Grilled Shrimp Skewers with Garlic Butter Ease
Grilled Shrimp Skewers with Garlic Butter are a weeknight-friendly dish with smoky edges, juicy shrimp, and a rich garlicky lemon-butter finish.
Equipment
- Grill or grill pan
- Skewers (wooden/bamboo or metal)
- Medium mixing bowl
- Whisk
- Tongs
- Small saucepan or microwave-safe bowl
- Basting brush or spoon
- Paper towels
Ingredients
For the shrimp skewers
- 600 g large shrimp (16–20 count) peeled and deveined, tails on
- 2 tbsp olive oil
- 1 tbsp fresh lemon juice
- 1 tsp fine sea salt
- 1/2 tsp freshly ground black pepper
- 1/2 tsp smoked paprika
- 1/4 tsp red pepper flakes omit for mild
For the garlic butter
- 70 g unsalted butter cut into small pieces
- 3-4 cloves garlic finely minced (about 1 1/2 tbsp)
- 1 tbsp fresh lemon juice
- 2 tbsp fresh flat-leaf parsley finely chopped
- 1/4 tsp fine sea salt plus more to taste
- 1 pinch black pepper
To serve
- lemon wedges
- extra chopped parsley optional
Instructions
- Prep the shrimp: If using frozen shrimp, thaw in a bowl of cold water for 10–15 minutes, changing the water once if needed. Pat the shrimp very dry with paper towels.
- Mix the simple marinade: In a medium bowl, whisk together olive oil, 1 tbsp lemon juice, salt, black pepper, smoked paprika, and red pepper flakes.
- Toss and briefly marinate: Add the dried shrimp and toss to coat. Let sit at room temperature for 10–15 minutes while you preheat the grill and make the garlic butter (soak wooden skewers 20–30 minutes if using).
- Preheat the grill: Heat an outdoor grill or grill pan to medium-high. Clean and lightly oil the grates to reduce sticking.
- Thread the shrimp onto skewers: Pierce each shrimp through the thick end and near the tail, aiming for 4–5 shrimp per skewer.
- Make the garlic butter: Gently melt the butter in a small saucepan or microwave-safe bowl until mostly melted but not sizzling. Stir in minced garlic, 1 tbsp lemon juice, parsley, salt, and a pinch of pepper.
- Brush the skewers with garlic butter before grilling: Reserve about half the garlic butter for finishing. Lightly brush both sides of the shrimp skewers with the remaining half.
- Grill the first side: Place skewers on the hot grill in a single layer and cook about 2–3 minutes, until shrimp begin turning pink and opaque and grill marks appear.
- Flip and grill the second side: Turn skewers and grill another 1 1/2–3 minutes, until the thickest part is just opaque and shrimp curl into loose “C” shapes.
- Finish with warm garlic butter: Transfer skewers to a platter. Rewarm reserved garlic butter if needed and spoon or brush it generously over the hot shrimp. Top with extra parsley if desired.
- Serve right away with lemon wedges (and any extra garlic butter on the side).
Nutrition
Calories: 420kcalCarbohydrates: 3gProtein: 39gFat: 28gSaturated Fat: 12gCholesterol: 330mgSodium: 1350mgPotassium: 520mgFiber: 1gSugar: 1gVitamin A: 700IUVitamin C: 18mgCalcium: 110mgIron: 2.4mg
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