When you want something that cooks fast, looks impressive, and bursts with flavor, grilled shrimp skewers are the way to go!
They’re light, juicy, and perfect for soaking up bold marinades—especially when butter, garlic, and lemon are involved. Add a little red pepper for heat and fresh parsley to finish, and you’ve got a combination that’s equal parts simple and unforgettable.
These shrimp cook in minutes over a hot grill, picking up just the right amount of char and smokiness. And when paired with cool mango salsa and fragrant jasmine rice, they transform into a complete meal that feels just as right on a summer patio as it does at your next backyard gathering!
Ingredients Overview – Butter, Garlic, and Big Flavor from Simple Staples
Great grilled shrimp doesn’t require a long shopping list. In fact, the beauty of this recipe lies in its short, simple, and flavorful ingredient lineup.
Each component plays a role in creating a buttery, citrusy, slightly spicy marinade that complements the natural sweetness of the shrimp without overpowering it.
Here’s what you’ll need:
- Shrimp – Look for large or extra-large shrimp, peeled and deveined, with tails on for easy grilling and handling. The size holds up well on skewers and delivers that juicy snap when cooked.
- Butter – Melted butter forms the rich, silky base of the marinade. It coats the shrimp beautifully and helps them sear with golden edges on the grill.
- Lemon Juice – Adds brightness and acidity to balance the richness of the butter and the natural sweetness of the shrimp.
- Garlic (minced) – Fresh garlic gives the marinade bold, savory depth. Use several cloves for real flavor impact.
- Red Pepper Flakes – A pinch of heat wakes everything up. You can adjust to taste depending on how spicy you like it.
- Salt – Brings out the flavor in every bite—don’t skip it.
- Fresh Parsley (minced) – Adds freshness and color to finish the dish, plus a subtle herbaceous note.
Step 1: Choosing the Right Shrimp – Size, Prep, and What to Buy
Not all shrimp are created equal—especially when you’re throwing them on the grill.
For skewers, you want shrimp that are big enough to hold their shape, juicy enough to stay tender, and sturdy enough to flip without falling apart.
Here’s what to look for:
Best Size for Grilling:
- Large (31/35) or Extra-Large (26/30) shrimp per pound are ideal.
- They cook quickly but are thick enough to get a nice char before overcooking.
- Anything smaller can dry out fast or fall through the grates, even on skewers.
Peeled and Deveined:
- Look for shrimp that are already peeled and deveined, unless you want to spend an hour doing this yourself.
- Tails make skewering easier and give a nice look when serving.
Fresh or Frozen:
- Fresh shrimp are the the best option, but this means they should really be fresh!
- Frozen shrimp are perfectly fine—often fresher than “fresh” at the store.
- Just be sure to thaw completely in the fridge or under cold running water before marinating.
Wild-Caught vs. Farm-Raised:
- Wild-caught shrimp tend to have better flavor and firmer texture.
- Look for sustainably sourced options when possible.
Step 2: Prepping the Marinade – Rich, Zesty, and Just a Touch of Heat
This garlic butter marinade is quick to mix and full of bold, balanced flavor. It enhances the shrimp without overpowering their natural sweetness, and it also doubles as a basting sauce while they grill.
Garlic Butter Marinade Ingredients:
- ¼ cup unsalted butter, melted
- 2 tablespoons lemon juice (freshly squeezed for brightness)
- 3–4 cloves garlic, minced
- ½ teaspoon red pepper flakes (adjust to taste)
- ½ teaspoon salt
- 1 tablespoon fresh parsley, finely chopped
How to Make It:
- Melt the butter in a small saucepan or microwave-safe bowl.
- Add lemon juice, garlic, red pepper flakes, and salt. Stir well to combine.
- Mix in chopped parsley just before adding to the shrimp.
Step 3: Skewering Like a Pro – Keep Shrimp Secure and Evenly Cooked
Skewering shrimp isn’t just about presentation—it’s about control. It helps you flip quickly, grill evenly, and avoid the heartbreak of shrimp slipping through the grates.
With the right technique, you’ll get beautiful, evenly charred skewers every time.
