I perfected a simple garlicky marinade and grill timing for Grilled Shrimp Skewers With Garlic Butter that results in crisp char and concentrated garlic flavor, and I’m sharing the exact mix I use.

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I’m kind of obsessed with this version of Grilled Shrimp Skewers With Garlic Butter, even though it’s stupid simple. I toss large shrimp, peeled and deveined, with lots of garlic, minced, and let that quick bath do its thing before it hits the hot grill.

It gets those sexy char marks and a bright, punchy finish that makes it feel like one of those Easy Grilled Shrimp Recipes you pin but never actually make. If you like Shrimp Skewers or want something that reads like a casual One Pot Dinners win, you might be surprised how fast this becomes a favorite.

Why I Like this Recipe

– I like that it comes together super quick so I can make it on busy nights
– I love the bright, zesty flavor that wakes up the whole meal without being too strong
– I always get compliments and feel like a pro even when I kinda wing it
– I dont have to spend forever cleaning up, so I actually make it more often

Ingredients

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Shrimp: Lean, high in protein and low cal; offers selenium and vitamin B12, mild briny flavor.
Olive oil: Adds healthy monounsaturated fats and richness, helps grill char, brings smooth mouthfeel.
Lemon: Bright acidic zip, provides vitamin C, balances richness, gives fresh tangy brightness to shrimp.
Garlic: Pungent, savory depth; small amount adds aroma and umami, pairs well with smoke.
Smoked paprika: Smoky, mildly sweet spice, brings color and warm peppery notes without much heat.
Honey: Optional sweetener, helps caramelize on grill and tames acidity, use sparingly for balance.
Parsley: Fresh herb, adds green brightness, small vitamins and herbsy freshness that lightens dish.

Ingredient Quantities

1 lb (450 g) large shrimp, peeled and deveined, tails on or off, your call

2 Tbsp extra virgin olive oil

2 Tbsp fresh lemon juice (about 1 lemon)

1 tsp lemon zest

3 cloves garlic, minced (about 1 1/2 Tbsp)

1 tsp smoked paprika

1/4 to 1/2 tsp crushed red pepper flakes, optional for heat

1/2 tsp kosher salt or 1/4 tsp table salt

1/4 tsp freshly ground black pepper

1 Tbsp fresh parsley, chopped

1 tsp honey or a pinch sugar, optional to help caramelize

8 to 10 wooden skewers, soaked 30 minutes or use metal skewers

1 to 2 tsp extra oil for brushing the grill

Lemon wedges, for serving

How to Make this

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1. Pat the shrimp very dry with paper towels, remove any shells you dont want, and set tails on or off as you like.

2. In a bowl whisk together 2 Tbsp olive oil, 2 Tbsp lemon juice, 1 tsp lemon zest, minced garlic, smoked paprika, crushed red pepper flakes if using, 1/2 tsp kosher salt (or 1/4 tsp table salt), 1/4 tsp black pepper, chopped parsley and 1 tsp honey or a pinch of sugar if you want extra caramelization.

3. Spoon off and reserve about 1 to 2 Tbsp of that marinade into a small separate bowl if you plan to baste or drizzle later; dont reuse marinade that touched raw shrimp unless you boil it first.

4. Toss the shrimp in the remaining marinade until evenly coated, cover and refrigerate 15 to 30 minutes only — any longer and the acid will start to make the shrimp rubbery.

5. If using wooden skewers soak 8 to 10 of them at least 30 minutes in water while the shrimp marinate; or use metal skewers. Thread 3 to 4 large shrimp per skewer, piercing near the tail and again near the thicker end so they lie flat and dont spin. For extra stability double-skewer each skewer if you want.

6. Preheat your grill to medium-high (about 400 to 450 F), clean the grates and brush with 1 to 2 tsp extra oil so the shrimp wont stick.

7. Grill the skewers 2 to 3 minutes per side, flipping once, until the shrimp are opaque, firm and just curled with light char. In the last minute brush with the reserved marinade or a little extra oil and honey to help caramelize, but dont overcook.

