Garlic Butter Grilled Shrimp Recipe

Of all the quick and easy meals in our regular rotation, this garlic butter grilled shrimp recipe holds a special place in my heart and on our dinner table. There’s something truly magical about the simplicity of it. The first time I made this, I was looking for a fast weeknight dinner that didn’t feel mundane. The kids were skeptical at first—shrimp can be hit or miss—but the moment the smoky aroma from the grill mixed with the fragrant garlic butter wafted through the kitchen, I knew I had a winner. They devoured their skewers, asking for more before I had even finished my own. Now, it’s our go-to for everything from 20-minute Tuesday night dinners to a crowd-pleasing appetizer when we have friends over for a barbecue. It’s the kind of recipe that delivers restaurant-quality flavor with minimal effort, leaving you feeling like a culinary genius. The tender, juicy shrimp, kissed by the flame and drenched in a rich, garlicky butter sauce, is simply irresistible.

This isn’t just another recipe; it’s a solution. It’s the answer to “What’s for dinner?” on a busy night. It’s the perfect healthy protein to pile on a fresh salad for a light lunch. It’s the star appetizer that disappears from the platter in minutes. The beauty lies in its core components: perfectly cooked shrimp and a garlic butter sauce that you’ll want to put on everything. Whether you’re a seasoned grill master or a complete novice, this guide will walk you through every step to ensure you achieve flawless, succulent grilled shrimp every single time. Prepare to make this a staple in your own home.

Ingredients for the Perfect Garlic Butter Grilled Shrimp

The elegance of this recipe lies in its short and accessible ingredient list. Using high-quality components is key to letting the simple flavors shine. Here’s a detailed look at what you’ll need and why each element is crucial.

The Star of the Show: Shrimp

• 1 1/2 lbs jumbo shrimp, tails on, peeled and deveined (weight after peeled): The choice of shrimp is paramount. “Jumbo” shrimp (typically labeled 16/20 or 21/25 count per pound) are ideal for grilling. Their larger size makes them easier to thread onto skewers and provides a more forgiving cooking window, reducing the risk of overcooking. Leaving the tails on serves a dual purpose: it creates a convenient handle for eating and helps the shrimp retain a more appealing shape during cooking. Always ensure your shrimp are properly peeled and deveined. The “vein” is the shrimp’s digestive tract, and while harmless, it can have a gritty texture and muddy flavor. You can buy them already peeled and deveined to save significant prep time.

The Flavor Foundation

• Kosher salt, and fresh pepper to taste: Don’t underestimate the power of proper seasoning. Kosher salt has larger flakes that adhere well to the shrimp and season it more evenly than table salt. Freshly cracked black pepper provides a pungent, woody spice that complements the sweetness of the shrimp. Seasoning before grilling allows the flavors to penetrate the flesh.

The Luscious Garlic Butter Sauce

• 2 tablespoons salted butter or dairy-free butter: This is the heart of the sauce. Salted butter adds a layer of flavor right from the start. If you only have unsalted butter, simply add an extra pinch of salt to the shrimp. For a dairy-free alternative, a high-quality plant-based butter works wonderfully, mimicking the richness of dairy butter.
• 1 large garlic clove, grated, minced or through a garlic press: Fresh garlic is non-negotiable for the best flavor. Grating it or using a garlic press releases more of its essential oils, creating a more potent and aromatic sauce than simply chopping. Be cautious not to use too much, as one large, fragrant clove is all you need to flavor the butter without overwhelming the delicate shrimp.
• 1/4 teaspoon sweet paprika: Paprika adds a beautiful, warm reddish hue to the butter sauce and a subtle, sweet-peppery flavor that ties everything together. You could experiment with smoked paprika for a deeper, smokier profile if you prefer.

The Finishing Touches

• 1 lemon, sliced into wedges: A fresh squeeze of lemon juice at the end is essential. Its bright acidity cuts through the richness of the butter, brightens all the flavors, and adds a zesty finish that makes the shrimp taste even fresher.
• Chopped parsley, for garnish: Fresh parsley adds more than just a pop of color. Its clean, slightly peppery taste provides a fresh counterpoint to the garlic butter, completing the flavor profile.

Equipment Note

• 8 metal or wooden skewers: Skewers make grilling shrimp incredibly easy, allowing you to flip them all at once for even cooking. If using wooden or bamboo skewers, it is absolutely critical to soak them in water for at least 20 minutes (or up to an hour) before use. This prevents them from charring and burning to a crisp on the hot grill. Metal skewers are a great reusable alternative that requires no soaking.

Step-by-Step Instructions for Flawless Grilled Shrimp

Follow these detailed instructions to achieve perfectly charred, juicy, and flavorful shrimp skewers. The process is quick, but paying attention to the details will elevate your results from good to unforgettable.

1. Preparation is Key: Skewers and Shrimp

• Soak Your Skewers: If you’re using wooden skewers, this is your first step. Submerge them completely in a shallow dish of water and let them soak for a minimum of 20 minutes. This saturates the wood with water, preventing it from catching fire on the grill.
• Season the Shrimp: Pat your peeled and deveined shrimp dry with a paper towel. This is an important step as it helps the seasoning adhere properly and encourages a better sear on the grill. Place the dry shrimp in a medium bowl and season them generously with kosher salt and freshly ground black pepper. Toss gently to ensure every shrimp is evenly coated.