Wood vs. Metal Skewers:
- Metal skewers are reusable, sturdy, and don’t require soaking.
- Wooden skewers work just as well—just be sure to soak them in water for at least 30 minutes before grilling to prevent burning.
How to Skewer Shrimp for Best Results:
- I used flat metal skewers that prevent the shrimp from turning accidentally. You can also use two skewers per row of shrimp if you want extra stability (especially for larger skewers).
- Thread each shrimp through both the head end and the tail end in a C-shape or curve. This keeps them from spinning and helps them cook more evenly.
- After you have skewered the shrimp, baste them with the marinade on both sides.
Step 4: Grilling the Shrimp Skewers – Quick, Hot, and Full of Flavor
Shrimp cook fast, so your grill setup matters. You want high heat and clean grates to get those perfect sear marks without overcooking.
Whether you’re using gas or charcoal, getting the grill hot and ready is key to locking in flavor and getting that buttery marinade to sizzle just right.
Prepping Your Grill:
- Clean the grates thoroughly and brush with a bit of oil to prevent sticking.
- Preheat to high heat — around 400–450°F is ideal. Shrimp need direct, hot heat to sear and cook quickly.
Why High Heat Matters:
- Fast cooking = juicy shrimp.
- Hot grates = better grill marks and less sticking.
- Quick sear = caramelized marinade without drying out the shrimp.
Once the grill is hot and the shrimp skewers are ready, it’s time to get cooking.
Heating the Leftover Marinade
Before grilling the shrimp, I heated the leftover marinade in an aluminum pan for a few minutes so I could use the marinade as a sauce later. You can also do this on the stove with a saucepan.
And now, it’s time to put the shrimp skewers on the grill!
How to Grill Shrimp Skewers:
- Place skewers directly over high heat, spaced evenly across the grates.
- Grill for 2–3 minutes per side, depending on shrimp size.
- Shrimp are ready to flip when they start to turn pink and opaque on the bottom, and release easily from the grates.
- Do not overcook! Shrimp are done when they’ve curled into a “C” shape and are firm but still juicy.
When done right, you’ll have shrimp that are golden, slightly crisp on the edges, and infused with smoky, garlicky flavor.
Once the shrimp come off the grill, you’ve only got a few final steps before they hit the table—and these little touches go a long way in making your dish shine.
What to Do Right After Grilling:
- Rest the skewers for 1–2 minutes before serving. This lets the juices settle without drying out the shrimp.
- When serving the shrimps, use the leftover marinade as a sauce that you can drizzle on top of the shrimp.
What to Serve with Grilled Shrimp Skewers – Bright, Fresh, and Balanced
These garlic butter grilled shrimp skewers are rich, juicy, and loaded with flavor—so pairing them with sides that are light, refreshing, and a little sweet helps balance the plate.
For this recipe, we’re keeping it simple and delicious with two perfect partners: mango salsa and jasmine rice.
Mango Salsa:
This vibrant, tropical salsa adds sweetness, acidity, and a cool contrast to the warm, savory shrimp.
What’s in it:
- Fresh ripe mango, diced
- Red bell pepper or tomato, finely chopped
- Red onion, minced
- Cilantro, chopped
- Lime juice
- Optional: jalapeño for a little heat
Why it works:
- Brightens up the dish
- Adds a juicy, fruity bite
- Plays beautifully with the lemon and garlic in the shrimp
Jasmine Rice:
Fluffy and fragrant, jasmine rice is the perfect neutral base for soaking up all that buttery marinade and any juice from the salsa.
This trio makes for a light, colorful, and well-rounded meal that’s easy to serve for dinner, lunch, or your next backyard cookout.
Final Thoughts
Grilled shrimp skewers are proof that you don’t need complicated ingredients or long cooking times to create something unforgettable.
With just a few staples—butter, lemon, garlic, and fresh herbs—you can transform shrimp into a dish that’s smoky, juicy, and packed with flavor from the very first bite.
So the next time you’re looking for something light, flavorful, and guaranteed to impress, throw some shrimp on skewers, fire up the grill, and let the garlic butter work its magic!
Enjoy!
-Joonas
