The Easiest Grilled Shrimp Skewers
These lemon garlic butter grilled shrimp skewers are quick, simple, and packed with bright, buttery flavor. They are the kind of easy seafood recipe you can make on a busy weeknight, yet they still feel special enough for a summer dinner, backyard cookout, or casual gathering with friends.
The recipe starts with a fast lemon garlic butter that brings everything together. Fresh lemon juice and lemon zest add a lively citrus flavor, garlic gives the shrimp a savory kick, and smoked paprika adds just enough warmth and subtle smokiness. Melted butter coats the shrimp beautifully, helping them stay rich, glossy, and flavorful as they cook.
Once the shrimp are tossed with most of the lemon garlic butter, they are threaded onto skewers and grilled for just a few minutes per side. Shrimp cook very quickly, so this recipe is ideal when you want something satisfying without spending much time over the heat. As soon as the shrimp turn pink, opaque, and lightly charred, they are ready to come off the grill.
A final drizzle of the reserved lemon garlic butter makes these grilled shrimp skewers extra delicious. Serve them over rice, tuck them into tacos, add them to salads or grain bowls, pair them with roasted vegetables, or enjoy them straight from the skewer with lemon wedges on the side. However you serve them, this easy grilled shrimp recipe is fresh, flavorful, and ready in about 20 minutes.
Recipe Tips
Use these simple tips to make sure your lemon garlic butter grilled shrimp turn out tender, juicy, and full of flavor every time:
- Use large shrimp. Large or jumbo shrimp are best for grilling because they are easier to thread onto skewers and less likely to overcook immediately. Tails can be left on for presentation or removed for easier eating.
- Pat the shrimp dry first. Before adding the butter mixture, blot the shrimp well with paper towels. Removing excess moisture helps the seasoning cling and encourages better browning on the grill.
- Do not skip the lemon zest. Lemon juice adds brightness, but the zest gives the shrimp a deeper, fresher lemon flavor. It makes a noticeable difference in the finished dish.
- Soak wooden skewers. If you are using wooden skewers, soak them in water for at least 20 minutes before grilling. This helps reduce burning. Metal skewers do not need soaking.
- Thread each shrimp in two places. Pierce near the head end and the tail end so the shrimp lie flat. This helps them cook evenly and makes the skewers easier to turn.
- Watch the shrimp closely. Shrimp cook very fast. They are done when they are pink, opaque, and lightly charred. Overcooking can make them tough.
- Reserve some butter for finishing. Drizzling the remaining lemon garlic butter over the hot shrimp at the end adds shine and boosts the flavor.
- Serve right away. Grilled shrimp are best enjoyed hot, while they are still juicy and tender.
Recipe Variations
This easy grilled shrimp recipe is flexible, so you can adjust the flavors to match your meal. Try one of these simple variations:
- Make it spicy by adding a pinch of cayenne pepper or a drizzle of hot honey to the lemon garlic butter.
- Use a seafood seasoning in place of smoked paprika for a more classic shrimp boil-inspired flavor.
- Swap lime for lemon if you want a brighter flavor that works especially well for tacos, rice bowls, and salads.
- Add grated Parmesan after grilling for a salty, savory finish.
- Add a splash of white wine to the butter mixture for a little extra depth.
- Use different herbs by replacing parsley with fresh dill or cilantro, depending on what you plan to serve with the shrimp.
- Add vegetables to the skewers such as zucchini, bell pepper, or cherry tomatoes for a colorful all-in-one grilled meal.
FAQ
Yes. Thaw the shrimp completely before cooking, drain away any excess liquid, and pat them very dry before tossing them with the lemon garlic butter.
Either option works. Tails-on shrimp look nice for serving and are easy to pick up, while tails-off shrimp are more convenient to eat.
Yes. You can cook the shrimp on a grill pan or in a large skillet over medium-high heat, with or without skewers. They will still need only about 2 to 3 minutes per side.
Shrimp are done when they turn pink and opaque and curl into a loose “C” shape. If they curl tightly into an “O,” they may be overcooked.
Lemon Garlic Butter Grilled Shrimp
Equipment
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Wooden or metal skewers
Ingredients
- 1 pound large shrimp, peeled and deveined, tails on or off
- 3 tablespoons unsalted butter, melted
- 3 cloves garlic, finely minced
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon freshly cracked black pepper
- 1 tablespoon lemon juice
- zest of 1/2 lemon
- 1 tablespoon finely chopped fresh parsley
- lemon wedges, for serving
Instructions
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Prep the grill and skewers. Preheat the grill to medium-high heat. If using wooden skewers, soak them in water for at least 20 minutes.
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Make the lemon garlic butter. In a small bowl, whisk together the melted butter, garlic, smoked paprika, salt, pepper, lemon juice, and lemon zest.
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Season the shrimp. Place the shrimp in a bowl and pour about two-thirds of the lemon garlic butter over them. Toss gently until evenly coated.
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Skewer the shrimp. Thread the shrimp onto skewers, piercing near the tail and head so they lie flat.
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Grill. Place the skewers on the grill and cook for 2 to 3 minutes per side, until the shrimp are pink, opaque, and lightly charred.
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Finish. Transfer the shrimp skewers to a serving platter and drizzle with the remaining lemon garlic butter.
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Serve. Sprinkle with fresh parsley, add a squeeze of lemon, and serve warm.
Did you make this?Let me know how it turned out in the comments below.