2. Prepare the Grill

• Preheat and Clean: Heat your grill (gas or charcoal) over medium heat, aiming for a temperature of around 375-450°F (190-230°C). A consistent medium heat is perfect for cooking the shrimp through without burning the exterior. Once the grill is hot, use a grill brush to scrape the grates clean of any old, burnt-on residue. A clean surface prevents sticking and ensures clean grill marks.
• Oil the Grates: Fold a paper towel, dip it in a high-smoke-point oil (like canola, vegetable, or avocado oil), and use long-handled tongs to wipe the oil over the hot grates. This creates a non-stick surface, which is crucial for delicate foods like shrimp.

3. Craft the Luscious Garlic Butter Sauce

• Melt and Infuse: While the grill heats up, melt the butter in a small skillet or saucepan over medium-low heat. Once the butter is melted, add the grated or minced garlic.
• Cook Gently: This is a critical step. Reduce the heat to low and cook the garlic, stirring frequently, for about 1 to 2 minutes. You want the garlic to become fragrant and soften, infusing its flavor into the butter. Do not let it brown or burn, as browned garlic will taste bitter and ruin the sauce.
• Add Paprika and Remove from Heat: Once the garlic is fragrant, stir in the paprika. The heat of the butter will toast the spice and bloom its flavor. Immediately remove the skillet from the heat to prevent the spices and garlic from scorching. Set the sauce aside.

4. Skewer and Grill

• Thread the Shrimp: Carefully thread the seasoned shrimp onto your soaked wooden or metal skewers. A good technique is to pierce each shrimp through both the thickest part (near the head) and the thinner part (near the tail), which helps it lay flat and cook evenly. Leave a small amount of space between each shrimp to allow the heat to circulate. Avoid packing them too tightly.
• Grill to Perfection: Place the shrimp skewers on the prepared, hot grill. Close the lid and cook for 2 to 3 minutes on the first side. You’ll see the bottom of the shrimp turn a beautiful pink and become opaque.
• Flip and Finish: Using tongs, flip the skewers and continue to cook for another 2 minutes, or until the shrimp are fully opaque and cooked through. The total cooking time will be about 4-6 minutes, depending on the exact size of your shrimp and the heat of your grill. Be very careful not to overcook them, as they will become tough and rubbery.

5. The Final Flourish: Buttering and Serving

• Transfer and Brush: As soon as the shrimp are cooked, transfer the skewers to a clean platter. Immediately brush the warm garlic butter sauce generously over all sides of the hot shrimp. Applying the sauce after cooking prevents the butter and garlic from burning on the grill and ensures maximum flavor.
• Garnish and Serve: Sprinkle the shrimp with fresh, chopped parsley for a burst of color and freshness. Arrange lemon wedges on the platter for squeezing over the shrimp just before eating. Serve immediately while hot and juicy.

Nutrition Facts (Per Serving)

This recipe is not only delicious but also packs a healthy punch, making it a great choice for a balanced meal.

• Yield: 4 servings
• Serving Size: 2 skewers (approximately 6 oz of shrimp)
• Calories: 202 kcal
• Protein: 34.5 g
• Carbohydrates: 3 g
• Fat: 6.5 g
• Fiber: 1.5 g

These grilled shrimp are an excellent source of lean protein, which is essential for muscle repair and satiety. They are naturally low in carbohydrates and, when prepared this way, fit perfectly into low-carb, keto, or generally healthy eating plans.

Preparation Time: A 20-Minute Meal from Start to Finish

One of the best attributes of this recipe is its incredible speed, making it a true weeknight warrior.

• Prep: 10 minutes
• Cook: 10 minutes
• Total: 20 minutes

The preparation time includes peeling and deveining the shrimp (if not already done), seasoning them, and mixing the quick garlic butter. The cooking time is minimal, as shrimp cook in just a few minutes on the grill. This 20-minute timeline makes it possible to have a gourmet-quality, healthy meal on the table faster than you could get takeout.

How to Serve Your Garlic Butter Grilled Shrimp

The versatility of these shrimp skewers is a major part of their appeal. They can be the star of a meal or a supporting player in a larger dish. Here are some fantastic ways to serve them:

