This garlic-butter grilled shrimp is simple to make and a favorite with my family. It’s perfect for busy weeknights—serve it as the main dish, over a salad, or as an appetizer. No complicated marinade required, and you can easily cook the shrimp on a grill, in a skillet, or in an air fryer.
Grilled Shrimp Recipe — Garlic Butter Shrimp
Some nights it feels impossible to please everyone at the dinner table. This grilled shrimp with garlic butter is my go-to. It’s fast, flavorful, and versatile—pair with grilled steak for an easy surf-and-turf, toss over a salad, or serve alongside summer sides like coleslaw, grilled corn, or a simple orzo salad.
My Summer Favorite: Garlic Butter Grilled Shrimp
If you want a quick, crowd-pleasing dinner, this grilled shrimp is a great choice. It’s ready in minutes and adapts to many diets—low-carb, gluten-free, and easily made dairy-free. Here are a few reasons I rely on this recipe:
- High in Protein: A serving offers a substantial amount of protein.
- Quick and Simple: Short ingredient list and fast cooking—shrimp typically take only a few minutes per side.
- Adaptable: Swap the butter for a dairy-free alternative or change the seasonings to suit your taste.
Try other shrimp variations like cilantro-lime skewers or a sweet-spicy glaze when you want a different flavor profile.
Grilled Shrimp Ingredients
This recipe uses mostly pantry staples. See the recipe card below for exact measurements.
- Shrimp: Jumbo shrimp, peeled and deveined with tails on save time and grill well.
- Salt and Pepper: Simple seasoning to taste.
- Butter: Salted butter adds richness; use a dairy-free substitute if needed.
- Garlic: Fresh garlic grated or minced for bright flavor.
- Sweet Paprika: A pinch brings mild smokiness and color.
- Garnish: Fresh chopped parsley and lemon wedges finish the dish.
How to Grill Shrimp
Prep the shrimp earlier in the day if you like, then grill when ready—this whole meal comes together in about 15–20 minutes. Follow the full recipe instructions in the recipe section below.
- Soak wooden skewers: Soak for at least 20–30 minutes to prevent burning.
- Prep the grill: Heat to medium-high, clean the grates, and oil them to prevent sticking.
- Make the garlic butter: Melt butter over medium-low heat, add garlic and cook briefly until fragrant (do not brown), stir in paprika, remove from heat.
- Skewer the shrimp: Season shrimp with salt and pepper, then thread onto skewers.
- Grill: Cook shrimp until the bottom side turns pink (about 2–3 minutes), flip and cook until opaque throughout (another 1–2 minutes).
- Finish and serve: Transfer to a platter, brush generously with garlic butter, garnish with parsley, and squeeze lemon over the top.
Helpful Tips for Perfect Grilled Shrimp
Shrimp prep:
- Fresh or fully thawed: Thaw frozen shrimp overnight in the fridge or quickly under cold running water. Pat dry before seasoning for the best sear.
- Choose size wisely: Large or jumbo shrimp are easier to grill and less likely to overcook.
- Cleaned shrimp saves time: Buying peeled and deveined shrimp with tails on keeps cooking quick and clean.
- Skewers: If using wooden skewers, soak them to avoid charring; metal skewers don’t need soaking.
Cooking:
- High heat, short time: Shrimp cook fast—plan about 2–3 minutes per side depending on size.
- Avoid overcooking: Cook until shrimp are opaque and form a loose “C” shape. A tight curl (complete circle) means overcooked shrimp.
- Prevent sticking: Clean, oiled grates and properly dried shrimp reduce sticking and tearing.
Variations
- Spicy dry rub: Toss shrimp in paprika, garlic powder, onion powder, black pepper, and cayenne.
- Different seasonings: Add Old Bay, Italian herbs, or lemon pepper to the garlic butter.
- Saucy alternatives: Try pesto, a sweet-spicy glaze, or a cilantro-lime finish for different flavor profiles.
- No grill needed: Air fry at 400°F for 5–6 minutes, or cook in a hot cast-iron skillet or grill pan for 2–3 minutes per side.
What to Serve with Grilled Shrimp
These pair well with many sides—pick a few to build a complete meal:
- Salads: Pasta salad, orzo salad, macaroni salad, tortellini salad, or a simple tomato or arugula salad.
- Vegetables: Grilled asparagus, grilled corn, or a creamy cucumber salad.
- Starches: Rice, potatoes, or orzo.
- Shrimp tacos: Warm tortillas, quick cabbage slaw, and a squeeze of lime.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Shrimp can be served cold or gently reheated in the microwave or in a skillet until warmed through.
Shrimp FAQ
Both are useful: oil is great for greasing the grill or pan, while garlic butter is ideal for finishing and adding flavor.
Skewers make shrimp easy to turn and move on the grill. If you prefer not to skewer, use a grill basket instead to keep shrimp from falling through the grates.
Shrimp cook very quickly—usually under 5 minutes total, depending on size.
Simple Recipe Card — Garlic Butter Grilled Shrimp
Grilled Shrimp with Garlic Butter
Equipment
- 8 metal or wooden skewers (soaked if wooden)
Ingredients
- 1 1/2 lbs jumbo shrimp, tails on, peeled and deveined
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons salted butter (or dairy-free butter)
- 1 large garlic clove, grated or minced
- 1/4 teaspoon sweet paprika
- 1 lemon, cut into wedges
- Chopped parsley, for garnish
Instructions
- If using wooden skewers, soak them in water for at least 20 minutes.
- Season the shrimp with salt and pepper.
- Heat the grill over medium-high heat, clean the grates, and oil them to prevent sticking.
- While the grill heats, melt butter in a small skillet over medium-low heat. Add garlic and cook gently until fragrant (about 1–2 minutes). Stir in paprika and remove from heat.
- Thread the shrimp onto the skewers. Place skewers on the hot grill and cook until the bottom side turns pink, about 2–3 minutes. Flip and cook until shrimp are opaque and cooked through, about 1–2 minutes more.
- Transfer shrimp to a platter, brush with the garlic butter, garnish with parsley, and serve with lemon wedges.
Notes
- Skip skewers and use a grill basket if you prefer; cook 2–3 minutes per side.
- To make on the stove: cook in a hot skillet sprayed with oil, 2–3 minutes per side.
- Air fryer option: cook at 400°F for 5–6 minutes, shaking halfway through.
Nutrition (approx. per serving)
Calories: 202; Carbs: 3 g; Protein: 34.5 g; Fat: 6.5 g; Fiber: 1.5 g; Sugar: 0.5 g; Cholesterol: 289 mg; Sodium: 249 mg.