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Grilled Shrimp – Skinnytaste

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This super easy grilled shrimp recipe with garlic butter is a family favorite and a win-win for busy weeknights!

Grilled Shrimp Recipe
Let’s face it–some nights, getting dinner on the table that pleases everyone feels impossible. But these simple grilled shrimp skewers with garlic butter? It’s my secret weapon! This recipe is a lifesaver for any night of the week and so versatile, and no need to make a marinade. You can also cook them on a skillet or in an air fryer (instructions included)! Serve it with grilled steak for an easy surf and turf. Make it a summer meal and serve the shrimp with your favorite side dishes, like coleslaw, grilled corn on the cob, macaroni salad, or Greek orzo salad. And for more of my favorite grilled shrimp skewer recipes, try my Grilled Cilantro Lime Shrimp Skewers and BBQ Shrimp.

This Grilled Shrimp Recipe is My Summer Go-ToSome nights, serving a dinner that everyone enjoys can be challenging. But this healthy grilled shrimp with garlic butter is a guaranteed crowd-pleaser with Tommy and Madison and perfect for busy weeknights! I love it because of all these reasons, too:

High Protein: A serving of shrimp contains 34.5 grams of protein.
Quick and Easy: These garlic shrimp skewers have a short ingredient list and cook in just 5 minutes.
Great for Dietary Restrictions: Shrimp is low-carb, gluten-free, and Weight Watchers friendly. It can also be made dairy-free.

Grilled Shrimp IngredientsThis simple grilled shrimp recipe requires mostly kitchen staples. Scroll to the recipe card for the exact measurements.

Shrimp: I buy peeled and deveined jumbo shrimp with the tails on to save time.
Salt and Pepper to season the shrimp
Butter: Use salted butter for the best flavor. You can substitute dairy-free butter if needed.
Garlic: Grate a garlic clove with a microplane or garlic press.
Sweet Paprika adds a mild, smoky sweetness to the garlic butter.
Garnishes: Garnish the garlic grilled shrimp with chopped, fresh herbs like fresh parsley and serve with lemon wedges.

How to Grill Shrimp
You can prep these shrimp skewers earlier in the day, so when dinnertime rolls around, you can get your meal on the table in less than 15 minutes. See the recipe card at the bottom for the complete instructions.

Make paprika garlic butter.
Place shrimp on skewers and preheat the grill.
Grill shrimp until opaque and cooked through, then brush with garlic butter.

Soak the skewers for 30 minutes in water to ensure they don’t burn.
Prep the Grill: Heat the grill over medium heat until. Then, clean with a grill brush. To oil the grates, pour avocado oil onto a wad of paper towels and rub over the grates.
Make the Garlic Butter: Melt the butter in a small skillet on medium-low heat. Reduce the heat to low, add the garlic, and cook until fragrant. Add the paprika and remove from the heat.
Skewer the Shrimp: Season the shrimp with salt and pepper. Then, thread them onto skewers.
Grill Shrimp until the bottoms turn pink. Turn and continue cooking until the shrimp is opaque.
How to Serve: Transfer to a platter and brush the butter over the shrimp skewers. Garnish with parsley and squeeze with lemon juice.

Helpful Tips for Perfect Grilled Shrimp
Shrimp Prep:

Start with fresh or properly thawed: Fresh shrimp is ideal, but frozen  shrimp works perfectly fine too. If using frozen, thaw completely in the refrigerator or under cold running water or in the refrigerator overnight. Pat the shrimp dry before seasoning–moisture is the enemy of a good sear.
Size matters: Jumbo or colossal shrimp are easier to handle on the grill and less likely to overcook.
Shell or no shell? I prefer shrimp with no shell. They’re easier to eat and less messy.
Time Saver: Buying shrimp that’s already cleaned and deveined will save you so much time.
Soak your skewers: If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.

Cooking:

High heat, short time: Shrimp cooks quickly! Use medium-high heat on your grill and aim for 2 to 3 minutes per side for large shrimp. Don’t overcrowd the grill, or the temperature will drop, and the shrimp will steam instead of sear.
Watch for the “C”: As shrimp cooks, it will turn from translucent to opaque and curl into a C-shape. Once it forms a complete circle, it’s overcooked and will be rubbery.
Clean grill grates: A clean grill prevents shrimp from sticking. Preheat the grill, clean the grates, and brush them with oil before adding the shrimp.

