Why You’ll Love Garlic Butter Grilled Shrimp Recipe

This recipe checks so many boxes:

It comes together fast — prep around 10 minutes, cook about 10 minutes.
Big, bold flavor from garlic, melted butter, paprika, and a hint of cayenne gives complexity with minimal fuss.
It’s versatile: grill it outdoors, broil it, or use a stovetop grill pan.
Works as a light dinner, appetizer, or protein addition to grain bowls, salads, or veggie sides.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

large tail‑on shrimp, peeled and deveined
garlic cloves, minced
salted butter, melted
paprika
cayenne pepper
garlic powder
sea salt
fresh flat‑leaf parsley, minced (plus more for serving)
lemon wedges, for serving

Directions

Preheat your grill or grill pan to medium‑high heat.
In a large bowl, whisk together melted butter, minced garlic, paprika, cayenne pepper, garlic powder, salt, and parsley. Reserve about ¼ cup of this garlic-butter mixture in a separate small bowl.
Add the shrimp to the remaining butter mixture and toss until evenly coated.
Thread shrimp tightly onto skewers, about 5 shrimp per skewer.
Grill for 3–4 minutes per side without moving, until lightly charred and cooked through.
Transfer to a platter, brush with reserved garlic butter, garnish with extra parsley, and serve with lemon wedges.

Servings and timing

Serves: 6
Prep time: ~10 minutes
Cook time: ~10 minutes
Total time: ~20 minutes

Variations

Spicy version: Add more cayenne and 1 teaspoon Cajun seasoning.
Sweet-savory twist: Mix a tablespoon of honey into the butter marinade for a caramelized edge.
No grill? Use a broiler (~2–3 minutes per side) or a grill pan on the stove.
Swap the herbs: Try cilantro, chives, or basil in place of parsley.
Serving options: Plate the shrimp over coconut rice, cilantro-lime rice, polenta, or with grilled vegetables and a salad.

Storage/Reheating

Storage: Store leftover shrimp in an airtight container in the fridge for up to 2 days.
Reheating: Warm gently in a skillet over medium-low heat or microwave briefly. Avoid overcooking.
Tip: Use extra garlic butter to drizzle over leftovers for added flavor.

FAQs

What size/weight shrimp should I use?

Use large or jumbo shrimp for best results—they’re easier to skewer and won’t overcook quickly.

Do I need to keep the tails on?

No, but keeping tails on helps with grilling and makes a nicer presentation. You can remove them if you prefer.

Can I use peeled, deveined shrimp without tail?

Yes, but they may cook slightly faster, so watch closely to avoid overcooking.

Is it safe to use frozen shrimp?

Yes—just thaw fully and pat dry before marinating to ensure the butter mixture sticks well.

How do I tell when shrimp are cooked?

They’re done when pink, opaque, and curled into a “C” shape. Overcooked shrimp curl tightly into an “O” and become rubbery.

Can I prepare the garlic butter mixture ahead of time?

Yes—make it up to 2 days in advance and store in the fridge. Reheat gently before tossing with shrimp.

Can I grill this on a charcoal grill or gas grill?

Yes—both work well. Just maintain medium-high heat and keep an eye on the shrimp as they cook fast.

What should I pair the shrimp with?

Serve with lemon wedges, grilled veggies, over rice or pasta, or toss in a fresh summer salad.

Can I make this without skewers?

Yes—you can cook the shrimp directly on a grill pan or flat surface, but skewers make handling easier.

How do I adjust for dietary preferences?

Use less butter or a butter-olive oil mix for a lighter version. Substitute with plant-based butter for dairy-free, and reduce cayenne for a milder taste.

Conclusion

This garlic butter grilled shrimp recipe delivers bold flavor with very little effort, making it a perfect go-to for quick dinners, entertaining, or even meal prep. Whether you’re firing up the grill or using your stovetop, this dish offers juicy, tender shrimp in a savory garlic-butter sauce that pairs with just about anything. It’s easy, flexible, and always satisfying.