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Garlic Butter Shrimp Skewers

Garlic butter shrimp skewers are grilled until opaque and firm, then finished with melted butter, fresh garlic, lemon juice, and parsley. The shrimp lie flat on the skewers for quick, even grilling.
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Prep Time 30 minutes
Cook Time 7 minutes
Total Time 37 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 302
Ingredients Equipment Method Notes

Ingredients
  

For the garlic butter
  • 4 tbsp unsalted butter
  • 4 cloves garlic minced
  • 1 tbsp lemon juice
  • 2 tbsp parsley chopped fresh
For the shrimp
  • 1.5 lb shrimp jumbo (16–20 per pound), peeled and deveined, tails on
  • 1 tbsp olive oil
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper

Equipment

  • 1 grill

Method
 

Make the garlic butter
  1. Melt the butter in a small saucepan over low heat.
  2. Add the garlic and cook for 30–45 seconds, just until fragrant.
  3. Remove from the heat and stir in the lemon juice and parsley.
Prepare and grill the shrimp
  1. If using wooden skewers, soak them in water for at least 30 minutes.
  2. Preheat the grill to medium-high (about 400–450°F).
  3. Pat the shrimp dry.
  4. Toss the shrimp with the olive oil, salt, and pepper.
  5. Thread the shrimp onto 4 metal or soaked wooden skewers, piercing each shrimp through both ends so it lies flat.
  6. 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.
  7. Transfer to a platter and drizzle with the garlic butter.

Notes

Pat the shrimp very dry before tossing to help them grill evenly. Refrigerate leftovers for up to 3 days; cooked shrimp can be frozen, though the texture may soften. For a dairy-free option, use plant-based butter.