Texas Chili-Spiced Shrimp Skewers

Introduction

Bold, spicy, and packed with Texas flavor, these Chili-Spiced Shrimp Skewers are the perfect appetizer or main course for any grilling enthusiast. With the intense heat from the center grill grate of the Arteflame, you’ll get a beautiful sear that locks in the juices before finishing them to perfection on the flat cooktop. Ready to turn up the heat?

Ingredients

• 1.5 lbs large shrimp, peeled and deveined
• 2 tbsp chili powder
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 tsp cayenne pepper (optional for extra heat)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tbsp brown sugar
• 2 tbsp melted butter
• 1 tbsp lime juice
• Salt and black pepper to taste
• Wooden or metal skewers
• Chopped fresh cilantro for garnish
• Lime wedges for serving

The Sear Makes the Steak, And Arteflame Makes the Sear

Why settle for low-temperature searing when you can achieve steakhouse-quality results with an Arteflame? Gas grills take longer, drying out your steak, while the Arteflame sears at 1000°F in just one minute, locking in juices for perfection.

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Instructions

Step 1: Fire up the Arteflame Grill

1. Pour a bit of vegetable oil onto three paper napkins.
2. Place the soaked napkins in the center of the Arteflame grill.
3. Stack firewood over the napkins and light them.
4. Let the grill heat up for about 20 minutes until the center grate reaches 1,000°F—ready for steakhouse-quality searing!

Step 2: Prepare the Shrimp

1. In a large bowl, mix the chili powder, smoked paprika, cumin, cayenne, garlic powder, onion powder, brown sugar, salt, and pepper.
2. Add the melted butter and lime juice to form a thick paste.
3. Toss the shrimp in the marinade until fully coated.
4. Thread the shrimp onto skewers evenly.

Step 3: Grill the Shrimp Skewers

1. Place the skewers on the center grill grate for a quick sear—about 30 seconds on each side to lock in the juices.
2. Move the skewers to the flat cooktop griddle near the center for higher heat or further out for gentler cooking.
3. Grill until shrimp are opaque and slightly charred—about 2 more minutes each side.
4. Remove the skewers when they reach an internal temperature of 120°F (they’ll rise to 135°F thanks to carryover cooking).

Step 4: Serve

1. Garnish with fresh cilantro and lime wedges.
2. Serve immediately with your favorite sides.

Tips

• Soak wooden skewers in water for 30 minutes before grilling to prevent burning.
• Always use a meat thermometer to avoid overcooking.
• Use butter instead of oil for a richer taste.
• The Arteflame’s flat cooktop is hot near the center for searing and gets cooler toward the edge—leverage these zones!
• No lid means constant heat – watch your food and keep turning for even grilling.

Variations

1. Texas Citrus Shrimp: Add orange and lemon zest to the marinade for a bright, tangy flavor.
2. Honey Chipotle Shrimp: Replace brown sugar with honey and add chipotle powder for smoky sweetness.
3. Garlic Herb Shrimp: Omit the chili and paprika; use minced garlic, parsley, thyme, and rosemary.
4. Texas BBQ Shrimp: Brush with your favorite Texas-style BBQ sauce while cooking.
5. Lemon Pepper Shrimp: Replace spices with cracked black pepper, lemon zest, and sea salt for a lighter version.

Best pairings

• Grilled corn with lime butter
• Chilled avocado salad
• Texas-style baked beans from the cooktop
• Spicy margaritas or a chilled lager

Conclusion

These Texas Chili-Spiced Shrimp Skewers are a smoky, spicy crowd-pleaser. Seared to perfection on the Arteflame grill, they’re as fun to make as they are to eat. Take advantage of the grill’s incredible heat zones and flat top cooktop to cook every bite just right.