Garlic Butter Shrimp Skewers for Easy Grilling
Garlic butter shrimp skewers are one of those rare grill recipes that feel special but cook in under 10 minutes. The shrimp stay juicy, the garlic butter soaks into every curve, and the grill adds just enough smoke to make it taste like summer even on a weeknight.
Equipment
- Grill (gas or charcoal)
- Skewers (wooden or metal)
- Colander
- Medium Bowl
- Small saucepan or heatproof bowl
- Tongs
- Basting brush
- Paper towels
Ingredients
For the shrimp
- 500 g large shrimp peeled and deveined; tails on if you like (about 1 lb)
- 1 tbsp olive oil helps prevent sticking on the grill
- 1/2 tsp fine sea salt plus more to taste
- 1/4 tsp freshly ground black pepper
For the garlic butter
- 60 g unsalted butter about 1/4 cup (1/2 stick)
- 3-4 cloves garlic finely minced (about 1 tbsp)
- 2 tbsp fresh parsley finely chopped
- 1 tbsp fresh lemon juice plus lemon wedges for serving
- 1/4 tsp smoked paprika
- red pepper flakes pinch, optional
To serve
- lemon wedges
- fresh parsley extra chopped, optional
Instructions
- Prep the shrimp and skewers. If your shrimp are frozen, place them in a colander under cold running water for 10–15 minutes, stirring occasionally, until just thawed. Pat very dry with paper towels; moisture is the enemy of good browning. If using wooden skewers, start soaking them now.
- Season the shrimp. Add the shrimp to a medium bowl. Drizzle with 1 tbsp olive oil, then sprinkle over 1/2 tsp salt and 1/4 tsp pepper. Toss until all the shrimp look lightly glossy and evenly seasoned. Set aside while you prepare the garlic butter.
- Make the garlic butter. In a small saucepan or heatproof bowl, melt 60 g (1/4 cup) butter over low heat or in short microwave bursts until just melted. Stir in the minced garlic, chopped parsley, lemon juice, smoked paprika, and red pepper flakes if using.
- Split the butter for safety. Pour about half of the garlic butter into a separate small bowl and set it aside for brushing on after cooking. Keep this portion clean and away from raw shrimp. Use the remaining half for basting during grilling.
- Thread the shrimp. Thread shrimp onto skewers, piercing each through the thick end and the tail so they form a loose "C" shape. Leave a little space between each shrimp so heat can circulate. You should get 4–6 skewers, depending on size.
- Preheat the grill. Heat a gas or charcoal grill to medium-high, around 400–450°F (200–230°C). Clean and lightly oil the grates just before cooking. The grill should feel hot if you hold your hand above the grates for 2–3 seconds.
- Start grilling the shrimp. Lay the skewers on the grill grates over direct heat. Close the lid and cook for 2–3 minutes on the first side, until the shrimp are turning opaque and you see light grill marks.
- Flip and baste. Flip the skewers using tongs. Immediately brush with some of the basting portion of garlic butter. Grill another 2–3 minutes, or until the shrimp are pink, opaque, and just firm to the touch. A little char on the edges is ideal.
- Finish with fresh garlic butter. Transfer the skewers to a platter. Give the reserved clean bowl of garlic butter a quick stir, then brush it generously over the hot shrimp. The residual heat will bloom the garlic and parsley without burning.
- Taste and adjust. Squeeze a little fresh lemon over one shrimp and taste. Add more salt, pepper, or lemon juice over the platter if needed. Scatter with extra parsley.
- Serve right away. Shrimp are at their best piping hot from the grill. Plan to have any sides ready before you start cooking, because once the skewers hit the grates, dinner is only a few minutes away.
Nutrition
Calories: 320kcalCarbohydrates: 2gProtein: 33gFat: 20gSaturated Fat: 9gCholesterol: 290mgSodium: 650mgPotassium: 320mgFiber: 0.5gSugar: 0.5gVitamin A: 500IUVitamin C: 12mgCalcium: 120mgIron: 1.2mg
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