Grilled Shrimp Recipe
Let’s face it–some nights, getting dinner on the table that pleases everyone feels impossible. But these simple grilled shrimp skewers with garlic butter? It’s my secret weapon! This recipe is a lifesaver for any night of the week and so versatile, and no need to make a marinade. You can also cook them on a skillet or in an air fryer (instructions included)! Serve it with grilled steak for an easy surf and turf. Make it a summer meal and serve the shrimp with your favorite side dishes, like coleslaw, grilled corn on the cob, macaroni salad, or Greek orzo salad. And for more of my favorite grilled shrimp skewer recipes, try my Grilled Cilantro Lime Shrimp Skewers and BBQ Shrimp.
How to Grill Shrimp
You can prep these shrimp skewers earlier in the day, so when dinnertime rolls around, you can get your meal on the table in less than 15 minutes. See the recipe card at the bottom for the complete instructions.
High Protein: A serving of shrimp contains 34.5 grams of protein. Quick and Easy: These garlic shrimp skewers have a short ingredient list and cook in just 5 minutes. Great for Dietary Restrictions: Shrimp is low-carb, gluten-free, and Weight Watchers friendly. It can also be made dairy-free.
Shrimp: I buy peeled and deveined jumbo shrimp with the tails on to save time. Salt and Pepper to season the shrimp Butter: Use salted butter for the best flavor. You can substitute dairy-free butter if needed. Garlic: Grate a garlic clove with a microplane or garlic press. Sweet Paprika adds a mild, smoky sweetness to the garlic butter. Garnishes: Garnish the garlic grilled shrimp with chopped, fresh herbs like fresh parsley and serve with lemon wedges.
What’s the Best Grill to Buy
Shrimp Prep:
Start with fresh or properly thawed: Fresh shrimp is ideal, but frozen shrimp works perfectly fine too. If using frozen, thaw completely in the refrigerator or under cold running water or in the refrigerator overnight. Pat the shrimp dry before seasoning–moisture is the enemy of a good sear. Size matters: Jumbo or colossal shrimp are easier to handle on the grill and less likely to overcook. Shell or no shell? I prefer shrimp with no shell. They’re easier to eat and less messy. Time Saver: Buying shrimp that’s already cleaned and deveined will save you so much time. Soak your skewers: If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
Cooking:
High heat, short time: Shrimp cooks quickly! Use medium-high heat on your grill and aim for 2 to 3 minutes per side for large shrimp. Don’t overcrowd the grill, or the temperature will drop, and the shrimp will steam instead of sear. Watch for the “C”: As shrimp cooks, it will turn from translucent to opaque and curl into a C-shape. Once it forms a complete circle, it’s overcooked and will be rubbery. Clean grill grates: A clean grill prevents shrimp from sticking. Preheat the grill, clean the grates, and brush them with oil before adding the shrimp.
Variations:
Spice It Up: Make a dry rub for the shrimp and toss with paprika, garlic powder, onion powder, black pepper, and cayenne pepper for some heat. Seasoning: Add Old Bay seasoning or dried herbs like oregano or thyme to the garlic butter sauce. Saucy Goodness: Instead of garlic butter, try them with pesto, like my pesto shrimp skewers, or go Korean with my gochujang glaze. My grilled cilantro lime shrimp is also delicious. No grill? No problem! Skip the skewers and air fry shrimp at 400°F for 5 to 6 minutes, shaking the basket halfway. Or cook them on the stove in a hot cast iron skillet or grill pan for 2 to 3 minutes on each side.
What to Serve with Grilled Shrimp
Below are some of my favorite grilled shrimp sides.
Side Salads: try are tortellini salad, potato salad, macaroni salad, Greek orzo salad, Italian Pasta Salad or grilled corn salad. For low carb side dish options try this tomato salad, grilled asparagus, creamy cucumber salad, coleslaw, cabbage slaw, or this arugula salad. Other sides you can serve them with, try it with orzo, potatoes, rice or pasta. Shrimp Tacos: Serve them with tortillas and a cabbage slaw.
Storage
Refrigerate leftovers in an airtight container for 3 days. Leftover shrimp can be eaten cold or microwave them until warm.
More Grilled Shrimp Recipes You’ll Love
Grilled Shrimp and Watermelon Chopped Salad BBQ Shrimp Grilled Shrimp Tostadas Grilled Shrimp and Vegetable Bowl Pesto Grilled Shrimp