Grilled Shrimp Skewers with Garlic Butter
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.
Ingredients
- 1.5 lbs large shrimp (16-20 count), peeled and deveined, peeled, deveined
- 4 tbsp unsalted butter, melted
- 4 cloves 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 wedges lemon wedges (for serving)
Instructions
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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.
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2
In a small bowl, stir together 4 tbsp melted unsalted butter, 4 cloves 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.
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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.
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4
Preheat the grill to high heat (450°F / 230°C). Clean and oil the grates.
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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).
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6
Transfer skewers to a platter, drizzle with the remaining garlic butter, and serve with 8 wedges lemon wedges (for serving).