Recipe: Grilled Lemon Garlic Butter Shrimp

updated May 10, 2019
summer
Shrimp Skewers
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Credit: Joe Lingeman

I dare you to find a quicker-cooking or more versatile dinner than grilled shrimp. Skewered shrimp and thin slices of lemon are brushed with garlicky melted butter and grilled until tender and pink. Eat them straight from the skewer as an appetizer, or serve atop a salad or tucked into a roll for the main course. Anyway you eat them, these citrusy garlic-butter grilled shrimp will be on your plate in mere minutes.

3 Secrets for Speedier Grilled Shrimp

Get to the grill faster by buying raw shrimp that’s already peeled and deveined. Large shrimp, 20 to 25 shrimp per pound, are the best size for grilling (any smaller and they’ll be done cooking before any char appears). Remember that wooden skewers should soak for at least 30 minutes before hitting the grill to prevent burning. I like to soak an entire package of skewers at once and freeze, and then when it’s time to cook I thread the shrimp onto frozen skewers and grill.

Credit: Joe Lingeman

Shrimp Skewers

Prep time 15 minutes

Cook time 6 minutes

Serves 4

Nutritional Info

Ingredients

  • 1 1/2 pounds

    large peeled and deveined shrimp (20 to 25 shrimp per pound), thawed if frozen

  • 1 tablespoon

    vegetable oil

  • 1 teaspoon

    kosher salt

  • 1/2 teaspoon

    freshly ground black pepper

  • 8

    (10-inch) skewers, soaked for at least 30 minutes if wooden

  • 2

    medium lemons, thinly sliced

  • 4 tablespoons

    (1/2 stick) unsalted butter

  • 4 cloves

    garlic, crushed

Instructions

  1. Heat a grill to high, direct heat.

  2. Toss the shrimp, oil, salt, and pepper together in a large bowl. Thread the shrimp onto the skewers, alternating with the lemon slices.

  3. Melt the butter in a small saucepan on the grill. Add the garlic and simmer until fragrant, 1 to 2 minutes. Remove the garlic butter from the grill.

  4. Oil the grill grates. Place the skewers on the grill, cover, and cook until the shrimp are opaque and the lemons are charred, about 3 minutes per side, brushing both sides of the skewers with garlic butter. Serve immediately.

Recipe Notes

Storage: Refrigerate leftovers in an airtight container for up to 2 days.