Name: Garlic Butter Shrimp Skewers Recipe
Prep time: 15 min
Cook time: PT-492258H6M55S
Total time: PT-492258H6M55S
Cuisine: American
Ingredients: 1½ pounds large shrimp (16-20 count), peeled and deveined, tails on or off; 8-10 wooden or metal skewers; 6 tablespoons unsalted butter, melted; 5-6 large garlic cloves, minced (about 2 tablespoons); 2 tablespoons fresh lemon juice; 1 tablespoon lemon zest; 3 tablespoons fresh Italian parsley, finely chopped; 1 teaspoon paprika; ½ teaspoon red pepper flakes (adjust to taste); 1 teaspoon kosher salt; ½ teaspoon fresh ground black pepper; 2 tablespoons olive oil; Lemon wedges; Extra chopped parsley; Reserved garlic butter for drizzling

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If you’re looking for a restaurant-quality seafood dish that comes together in less than 30 minutes, these Garlic Butter Shrimp Skewers are about to become your new favorite! Imagine plump, juicy shrimp marinated in a luscious garlic butter sauce, threaded onto skewers, and either grilled to perfection or broiled until they’re beautifully charred and irresistible. This recipe is incredibly versatile – perfect for weeknight dinners when you want something special without the fuss, elegant enough for entertaining guests at summer barbecues, and fancy enough to serve at dinner parties. The combination of rich butter, aromatic garlic, bright lemon, and fresh herbs creates a flavor explosion that will have everyone asking for seconds. Whether you’re firing up the grill for a backyard cookout, preparing a romantic dinner for two, or looking for a protein-packed meal that’s naturally low-carb and keto-friendly, these shrimp skewers deliver on every level.

History / Background

Shrimp skewers have a fascinating culinary heritage that spans multiple cultures and centuries. The practice of threading food onto sticks for cooking dates back to medieval times and can be found across Mediterranean, Asian, and Middle Eastern cuisines. In coastal regions around the world – from the Greek islands to Southeast Asian night markets – grilled shrimp has been a staple for generations, taking advantage of abundant fresh seafood and open-fire cooking methods.

The specific combination of garlic and butter with shrimp has strong roots in Italian-American cuisine, where “scampi” preparations became wildly popular in mid-20th century American restaurants. The French also have a long tradition of preparing shellfish with garlic butter, known as “beurre à l’ail,” which became a hallmark of bistro cooking. When these European influences merged with American grilling culture in the 1950s and 60s, garlic butter shrimp skewers emerged as the perfect fusion dish – sophisticated enough for special occasions but accessible enough for backyard barbecues.

In coastal American states, particularly along the Gulf Coast and in California, grilled shrimp became synonymous with summer entertaining. The skewer format makes shrimp easier to manage on the grill and adds a fun, interactive element to dining. Today, garlic butter shrimp skewers represent the best of easy gourmet cooking – a dish that feels luxurious but requires minimal skill and time, making it perfect for modern home cooks who want to impress without stress.

Why You’ll Love This Recipe

These Garlic Butter Shrimp Skewers are everything you want in a weeknight dinner or entertaining recipe – they look impressive, taste incredible, and come together faster than ordering takeout. The garlic butter marinade infuses every bite with rich, savory flavor while keeping the shrimp incredibly moist and tender. This is the kind of recipe that makes you feel like a culinary rockstar with minimal effort.

Here’s why this recipe is a game-changer:

Lightning-fast cooking – Ready in under 30 minutes from start to finish
Minimal cleanup – Just one bowl for marinating and your grill or broiler
Naturally healthy – High in protein, low in carbs, and keto-friendly
Budget-friendly luxury – Tastes expensive but uses affordable ingredients
Crowd-pleaser guarantee – Everyone loves buttery, garlicky shrimp
Versatile serving options – Perfect over rice, pasta, salad, or by themselves
Meal prep friendly – Can be marinated ahead and cooked in minutes
Diet-friendly – Naturally gluten-free, low-carb, and paleo-compatible
No special skills required – Even beginners will nail this recipe
Impressive presentation – Skewers look restaurant-quality for entertaining

Ingredient Notes

Shrimp: Look for large or jumbo shrimp (16-20 count per pound or 21-25 count) for the best results. You can use fresh or frozen shrimp – if using frozen, thaw them completely in the refrigerator overnight or under cold running water. I prefer deveined, peeled shrimp with tails on for presentation, but tail-off works too. Wild-caught shrimp generally has better flavor than farm-raised, but either works beautifully in this recipe.

