There’s nothing like the sizzle of shrimp hitting a hot grill on a summer evening. These garlic lemon butter shrimp skewers have been my go-to for backyard gatherings ever since my cousin’s Fourth of July party last year – they disappeared faster than the fireworks! The secret? A simple garlicky butter sauce that makes each bite pop with bright lemon flavor. You’ll love how quickly these come together (we’re talking under 30 minutes), and trust me, that buttery garlic aroma will have everyone hovering around the grill. Perfect for when you want something fancy-tasting without the fuss!
Why You’ll Love These Grilled Shrimp Skewers with Garlic Lemon Butter
Seriously, these skewers check all the boxes:
- Lightning-fast prep – from fridge to grill in 15 minutes flat
- That garlic butter sizzle – the sound alone will make your mouth water
- Summer party magic – no plates needed, just grab and mingle
- Customizable heat – add a pinch more red pepper if you’re feeling spicy
- Impressively easy cleanup – just toss those skewers in the sink!
I make these at least twice a month when the grill’s fired up – they never disappoint.
Ingredients for Grilled Shrimp Skewers with Garlic Lemon Butter
Gather these simple ingredients – I promise you probably have most in your kitchen already! The key is using fresh, quality stuff (especially those shrimp – more on that later). Here’s what you’ll need:
- 1 lb large shrimp, peeled and deveined (look for 16/20 count – that’s the sweet spot)
- 3 cloves garlic, minced (use a garlic press if you’re lazy like me – no judgment!)
- 2 tbsp lemon juice – fresh squeezed makes all the difference here
- 4 tbsp butter, melted (real butter only – my grandma would haunt me if I suggested margarine)
- 1 tsp salt – I use kosher, but table salt works
- 1/2 tsp black pepper, freshly cracked if you’ve got it
- 1/4 tsp red pepper flakes (optional – but so good for a little kick)
- 2 tbsp fresh parsley, chopped (don’t even think about dried for this one)
- Wooden or metal skewers (if using wooden, remember to soak ’em!)
See? Nothing crazy! Just good, honest ingredients that let the shrimp shine. Pro tip: I always grab an extra lemon for squeezing over the finished skewers – that extra zing takes it to the next level.
How to Make Grilled Shrimp Skewers with Garlic Lemon Butter
Okay, let’s get cooking! I promise this is easier than threading a needle – and way more delicious. Follow these steps and you’ll have perfect shrimp skewers every time. Just remember: shrimp cook crazy fast, so have everything ready before you fire up the grill!
Preparing the Garlic Lemon Butter Sauce
First things first – that glorious sauce! Melt your butter (I just zap it in the microwave for 30 seconds) and let it cool slightly so it doesn’t cook the raw garlic. Then toss in your minced garlic – the more, the merrier, if you ask me! Squeeze in that fresh lemon juice (watch for seeds!), and sprinkle in your salt, pepper, and red pepper flakes if you’re using them.
Give it a good whisk until everything’s all cozy together. Taste it – this is your moment to adjust! Need more kick? Add another pinch of red pepper. Too tart? A tiny drizzle of honey balances it beautifully. Set this golden goodness aside while you prep the shrimp.
Skewering and Grilling the Shrimp
Now for the fun part! If you’re using wooden skewers (my go-to for that rustic look), make sure they’ve soaked in water for at least 30 minutes – this keeps them from turning into little torches on the grill. Thread about 4-5 shrimp per skewer, leaving just enough space between them so they cook evenly. Don’t cram them on there like sardines!
Fire up your grill to medium-high heat – you want those grates nice and hot. While it’s heating, brush your shrimp generously with that garlic lemon butter sauce. Oh, that smell already! When the grill’s ready (hold your hand about 4 inches above – you should only be able to count “one Mississippi” before pulling away), lay those skewers down.
Here’s the crucial part: set a timer for 2 minutes. No peeking! When it dings, flip them carefully with tongs. Another 2-3 minutes max on the second side until they turn that perfect pink color with slight char marks. Remember, they’ll keep cooking a bit after you take them off, so don’t wait until they look “done” on the grill or you’ll end up with little rubber bands instead of juicy shrimp!
Tips for Perfect Grilled Shrimp Skewers with Garlic Lemon Butter
After making these skewers more times than I can count, here are my foolproof secrets:
- Fresh is best – Your shrimp should smell like the ocean, not fishy. If you must use frozen, thaw overnight in the fridge.
- Leave breathing room – Give shrimp space on skewers so they grill evenly (no touching!).
- Oil those grates – A quick brush with oil prevents sticking – I use the same paper towel method as steaks.
- Garnish last minute – Sprinkle parsley right before serving so it stays bright and fresh.
- Butter bath – Brush with extra garlic butter after grilling for maximum flavor impact!
Told you it was easy – now go wow your crowd!
Serving Suggestions for Grilled Shrimp Skewers with Garlic Lemon Butter
Oh, the possibilities! These shrimp skewers play so nicely with other dishes – here’s how I love to serve them:
- Grilled veggie buddies – Throw some zucchini, bell peppers, or asparagus on the grill right alongside the shrimp. The smokiness pairs perfectly!
- Fluffy jasmine rice – That garlic lemon butter makes the most amazing sauce to drizzle over steamed rice. My kids go nuts for this combo.
- Crisp green salad – A simple arugula or butter lettuce salad cuts through the richness beautifully. Toss with lemon vinaigrette to keep the citrus theme going.
- Crusty bread – Because you’ll want to sop up every last drop of that garlic butter sauce. Trust me on this one.
