If you ask me, grilled shrimp is one of the best things about summer cooking.
This garlic butter grilled shrimp recipe brings together plump shrimp with a rich, garlicky butter sauce that’s got just the right amount of heat. Fresh lemon wedges char alongside the shrimp, adding a smoky brightness to every bite.
The butter mixture comes together with minced garlic, lemon zest, and a blend of paprika and cayenne that gives the shrimp a nice kick. Fresh parsley at the end keeps things light and fresh.
It’s a quick weeknight dinner that feels special enough for company, ready in under 20 minutes from start to finish.
Why You’ll Love This Garlic Butter Grilled Shrimp
- Ready in under 30 minutes – This recipe is perfect for busy weeknights when you need dinner on the table fast, or when unexpected guests show up.
- Simple ingredients – You probably have most of these pantry staples on hand already, and the shrimp is the only special item you’ll need to grab.
- Restaurant-quality flavor at home – The garlic butter sauce makes these shrimp taste like they came from your favorite seafood restaurant, but for a fraction of the price.
- Healthy and light – Shrimp is naturally low in calories and high in protein, making this a guilt-free dinner option that still feels indulgent.
- Great for entertaining – This dish looks impressive and tastes amazing, so it’s perfect for summer cookouts or dinner parties without requiring hours in the kitchen.
What Kind of Shrimp Should I Use?
For this recipe, you’ll want to grab large shrimp, which are typically labeled as 21/25 or 26/30 count per pound at the store. Fresh shrimp is great if you can find it, but frozen shrimp works just as well and is often fresher since it’s frozen right after being caught. If you’re using frozen, just thaw them overnight in the fridge or run them under cold water for about 15 minutes before cooking. Make sure to get shrimp that’s already peeled and deveined with the tails on – the tails make them easier to flip on the grill and look nice for serving, plus they add a bit of extra flavor while cooking.
Options for Substitutions
This recipe is pretty straightforward, but here are some swaps you can make if needed:
- Large shrimp: You can use medium shrimp instead, just adjust your grilling time to about 2 minutes per side so they don’t overcook. Jumbo shrimp work too – they’ll just need an extra minute or two on the grill.
- Salted butter: If you only have unsalted butter, go ahead and use it. Just add an extra pinch of salt to the mixture to make up for it.
- Fresh garlic: In a pinch, you can use ¾ teaspoon of garlic powder in place of the fresh minced garlic, though fresh really does make a difference in this recipe.
- Cayenne pepper: Not a fan of heat? Feel free to skip the cayenne entirely or replace it with a pinch of black pepper. If you want more kick, add extra cayenne or a dash of red pepper flakes.
- Fresh parsley: Dried parsley can work if that’s what you have – use about 2 teaspoons instead of the fresh. Fresh cilantro or basil also make tasty alternatives if you want to switch things up.
Watch Out for These Mistakes While Grilling
The biggest mistake when grilling shrimp is overcooking them, which turns them rubbery and tough – shrimp are done as soon as they turn pink and opaque, usually just 2-3 minutes per side depending on their size.
If you’re using wooden skewers, soaking them in water for at least 30 minutes before grilling prevents them from burning and catching fire on the grill.
Make sure your grill grates are clean and well-oiled before adding the shrimp, otherwise they’ll stick and tear apart when you try to flip them.
For extra flavor, try brushing that reserved butter mixture on the shrimp halfway through cooking on each side rather than waiting until the end, and remember that shrimp will continue cooking slightly after you remove them from the heat, so pull them off just before they look completely done.
What to Serve With Garlic Butter Grilled Shrimp?
These garlic butter shrimp are perfect over a bed of rice or pasta since you’ll want something to soak up all that amazing buttery sauce. I love serving them with a simple arugula salad dressed with lemon juice and olive oil, which cuts through the richness of the butter nicely. Grilled vegetables like zucchini, bell peppers, or asparagus make great side dishes and can cook right alongside the shrimp on the grill. For a more filling meal, try pairing the shrimp with crusty bread, roasted potatoes, or even tucking them into warm tortillas with some cabbage slaw for easy shrimp tacos.
Storage Instructions
Store: Keep any leftover grilled shrimp in an airtight container in the fridge for up to 2 days. The shrimp will firm up a bit when cold, but they’re still great tossed into a salad or pasta the next day.
Freeze: I don’t recommend freezing cooked shrimp since they can get rubbery and lose their nice texture. If you need to prep ahead, freeze the raw marinated shrimp instead for up to 1 month, then thaw and grill when you’re ready.