Butter: Use real, unsalted butter for the best flavor and control over saltiness. European-style butter with higher fat content creates an even richer sauce, but regular unsalted butter is perfect. Don’t substitute margarine – the flavor won’t compare. If you need a dairy-free option, use ghee or high-quality olive oil.

Garlic: Fresh garlic is non-negotiable for this recipe. Minced garlic from a jar won’t give you the same bright, pungent flavor. You’ll need about 5-6 large cloves, minced finely. The garlic infuses the butter and creates that irresistible aroma that makes this dish so crave-worthy.

Lemon: Fresh lemon juice and zest add brightness that cuts through the richness of the butter. It also helps tenderize the shrimp slightly during marinating. Don’t use bottled lemon juice – fresh is essential for the best flavor. You’ll need about 1-2 lemons depending on their juiciness.

Fresh Herbs: Italian parsley is traditional and adds a fresh, slightly peppery note. Fresh basil or cilantro also work wonderfully. Dried herbs won’t give you the same vibrant flavor, so if you can’t find fresh, simply increase the lemon instead.

Seasonings: Paprika adds color and subtle sweetness, red pepper flakes provide gentle heat (adjust to your preference), and kosher salt and black pepper are essential for seasoning. A pinch of cayenne pepper can intensify the heat if you like things spicy.

Equipment Needed

Wooden or metal skewers (if using wooden, soak in water for 30 minutes to prevent burning)
Large mixing bowl for marinating
Grill, grill pan, or broiler for cooking
Basting brush for applying extra garlic butter
Chef’s knife and cutting board for prep
Measuring spoons and cups
Microplane or zester for lemon zest
Tongs for turning skewers
Small saucepan (optional, for warming extra butter)
Serving platter

Tips & Variations

Spicy Version: Double the red pepper flakes or add ½ teaspoon cayenne pepper to the marinade. You can also brush the cooked shrimp with sriracha or hot honey for extra kick.

Mediterranean Style: Add 1 teaspoon dried oregano and ½ teaspoon dried basil to the marinade. Serve with crumbled feta cheese and kalamata olives.

Asian-Inspired: Replace half the butter with sesame oil, add 1 tablespoon ginger, 2 tablespoons soy sauce, and finish with sesame seeds and sliced scallions.

Cajun Garlic Shrimp: Replace the paprika with 1-2 tablespoons Cajun seasoning for a Louisiana-style flavor profile.

Chimichurri Shrimp: After grilling, drizzle the shrimp with fresh chimichurri sauce instead of extra garlic butter for an Argentinian twist.

Vegetable Addition: Alternate shrimp with cherry tomatoes, bell pepper chunks, red onion wedges, or zucchini slices on the skewers for a complete meal.

Lighter Version: Replace half the butter with extra olive oil to reduce saturated fat while maintaining flavor.

Herb Variations: Try fresh basil, cilantro, dill, or a combination of herbs instead of just parsley for different flavor profiles.

Pro Chef Tips

Butterfly for faster cooking: For extra-large shrimp, butterfly them by cutting along the back (where you deveined) and opening them slightly. This increases surface area for more char and faster, more even cooking.

Dry shrimp = better sear: The biggest secret to restaurant-quality shrimp is making sure they’re completely dry before marinating. Excess moisture creates steam instead of a beautiful golden sear.

Two-zone grilling: Set up your grill with a hot direct heat zone and a cooler indirect heat zone. Start the shrimp over direct heat for the sear, then move to indirect heat to finish cooking if needed. This prevents overcooking.

Brine for tenderness: For even juicier shrimp, brine them in a solution of 4 cups water, ¼ cup salt, and 2 tablespoons sugar for 15-20 minutes before marinating. Rinse and pat dry thoroughly.

Compound butter trick: Make the garlic butter ahead and chill it until firm. Cut into slices and place on hot shrimp right off the grill – it creates a beautiful melting presentation.

Thread through twice: Pierce each shrimp twice (through the thick head section and tail section) to prevent them from spinning when you flip the skewers.

Rest before serving: Let the shrimp rest for 1-2 minutes after cooking. This allows the juices to redistribute, making them even more succulent.