8. Remove from the grill, sprinkle with extra chopped parsley, squeeze lemon wedges over the top, let rest a minute and serve hot.

Equipment Needed

1. Paper towels and a plate, to pat the shrimp very dry before marinating
2. Large mixing bowl for the marinade and to toss the shrimp in
3. Small bowl for reserving 1 to 2 Tbsp of marinade for basting later
4. Whisk or fork to combine the oil, lemon, garlic and spices
5. Measuring spoons and a tablespoon for precise amounts
6. Cutting board and a sharp knife for zesting lemon and chopping parsley
7. 8 to 10 wooden skewers (soaked) or metal skewers for threading shrimp
8. Grill or grill pan, cleaned and preheated to medium high heat
9. Tongs and a basting brush or spoon to flip and glaze the shrimp while grilling

FAQ

Q: How long should I marinate the shrimp? A: Short and sweet is best. Marinate 15 to 30 minutes so the lemon and garlic flavor soaks in. You can push it to an hour if you gotta, but any longer and the acid will start to "cook" the shrimp and make them mushy.

Q: Can I use frozen shrimp? A: Yes, but thaw them fully in the fridge or under cold running water, then pat very dry. If they’re wet they’ll steam not sear. Don’t use pre-cooked shrimp for this recipe or they’ll get rubbery when reheated.

Q: How long do they need on the grill to be done? A: On a hot grill it’s fast, about 2 to 3 minutes per side, so 4 to 6 minutes total. Shrimp are done when they turn opaque, firm up, and curl into a loose C. USDA says 145 F is safe, though many cooks pull them a little earlier for better texture.

Q: Should I use wooden or metal skewers? A: Either works. Soak wooden skewers 30 minutes so they don’t burn. Metal skewers skip the soaking and are easier to flip. Thread shrimp so they lie flat, and leave a little space between each so they cook evenly.

Q: How do I stop the shrimp from sticking to the grill? A: Make sure the grill is clean and screaming hot, then oil the grates or brush the shrimp with oil. Put them down and let them sear before flipping, don’t fiddle with them or you’ll tear the flesh.

Q: Can I make these ahead or freeze them? A: You can marinate the raw shrimp up to 24 hours but flavor is best in the first 30 minutes. Cooked shrimp keep in the fridge for 3 days or freeze about 1 to 2 months. Reheat gently so they don’t overcook and get rubbery.

Grilled Shrimp Skewers Recipe Substitutions and Variations

Shrimp (1 lb): scallops, firm white fish like cod or halibut cut into 1″ cubes, boneless chicken breast or thighs cut into 1″ pieces, or extra‑firm tofu pressed and cubed. Note cook times change — scallops 2–3 min/side, fish 3–4 min/side, chicken 4–5 min/side to 165°F, tofu until browned.
Extra virgin olive oil (2 Tbsp): avocado oil, grapeseed or canola oil (better for high heat), or melted butter for a richer finish. Use same amount.
Fresh lemon juice (2 Tbsp): lime juice, white wine vinegar or champagne vinegar (use slightly less), or orange juice for a sweeter milder citrus. Taste and adjust.
Smoked paprika (1 tsp): regular sweet paprika plus 1/4 tsp ground cumin, or chipotle powder for smoky heat, or a pinch of ancho chili powder. Adjust quantity to your heat preference.

Pro Tips

1) Pat the shrimp super dry before anything else, oil and wet shrimp stick like crazy. If theyre wet the grill wont get that quick sear and they end up steamed, so paper towels are your friend.

2) Dont let them sit in the lemony marinade too long, 15 to 30 minutes max. Acid cooks shrimp fast so longer = rubbery; if you want more flavor make a fresh finishing sauce instead of over-marinating.

3) Thread them snug but not squished, and double-skewer big ones so they dont spin when you flip. Also soak wooden skewers well or use metal ones, it stops them from burning and makes flipping way easier.

4) Never brush raw marinade back on the shrimp unless you boil it first, or just make a little extra marinade to baste at the end. Tossing a bit of honey or sugar on in the last minute helps get a nice caramelized crust, but dont overdo it or youll char the sugar.