Grilled Shrimp
Grilled shrimp is quick, flavorful, and perfect for warm nights. These skewers come out juicy, garlicky, lightly charred, and are great for tossing into tacos, pasta, or a fresh salad. With a buttery lemon herb drizzle and just the right hint of smoke, this recipe is easy enough for a weeknight but tasty enough to serve at a backyard cookout.
Equipment
- Gas grill or
Ingredients
- 1 pound shrimp peeled and deveined
- 1 tablespoon olive oil
- 6 wooden skewers soak them for at least 30 minutes
Butter Lemon Herbs:
- ½ cup butter
- 1 fresh lemon juice
- 1 tablespoon lemon zest
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 2 tablespoons fresh herbs parsley, oregano, dill, chopped
- Salt and pepper to taste
Instructions
- Pat the shrimp dry with paper towels. Thread the shrimp onto the soaked wooden skewers. Drizzle with olive oil and season with salt, pepper, and a bit of lemon zest. Set aside.1 pound shrimp, 1 tablespoon olive oil, 6 wooden skewers, Salt and pepper
- In a small saucepan over medium heat, melt the butter. Stir in the lemon juice, lemon zest, olive oil, minced garlic, and chopped herbs. Let simmer for 1–2 minutes, stirring occasionally. Remove from heat and set aside.½ cup butter, 1 fresh lemon juice, 1 tablespoon lemon zest, 2 cloves garlic, 2 tablespoons fresh herbs, 1 tablespoon olive oil
- Begin preheating your grill about 20 minutes before cooking: for charcoal grills, Arrange coals to one side for indirect heat. For gas grills, Preheat all burners to high, aiming for at least 400°F (200°C).
- Place the shrimp skewers on the hot grill grates. Brush generously with the lemon herb butter (save some for serving).
- Grill for 4–5 minutes per side, depending on the size of your shrimp, until pink and slightly charred. Flip carefully to avoid tearing. Drizzle the cooked shrimp with reserved herb butter and garnish with lemon slices or wedges.
- Serve hot with grilled veggies, salad, or rice on the side.
Video
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Notes
- Use large shrimp: They’re easier to skewer, don’t overcook as fast, and stay juicy.
- Shrimp prep: If they’re not already prepped you’ll need to peel and devein them. Peeling and deveining helps the marinade soak in and makes them easier to eat.
- Soak wooden skewers: At least 30 minutes in water keeps them from burning on the grill.
- Dry before grilling: Patting the shrimp dry helps them get that nice char instead of steaming.
- Don’t overcook: Shrimp only need a few minutes per side. Once they’re opaque and pink, they’re done.
- Brush with butter often: More butter = more flavor. Don’t be shy.
- Mix up the herbs: Use what you have on hand, like fresh parsley, dill, basil, oregano. They all work.
- Try a grill pan: No outdoor grill? A hot grill pan on the stove does the job.
- Serve quickly: These are best right off the grill while still warm and juicy.
Storage and Reheating Instructions
- Fridge: Grilled shrimp leftovers can be stored in an airtight container in the fridge for up to 3 days. Let them cool completely before packing them up.
- Eat cold or reheat: When you're ready to eat, you can enjoy them cold over a salad or gently reheat them in a skillet over medium heat—just until warmed through so they don’t get rubbery.
Nutrition
Calories: 367kcalCarbohydrates: 1gProtein: 23gFat: 31gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 244mgSodium: 319mgPotassium: 333mgFiber: 0.3gSugar: 0.3gVitamin A: 879IUVitamin C: 8mgCalcium: 87mgIron: 1mg
Tried this recipe?Let us know how it was!