Get ready to transport your taste buds to a summer paradise! There’s nothing quite like the sizzle of shrimp on the grill, especially when they’re drenched in a rich, savory garlic butter sauce. This recipe is my go-to for a reason: it’s incredibly fast, ridiculously flavorful, and looks impressive enough for guests, but is simple enough for a Tuesday night. In just 35 minutes, you’ll have perfectly charred, juicy shrimp skewers that will disappear from the plate in seconds. Let’s get grilling!
Ingredients
• Large Shrimp: 16 oz / 454 g, peeled and deveined, thawed
• Butter: 0.5 cup / 113 g
• Garlic: 1.25 tbsp minced, about 3-4 cloves
• Fresh Parsley: 1 tsp, finely minced
• Seasoning: Salt and freshly ground black pepper, to taste
• Equipment: Bamboo skewers
Instructions
1. Directions
2. Soak Your Skewers: If using bamboo skewers, submerge them in water for at least 30 minutes. This crucial step prevents them from burning to a crisp on the hot grill.
3. Prep the Shrimp: While the skewers soak, ensure your shrimp are peeled, deveined, and patted completely dry with a paper towel. A dry surface helps them sear beautifully.
4. Fire Up the Grill: Preheat your grill to a steady medium heat, around 360°F / 182°C.
5. Create the Garlic Butter Magic: In a small saucepan, melt the butter over low heat. Remove from the heat and stir in the minced garlic, salt, and pepper. The residual heat will cook the garlic perfectly without burning it.
6. Assemble the Skewers: Thread the dry shrimp evenly onto the soaked skewers. Don’t overcrowd them!
7. Grill, Flip, and Baste: Place the skewers on the grill and cook for 2 minutes. Flip them over and generously brush the cooked side with your garlic butter sauce.
8. Finish Grilling: Cook for another 2 minutes on the second side. Flip one last time, baste the other side, and cook for a final 30-60 seconds. The shrimp are done when they are pink, opaque, and curled into a ‘C’ shape.
9. Garnish and Serve: Remove the skewers from the grill immediately. Garnish with fresh parsley and serve hot with any remaining garlic butter for dipping.
Nutritional Information
• Serving Size: 1 skewer (approx. 4 oz shrimp)
• Calories: 285 kcal
• Protein: 24 g
• Fat: 20 g
• Carbohydrates: 1 g
• Note: is an estimate and may vary based on used.
Pro Tips
• The ‘C’ Rule: Shrimp cook in minutes! They’re perfectly cooked when they form a ‘C’ shape. If they curl into a tight ‘O’, they’re overcooked.
• Add a Citrus Burst: A generous squeeze of fresh lemon juice over the finished skewers cuts through the richness of the butter and brightens all the flavors.
• Double the Sauce: Make a second batch of the garlic butter sauce to serve on the side. It’s perfect for dipping the shrimp or drizzling over rice and vegetables.
• Spice It Up: For a little kick, add 1/4 teaspoon of red pepper flakes to your garlic butter mixture.
FAQ
Q: How do I know when grilled shrimp are done
A: The shrimp are perfectly cooked when they turn pink, become opaque, and curl into a ‘C’ shape. If they form a tight ‘O’ shape, they are overcooked.
Q: Why do I need to soak bamboo skewers before grilling
A: You should soak bamboo skewers in water for at least 30 minutes before grilling. This crucial step prevents them from burning to a crisp on the hot grill.
Q: What is the ideal grill temperature for shrimp
A: Preheat your grill to a steady medium heat, which is around 360°F or 182°C, for the best results with this shrimp recipe.
Q: How can I add more flavor to these shrimp skewers
A: For a citrus burst that cuts through the richness of the butter, squeeze fresh lemon juice over the finished skewers. To add a little heat, mix 1/4 teaspoon of red pepper flakes into the garlic butter sauce.
