Fiery Arkansas BBQ Shrimp Skewers on the Arteflame Grill

Introduction

There is a distinct, soulful rhythm to Southern cooking, and nowhere is that more evident than in the bold flavors of Arkansas-style barbecue shrimp. Unlike the tomato-heavy sauces of its neighbors, this recipe relies on a rich, fiery emulsion of butter, spices, and tangy citrus that clings effortlessly to the seafood. When prepared on an Arteflame grill, the dish transcends the ordinary; the high-heat searing capability of the cooktop locks in the juices while caramelizing the spicy marinade, creating a texture that is snappy on the outside and tender on the inside. It is a celebration of heat and flavor that brings the bayou right to your backyard.

This recipe is not for the faint of heart—it packs a cayenne-forward punch that is beautifully balanced by the richness of garlic and savory Worcestershire sauce. Whether you are hosting a summer cookout or looking for a quick, impressive weeknight dinner, these skewers are designed to be the star of the show. The flat-top griddle of the Arteflame allows you to baste the shrimp continuously without losing that precious sauce to the fire, ensuring every bite is dripping with Arkansas attitude.

Ingredients

The Shrimp & Marinade

• 1 lb Large Shrimp (21-25 count), peeled and deveined
• 1/2 cup Unsalted Butter, melted
• 4 cloves Garlic, minced
• 1 tbsp Worcestershire Sauce
• 1 tbsp Hot Sauce (Arkansas style or your favorite vinegar-based hot sauce)
• 1 tbsp Paprika (Smoked or Sweet)
• 1 tsp Cayenne Pepper (adjust for heat preference)
• 1 tsp Black Pepper, freshly ground
• 1 tsp Sea Salt
• 1 tbsp Fresh Lemon Juice
• 1 tbsp Fresh Parsley, chopped (for garnish)
• Wooden or Metal Skewers (soak wooden skewers for 30 minutes)

Instructions

Step 1: Prepare the Fiery Marinade

1. In a small mixing bowl, combine the melted butter, minced garlic, Worcestershire sauce, hot sauce, and lemon juice. Whisk until the liquids are well incorporated.
2. Add the dry spices: paprika, cayenne pepper, black pepper, and sea salt. Whisk again until you have a uniform, fragrant sauce.
3. Reserve about 1/4 cup of this sauce for basting later. Pour the rest over the shrimp in a large bowl, tossing gently to coat evenly. Let the shrimp marinate in the refrigerator for 15 to 20 minutes to absorb the flavors.

Step 2: Skewer and Fire Up the Grill

1. While the shrimp are marinating, fire up your Arteflame grill. Build a center fire and wait for the cooktop to reach optimum searing temperature. You want a medium-high heat zone for the shrimp.
2. Thread the marinated shrimp onto the skewers. To ensure even cooking and easy flipping, you can use two thin skewers per kebab or flat metal skewers to prevent the shrimp from spinning.
3. Apply a light layer of oil to the cooktop surface where you intend to place the shrimp.

Step 3: The Sizzle and Sear

1. Place the skewers directly onto the hot flat-top griddle of the Arteflame. You should hear an immediate sizzle.
2. Grill the shrimp for approximately 2 to 3 minutes on the first side. As they cook, brush them generously with the reserved butter sauce.
3. Flip the skewers once the shrimp turn pink and opaque on the bottom side. Grill for another 1 to 2 minutes on the second side, basting once more. Be careful not to overcook; shrimp are done when they form a nice 'C' shape and are firm to the touch.

Step 4: Serve and Garnish

1. Remove the skewers from the grill immediately to prevent them from becoming rubbery.
2. Arrange them on a serving platter and drizzle any remaining butter sauce over the top (if you have extra safe, unused sauce, or heat the basting sauce on the grill for a minute to sterilize).
3. Sprinkle with fresh chopped parsley and serve with extra lemon wedges for a bright finish.

Tips

Grilling shrimp requires a watchful eye because the difference between perfectly tender and tough is a matter of seconds. On the Arteflame, utilizing the heat zones is your best strategy. Start the shrimp closer to the center to get a quick, appetizing sear, then move them slightly outward to a cooler zone if they need to finish cooking through without burning the spices. The butter in the marinade can char quickly due to the milk solids, so keep the shrimp moving if the fire is particularly intense. If you are using wooden skewers, soaking them is non-negotiable; otherwise, they will burn away before your shrimp is ready. For an extra depth of flavor, you can throw a few wood chips onto the fire just before grilling to infuse a subtle smokiness that complements the cayenne pepper beautifully.

Variations

While the classic Arkansas profile is distinct, you can easily tweak this recipe to suit different palates or dietary needs without losing the soul of the dish. Here are a few ways to customize your cookout experience:

• The Mild Southerner: Reduce the cayenne pepper to a pinch and omit the hot sauce, replacing it with a little extra paprika and a dash of honey for a sweet and savory version.
• Citrus Explosion: Add lime zest and orange juice to the marinade instead of just lemon for a citrus-forward profile that pairs perfectly with summer heat.
• Surf and Turf: Alternate pieces of Andouille sausage with the shrimp on the skewers. The smoky pork fat renders onto the shrimp, adding an incredible layer of flavor.
• Herbal Infusion: Add dried oregano and thyme to the spice mix for a flavor profile that leans closer to Cajun or Creole blackened shrimp.
• Garlic Lover’s Dream: Double the garlic and roast the cloves on the flat top before smashing them into the butter sauce for a mellower, sweeter garlic punch.

Best pairings

These spicy shrimp demand sides that can either cool down the palate or soak up the delicious butter sauce. The most traditional pairing is a bowl of creamy, cheese-laden grits; the smooth texture of the corn provides the perfect counterpoint to the snap of the shrimp and the heat of the cayenne. If grits aren't your style, serve these skewers with a loaf of crusty French bread or garlic toast—you will want something to mop up every drop of the spicy garlic butter. For a lighter option, a crisp, vinegar-based coleslaw or a cucumber salad offers a refreshing crunch that cuts through the richness. Beverage-wise, an ice-cold pilsner beer or a glass of chilled Sauvignon Blanc works wonders to cleanse the palate between spicy bites.

Conclusion

The Fiery Arkansas BBQ Shrimp Skewers are more than just a recipe; they are a testament to the power of simple, high-quality ingredients coming together over an open fire. Cooking them on the Arteflame grill adds a layer of engagement and flavor that you simply cannot replicate in a kitchen pan. The searing heat, the smell of sizzling garlic butter, and the visual appeal of the fire make the cooking process just as enjoyable as the eating.

We hope this recipe brings a little bit of Southern spice to your next gathering. It is quick, undeniably delicious, and guaranteed to leave your guests asking for the secret behind that incredible sauce. Fire up the grill, embrace the heat, and enjoy the authentic taste of Arkansas BBQ shrimp.