When the grill’s hot and you’ve got shrimp on hand, you know dinner’s about to be fast, flavorful, and finger-licking good. This garlic butter grilled shrimp skewer recipe is one I keep coming back to—not just because it’s a breeze to make, but because it actually tastes like summer. You get the deep sizzle from the grill, the rich melt of butter dripping into every crevice, and that sharp punch of garlic that makes everyone at the table pause and go, “whoa.” It’s the kind of dish that doesn’t last long once it hits the table, and honestly, I don’t blame anyone for grabbing seconds before the firsts are done. Whether you’re after quick shrimp recipes, trying to eat a little lighter, or just want something that makes you feel like you’re on a beach somewhere—even if it’s Tuesday and you’re in sweatpants—this one’s calling your name. Great for a grilled shrimp dinner, healthier than your average BBQ fare, and packed with buttery garlic goodness.

1) Key Takeaways
2) Easy Garlic Butter Grilled Shrimp Skewers Recipe
3) Ingredients for Garlic Butter Grilled Shrimp Skewers
4) How to Make Garlic Butter Grilled Shrimp Skewers
5) Tips for Making Garlic Butter Grilled Shrimp Skewers
6) Making Garlic Butter Grilled Shrimp Skewers Ahead of Time
7) Storing Leftover Garlic Butter Grilled Shrimp Skewers
8) Try these Main Course recipes next!
9) Garlic Butter Grilled Shrimp Skewers Recipe
10) Nutrition

1) Key Takeaways

How long does it take to grill shrimp skewers?
What makes garlic butter shrimp taste so good?
Can you prepare grilled shrimp recipes ahead of time?
How should you store leftover grilled shrimp?

2) Easy Garlic Butter Grilled Shrimp Skewers Recipe

We’ve all been there. It’s hot, you’re hungry, and the thought of heating up your kitchen makes you sweat before you even touch the stove. That’s where these garlic butter grilled shrimp skewers come in. I’ve grilled a lot of things over the years, but shrimp? Shrimp is my go-to when I need something quick, flavorful, and light.

These little guys go from fridge to plate in less than 30 minutes, and they always taste like I did way more work than I actually did. The garlic butter seeps into every nook and cranny, and the grill adds just enough char to make each bite smoky and satisfying. It’s the perfect combo of tender and juicy, rich and fresh.

If you’re anything like me, you probably eyeball most of your weeknight meals. This one? You can wing it, and it’ll still turn out amazing. It’s that forgiving. One more thing: they pair beautifully with grilled corn or a simple cucumber salad.

3) Ingredients for Garlic Butter Grilled Shrimp Skewers

Large Shrimp: Use peeled and deveined shrimp. I like the ones with the tails still on—they’re easier to handle and add a nice look when served.

Unsalted Butter: Melted butter works best here. It gives the shrimp a rich base and makes the garlic stick. I always go with unsalted so I can control the salt level myself.

Garlic: Four cloves, minced fine. You want that strong garlic flavor without being overpowering. If you love garlic like I do, you might sneak in a fifth clove. I won’t tell.

Lemon Juice: Brightens things up. Just a squeeze pulls the richness of the butter and the sharpness of the garlic together in a way that works so well.

Smoked Paprika: Adds a subtle warmth. Not spicy, just smoky and deep. It gives the shrimp that red-gold color when grilled.

Salt and Pepper: A generous pinch of each is all you need. I usually go with sea salt and freshly cracked black pepper for the best flavor.

Parsley: Fresh, chopped. For garnish. It adds a little color and cuts through the richness of the garlic butter.

Skewers: If you’re using wooden skewers, soak them first so they don’t catch fire. Metal ones are reusable and don’t need soaking. Your choice.

4) How to Make Garlic Butter Grilled Shrimp Skewers

Step 1. Fire up your grill. Medium-high heat is what you’re aiming for. Let it get hot while you prep the shrimp.

Step 2. In a bowl, combine melted butter, garlic, lemon juice, paprika, salt, and pepper. Stir it all together until smooth. If the butter separates, give it another quick stir—it’s fine.

Step 3. Thread the shrimp onto your skewers. I usually go 4–5 shrimp per stick, with the tails pointing the same way. They cook more evenly that way.

Step 4. Brush the garlic butter mixture over both sides of the shrimp. Don’t be shy. The more, the better. Let them sit for 5 minutes to soak up that flavor.

Step 5. Place the skewers on the grill. Let them cook for 2 to 3 minutes per side. Don’t walk away. Shrimp cooks fast and you don’t want rubbery shrimp.

Step 6. Pull the skewers off the grill. Sprinkle with fresh parsley and maybe another squeeze of lemon if you’re into that. Serve warm and eat right away.

5) Tips for Making Garlic Butter Grilled Shrimp Skewers

Don’t overthink the prep. Shrimp are low-maintenance. Keep the ingredients fresh and the grill hot, and you’re already halfway there. One trick I learned the hard way? Always dry the shrimp before marinating. Wet shrimp won’t hold on to the butter and garlic as well.

When it comes to skewering, try double skewers if you’re tired of shrimp spinning around like they’re on a carousel. Two parallel skewers hold them steady and flip easier. It’s one of those little things that makes a big difference.

If you’re cooking for a group, make more than you think you need. Shrimp shrink when cooked and disappear from plates even faster. Leftovers aren’t usually a thing with these grilled shrimp recipes.

6) Making Garlic Butter Grilled Shrimp Skewers Ahead of Time

If I know I’ll be pressed for time later, I prep the skewers in advance. You can marinate the shrimp in the garlic butter mix for up to 4 hours in the fridge. Any longer and they start to break down a bit too much. It’s a balance.

I thread the shrimp just before grilling so they stay firm. If you really need to have them skewered ahead of time, keep them flat in a container with a tight lid and stack a bit of parchment between the layers.

Side dishes? I slice up veggies for the grill or toss a salad early in the day. That way, when it’s time to eat, all I have to do is light the fire and flip the skewers.

7) Storing Leftover Garlic Butter Grilled Shrimp Skewers

Honestly, these don’t usually make it to leftovers in my house. But when they do, here’s what I do. I slide the shrimp off the skewers and store them in an airtight container in the fridge. They’re good for up to 3 days, but best eaten within one or two.

You can eat them cold over salad or reheat gently. A quick toss in a pan over low heat does the trick. Don’t microwave—shrimp turn tough and chewy fast. Trust me, I’ve made that mistake before.

They’re also great chopped up and folded into tacos or added to a pasta dish the next day. Easy ways to stretch the flavor without losing that grilled shrimp magic.

8) Try these Main Course recipes next!

9) Garlic Butter Grilled Shrimp Skewers Recipe