Serve Cold: Leftover shrimp are actually delicious straight from the fridge! I love them cold on top of a green salad or tucked into tacos. You can also warm them gently in a skillet over low heat for just a minute or two, but be careful not to overcook or they’ll get tough.
| Preparation Time | 15-20 minutes |
| Cooking Time | 5-10 minutes |
| Total Time | 20-30 minutes |
| Level of Difficulty | Easy |
| Servings | 4 servings |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 950-1100
- Protein: 110-130 g
- Fat: 55-65 g
- Carbohydrates: 7-10 g
Ingredients
For the shrimp:
- 2 lb large shrimp (peeled and deveined with tails left on)
- 1 lemon (cut into 1/2-inch thick wedges for grilling)
For the garlic butter sauce:
- 1/2 cup butter (preferably unsalted)
- 4 garlic cloves (freshly minced)
- 1 tsp lemon zest (freshly grated)
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 2 tbsp fresh parsley (finely chopped)
Step 1: Prepare the Garlic Butter Base
- 1/2 cup butter
- 4 garlic cloves
- 1 tsp lemon zest
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
Melt the butter in a small saucepan over medium heat, then remove from heat and stir in the freshly minced garlic, lemon zest, paprika, cayenne pepper, garlic powder, salt, and black pepper.
Mix until well combined and fragrant.
Divide the garlic butter into two portions: reserve ¼ cup in a small bowl for finishing, and keep the remaining ¾ cup in another bowl for coating the shrimp.
I like to make this butter mixture while the grill is preheating so it’s cooled slightly before using it on the raw shrimp.
Step 2: Preheat Grill and Prepare Shrimp
- 2 lb large shrimp
Heat your grill to medium-high heat (around 375-400°F if using a temperature gauge).
While the grill reaches temperature, pat the shrimp dry with paper towels to remove excess moisture—this helps them sear better on the grill.
Thread the shrimp onto metal or soaked wooden skewers, leaving a small space between each shrimp for even cooking.
Step 3: Coat and Grill the Shrimp
- shrimp from Step 2
- garlic butter mixture from Step 1
Toss the skewered shrimp with the ¾ cup garlic butter mixture from Step 1, ensuring each shrimp is well coated.
Place the skewers on the preheated grill and cook for 3 to 4 minutes per side—the shrimp should turn opaque and develop light char marks on the outside.
I recommend resisting the urge to flip too often; let them sit undisturbed on the first side to develop that nice caramelization that adds depth to the flavor.
Step 4: Finish with Lemon and Serve
- garlic butter from Step 1
- 2 tbsp fresh parsley
- 1 lemon
Remove the shrimp skewers from the grill and immediately drizzle with the reserved ¼ cup garlic butter from Step 1.
Garnish generously with fresh chopped parsley and arrange on a serving platter with lemon wedges on the side.
The warm shrimp will absorb the finishing butter, creating a glossy, flavorful coating.
Serve immediately while everything is hot.
Classic Garlic Butter Grilled Shrimp
Ingredients
For the shrimp
- 2 lb large shrimp (peeled and deveined with tails left on)
- 1 lemon (cut into 1/2-inch thick wedges for grilling)
For the garlic butter sauce
- 1/2 cup butter (preferably unsalted)
- 4 garlic cloves (freshly minced)
- 1 tsp lemon zest (freshly grated)
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 2 tbsp fresh parsley (finely chopped)
Instructions
- Melt the butter in a small saucepan over medium heat, then remove from heat and stir in the freshly minced garlic, lemon zest, paprika, cayenne pepper, garlic powder, salt, and black pepper. Mix until well combined and fragrant. Divide the garlic butter into two portions: reserve ¼ cup in a small bowl for finishing, and keep the remaining ¾ cup in another bowl for coating the shrimp. I like to make this butter mixture while the grill is preheating so it's cooled slightly before using it on the raw shrimp.
- Heat your grill to medium-high heat (around 375-400°F if using a temperature gauge). While the grill reaches temperature, pat the shrimp dry with paper towels to remove excess moisture—this helps them sear better on the grill. Thread the shrimp onto metal or soaked wooden skewers, leaving a small space between each shrimp for even cooking.
- Toss the skewered shrimp with the ¾ cup garlic butter mixture from Step 1, ensuring each shrimp is well coated. Place the skewers on the preheated grill and cook for 3 to 4 minutes per side—the shrimp should turn opaque and develop light char marks on the outside. I recommend resisting the urge to flip too often; let them sit undisturbed on the first side to develop that nice caramelization that adds depth to the flavor.
- Remove the shrimp skewers from the grill and immediately drizzle with the reserved ¼ cup garlic butter from Step 1. Garnish generously with fresh chopped parsley and arrange on a serving platter with lemon wedges on the side. The warm shrimp will absorb the finishing butter, creating a glossy, flavorful coating. Serve immediately while everything is hot.
