Garlic Butter Grilled Shrimp Skewers with Lemon Herb Sauce

When summer comes around, I’m always looking for new grilling recipes that are easy but still wow my family and friends. These Garlic Butter Grilled Shrimp Skewers with Lemon Herb Sauce have become my go-to favorite! They’re super quick to make but taste like something from a fancy restaurant. The juicy shrimp get a double hit of flavor – first from a garlic butter marinade, then from a fresh lemon herb sauce that brightens everything up.

I learned this recipe last summer when my neighbor, who used to be a chef, had us over for a cookout. I couldn’t stop eating these shrimp! When I asked for the recipe, I was shocked at how simple it was. Now I make them at least once a month during grilling season, and everyone always asks for the recipe. Let me show you how to make these amazing shrimp skewers that will have your guests thinking you secretly went to cooking school!

The Perfect Shrimp

Choosing Your Shrimp

The first step to amazing shrimp skewers is picking the right shrimp. I recommend using large or jumbo shrimp for this recipe – they’re easier to work with on the grill and don’t cook too quickly. Look for shrimp labeled 16/20 or 21/25 (this tells you how many shrimp you get per pound).

Fresh shrimp is great if you can find it, but frozen shrimp works perfectly fine too! In fact, unless you live on the coast, the “fresh” shrimp at the store was probably frozen and then thawed. If you’re using frozen shrimp, thaw them overnight in the fridge, or place them in a colander under cold running water for about 5-7 minutes.

I prefer to buy shrimp that’s already peeled and deveined, with just the tails left on. The tails make a nice handle when eating the shrimp, but you can remove them if you prefer. If you buy shrimp with shells on, you’ll need to peel them before marinating.

Preparing the Shrimp

Once your shrimp are thawed (if they were frozen), rinse them well under cold water and then pat them dry with paper towels. This step is super important! Removing extra moisture helps the marinade stick to the shrimp and prevents them from steaming instead of grilling.

If your shrimp have not been deveined, you’ll need to do this yourself. Using a small knife, make a shallow cut along the back of the shrimp and remove the dark vein. It sounds tricky, but it’s actually pretty easy once you get the hang of it.

The Garlic Butter Marinade

Mixing Up the Magic

This marinade is what makes these shrimp extra special! Here’s what you’ll need:

6 tablespoons butter, melted
6 cloves garlic, minced (or 2 tablespoons pre-minced garlic)
2 tablespoons olive oil
1 teaspoon paprika
1/2 teaspoon red pepper flakes (use less if you don’t like spicy food)
1 teaspoon salt
1/2 teaspoon black pepper
Juice of one lemon

In a bowl, mix together all these ingredients. The melted butter might try to separate from the other liquids, but don’t worry about this too much – just give it a good stir before using.

Place your prepared shrimp in a large zip-top bag or a bowl, and pour the marinade over them. Gently toss the shrimp to make sure they all get coated in the marinade. Let them sit in the fridge for 15-30 minutes. Don’t marinate the shrimp for longer than 30 minutes – the acid from the lemon juice will start to “cook” the shrimp, changing their texture.

Skewer Success

Getting Ready to Grill

While your shrimp are marinating, prep your skewers. If you’re using wooden skewers, soak them in water for at least 30 minutes before using. This keeps them from burning on the grill. Metal skewers don’t need soaking and work great too!

When you’re ready to skewer the shrimp, take them out of the marinade and thread them onto the skewers. I like to push the skewer through the shrimp twice – once near the tail and once near the head end – so that each shrimp makes a C-shape. This keeps them secure and helps them cook evenly.

Don’t crowd the shrimp on the skewers. Leave a tiny bit of space between each one so the heat can circulate. Usually 5-6 large shrimp per skewer works well.

Save the leftover marinade – we’ll use it when grilling!

