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BBQ Shrimp Skewers With Garlic Butter - Fast, Flavorful, and Perfect for Grilling

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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds large shrimp (16–20 count), peeled and deveined, tails on or off
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili flakes or cayenne (optional, to taste)
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 lemon, zested and cut into wedges
  • 2 tablespoons fresh parsley, chopped
  • Metal or soaked wooden skewers
  • 6 tablespoons unsalted butter
  • 4 garlic cloves, finely minced
  • 1 tablespoon lemon juice (from the zested lemon)
  • 1 tablespoon fresh parsley, chopped
  • Pinch of salt

Method
 

  1. Prep the grill: Heat your grill to medium-high (about 400–450°F). Clean and oil the grates so the shrimp don’t stick.
  2. Season the shrimp: Pat the shrimp dry. In a bowl, toss with olive oil, smoked paprika, chili flakes (if using), salt, black pepper, and lemon zest. Coat evenly.
  3. Thread onto skewers: Skewer the shrimp through the thick end and tail so they lay flat. Don’t pack them too tightly—leave slight gaps for even cooking.
  4. Make the garlic butter: In a small saucepan, melt the butter over low heat. Add minced garlic and cook gently for 1–2 minutes until fragrant, not browned. Stir in lemon juice, parsley, and a pinch of salt. Keep warm.
  5. Grill the shrimp: Place skewers on the hot grill. Cook 2–3 minutes per side until shrimp turn pink and opaque with light char marks. Do not overcook.
  6. Butter baste: Brush the shrimp generously with the warm garlic butter as soon as they come off the grill. Squeeze a wedge of lemon over the top.
  7. Finish and serve: Sprinkle with extra parsley. Taste and adjust salt. Serve immediately with remaining garlic butter and lemon wedges.