Grilled Shrimp Skewers with Garlic Butter

Name: Grilled Shrimp Skewers with Garlic Butter
Prep time: 20 min
Cook time: 6 min
Total time: 26 min
Yield: 4 servings
Cuisine: American
Ingredients: 1.5 lbs large shrimp (16-20 count), peeled and deveined, peeled, deveined; 4 tbsp unsalted butter, melted; 4 garlic cloves, minced; 2 tbsp fresh flat-leaf parsley, finely chopped; 2 tbsp fresh lemon juice; 1/2 tsp smoked paprika; 1/2 tsp kosher salt; 1/4 tsp black pepper, freshly ground; 8 wooden or metal skewers, soaked 30 min if wood; 8 lemon wedges (for serving)

Plump shrimp grilled on skewers and basted with a garlicky herb butter, ready in minutes. A crowd-pleasing appetizer or light main that works great at any cookout.

26 minEasyServes 4220 cal/serving

AmericanAppetizerGrillHigh ProteinLow CarbGluten-FreeEgg-FreeLow-SodiumPork-FreeAlcohol-FreeCorn-Free

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Ingredients

1.5 lbs large shrimp (16-20 count), peeled and deveined, peeled, deveined
4 tbsp unsalted butter, melted
4 garlic cloves, minced
2 tbsp fresh flat-leaf parsley, finely chopped
2 tbsp fresh lemon juice
1/2 tsp smoked paprika
1/2 tsp kosher salt
1/4 tsp black pepper, freshly ground
8 wooden or metal skewers, soaked 30 min if wood
8 lemon wedges (for serving)

Instructions

1

If using wooden 8 soaked 30 min if wood wooden or metal skewers, soak them in water for at least 30 minutes to prevent burning.
2

In a small bowl, stir together 4 tbsp melted unsalted butter, 4 minced garlic cloves, 2 tbsp finely chopped fresh flat-leaf parsley, and 2 tbsp fresh lemon juice. Set aside half for basting and half for drizzling at the end.
3

In a large bowl, toss 1.5 lbs peeled, deveined large shrimp (16-20 count), peeled and deveined with 1/2 tsp smoked paprika, 1/2 tsp kosher salt, and 1/4 tsp freshly ground black pepper. Thread 4-5 shrimp per skewer.
4

Preheat the grill to high heat (450°F / 230°C). Clean and oil the grates.
5

Place shrimp skewers on the grill. Grill for 2-3 minutes per side, basting with half the garlic butter, until the shrimp are pink, opaque, and curled, reaching an internal temperature of 120°F (49°C).
6

Transfer skewers to a platter, drizzle with the remaining garlic butter, and serve with 8 lemon wedges (for serving).

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Questions

What temperature do I cook Grilled Shrimp Skewers with Garlic Butter at?

For Grilled Shrimp Skewers with Garlic Butter, the oven is set to 450 F (about 230 C) in step 4. The target internal temperature is 120 F (about 50 C), given in step 5. A probe thermometer removes the guesswork.

Why soak the skewers for Grilled Shrimp Skewers with Garlic Butter?

Step 1 reads: "If using wooden 8 soaked 30 min if wood wooden or metal skewers, soak them in water for at least 30 minutes to prevent burning." Dry wood burns. The soak in step 1 keeps the skewers from catching over the heat; metal skewers need none.

Is there a substitute for smoked paprika in Grilled Shrimp Skewers with Garlic Butter?

The entry for Grilled Shrimp Skewers with Garlic Butter calls for 1/2 tsp smoked paprika. In its place: Sweet paprika with a small pinch of cumin, or a few drops of liquid smoke. Chipotle powder works if you want heat as well.

Can I use frozen shrimp instead of shrimp in Grilled Shrimp Skewers with Garlic Butter?

Yes; most shrimp sold as fresh were frozen once already. Thaw them under cold running water for about ten minutes and pat them very dry so they sear instead of steaming. As written, the entry for Grilled Shrimp Skewers with Garlic Butter uses 1.5 lbs large shrimp (16-20 count), peeled and deveined, peeled, deveined.

Can I make Grilled Shrimp Skewers with Garlic Butter dairy-free?

Yes. The dairy in Grilled Shrimp Skewers with Garlic Butter is 4 tbsp unsalted butter, melted. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

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