Save Juicy shrimp get tossed in a bright garlic butter mixture and then grilled fast over high heat for perfectly tender results. Garlic Butter Shrimp Skewers are my summer answer to quick weeknight dinners when I want something impressive but effortless. The marinade is quick to stir together and packs the shrimp with flavor—plus, kids and adults both love this dish for backyard gatherings.
I started serving these shrimp skewers at our family’s barbecues one July and now my brother requests them for his birthday every year. There is something about the aroma of garlic and lemon that makes everyone want seconds.
Ingredients
- Large shrimp: about one pound peeled and deveined with tails on choose fresh or high quality frozen shrimp for best tenderness and sweet flavor
- Unsalted butter: melted this coats the shrimp and adds a rich finish use a good quality butter for a clean taste
- Garlic: four cloves minced garlic brings punchy flavor fresh garlic is essential here
- Fresh parsley: finely chopped brings a bright pop and freshness look for sturdy deep green leaves
- Lemon juice: freshly squeezed for a hit of acidity that balances the richness of the butter choose a ripe lemon with glossy skin
- Smoked paprika: adds a subtle smokiness Spanish or Hungarian varieties have a sweet earthy depth
- Salt: seasons every bite use sea salt or kosher salt for best results
- Black pepper: freshly ground gives peppery warmth grind it just before using for a spicy kick
- Lemon wedges: for serving extra juice at the table means everyone can add brightness
- Additional parsley: optional but adds a beautiful herbaceous garnish and color contrast
Instructions
- Soak the Skewers:
- If you are using wooden skewers completely submerge them in water for at least twenty minutes to keep them from burning or catching fire on the grill
- Make the Marinade:
- In a large bowl whisk the melted butter with minced garlic chopped parsley fresh lemon juice smoked paprika salt and pepper until everything is smooth and evenly blended
- Marinate the Shrimp:
- Add the shrimp directly to the bowl and toss well so every piece is coated in the fragrant garlic butter leave the shrimp in the marinade for about ten minutes so the flavors can soak in but not so long that the shrimp starts to cure
- Thread the Shrimp:
- Carefully thread each shrimp onto a skewer going through both the fat end and the tail this keeps the shrimp flat and stops them from spinning as you grill each skewer should be packed but not tightly crowded
- Preheat and Oil the Grill:
- Turn your grill or grill pan to medium high heat and let it get hot for a few minutes then lightly oil the grates with a brush or a paper towel rubbed with a bit of neutral oil so the shrimp will not stick
- Grill the Skewers:
- Lay the shrimp skewers onto the hot grill and cook for two to three minutes per side do not walk away since the shrimp will cook quickly as soon as they turn bright pink and have a little char remove from the heat
- Serve and Garnish:
- Transfer the hot skewers immediately to a platter and sprinkle with more chopped parsley serve with lemon wedges for extra zing and encourage everyone to squeeze lemon over their portion
Save My favorite part about this recipe is the way the garlic butter caramelizes just slightly on the grill and each shrimp gets a smoky crispy edge. Every time we serve these at family cookouts even picky eaters ask for another skewer.
Storage Tips
Store cooked shrimp skewers in an airtight container in the refrigerator for up to two days. Shrimp are best eaten fresh but a cold leftover skewer is great tucked into wraps or salads. If you need to reheat do so gently in a skillet over low heat to prevent the shrimp from getting rubbery.
Ingredient Substitutions
If you do not have fresh parsley try cilantro or basil for a twist on the herb flavor. For a dairy free version swap the butter for olive oil. For extra heat add a pinch of red chili flakes or a dash of cayenne to the marinade.
Serving Suggestions
Serve your shrimp skewers over steamed rice or with grilled asparagus for an easy balanced dinner. These are perfect alongside a crisp green salad or even tucked into warm tortillas as a taco. For parties I like to make a double batch and serve with plenty of lemon wedges for drizzling.
Cultural and Historical Context
Shrimp skewers are a summer staple in many American households but the concept of quick grilled shellfish marinated in citrus and herbs is found throughout coastal cuisines around the world. Garlic butter sauces are particularly common in classic French and American seafood recipes bringing richness and aromatic flavor to simple grilled preparations.
Seasonal Adaptations
In winter you can grill the shrimp skewers indoors using a grill pan or broil them close to the heat for a charred effect. Swap parsley for whatever fresh herbs are in season from chives in the spring to basil in late summer. For fall try adding a little sweet smoked paprika or a pinch of warm spices like cumin for depth.
Save For the best flavor marinate the shrimp only briefly no more than fifteen minutes Char the shrimp quickly over high heat to keep them tender and juicy Garnish with lots of fresh lemon for brightness
Recipe Questions & Answers
- → How do you keep shrimp juicy on skewers?
Marinade protects against overcooking and grilling at high heat keeps shrimp moist and tender. Avoid overcooking for best results.
- → What size shrimp work best for skewers?
Large peeled shrimp, with the tails left on, work best as they hold up during grilling and offer a satisfying bite.
- → Can you use herbs other than parsley?
Yes, cilantro or basil can replace parsley for a different fresh flavor profile that pairs well with garlic butter.
- → Do you need to soak wooden skewers?
Soak wooden skewers in water for at least 20 minutes to prevent burning or splintering while grilling.
- → What sides pair well with shrimp skewers?
Serve with steamed rice, fresh salads, or grilled vegetables for a complete and balanced meal.
- → Is this dish gluten-free?
Yes, with careful ingredient selection, this dish is gluten-free and suitable for pescatarian diets.