Old Bay Shrimp Skewers (Maryland Style) | Arteflame

Introduction

Close your eyes and imagine the salty, spicy aroma of Old Bay seasoning sizzling on a hot grill—it is an instant transport ticket to a breezy Maryland boardwalk. These shrimp skewers capture the absolute essence of East Coast summers, delivering a punch of savory spices, zesty citrus, and rich garlic butter. Unlike traditional grates that let delicious marinades drip away, the solid steel cooktop of the Arteflame acts as a plancha, searing the shrimp in their own juices for a tender, succulent bite every time. It’s the perfect dish for soaking up the sun with friends.

Why This Recipe is a Keeper

I adore this recipe because it transforms a messy seafood boil into a sleek, 15-minute meal. The flat cooktop is a game-changer; it allows the melted butter to pool around the shrimp rather than vanishing into the coals, creating a confit-like texture that is impossible to achieve on a standard grate. It is high-protein, incredibly fast, and brings a festive, hands-on vibe to any weeknight dinner or backyard gathering without the hassle of a massive cleanup.

Tips for the Perfect Sear

• Dry is key: Always pat your shrimp completely dry with paper towels before seasoning; moisture creates steam and prevents that beautiful golden crust.
• Watch the heat: Shrimp cook in a flash—usually 2 to 3 minutes per side. Pull them off the moment they turn opaque and pink to keep them juicy rather than rubbery.

Simple Substitutions

If you are watching your dairy intake, you can swap the butter for ghee or high-quality olive oil without losing that luxurious mouthfeel. Not a fan of Old Bay? A mix of paprika, celery salt, and black pepper works in a pinch for a similar flavor profile.

Ingredients

• 2 lbs Jumbo Shrimp (16-20 count), peeled and deveined with tails left on
• 3 tbsp Old Bay Seasoning (divided)
• 1/2 cup Unsalted Butter, melted
• 3 cloves Garlic, minced
• 1 tbsp Fresh Lemon Juice
• 1 tbsp Olive Oil (for coating the shrimp)
• 1 tbsp Fresh Parsley, chopped (for garnish)
• Lemon wedges (for serving)
• Wooden or metal skewers (if using wood, soak in water for 30 minutes)

Instructions

Step 1: Prepare the Shrimp and Marinade

1. Begin by rinsing the peeled and deveined shrimp under cold water and patting them completely dry with paper towels. Dry shrimp ensures a better sear.
2. In a small mixing bowl, whisk together the melted butter, minced garlic, lemon juice, and 2 tablespoons of the Old Bay seasoning. Set this butter mixture aside for basting.
3. In a separate large bowl, toss the raw shrimp with olive oil and the remaining 1 tablespoon of Old Bay seasoning until evenly coated. Thread the shrimp onto the skewers, piercing through the tail and the thickest part of the body to keep them secure.

Step 2: Fire Up the Arteflame

1. Build a medium-sized fire in the center of your Arteflame grill. Allow the fire to burn down slightly until the center grate is hot and the outer steel cooktop reaches a searing temperature.
2. Because you are cooking on the flat steel surface, lightly oil the cooktop where you plan to place the skewers to prevent sticking, although the oil on the shrimp will help.

Step 3: Grill the Skewers

1. Place the shrimp skewers directly onto the flat steel cooktop. You want a zone that is hot enough to sizzle immediately but not so hot that the garlic burns instantly—usually the middle zone of the cooktop is perfect.
2. Cook for approximately 2 to 3 minutes on the first side. While they cook, brush them generously with the garlic-butter mixture.

Step 4: Flip and Finish

1. Flip the skewers once the shrimp turn pink and opaque on the bottom side.
2. Brush the second side with the remaining butter mixture. Grill for another 1 to 2 minutes. The shrimp are done when they are firm, bright pink, and have a slight golden sear from the plancha surface. Remove immediately to prevent overcooking.
3. Garnish with fresh parsley and serve with extra lemon wedges.

Tips

Mastering shrimp on the grill requires attention to timing and heat management. Shrimp cook incredibly fast, and the difference between juicy and rubbery is often less than a minute. When using the Arteflame, utilize the various heat zones; if the fire is roaring, move the shrimp toward the outer edge of the cooktop to slow down the cooking process. If you are using wooden skewers, soaking them is non-negotiable to prevent them from catching fire or becoming brittle. For an extra depth of flavor, try using a compound butter instead of melted butter—mix room temperature butter with the spices and let it melt over the shrimp as they hit the hot steel. Always keep your shrimp cold until the very moment they hit the grill to maintain freshness and texture.

• Don't overcrowd the skewers; leave a little space between shrimp for even cooking.
• Use jumbo or colossal shrimp for the best results on the grill; smaller shrimp dry out too quickly.
• If you love heat, add a pinch of cayenne pepper to the dry rub before grilling.

Variations

While the classic Maryland style is hard to beat, the neutral canvas of shrimp makes it easy to experiment with different flavor profiles on your Arteflame. You can easily pivot from the East Coast to the Gulf Coast or even the Mediterranean with just a few ingredient swaps. The flat cooktop is perfect for these variations because it handles sticky glazes and heavy spice rubs better than open grates.

• Cajun Kick: Swap the Old Bay for Cajun seasoning and add a dash of hot sauce to the butter mixture for a New Orleans vibe.
• Honey Garlic Glaze: Add 2 tablespoons of honey to the butter mixture for a sweet and savory contrast that caramelizes beautifully on the steel.
• Beer Steamed Style: While grilling, splash a small amount of lager or pilsner onto the steel cooktop near the shrimp and cover briefly with a basting dome to infuse beer flavor.
• Lemon Pepper: Omit the Old Bay and use coarse black pepper and extra lemon zest for a bright, citrus-forward dish.
• Surf and Turf: Skewer the shrimp alternately with chunks of steak or sausage for a heartier meal.

Best pairings

To turn these Maryland Old Bay Shrimp Skewers into a complete feast, pair them with sides that balance the salty spice of the seasoning. You want accompaniments that provide freshness or a creamy texture to cut through the richness of the garlic butter. Since you already have the Arteflame fired up, it makes sense to cook your sides right alongside the main course.

• Grilled Corn on the Cob: Slathered in mayo, cheese, and chili powder (Elote style) or just simple butter and salt.
• Creamy Coleslaw: The cool crunch of cabbage is the perfect palate cleanser for spicy shrimp.
• Grilled Baguette: Toast slices of bread on the flat top to soak up any leftover garlic butter.
• Potato Salad: A classic red-skin potato salad with dill complements the Maryland seasonings perfectly.
• Cold Lager: A crisp, cold beer is the traditional beverage of choice for a shrimp boil.

Conclusion

These Grilled Maryland Old Bay Shrimp Skewers are more than just a recipe; they are a celebration of summer flavors made easier and tastier by the Arteflame grill. The unique ability to sear the shrimp in a pool of seasoned butter on the solid cooktop results in a depth of flavor that standard grilling simply cannot replicate. It is a dish that feels sophisticated enough for a dinner party but is fun and messy enough for a casual family gathering. Gather your ingredients, fire up the grill, and get ready to enjoy the best shrimp you have ever tasted, straight from your own backyard.