Tender, juicy shrimp kissed by the grill and bathed in a rich garlic butter sauce — these Garlic Butter Shrimp Skewers are a perfect blend of elegance and simplicity. Whether you're serving them as an appetizer or a light main, they're guaranteed to impress with their golden glaze, bold flavor, and coastal charm.
[cooked-sharing]
Yields4 ServingsPrep Time10 minsCook Time15 minsTotal Time25 mins
For the Shrimp Skewers:
500glarge shrimp (16–20 count), peeled and deveined, tails on
2tbspolive oil
Salt and pepper to taste
Lemon wedges, for serving
8bamboo or metal skewers (if wooden, soak in water 20 min)
For the Garlic Butter Sauce:
4tbspunsalted butter
4clovesgarlic, finely minced
1tbsplemon juice
1tsplemon zest
1tbspchopped fresh parsley
Optional: ½ tsp chili flakes for a touch of heat
Marinate the Shrimp
1
In a bowl, toss shrimp with olive oil, salt, and pepper.
Thread 4–5 shrimp onto each skewer, piercing through the tail and head end to form a curve.
Make Garlic Butter Sauce
2
In a small saucepan, melt butter over medium heat.
Add garlic and sauté for 1–2 minutes until fragrant (do not brown).
Stir in lemon juice, zest, parsley, and chili flakes (if using).
Remove from heat and set aside.
Grill the Skewers
3
Heat grill or grill pan to medium-high.
Place shrimp skewers on the grill and cook for 2–3 minutes per side, brushing with garlic butter as they cook.
Shrimp are done when pink, opaque, and slightly charred.
Serve
4
Drizzle remaining garlic butter over the skewers.
Garnish with chopped parsley and lemon wedges.
Serve hot on a rustic board or platter with a side of crusty bread or grilled vegetables.
Pairing Suggestions
5
Wine: A crisp Sauvignon Blanc or buttery Chardonnay
Cocktail: Lemon-garlic martini or a classic mojito
Side: Grilled asparagus, corn on the cob, or herbed couscous
Chef’s Tips
6
Add a splash of white wine to the garlic butter for extra depth.
Don’t overcook the shrimp — they go from perfect to rubbery quickly!
Want to make it a main course? Serve over pasta or rice with extra sauce.
Ingredients
For the Shrimp Skewers:
500glarge shrimp (16–20 count), peeled and deveined, tails on
2tbspolive oil
Salt and pepper to taste
Lemon wedges, for serving
8bamboo or metal skewers (if wooden, soak in water 20 min)
For the Garlic Butter Sauce:
4tbspunsalted butter
4clovesgarlic, finely minced
1tbsplemon juice
1tsplemon zest
1tbspchopped fresh parsley
Optional: ½ tsp chili flakes for a touch of heat
Directions
Marinate the Shrimp
1
In a bowl, toss shrimp with olive oil, salt, and pepper.
Thread 4–5 shrimp onto each skewer, piercing through the tail and head end to form a curve.
Make Garlic Butter Sauce
2
In a small saucepan, melt butter over medium heat.
Add garlic and sauté for 1–2 minutes until fragrant (do not brown).
Stir in lemon juice, zest, parsley, and chili flakes (if using).
Remove from heat and set aside.
Grill the Skewers
3
Heat grill or grill pan to medium-high.
Place shrimp skewers on the grill and cook for 2–3 minutes per side, brushing with garlic butter as they cook.
Shrimp are done when pink, opaque, and slightly charred.
Serve
4
Drizzle remaining garlic butter over the skewers.
Garnish with chopped parsley and lemon wedges.
Serve hot on a rustic board or platter with a side of crusty bread or grilled vegetables.
Pairing Suggestions
5
Wine: A crisp Sauvignon Blanc or buttery Chardonnay
Cocktail: Lemon-garlic martini or a classic mojito
Side: Grilled asparagus, corn on the cob, or herbed couscous
Chef’s Tips
6
Add a splash of white wine to the garlic butter for extra depth.
Don’t overcook the shrimp — they go from perfect to rubbery quickly!
Want to make it a main course? Serve over pasta or rice with extra sauce.