Don’t forget to put out extra sauce for dipping – I always make a double batch because people go wild for it! Serve the skewers right on a big platter with lemon wedges for squeezing. Perfect for casual outdoor dining where everyone can just grab and enjoy.
Storage and Reheating Instructions
Okay, let’s be real – leftovers rarely happen with these shrimp skewers because they’re just too darn good! But if you somehow end up with extras (maybe you got overexcited at the fish market like I sometimes do), here’s how to keep them tasting fresh:
First, slide those precious shrimp off the skewers – they’ll store much better this way. Pop them in an airtight container (I love my glass ones with the snap lids) and refrigerate for up to 2 days. Any longer and they start losing that perfect texture.
When reheating, be gentle! My favorite method is a quick warm-up in a skillet over medium-low heat with a splash of water or extra lemon juice to keep them moist. Just 1-2 minutes until heated through – any longer and they’ll turn rubbery. You can also tuck them under foil on a baking sheet in a 300°F oven for about 5 minutes if you’re reheating a bunch.
Pro tip: Make extra garlic lemon butter sauce and store it separately – drizzle it over the shrimp when reheating to bring back that fresh-off-the-grill magic!
Nutritional Information
Just between us, I’m not one to count calories when garlic butter’s involved – but for those who like to know, here’s the scoop on these shrimp skewers (because my nutritionist sister insists I include this stuff!). Remember: nutritional values are estimates and can vary based on the exact ingredients you use.
- Serving Size: 1 skewer (about 5 large shrimp)
- Calories: 180 – not bad for something this delicious!
- Protein: 20g – shrimp are little protein powerhouses
- Fat: 10g (6g saturated) – hello, beautiful butter
- Carbs: 2g – basically guilt-free
- Sodium: 800mg – go light on the salt if you’re watching this
- Cholesterol: 190mg – worth every milligram in my book
Now, if you’re anything like me, you’ll be too busy licking garlic butter off your fingers to care about numbers. But it’s nice to know these skewers pack protein without weighing you down – perfect for summer when you want something light yet satisfying!
FAQs About Grilled Shrimp Skewers with Garlic Lemon Butter
I get asked about these shrimp skewers all the time – here are the questions that pop up most often (along with my tried-and-true answers!):
Can I use frozen shrimp for this recipe?
Absolutely! Just thaw them overnight in the fridge – never at room temperature. Pat them super dry before skewering, or they won’t get that nice sear. My trick? I lay them on paper towels with another layer on top and gently press to remove excess moisture.
How do I keep wooden skewers from burning?
Soak, soak, soak! Thirty minutes in water is the magic number. If you’re in a rush (we’ve all been there), microwave the soaked skewers for 2 minutes – the heat drives water deeper into the wood. And don’t forget to oil those grill grates – less friction means less chance of flare-ups!
What’s the best way to tell when shrimp are done?
Watch for the color change – they go from gray to pink and curl into a loose “C” shape. The second they form a tight “O,” they’re overdone! I always pull them at the 2-minute mark on the second side, even if they look slightly under – residual heat finishes the job perfectly.
Can I make these shrimp skewers ahead of time?
You can prep components ahead! Mix the garlic butter sauce and keep it refrigerated (it solidifies – just microwave for 10 seconds before using). Skewer the shrimp up to 2 hours before grilling and keep them chilled. But grill them last-minute – cold shrimp on a hot grill gives you the best texture.
What’s your favorite variation on this recipe?
Oh, I love playing with flavors! Sometimes I swap lemon for lime and add a pinch of cumin for a Mexican twist. For fancy dinners, I’ll stir a tablespoon of white wine into the butter sauce. And when I’m feeling indulgent? A sprinkle of grated Parmesan right after grilling makes them irresistible!
Ready to Make These Garlic Lemon Butter Shrimp Skewers?
Now that you’ve got all my best tips and tricks, it’s your turn to fire up that grill! I can’t wait for you to experience that magical moment when the garlic butter hits the hot shrimp – pure summer happiness in every bite. Don’t forget to snap a photo of your masterpiece (those grill marks deserve to be shown off!). Drop a comment below to tell me how it went – did you add extra spice? Try a fun variation? I read every single one and love swapping shrimp stories with fellow seafood lovers. Happy grilling, friends!
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Juicy Grilled Shrimp Skewers with Garlic Lemon Butter in 15 Minutes
- Total Time: 21 minutes
- Yield: 4 servings 1x
- Diet: Low Calorie
Description
Grilled shrimp skewers with garlic lemon butter are a quick and flavorful dish perfect for summer cookouts. The shrimp are marinated in a garlicky lemon butter sauce and grilled to perfection.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 3 cloves garlic, minced
- 2 tbsp lemon juice
- 4 tbsp butter, melted
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
- 2 tbsp fresh parsley, chopped
- Wooden or metal skewers
Instructions
- Soak wooden skewers in water for 30 minutes if using.
- In a bowl, mix melted butter, garlic, lemon juice, salt, black pepper, and red pepper flakes.
- Thread shrimp onto skewers.
- Brush shrimp with the garlic lemon butter mixture.
- Preheat grill to medium-high heat.
- Grill shrimp for 2-3 minutes per side until pink and opaque.
- Remove from grill and garnish with fresh parsley.
- Serve immediately with extra garlic lemon butter for dipping.
Notes
- Use fresh shrimp for best results.
- Don’t overcook shrimp as they become rubbery.
- If using wooden skewers, soak them to prevent burning.
- Adjust red pepper flakes to your preferred spice level.
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 skewer
- Calories: 180
- Sugar: 0.5g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 20g
- Cholesterol: 190mg
Keywords: grilled shrimp, shrimp skewers, garlic lemon butter, easy seafood recipe