Common Mistakes to Avoid

Overcooking the shrimp: This is the #1 mistake! Shrimp cook incredibly fast – usually just 2-3 minutes per side. They’re done when they turn opaque pink and form a “C” shape. Overcooked shrimp become tough and rubbery. Pull them off the heat just before they look completely done, as they’ll continue cooking from residual heat.

Using the wrong size shrimp: Small or medium shrimp cook too quickly and easily overcook on skewers. Stick with large, extra-large, or jumbo shrimp (16-20 or 21-25 count per pound) for the best results and easiest handling.

Skipping the shrimp-drying step: Wet shrimp won’t brown properly. They’ll steam instead of getting that beautiful caramelized exterior. Always pat them completely dry with paper towels before marinating.

Not preheating the grill or broiler: Starting with a cold cooking surface leads to sticking and uneven cooking. Always preheat to medium-high heat (375-400°F) for at least 10 minutes before adding the shrimp.

Marinating too long: While marinating adds flavor, the acid in lemon juice can start to “cook” the shrimp and make them mushy if left too long. Keep marinating time to 15-30 minutes maximum. If you want to prep ahead, mix the marinade separately and add the shrimp just before cooking.

Storage & Meal Prep

Refrigerator Storage: Store cooked shrimp skewers in an airtight container in the refrigerator for up to 2-3 days. Remove the shrimp from the skewers before storing to save space and make reheating easier.

Reheating: The best way to reheat is in a skillet over medium heat with a little butter or olive oil for 2-3 minutes until just warmed through. You can also microwave on 50% power in 30-second intervals, but this tends to make them slightly rubbery. Avoid reheating in the oven as it can dry them out.

Marinated Uncooked Shrimp: You can prep the marinade up to 3 days in advance and store it separately in the refrigerator. Add the shrimp to the marinade only 15-30 minutes before cooking for the freshest taste and best texture.

Leftover Ideas: Chop leftover shrimp and toss into pasta, add to salads, make shrimp tacos, stuff into quesadillas, or use in fried rice. The garlic butter flavor works beautifully in so many dishes!

Make-Ahead & Freezer Notes

Make-Ahead Marinade: Prepare the garlic butter marinade up to 3 days in advance and store it in an airtight container in the refrigerator. Let it come to room temperature (the butter will solidify when cold) before tossing with shrimp.

Partial Prep: Thread the raw, un-marinated shrimp onto skewers up to 24 hours ahead. Store them in the refrigerator covered with plastic wrap. Add the marinade 15-30 minutes before cooking.

Freezing Marinated Shrimp: Place raw shrimp in a freezer-safe bag, add the marinade, remove as much air as possible, and freeze for up to 2 months. Thaw overnight in the refrigerator, then cook as directed. This is perfect for meal prep!

Freezing Cooked Shrimp: While you can freeze cooked shrimp skewers, I don’t recommend it as shrimp can become rubbery when frozen after cooking. If you do freeze cooked shrimp, use them within 1 month and reheat gently to minimize texture changes.

Best Reheating Method: For frozen marinated raw shrimp, thaw overnight in the refrigerator, then cook according to the recipe directions. For the best texture and flavor, always cook shrimp from a thawed (not frozen) state.

Serving Suggestions

These Garlic Butter Shrimp Skewers are incredibly versatile and pair beautifully with so many sides! Here are my favorite serving ideas:

Grain Bases: Serve over fluffy white rice, brown rice, cilantro-lime rice, garlic butter rice, creamy risotto, or quinoa. The grains soak up all that delicious garlic butter.

Pasta Pairings: Toss with angel hair pasta, linguine, fettuccine, or orzo. Add extra butter, Parmesan cheese, and a splash of pasta water for a quick shrimp scampi-style dish.

Fresh Salads: Place warm shrimp over Caesar salad, Greek salad, arugula salad with lemon vinaigrette, or a summer tomato and cucumber salad for a light, healthy meal.

Vegetable Sides: Pair with grilled asparagus, roasted Brussels sprouts, sautéed green beans, grilled zucchini, roasted broccoli, or a medley of grilled vegetables.

Starchy Sides: Serve alongside garlic mashed potatoes, roasted baby potatoes, sweet potato fries, crispy French fries, or creamy polenta.

