Grilled garlic butter shrimp is the 16-minute dinner that tastes like a backyard celebration. Plump shrimp sear over medium-high heat until pink and lightly charred, then get basted in a glossy garlic butter that pools on the plate. Skewer them, grill them, and watch them disappear — 24g protein and just 2g carbs per serving.
Get ready to transport your taste buds to a summer paradise! Imagine plump, juicy shrimp, kissed by the flame of the grill and drenched in a rich, savory garlic butter sauce. This isn’t just a recipe; it’s the star of your next barbecue, a lightning-fast weeknight dinner, and the reason everyone will be asking for seconds. Let’s get grilling!
Ingredients
• 1 lb / 450g large shrimp, peeled and deveined, tails on
• 1¼ tbsp / 4-5 cloves fresh garlic, minced
• 1 tsp (5 ml) fresh parsley, finely chopped
• ½ cup / 113g (4 oz) unsalted butter
• Salt and freshly ground black pepper, to taste
• 8-10 bamboo or metal skewers
Instructions
1. Directions
2. If using bamboo skewers, soak them in water for at least 30 minutes to prevent burning. Pat the shrimp completely dry with paper towels.
3. Preheat your grill to medium-high heat, approximately 350-400°F / 175-200°C (400°F).
4. In a small saucepan, melt the butter over low heat. Stir in the minced garlic and cook for 1-2 minutes until fragrant, being careful not to let it brown. Remove from heat and set aside.
5. Thread 4-5 shrimp onto each skewer. Pierce each shrimp near the head and the tail to create a secure ‘C’ shape.
6. Lightly season both sides of the skewered shrimp with salt and pepper.
7. Place the skewers on the hot grill and cook for 2-3 minutes per side.
8. During the last minute of cooking, generously baste both sides of the shrimp with the garlic butter mixture.
9. The shrimp are done when they are pink, opaque, and slightly charred.
10. Remove from the grill, sprinkle with fresh parsley, and serve immediately with any remaining garlic butter for dipping.
Nutritional Information
• Serving Size: 2 skewers
• Calories: 310 kcal
• Protein: 24g
• Fat: 23g
• Carbohydrates: 2g
• Sodium: 480mg (Note: is an estimate and will vary based on exact and portion sizes used.)
Pro Tips
• For the perfect sear and to help seasonings adhere, pat the shrimp completely dry with paper towels before skewering them.
• Watch the shrimp closely! They cook in just a few minutes. The moment they turn pink and opaque, they’re done. Overcooked shrimp become tough and rubbery.
• For a bright, fresh finish, squeeze the juice of half a lemon over the shrimp right after you pull them off the grill.
• Don’t add the garlic butter too early. Basting during the last minute of cooking prevents the garlic from burning and becoming bitter on the hot grill.
FAQ
Q: How do I know when grilled shrimp is done
A: The shrimp are perfectly cooked when they turn pink and opaque and have a slight char from the grill. This typically takes only 2-3 minutes per side. Be careful not to overcook them, as they can become tough and rubbery.
Q: Can I make this recipe without a grill
A: Yes, you can cook these shrimp in a grill pan on the stovetop over medium-high heat. Alternatively, you can broil them in the oven for a few minutes per side, watching closely to prevent burning.
Q: Why do I need to soak bamboo skewers
A: Soaking bamboo or wooden skewers in water for at least 30 minutes is a crucial step to prevent them from burning and catching fire on the hot grill.
Q: When is the best time to add the garlic butter
A: For the best flavor, baste the shrimp with the garlic butter during the last minute of cooking. This prevents the garlic from burning on the hot grill, which can make it taste bitter.
Pro Tips
- Pat the shrimp completely dry with paper towels before skewering — dry shrimp sear instead of steam, and the salt and pepper cling better to a dry surface.
- Soak bamboo skewers in water for at least 30 minutes so they do not burn on the grill; metal skewers skip this step and also help conduct heat to the center.
- Baste with the garlic butter only in the last minute of grilling. Adding it earlier lets the garlic scorch on the hot grates and turn bitter.
- Thread each shrimp near the head and the tail so it holds a tight 'C' shape on the skewer and cooks evenly without flopping through the grates.
- Pull the skewers the moment the shrimp turn pink and opaque — they go from juicy to rubbery in under a minute, so stay close to the grill.
Frequently Asked Questions
Can I make grilled garlic butter shrimp without a grill?
Yes — a hot grill pan or cast-iron skillet over medium-high heat gives you the same 2-3 minutes per side and a decent char. Baste with the garlic butter in the final minute exactly as you would outdoors.
How do I store and reheat leftover shrimp?
Keep them in an airtight container in the fridge for up to 2 days and reheat gently in a skillet over low heat with a knob of butter. Brief reheating keeps them tender; the microwave makes them tough.
Can I use frozen shrimp for this recipe?
Absolutely — thaw them fully in the fridge, then pat them very dry before skewering. The recipe's 1 lb of large peeled, deveined shrimp with tails on works from frozen or fresh.
Is this shrimp keto-friendly?
Yes — one serving has just 2g of carbs against 24g protein and 23g fat, mostly from the garlic butter. Serve it with a low-carb side to soak up the extra butter.
Recipe card below.
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Grilled Garlic Butter Shrimp
Ingredients
Method
- Directions
- If using bamboo skewers, soak them in water for at least 30 minutes to prevent burning.
- Pat the shrimp completely dry with paper towels.
- Preheat your grill to medium-high heat, approximately 350-400°F / 175-200°C (400°F).
- In a small saucepan, melt the butter over low heat.
- Stir in the minced garlic and cook for 1-2 minutes until fragrant, being careful not to let it brown.
- Remove from heat and set aside.
- Thread 4-5 shrimp onto each skewer. Pierce each shrimp near the head and the tail to create a secure 'C' shape.
- Lightly season both sides of the skewered shrimp with salt and pepper.
- Place the skewers on the hot grill and cook for 2-3 minutes per side.
- During the last minute of cooking, generously baste both sides of the shrimp with the garlic butter mixture.
- The shrimp are done when they are pink, opaque, and slightly charred.
- Remove from the grill, sprinkle with fresh parsley, and serve immediately with any remaining garlic butter for dipping.
- Don't add the garlic butter too early. Basting during the last minute of cooking prevents the garlic from burning and becoming bitter on the hot grill.
