Grilled Lemon Garlic Shrimp
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When the weather's warm and the grill’s fired up, nothing's better than a skewer of juicy Grilled Lemon Garlic Shrimp! This recipe is fast, full of flavor, and perfect for weekend cookouts. Serve it with lemon wedges and a side of buttery dipping sauce, and you’ve got a summertime classic that’s hard to resist!
If you're a seafood lover, you'll also want to try these Seafood Boil Foil Packets that are packed with flavor, or Shrimp Pasta with Vegetables for a light and easy meal.
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Why You’ll Love It!
- Fast and foolproof: From prep to plate in just 30 minutes!
- Big flavor, simple ingredients: All the good stuff: garlic, lemon, butter, and just a touch of heat.
- Versatile: Serve as an appetizer, main course, or sidekick to steak or chicken.
As soon as summer rolls in, you know it’s time to fire up the grill, crack open a cold beer or margarita, and get the party started! I’m all about loading up those skewers with shrimp and letting that lemon-garlic butter work its magic. 🍋
This recipe is great on its own, but I’ve also tucked it into tortillas, served it over a salad, and even made it into BBQ Shrimp and Grits (a southern staple). However you serve it, grilled shrimp on a skewer is always a crowd favorite!
Ingredient Notes
You'll need the following ingredients for this recipe. Quantities are listed in the recipe card below.
- raw extra-large shrimp: peeled and deveined
- unsalted butter: creates the irresistible sauce
- lemon juice: freshly squeezed tastes best
- garlic cloves: pressed or finely minced
- salt and black pepper: the perfect seasoning
- crushed red pepper flakes: adds a little touch of heat
- granulated sugar: enhances shellfish and promotes caramelization
- fresh parsley: minced for optional garnish
Step by Step Instructions
STEP 1: Prep the Shrimp
Rinse shrimp and pat dry. Skewer shrimp by threading through the center, alternating tail direction for even cooking. You should get about 8–10 shrimp per skewer. Season both sides with ½ teaspoon salt, sugar, and ¼ teaspoon black pepper.
STEP 2: Preheat the Grill
Gas grill: Preheat on high for 5-10 minutes.
Charcoal grill: Light briquettes and let ash over (15–20 min), then spread evenly and heat grates.
STEP 3: Make the Garlic Butter
In a saucepan over medium-low heat, melt butter with lemon juice, garlic, red pepper flakes, ½ teaspoon salt, and ¼ teaspoon black pepper. Stir until well combined. Divide into two bowls, half for brushing, half for dipping.
STEP 4: Grill the Shrimp
Brush one side of shrimp skewers with butter mixture. Place the buttered side down on a hot grill, brush the other side, and grill for 3-4 minutes per side until pink and slightly charred.
STEP 5: Serve It Hot
Sprinkle with fresh parsley and serve with remaining garlic butter for dipping. Remove shrimp from skewers if desired.
What to Serve With Grilled Shrimp
Grilled shrimp kabobs are the life of the party! Try pairing them with...
- Grilled Mexican street corn (elote)
- Fresh green salad or coleslaw
- Garlic bread or crusty baguette
- Rice, pimento cheese grits, or pasta tossed in lemon butter
- A big ol’ glass of peach iced tea or a cold beer
Variations
- Spicy shrimp: Add more crushed red pepper or a dash of hot sauce to the butter.
- Cajun-style: Swap salt and pepper for Cajun seasoning or blackened spice mix.
- No skewers?: Use a grill basket or cook shellfish loose on a grill pan.
- Citrus twist: Add grilled lemon wedges or a squeeze of orange juice to the butter sauce.
Helpful Tips
- Use fresh or thawed shrimp: Frozen is fine, but thaw thoroughly and pat dry.
- Don’t skip the sugar: It helps with caramelization and browning.
- Wooden skewers?: Soak in water for 20–30 minutes to prevent burning.
- Make ahead: Skewer shrimp and prep butter sauce up to 2 days in advance, just warm the sauce before using.
- Cook time is quick!: Shrimp is done when it’s pink and slightly opaque. Overcooking makes it rubbery, so watch it carefully.
