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Quick Garlic Butter Shrimp Skewers

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These quick garlic butter shrimp skewers are a fuss-free, fast, and flavorful recipe perfect for grilling season, delivering juicy shrimp with a buttery, garlicky punch.

Ingredients

Scale
  • 1 pound large shrimp, peeled and deveined (fresh or frozen, thawed)
  • 4 tablespoons unsalted butter, softened
  • 3 cloves garlic, minced
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons fresh parsley, finely chopped
  • 1 teaspoon smoked paprika (optional)
  • Salt and black pepper, to taste
  • Wooden or metal skewers (soaked in water if wooden)

Instructions

  1. If frozen, thaw shrimp under cold running water and pat dry. Peel and devein if not already done. Dry shrimp well to ensure they sear nicely on the grill. (About 10 minutes)
  2. In a medium bowl, combine softened unsalted butter, minced garlic, fresh lemon juice, chopped parsley, smoked paprika, salt, and pepper. Mix until well blended. The butter should be soft enough to spread easily but not melted. (5 minutes)
  3. Skewer 4-5 shrimp per skewer, piercing through the tail and body to hold them securely. Avoid overcrowding to ensure even cooking. (5 minutes)
  4. Preheat the grill to medium-high heat (around 400°F or 200°C). Oil the grates lightly to prevent sticking. (5 minutes)
  5. Place skewers on the grill. Cook for about 2-3 minutes per side, brushing with the garlic butter mixture immediately after flipping. Cook until shrimp turn pink and opaque with slight char marks but not overcooked. Total cooking time is around 6 minutes.
  6. Remove skewers from the grill and brush with any remaining garlic butter. Let them rest for a minute to help flavors settle. Serve warm with lemon wedges on the side.

Notes

Soak wooden skewers in water for at least 30 minutes before grilling to prevent burning. Brush garlic butter sauce on shrimp after flipping to avoid burning the garlic. Do not overcook shrimp; they should curl into a loose ‘C’ shape when done. Let skewers rest for a minute off the heat to lock in juices.

Nutrition

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