The Easiest Grilled Shrimp Skewers
Ok, I’m completely obsessed with this grilled shrimp recipe. It’s ready to go in 20 minutes, truly couldn’t be easier, and can be served a million different ways. ♡
The whole thing starts with a quick lemon garlic butter that does all the heavy lifting here. It’s bright and zippy from fresh lemon juice and zest, smoky from a pinch of smoked paprika, loaded with fresh garlic, and just rich enough to make every bite taste irresistible. Toss most of it with the shrimp, thread them onto skewers, then grill for just a few minutes per side until they’re perfectly pink, juicy, and lightly charred. Then drizzle the rest of that lemon garlic butter over the hot shrimp because, really, why would we not?!
We love cooking these outside on the grill for that extra smoky char, but a grill pan or a quick pop under the broiler works great too. Or skip the skewers entirely and just toss the shrimp into a hot skillet for an even easier weeknight option.
Serve them over rice, tucked into tacos, piled onto a salad or grain bowl, alongside roasted veggies, or straight off the skewer with a hunk of crusty bread to mop up all that garlicky butter. There’s truly no wrong answer here. Let’s grill some shrimp!
Recipe Tips
Here are a few simple tips to help your grilled shrimp skewers turn out perfectly every time:
- Use large shrimp. Large or jumbo shrimp are best for grilling because they’re easier to skewer and less likely to overcook in seconds. Leaving the tails on is totally optional, but they make for a nicer presentation and give you something to hold onto if you’re eating these off the skewer.
- Pat the shrimp dry first. A thorough blot with paper towels helps the butter mixture cling better and encourages a nicer char on the grill.
- Don’t skip the lemon zest. Lemon juice adds brightness, but the zest is where that big fresh lemon flavor really shines. This is the zester I always use.
- Soak your wooden skewers. If you’re using wooden skewers, soak them in water for at least 20 minutes before grilling. This helps prevent them from burning on the grill. Or metal skewers skip this step entirely, which is what we generally use in our house.
- Thread the shrimp in two spots. Pierce near the head and tail so the shrimp lie flat on the skewer, which helps them cook evenly and makes them easier to flip.
- Watch them closely. Shrimp cook fast. As soon as they’re pink, opaque, and lightly charred, they’re done!
- Save some butter for finishing. Drizzling that reserved lemon garlic butter over the hot shrimp at the end gives them the best glossy, flavorful finish.
- Serve immediately. Shrimp are at their best hot off the grill, while they’re still juicy and tender. So dive on in!
Recipe Variations
Want to play around with this recipe? Here are a few delicious ways to change it up:
- Make it spicy by adding a pinch of cayenne pepper or a drizzle of hot honey to the butter mixture.
- Swap the paprika for Old Bay seasoning for a more classic seafood flavor.
- Swap lime for lemon for more of a citrusy taco-night vibe.
- Add grated Parmesan after grilling for a salty, savory finish.
- Add a splash of white wine to the butter for a little extra depth and richness.
- Make it herbier by swapping the parsley for fresh dill or cilantro, depending on what you’re serving these with.
- Thread on some veggies between the shrimp, like chunks of zucchini, bell pepper, or cherry tomatoes, for an easy all-in-one skewer situation.
FAQ
Totally! Just be sure to thaw the shrimp completely before making this recipe, then drain off any extra liquid and pat them dry well before tossing with the lemon garlic butter.
Either works. Tails-on shrimp look pretty for serving and are easy to grab, but tails-off shrimp are definitely easier to eat.
Definitely! You can cook the shrimp skewers on a grill pan or in a large skillet over medium-high heat, with or without skewers. They’ll still only need about 2 to 3 minutes per side.
Shrimp are done when they turn pink and opaque and curl into a loose “C” shape. If they curl tightly into an “O,” they may be overcooked.
Lemon Garlic Butter Grilled Shrimp
Equipment
- Wooden or metal skewers
Ingredients
- 1 pound large shrimp, peeled and deveined (tails on or off)
- 3 tablespoons unsalted butter, melted
- 3 cloves garlic, finely minced
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon freshly cracked black pepper
- 1 tablespoon lemon juice
- zest of 1/2 lemon
- 1 tablespoon finely-chopped fresh parsley
- lemon wedges, for serving
Instructions
- Prep the grill and skewers. Preheat the grill to medium-high heat. If using wooden skewers, soak them in water for at least 20 minutes.
- Make the lemon garlic butter. In a small bowl, whisk together the melted butter, garlic, smoked paprika, salt, pepper, lemon juice, and lemon zest.
- Season the shrimp. Place the shrimp in a bowl and pour about two-thirds of the lemon garlic butter over them. Toss gently to coat.
- Skewer the shrimp. Thread the shrimp onto skewers, piercing near the tail and head so they lay flat.
- Grill. Place the skewers on the grill and cook for 2–3 minutes per side, until the shrimp are pink, opaque, and lightly charred.
- Finish. Transfer to a serving platter and drizzle with the remaining lemon garlic butter.
- Serve. Sprinkle with fresh parsley, add a squeeze of lemon, and serve warm.
Did you make this?Let me know how it turned out in the comments below!
yum, yum!