Save to Pinterest These grilled shrimp skewers with garlic butter are my go to recipe when I want something fast and impressive for summer gatherings or a weeknight dinner. The shrimp cook up juicy and flavorful with just the right kiss of smoke from the grill and that rich garlicky butter seals the deal.
I made this for friends on a spontaneous patio get together and everyone raved at how the garlic butter just soaked into the shrimp. Now even my picky eater requests these skewers whenever I fire up the grill.
Ingredients
- Shrimp: Look for large shrimp twenty to twenty five per pound that are peeled and deveined for best texture and easy eating
- Butter: Unsalted butter melted until just liquid brings richness that pairs perfectly with seafood
- Garlic: Fresh garlic cloves give the most punchy flavor. Pre minced can work in a pinch but try to mince it yourself
- Lemon juice: Adds brightness and balance to the buttery richness
- Salt and pepper: Season generously for best results. Use fresh cracked for extra flavor
- Skewers: Soak wooden skewers in water for at least thirty minutes so they will not burn on the grill. Metal skewers are reusable and hold heat well
Instructions
- Prepare the Shrimp:
- Pat the peeled and deveined shrimp very dry with paper towels. This will help them brown better on the grill and not steam. Set aside while you prep the butter mixture.
- Make the Garlic Butter:
- In a small bowl, gently melt the butter until just liquefied. Stir in the minced garlic lemon juice a generous pinch of salt and a few cracks of black pepper. Mix well to blend so every bite of shrimp gets a hit of garlicky goodness.
- Thread Shrimp onto Skewers:
- Carefully slide shrimp onto soaked skewers leaving a bit of space between each one so they cook evenly. Curve each shrimp so it sits snugly without being jammed tight.
- Preheat and Oil the Grill:
- Preheat your grill to medium high. Oil the grates well with a wad of paper towel dipped in neutral oil gripped with tongs so the shrimp do not stick and the grill marks come out clean.
- Grill the Shrimp:
- Lay the skewers across the grill grates and brush the shrimp with the garlic butter mixture. Grill for two to three minutes on the first side then flip and brush again. Cook for another two minutes until the shrimp are just opaque and have light char marks.
- Serve:
- Remove from the grill and give one last brush with garlic butter. Serve hot with lemon wedges or over a fresh salad.
Save to Pinterest My favorite part is the way the garlic butter caramelizes slightly on the grill giving each shrimp an irresistible golden coating. One summer my dad and I grilled these on Fourth of July and it is still my favorite holiday food memory.
Storage tips
Store any leftover shrimp in an airtight container in the fridge for up to two days. Reheat gently just until warmed through to avoid overcooking. They also work great chilled tossed into a salad for a light lunch.
Ingredient substitutions
If you do not have fresh garlic swap for a half teaspoon of garlic powder. You can use lime juice in place of lemon for a different citrus note. Try ghee instead of butter if you want a dairy free option with a similar flavor.
Serving suggestions
These skewers are a hit as a main dish with simple sides like grilled vegetables saffron rice or orzo salad. You can tuck the grilled shrimp into tortillas for tacos or layer over a green salad for a vibrant meal.
Cultural and historical context
Grilling seafood on skewers is a tradition found around the world from Japanese yakitori style grilling to Mediterranean feasts. The garlic butter is a classic French touch but the method itself is universal in outdoor cooking.
Seasonal Adaptations
Serve with fresh corn or summer squash from the farmers market. Switch up the citrus by using blood orange in winter. Add sprigs of fresh dill or parsley for added color and fragrance.
Success Stories
I have served these shrimp skewers at birthday parties and family reunions and there are never any leftovers. One reader cooked them on a camping trip over an open fire and said it was the best meal of their vacation.
Freezer Meal Conversion
If you want to prep ahead freeze the shrimp in the marinade for up to two months. Thaw overnight in the fridge slip onto skewers and grill as usual. This makes weeknight dinners a breeze.
Save to Pinterest Serve these grilled shrimp right off the grill while they are hot for the best flavor. They are always the first appetizer gone at my summer cookouts.
Common Recipe Questions
- → How do you prevent shrimp from sticking to the grill?
Brush shrimp and grill grates with melted butter or oil before grilling to help prevent sticking.
- → How long should shrimp be grilled?
Shrimp cook fast—grill for 2-3 minutes per side until opaque and slightly pink.
- → Can frozen shrimp be used?
Yes, thaw frozen shrimp fully and pat dry before threading onto skewers and grilling.
- → What's the best way to add extra flavor?
Marinate shrimp briefly with garlic, butter, lemon juice, or even add fresh herbs before grilling.
- → Should you remove shrimp tails before grilling?
Leaving tails on makes them easier to handle on skewers, but you can remove them if preferred.