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Quick Garlic Butter Shrimp Skewers Best Easy Cookout

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These Quick Garlic Butter Shrimp Skewers are the perfect cookout recipe, delivering tender, juicy shrimp with a golden garlic butter crust in under 20 minutes. Simple ingredients and a quick marinade make them a crowd-pleaser that outshines any burger or steak.

Ingredients

Scale
  • 1 pound large raw shrimp (16–20 count), peeled and deveined
  • 4 tablespoons unsalted butter, melted
  • 4 cloves garlic, minced
  • 2 tablespoons fresh lemon juice (about 1 lemon)
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • ½ teaspoon fine sea salt
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoons fresh parsley, chopped (for garnish)
  • Lemon wedges (for serving)
  • Flaky sea salt (for serving)
  • Crusty bread or rice (for serving)

Instructions

  1. Prep the shrimp: If frozen, thaw overnight in the fridge or under cold water for 10 minutes. Pat completely dry with paper towels.
  2. Make the garlic butter mixture: In a medium mixing bowl, combine melted butter, minced garlic, lemon juice, olive oil, smoked paprika, salt, and pepper. Whisk until well combined.
  3. Marinate the shrimp: Add dried shrimp to the bowl and toss gently to coat. Let sit for 10 minutes while preheating the grill. Do not exceed 15 minutes.
  4. Thread the skewers: Slide shrimp onto skewers through the thickest part near the tail and out through the top, leaving a little space between each. Fit 5-6 shrimp per skewer.
  5. Preheat the grill: Heat grill to medium-high (400-450°F). Clean grates and oil lightly with a paper towel dipped in vegetable oil held with tongs.
  6. Grill the skewers: Place skewers directly on grates. Cook for 2-3 minutes per side until shrimp turn pink and opaque with slight char marks. Use tongs to flip carefully.
  7. Brush with remaining butter: If reserved, brush garlic butter mixture over shrimp during the last minute of cooking.
  8. Rest and garnish: Remove skewers from grill and let rest for 2 minutes. Sprinkle with fresh parsley and a pinch of flaky sea salt. Serve immediately with lemon wedges.

Notes

Don’t overcook shrimp; they are done when they curl into a loose C shape and turn pink. If using wooden skewers, soak them in water for 30 minutes first to prevent burning. For dairy-free, substitute butter with vegan butter or ghee. Leftover shrimp can be stored in an airtight container in the refrigerator for up to 2 days.

Nutrition

Keywords: shrimp skewers, garlic butter shrimp, grilled shrimp, easy cookout recipe, quick shrimp recipe

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