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.
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In a bowl, toss shrimp with olive oil, salt, and pepper.
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Thread 4–5 shrimp onto each skewer, piercing through the tail and head end to form a curve.
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In a small saucepan, melt butter over medium heat.
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Add garlic and sauté for 1–2 minutes until fragrant (do not brown).
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Stir in lemon juice, zest, parsley, and chili flakes (if using).
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Remove from heat and set aside.
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Heat grill or grill pan to medium-high.
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Place shrimp skewers on the grill and cook for 2–3 minutes per side, brushing with garlic butter as they cook.
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Shrimp are done when pink, opaque, and slightly charred.
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Drizzle remaining garlic butter over the skewers.
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Garnish with chopped parsley and lemon wedges.
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Serve hot on a rustic board or platter with a side of crusty bread or grilled vegetables.
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Wine: A crisp Sauvignon Blanc or buttery Chardonnay
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Cocktail: Lemon-garlic martini or a classic mojito
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Side: Grilled asparagus, corn on the cob, or herbed couscous
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Add a splash of white wine to the garlic butter for extra depth.
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Don’t overcook the shrimp — they go from perfect to rubbery quickly!
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Want to make it a main course? Serve over pasta or rice with extra sauce.
Ingredients
Directions
-
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.
-
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.
-
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.
-
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.
-
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
-
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.