• As a Classic Main Course:
  • With Grains: Serve the skewers alongside a bed of fluffy rice pilaf, herbed quinoa, or couscous to soak up any extra garlic butter.
  • With Vegetables: Pair them with grilled or roasted vegetables like asparagus, zucchini, bell peppers, or broccoli for a complete and healthy meal.
  • With Bread: Offer a side of warm, crusty bread (like a baguette) for dipping into that irresistible garlic butter sauce.
• Over a Fresh Salad:
  • Create a vibrant shrimp salad by removing the shrimp from the skewers and placing them on a bed of mixed greens or arugula.
  • Add complementary ingredients like cherry tomatoes, sliced avocado, red onion, and cucumber.
  • Drizzle with a light lemon vinaigrette or even use some of the extra garlic butter as a warm dressing.
• As a Standout Appetizer:
  • Arrange the skewers on a large platter for easy grabbing at a party or barbecue.
  • Provide a small bowl of extra garlic butter for dipping.
  • Garnish heavily with parsley and surround with lemon wedges for a beautiful presentation.
• Incorporated into Other Dishes:
  • Shrimp Tacos: Remove shrimp from the skewers and pile them into warm corn or flour tortillas. Top with slaw, pico de gallo, and a drizzle of chipotle crema.
  • Shrimp Pasta: Toss the grilled shrimp with your favorite pasta, a splash of white wine, more garlic, and a handful of cherry tomatoes for a quick and elegant pasta dish.
  • Surf and Turf: Serve a skewer alongside a perfectly grilled steak for a classic and luxurious surf and turf dinner.

Additional Tips for Grilling Shrimp Like a Pro

Elevate your grilled shrimp game with these five expert tips.

1. Don’t Overcrowd the Skewers: When threading the shrimp, leave a tiny bit of space between each one. This allows the hot air and flames to circulate freely, ensuring each shrimp cooks evenly on all sides. Overcrowding can cause the shrimp to steam rather than grill, preventing that desirable char.
2. Master the “C” Shape for Perfect Doneness: The easiest way to tell when shrimp are cooked is by their shape. Raw shrimp are limp and almost straight. As they cook, they’ll curl. A perfectly cooked shrimp will form a “C” shape. If it curls all the way into a tight “O,” it’s overcooked and will likely be rubbery. Pull them off the heat as soon as they reach that perfect C-shape.
3. No Skewers? No Problem!: If you don’t have skewers, you can still make this recipe. For jumbo shrimp, you can place them directly on well-oiled grates, but be careful they don’t fall through. An even better alternative is a grill basket. A grill basket allows you to cook smaller items without the risk of losing them to the coals, and you can easily toss them for even cooking.
4. Experiment with Flavor Variations: This recipe is a fantastic base for experimentation. Add 1/4 teaspoon of red pepper flakes to the garlic butter for a spicy kick. Swap the sweet paprika for smoked paprika to add a deep, smoky flavor. Or, add a teaspoon of dried oregano for a Mediterranean twist.
5. Prep Ahead for an Even Quicker Meal: You can do most of the prep work ahead of time. The shrimp can be peeled, deveined, seasoned, and threaded onto skewers up to 4 hours in advance. Store them covered in the refrigerator. The garlic butter can also be made ahead and stored in the fridge. Just gently re-melt it before brushing it on the shrimp. This makes assembly and grilling a 10-minute affair.

Frequently Asked Questions (FAQ)

Here are answers to some common questions about making the best grilled shrimp.

1. Can I use frozen shrimp for this recipe?
Absolutely! Frozen shrimp are often a great, high-quality option, as they are typically flash-frozen right after being caught. For the best results, you must thaw them properly. The best method is to place the frozen shrimp in a colander in the sink and run cold water over them for 5-10 minutes, tossing them occasionally until they are fully thawed. Alternatively, you can place them in a sealed bag in a bowl of cold water or let them thaw overnight in the refrigerator. Never use warm water, as it can start to cook the shrimp and affect their texture.

2. What is the best grill temperature for shrimp?
The ideal temperature for grilling shrimp is medium heat, which is about 375°F to 450°F (190°C to 230°C). This temperature is hot enough to cook the shrimp quickly and give them a nice char without burning them before they are cooked through on the inside. If the heat is too low, the shrimp will take too long to cook and can become tough. If it’s too high, the outside will burn while the inside remains raw.

3. How do I know for sure when my grilled shrimp is done?
There are two key indicators for perfectly cooked shrimp: color and shape. The shrimp will change from translucent grey to an opaque pinkish-white. Look for this color change all the way through the thickest part of the shrimp. As mentioned in the tips, also watch the shape. They will curl from a straight or loose shape into a distinct “C” shape. Once they are opaque and have formed a “C,” they are done. Remove them from the grill immediately.

4. Can I make this recipe on the stove if I don’t have a grill?
Yes, you can easily adapt this recipe for the stovetop. Instead of a grill, use a large skillet or a cast-iron grill pan. Heat the pan over medium-high heat with a bit of oil or butter. You can either cook the skewered shrimp in the pan (if it fits) or remove them from the skewers and cook them in a single layer. Sear the shrimp for 2-3 minutes per side until pink and opaque. Prepare the garlic butter as directed and pour it over the cooked shrimp in the pan, tossing to coat before serving.

5. How do I store and reheat leftover grilled shrimp?
Store any leftover shrimp in an airtight container in the refrigerator for up to 3 days. While you can reheat them, be very careful, as shrimp can easily become rubbery when reheated. The best way is to heat them gently in a skillet over low heat with a splash of water or butter until just warmed through. You can also microwave them in 30-second intervals. Honestly, leftover grilled shrimp are delicious cold, tossed into a salad or a grain bowl, which avoids any risk of overcooking them during reheating.

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