The garlic smells warm and mellow almost as soon as it hits the melted butter, but it needs only a short time on the stove. I learned to keep that saucepan over low heat and watch closely; browned garlic can make the whole butter finish taste bitter. These Garlic Butter Shrimp Skewers keep the cooking simple, with a quick turn on the grill and a lemon-and-parsley butter finish.
Jumbo shrimp are a good fit here because they’re easy to thread and stay substantial on the grill. I pat them dry before tossing them with olive oil, salt, and pepper, then pierce each one through both ends so it lies flat. The result is shrimp with a tender, firm bite and a coating of garlicky butter that gathers in all the little curves.
Kitchen Note
Garlic can go from fragrant to browned in a blink, even over low heat. Once it smells mellow, take the pan off the burner rather than waiting for it to change color.
Save these Garlic Butter Shrimp Skewers for a quick grill dinner with tender jumbo shrimp and a lemony garlic-butter finish.
Why These Shrimp Need Two Skewer Punctures, Not One
Shrimp curl as they cook. If each one is pierced at only one end, it can twist around the skewer, leaving some pieces awkward to turn and harder to keep in contact with the grill. Threading each shrimp through both ends holds it flat, so the whole row is easier to flip and the shrimp cook more evenly.
That small adjustment also makes jumbo shrimp easier to handle once they’re on the grill. Their broad, flat shape stays put as you turn the skewers, instead of spinning around the metal or wood. I leave a little room between pieces so heat can reach the shrimp rather than trapping them together in a tight bundle. You’ll see the benefit when you turn them: each shrimp stays facing the grill, and the cooked side has a clear, even color.
It’s a useful detail when you want the grill to do the work quickly. The shrimp are only on for a few minutes per side, so having them lie flat helps you check and turn them without fussing with each one individually.
What the Butter, Garlic, and Lemon Each Bring
- Jumbo shrimp — The 16–20-per-pound size gives you pieces sturdy enough to thread and turn while still cooking quickly. Buy them peeled and deveined with the tails on, as those are the details that make prep and handling straightforward.
- Unsalted butter — Butter carries the garlic and herbs into a smooth, rich finish. Unsalted butter lets the salt on the shrimp stay in balance, and there’s no need to spend extra on a specialty butter for this sauce.
- Garlic — Minced garlic releases its aroma into the melted butter in the brief time it cooks. Freshly minced cloves give the sauce a clear garlic flavor; keep the pieces small so they warm quickly without needing extra time in the pan.
- Lemon juice and parsley — The lemon brightens the butter, while chopped fresh parsley brings a clean, herbal finish. Stir both in after taking the saucepan off the heat to keep their flavors distinct.
- Olive oil, salt, and pepper — Olive oil helps coat the shrimp before they go on the grill, and the salt and pepper season the shrimp directly. A standard olive oil works well here; save a more expensive bottle for a dish where its flavor won’t be cooked over high heat.
From a Fragrant Butter to Shrimp That Release Cleanly
Make the Garlic Butter Gently
Melt the butter in a small saucepan over low heat, then add the minced garlic. Cook until fragrant, keeping the heat low rather than trying to hurry it along. Take the pan off the heat and stir in the lemon juice and chopped parsley. The finished butter should smell garlicky and bright, not toasted.
Dry, Season, and Thread the Shrimp Flat
Pat the shrimp dry before tossing them with the olive oil, kosher salt, and black pepper. Moisture on the surface can make grilling less tidy, so take a moment to blot the shrimp well. Thread them onto four skewers, piercing each through both ends so it lies flat. This keeps the pieces steady when you turn them.
Grill Briefly, Then Add the Butter
Heat the grill to medium-high, about 400–450°F. Grill the shrimp for 2–3 minutes per side, watching for opaque flesh and a firm feel rather than leaving them on until they shrink and tighten. Check the thickest shrimp with an instant-read thermometer; it should register 145°F. Transfer the cooked shrimp to a platter and drizzle with the garlic butter.
Two Ways to Change the Garlic-Butter Finish
Serve the Butter as a Dip
For a dip-style finish, put the prepared garlic butter in a small bowl instead of drizzling it over the shrimp. Keep the shrimp on the skewers and dip each bite at the table; the garlic, lemon, and parsley stay the same, but each bite gets a more concentrated coating.
Make a Skewer-Free Platter
Grill the shrimp on the skewers for an easy turn, then slide them onto a platter before adding the garlic butter. The flavor and quick grilling method stay unchanged, but the shrimp are easier to portion with a fork rather than serving one skewer at a time.
Storage and Reheating
- Refrigerator: Refrigerate cooked shrimp within 2 hours and keep them in an airtight container for 3–4 days. The shrimp may become a little firmer after chilling.
- Freezer: Freeze cooked shrimp in an airtight freezer-safe container for up to 2 months for best quality. Thaw them in the refrigerator; the texture may be softer than freshly grilled shrimp.
- Reheating: Warm gently in a skillet over low heat, just until hot; reheat leftovers to 165°F. High heat or a long reheat can make shrimp rubbery.
Questions I Get Asked About Garlic Butter Shrimp Skewers
Garlic Butter Shrimp Skewers
Ingredients
Equipment
Method
- Melt the butter in a small saucepan over low heat.
- Add the garlic and cook for 30–45 seconds, just until fragrant.
- Remove from the heat and stir in the lemon juice and parsley.
- If using wooden skewers, soak them in water for at least 30 minutes.
- Preheat the grill to medium-high (about 400–450°F).
- Pat the shrimp dry.
- Toss the shrimp with the olive oil, salt, and pepper.
- Thread the shrimp onto 4 metal or soaked wooden skewers, piercing each shrimp through both ends so it lies flat.
- Grill the shrimp for 2–3 minutes per side, until opaque and firm and an instant-read thermometer registers 145°F in the thickest shrimp.
- Transfer to a platter and drizzle with the garlic butter.
