These Grilled Shrimp Skewers are marinated before being grilled to tender, juicy perfection. Brushed with a rich garlic herb butter and served warm, they’re a quick and flavorful protein source perfect for weeknight dinners and weekend gatherings that pairs with any side dish!
Failproof and simple to prepare, this garlic butter shrimp recipe is high-protein, gluten-freeand dairy-free-friendly!
My Family’s Favorite Grilled Shrimp Skewers!
Ingredients and Notes
*Scroll down to the recipe card for the full recipe and ingredient list!
- Shrimp Marinade: I combine olive oil, lemon juice, Dijon mustard, garlic powder, dried oregano, lemon zest, salt, and black pepper for a savory, tangy marinade that tenderizes the shrimp.
- Shrimp: I recommend large shrimp or jumbo shrimp for this recipe. Look for peeled and deveined shrimp to keep prep minimal, and make sure they’re fully thawed before you begin!
- Garlic Butter: Unsalted butter, fresh garlic cloves, Parmesan cheese, fresh parsley, and lemon juice combine to create a rich butter that adds incredible depth to this dish. For a dairy-free option, use your favorite plant-based butter.
Where I Buy My Shrimp
- Wild-Caught Seafood
- 100% Grass-Fed, Grass-Finished Beef
- Free-Range Organic Chicken
- Humanely Raised Pork
Delivered to your door! The latest ButcherBox deal can be found right here.
How to Make Grilled Shrimp Skewers
Tips for Success
- Keep an eye on the marinating time. Don’t let your shrimp marinate longer than 30 minutes at room temperature or 24 hours in the fridge. Otherwise, the acids in the marinade will start breaking down the protein, and your shrimp will become mushy.
- No grill? Cook the marinated shrimp in a grill pan over medium heat on the stove. Or, arrange them in a single layer on a parchment paper-lined sheet pan, and broil them for a few minutes on each side.
- Soak wooden skewers. If you’re using wooden skewers, make sure to soak them in water for at least 30 minutes before using. This prevents them from burning on the grill!
- Add veggies. Turn these skewers into a complete meal by alternating the shrimp with veggies like zucchini, bell pepper, or red onion. You can even add pineapple for a sweet taste.
- Avoid overcooking. You’ll know your shrimp are done when they’re opaque pink. If they begin to curl into a “C” shape, they’re overcooked and are likely to be a little rubbery.
How to Store
Remove the cooked shrimp from the skewers. Then, store leftovers in an airtight container in the fridge for up to 3 days. Or, freeze for up to 3 months.
To serve, thaw in the refrigerator overnight. Then, reheat in the microwave or in a skillet with a bit of oil or butter.
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For the Marinade:
- 4 tablespoons olive oil
- Juice of ½ lemon
- 1 teaspoon
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- Zest of 1 lemon
- ⅛ to ¼ teaspoon salt adjust to taste
- ⅛ teaspoon black pepper
For the Shrimp:
- ~1 to 1½ pounds shrimp peeled and deveined (amount flexible—adjust based on serving size)
For the Garlic Butter:
- 1 stick ½ cup unsalted butter you can halve if preferred
- 12 cloves garlic finely minced
- ½ cup grated Parmesan cheese
- ¼ cup fresh parsley finely chopped
- Juice of ½ lemon
- 2 teaspoons salt
- 1 teaspoon black pepper
Marinate the Shrimp:
-
In a medium bowl, whisk together all marinade ingredients. Pat the shrimp dry and add to the bowl. Toss well to evenly coat each piece. Let marinate for 30 minutes at room temperature, or cover and refrigerate for up to 4 hours (or overnight for maximum flavor).
4 tablespoons olive oil, Juice of ½ lemon, 1 teaspoon Dijon mustard, ½ teaspoon garlic powder, ½ teaspoon dried oregano, Zest of 1 lemon, ⅛ to ¼ teaspoon salt, ⅛ teaspoon black pepper, ~1 to 1½ pounds shrimp
Finish with Garlic Butter:
-
Whisk the garlic butter ingredients in a bowl. Brush the grilled shrimp with warm garlic butter right before serving.
1 stick ½ cup unsalted butter, 12 cloves garlic finely minced, ½ cup grated Parmesan cheese, ¼ cup fresh parsley finely chopped, Juice of ½ lemon, 2 teaspoons salt, 1 teaspoon black pepper
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Or, freeze for up to 3 months.
Serving: 1servingCalories: 497kcalCarbohydrates: 6gProtein: 28gFat: 41gSaturated Fat: 19gPolyunsaturated Fat: 3gMonounsaturated Fat: 17gTrans Fat: 1gCholesterol: 254mgSodium: 1790mgPotassium: 411mgFiber: 1gSugar: 0.4gVitamin A: 1143IUVitamin C: 11mgCalcium: 220mgIron: 1mg