Cooking Shrimp on the Grill with this easy technique never fails to produce the meatiest, most succulent results! Coated in a lightly spicy lemon seasoning and served with garlic herb butter, you’ll fall in love with this seafood favorite all over again.
For the Shrimp
- 1.5 lbs large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 2 garlic cloves minced
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 tablespoon lemon zest
For the Garlic Butter
- 1/4 cup unsalted butter, melted
- 1/4 teaspoon salt
- 1 tablespoon chopped fresh parsley
- 4 garlic cloves, minced
- Heat grill to medium-high heat.
- Add shrimp to a medium bowl with olive oil, garlic cloves, red pepper flakes, salt, pepper and lemon zest. Toss to coat everything.
- Thread the shrimp on the skewers, starting from the bottom and going through the top so the shrimp stays on and doesn’t fall off. If using wooden skewers, be sure to soak for at least 30 minutes prior to using.
- Place shrimp skewers on clean grill grates and grill for 2-3 minutes per side. Remove when shrimp is pink. DO NOT overcook or it will turn rubbery fast.
- While shrimp is resting, in a small bowl mix together melted butter, salt, chopped parsley and garlic.
- Brush the garlic butter mixture on grilled shrimp and serve.
- Makes 4-6 servings.
- To Store: Don’t let grilled shrimp sit at room temperature for longer than 2 hours. As soon as they’ve cooled, store them in an airtight container and refrigerate for 3-4 days (remove from skewers before storing if you haven’t already).
- To Reheat: Warm shrimp over medium heat with a little extra butter to keep them juicy. They should heat through in about 3 minutes.
- To Freeze: Spread shrimp out on a parchment-lined baking sheet and flash-freeze for about an hour, or until solid. Once frozen, transfer shrimp to a freezer-safe storage bag and freeze for up to 4 months. Thaw in the fridge overnight before reheating.
Keywords: grilling shrimp, garlic butter shrimp, shrimp on the grill