may not get the smoke flavor).
- 2 tsp Bayou-ish Blackening Seasoning from Dizzy Pig
- 1/3 Cup Extra Virgin Olive Oil
- 6 ea. Kabobs
- Peel, de-vein and pat dry shrimp.
- In a freezer bag add Extra Virgin Olive Oil and Bayou-ish Seasoning. Thoroughly mix in Freezer Bag.
- Add shrimp to freezer bag. Mix and put in fridge to marinate for 30 mints to 6 hours.
- Dial Big Green Egg to 500 degrees for a direct cook (or grill of choice).
- While the grill is heating up. Add shrimp to Kabobs (if wooden, soak in water prior).
- Once grill is up to temp, add shrimp and cook for 3 minutes.
- Flip shrimp and cook for another 2-3 minutes until done.
- Pull and enjoy!
Big Green Egg / Kamado Joe is preferred as it will add a light smoke flavor to the shrimp but this recipe is still excellent on
any other grill.
Ben has a bachelor’s degree in construction engineering. When not constructing or remodeling X-Ray Rooms, Cardiovascular Labs, and Pharmacies, you can find him at home with wife and two daughters. Outside of family, He loves grilling and barbequing on his Big Green Egg and Blackstone Griddle, as well as working on projects around the house.
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