Grilled Lemon Garlic Shrimp

5 from 1 vote

Enjoy the taste of summer with Grilled Lemon Garlic Shrimp. A quick and flavorful recipe perfect for your next cookout!

Prep Time20

Cook Time10

Total Time30

Course: Cookout, Main Dishes

Cuisine: American

Servings:

Calories: 237kcal

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.

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.