What’s the Best Grill to Buy
I have a gas grill in my outdoor kitchen, but I also have a charcoal grill. If you love the smokey taste of a charcoal grill, I recommend my Kamado Joe Classic Joe II! You can get it from Amazon and Home Depot. It’s the best charcoal grill I’ve ever used, and it works great with all my favorite grill tools.
Variations:

Spice It Up: Make a dry rub for the shrimp and toss with paprika, garlic powder, onion powder, black pepper, and cayenne pepper for some heat.
Seasoning: Add Old Bay seasoning or dried herbs like oregano or thyme to the garlic butter sauce.
Saucy Goodness: Instead of garlic butter, try them with pesto, like my pesto shrimp skewers, or go Korean with my gochujang glaze. My grilled cilantro lime shrimp is also delicious.
No grill? No problem! Skip the skewers and air fry shrimp at 400°F for 5 to 6 minutes, shaking the basket halfway. Or cook them on the stove in a hot cast iron skillet or grill pan for 2 to 3 minutes on each side.

What to Serve with Grilled Shrimp
Below are some of my favorite grilled shrimp sides.

Side Salads: try are tortellini salad, potato salad, macaroni salad, Greek orzo salad, Italian Pasta Salad or grilled corn salad.
For low carb side dish options try this tomato salad, grilled asparagus, creamy cucumber salad, coleslaw, cabbage slaw, or this arugula salad.
Other sides you can serve them with, try it with orzo, potatoes, rice or pasta.
Shrimp Tacos: Serve them with tortillas and a cabbage slaw.

Storage
Refrigerate leftovers in an airtight container for 3 days. Leftover shrimp can be eaten cold or microwave them until warm.
Shrimp FAQ
Should you cook shrimp in oil or butter? I like to use both. I use oil to grease the grill and garlic butter to flavor the grilled shrimp at the end. What is the best way to grill shrimp? Putting shrimp on skewers is the best way to grill them since skewers make them easier to maneuver. However, I know threading them on the bamboo sticks can be an extra step that you may not have time for. So, if you’d prefer to skip them, use a grill basket to prevent shrimp from falling through the grates. How long does it take to grill shrimp? Grilling shrimp is super fast. They are typically done in under 5 minutes, making this shrimp recipe excellent for when you don’t have much time to cook.

More Grilled Shrimp Recipes You’ll Love

Prep: 10 minutes minsCook: 10 minutes minsTotal: 20 minutes mins

Yield: 4 servings
Serving Size: 2 skewers

If using wooden skewers, soak them in water at least 20 minutes.Season the shrimp with salt and pepper.Heat the grill over medium heat until hot, then clean and oil the grates.Meanwhile melt butter in a small skillet over medium-low heat. Add garlic and cook on low heat until  fragrant but not browned, about 1 to 2 minutes. Add the paprika and remove from heat.Thread the shrimp onto the skewers and place on the prepared grill and cook until shrimp turns pink on the bottom, about 2 to 3 minutes; turn and continue cooking until shrimp is opaque and cooked through, about 2 minutes. Transfer to a platter and Brush the butter over the shrimp skewers.Garnish with parsley and serve with lemon wedges.

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Hate making skewers? Skip them and use a grilling basket so the shrimp doesn’t fall through the grates. Get it hot, spray it with oil then add the shrimp and cook them 2 to 3 minutes on each side.
Skillet: You can make this on a hot skillet sprayed with oil on medium-high heat, 2 to 3 minutes on each side.
Air Fryer: See my air fryer shrimp recipe. Air fry at 400F for 5 to 6 minutes, shaking the basket halfway.

Serving: 2 skewers, Calories: 202 kcal, Carbohydrates: 3 g, Protein: 34.5 g, Fat: 6.5 g, Saturated Fat: 4 g, Cholesterol: 289 mg, Sodium: 249 mg, Fiber: 1.5 g, Sugar: 0.5 g

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