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Grilled Shrimp Skewers with Garlic Butter

Grilled shrimp skewers with garlic butter cook quickly over medium-high heat until opaque and juicy, then get brushed with parsley-lemon butter. Serve them straight from the grill with extra garlic butter for dipping.
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Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

For the garlic butter
  • 6 tbsp unsalted butter
  • 3 cloves garlic minced
  • 1 tbsp parsley chopped fresh
  • 1 tbsp lemon juice
For the shrimp
  • 1.5 lb shrimp large (21–25 count), peeled and deveined
  • 1 tbsp olive oil
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper

Equipment

  • 1 Gas or charcoal grill
  • 4 10-inch metal skewers

Method
 

Make the garlic butter
  1. Melt the unsalted butter in a small saucepan over low heat.
  2. Add the garlic and cook for 30 seconds until fragrant.
  3. Remove from the heat and stir in the parsley and lemon juice.
  4. Set aside 2 tablespoons of the garlic butter in a clean bowl for serving.
Grill the shrimp
  1. Heat a gas or charcoal grill to medium-high, about 400–450°F.
  2. Clean the grates.
  3. Toss the shrimp with the olive oil, kosher salt, and black pepper.
  4. Thread the shrimp onto four 10-inch metal skewers.
  5. Grill the shrimp for 2–3 minutes per side, until opaque and cooked to 145°F.
  6. Brush the shrimp with the remaining garlic butter and serve with the reserved garlic butter.

Notes

For tender shrimp, remove them from the grill as soon as they are opaque and cooked to 145°F. Refrigerate leftovers in an airtight container for up to 3 days; freeze for up to 2 months, though the texture may soften. Use dairy-free butter for a dairy-free option.