Bread Options: Offer crusty French bread, garlic bread, dinner rolls, or flatbread for soaking up the garlic butter sauce.

Complete Meal Ideas: Create a surf-and-turf plate with grilled steak, serve with corn on the cob and coleslaw for a summer cookout, or pair with Spanish rice and black beans for a Latin-inspired meal.

Beverages: These shrimp pair wonderfully with chilled white wine (Sauvignon Blanc or Pinot Grigio), light beer, sparkling water with lemon, or a crisp rosé.

FAQs Section

Can I use frozen shrimp for this recipe?
Absolutely! Frozen shrimp work perfectly for this recipe. Just make sure to thaw them completely before cooking. The best method is to thaw overnight in the refrigerator, but you can also place them in a colander under cold running water for 15-20 minutes. Pat them completely dry with paper towels before marinating to ensure the best texture and sear.

How do I know when the shrimp are fully cooked?
Perfectly cooked shrimp are opaque throughout (no translucent gray areas), have turned bright pink or coral in color, and have formed a loose “C” shape. The internal temperature should reach 120°F. Total cooking time is usually 6-8 minutes depending on shrimp size. If the shrimp curl into a tight “O” shape, they’re overcooked and will be rubbery.

Can I make this recipe without a grill?
Yes! You have several options. Broiling is the closest alternative to grilling – place the skewers on a wire rack over a baking sheet and broil 4-6 inches from the heating element for 2-3 minutes per side. You can also use a grill pan on the stovetop over medium-high heat, or simply sauté the shrimp (no skewers needed) in a large skillet with the garlic butter for 2-3 minutes per side.

Should I remove the tails from the shrimp?
This is purely a personal preference! Leaving the tails on makes for a more attractive presentation and gives people something to hold when eating them as appetizers. However, tails-off is more convenient if you’re serving the shrimp over pasta, rice, or in a salad. Both options work equally well in this recipe.

How can I prevent the shrimp from sticking to the grill?
The key is making sure your grill grates are clean, well-oiled, and fully preheated before adding the shrimp. Use tongs to rub an oil-soaked paper towel across the hot grates just before grilling. The oil in the marinade also helps create a non-stick surface. Don’t try to flip the shrimp too early – they’ll release naturally from the grates when they’re ready to turn.

Can I substitute the butter with olive oil?
Yes, you can use all olive oil for a dairy-free version, though you’ll lose some of that rich, buttery flavor. For the best compromise, use half butter and half olive oil. Ghee is another excellent dairy-free option that maintains that buttery taste. Coconut oil works in a pinch but will add a slight coconut flavor.

What’s the best way to prevent wooden skewers from burning?
Always soak wooden or bamboo skewers in water for at least 30 minutes (up to 2 hours is even better) before grilling. This prevents them from catching fire on the grill. You can also wrap the exposed ends with aluminum foil for extra protection. Alternatively, invest in reusable metal skewers, which never need soaking and provide even heat distribution.

Conclusion

These Garlic Butter Shrimp Skewers are proof that restaurant-quality seafood doesn’t have to be complicated or time-consuming! With just a handful of simple ingredients and less than 30 minutes, you can create a dish that’s bursting with flavor, impressively beautiful, and healthy to boot. The combination of rich butter, aromatic garlic, and bright lemon creates a sauce so delicious you’ll want to drizzle it on everything. Whether you’re grilling for a summer barbecue, looking for a quick weeknight dinner solution, or entertaining guests with an elegant appetizer, these shrimp skewers deliver every single time.

The best part? This recipe is endlessly adaptable to your taste preferences and dietary needs. Make it spicy, try different herb combinations, pair it with your favorite sides, or meal prep for easy dinners throughout the week. Once you master this basic technique, you’ll find yourself making these shrimp skewers again and again.

Ready to make the most delicious shrimp of your life? Fire up that grill, grab some jumbo shrimp, and let’s get cooking! I’d love to hear how your Garlic Butter Shrimp Skewers turn out – drop a comment below with your experience, share your favorite serving suggestions, and don’t forget to save this recipe to your Pinterest boards so you can find it again and again. Happy cooking, friends! 🍤✨

Garlic Butter Shrimp Skewers Recipe – Quick, Juicy & Perfect for Grilling!

History / Background

Why You’ll Love This Recipe

Ingredient Notes

Equipment Needed