Recipe FAQ
I use metal stainless steel skewers that can be washed and reused. If you decide to try the wooden type of skewers, make sure you soak them in water for a few hours before using or they will burn on the grill.
Sure! Place them in a bowl of cool water for about 10 minutes, then rinse and pat dry. The larger variety works best for grilling. Look for extra large or jumbo shellfish for best results.
You can! Use a grill pan on the stovetop or broil them in the oven for a similar effect. Plan on cooking 3-4 minutes per side, or until they turn pink.
Plan on purchasing about ½ pound per person. If you can purchase fresh shrimp, that's great, or it's fine to use frozen as long as they are thawed throughout before grilling.
Storing Leftovers
- To Store: Keep leftover shrimp in an airtight container in the fridge for up to 2 days.
- To Reheat: Warm gently in the microwave or in a 300°F oven until heated through.
- To Serve Cold: Chop leftovers and toss in a salad or serve over pasta for a quick lunch.
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Recipe Card
Grilled Lemon Garlic Shrimp
*See notes in blog post for detailed tips, photos and instructions.
Equipment
- gas grill (or charcoal)
Ingredients
- 2 pounds raw extra-large shrimp peeled and deveined
- 1 teaspoon salt (divided)
- ½ teaspoon granulated sugar
- ½ teaspoon black pepper (divided)
- 6 tablespoons unsalted butter
- ¼ cup lemon juice (freshly squeezed)
- 4 garlic cloves pressed through garlic press
- ½ teaspoon crushed red pepper flakes
- 2 tablespoons parsley minced
- 2 fresh lemons cut into wedges
Instructions
- Rinse shrimp, remove any debris or mud veins. Drain thoroughly, or pat dry with paper towels. Skewer shrimp on 5-6 skewers by inserting through the center of each shrimp, alternating the direction of the tail with each addition, 8-10 shrimp per skewer. Place skewers on a large platter or baking sheet, season both sides with ½ teaspoon salt, sugar, and ¼ teaspoon black pepper.
- Gas grill: Preheat grill, heat burners on high, 5-10 minutes, or until hot. Clean grates if necessary.
- Charcoal grill- Light 5-6 quarts of charcoal briquettes in a chimney starter. When the briquettes are mostly ashy, 15-20 minutes, pour into grill in an even layer. Cover with grate, heat uncovered for 5 minutes, clean grates if necessary.
- While the grill heats prepare the butter sauce. In a small saucepan over medium-low heat, add the butter, lemon juice, garlic, crushed red pepper flakes, ½ teaspoon salt, and ¼ teaspoon black pepper. Stir until butter has melted and mixture is combined, divide the butter mixture between two small bowls, about ⅓ cup each. Half will be used during grilling, the other half served alongside shrimp for dipping.
- Brush one side of shrimp skewers with butter mixture, place skewers, buttered side down on hot grill. Brush the second side with garlic butter mixture. Grill shrimp until pink and slightly opaque, 3-4 minutes per side.
- Remove skewers from the grill, serve hot alongside garlic butter and lemon wedges. Shrimp can be removed from skewers before serving if preferred.
Notes
- Grilled shrimp can be served as a main course or alongside other grilled meats such as steak, chicken, or pork.
- While shrimp is best served hot off the grill, the shrimp can be skewered in advance and stored in the refrigerator until ready to grill. Butter sauce can be made up to 2 days in advance, covered in the refrigerator, warm slightly to melt before using.
- Leftover shrimp can be stored in the refrigerator in an air-tight container for up to 2 days. Enjoy cold or reheat in a microwave or warm oven.
- Chose fresh or frozen raw shrimp that are peeled and deveined. Extra-large shrimps are easier to skewer and grill.
- If using wooden skewer, soak for 20-30 minutes before skewering shrimp to prevent burning during grilling.
- Instead of skewering shrimp, loose shrimp can be grilled on a grill pan. Place on a hot grill, cook for 4-5 minutes per side.
- To quickly thaw frozen shrimp; place shrimp in a large bowl, fill with cool tap water, sit for 5 minutes. Drain water, continue to run under cool water until thawed, pick apart any that are attached together and remove any debris.
Nutrition
Nutrition info is an auto generated estimate.
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