Grilling to Perfection

Fire It Up

Preheat your grill to medium-high heat (about 375-400°F). Make sure the grill grates are clean, then lightly oil them to prevent sticking. You can do this by dipping a folded paper towel in vegetable oil and using tongs to rub it over the grates.

Place your shrimp skewers on the grill. Brush them with some of the leftover marinade right away. Close the lid and let them cook for about 2-3 minutes.

Open the lid, flip the skewers over, and brush the other side with marinade. Close the lid again and cook for another 2-3 minutes, until the shrimp are pink, opaque, and slightly firm to the touch. Be careful not to overcook them – shrimp can go from perfect to rubbery very quickly!

If you don’t have a grill, you can also cook these under the broiler in your oven. Set the broiler to high, place the skewers on a baking sheet, and broil for about 2-3 minutes per side.

The Lemon Herb Sauce

Fresh and Zesty

While your shrimp are cooking or right before, make the lemon herb sauce. This bright, fresh sauce takes these shrimp skewers to a whole new level! Here’s what you’ll need:

1/4 cup olive oil
Juice and zest of 1 lemon
2 tablespoons fresh parsley, finely chopped
2 tablespoons fresh chives, finely chopped
1 tablespoon fresh dill, finely chopped (optional)
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon black pepper
Pinch of red pepper flakes (optional)

Mix all these ingredients together in a small bowl. The sauce can be made ahead of time and stored in the fridge for a few hours, which actually helps the flavors blend together better.

When your shrimp come off the grill, drizzle them with the lemon herb sauce while they’re still hot. The heat will help release all the amazing aromas from the herbs and lemon. Set some extra sauce aside for dipping too!

Serving Suggestions

These garlic butter grilled shrimp skewers are so versatile! Here are some of my favorite ways to serve them:

As an appetizer, just pile the skewers on a platter with extra lemon herb sauce for dipping
As a main dish with rice pilaf and grilled vegetables
Over a big green salad for a light but filling meal
In warm tortillas with some slaw for quick shrimp tacos
Alongside pasta tossed with olive oil and herbs

If you’re serving these at a party, you can remove the shrimp from the skewers and put them in a bowl with toothpicks on the side. This makes them easier to grab and eat while mingling.

Tips for Success

Shrimp Grilling Secrets

Here are some tips I’ve learned that will help you make perfect shrimp skewers every time:

Don’t skip patting the shrimp dry before marinating – this is key for good texture
Keep a close eye on the shrimp while grilling – they cook very quickly!
If using wooden skewers, soak them well or they might catch fire
Double the lemon herb sauce recipe if you love sauce as much as I do
For extra flavor, add a tablespoon of white wine to the lemon herb sauce
Try using half butter and half olive oil in hot weather to prevent the marinade from solidifying in the fridge

Make-Ahead Options

You can prep most of this recipe ahead of time if you’re entertaining:

Clean and devein the shrimp up to 24 hours in advance
Make the lemon herb sauce up to 8 hours ahead
Mix the marinade ingredients (except the lemon juice) ahead of time, but don’t add the lemon juice or pour it over the shrimp until 30 minutes before cooking

Variations to Try

Want to switch things up? Here are some tasty variations:

Add 1 tablespoon of honey to the marinade for a sweet-and-savory twist
Substitute lime juice and add chopped cilantro for a Mexican-inspired version
Add 1 tablespoon of grated ginger to the marinade for an Asian flair
Thread some vegetables between the shrimp – cherry tomatoes, zucchini chunks, and bell pepper pieces all work great
Sprinkle with crumbled feta cheese after grilling for a Mediterranean touch

Storage and Leftovers

These shrimp are best eaten fresh off the grill, but if you have leftovers, store them in an airtight container in the fridge for up to 2 days. They’re delicious cold in a salad or gently reheated in a skillet with a little butter.

The lemon herb sauce will keep for about 3 days in the refrigerator. If the olive oil solidifies, just let it sit at room temperature for a few minutes before using.

Recipe at a Glance

Ingredient/Step	Details
Main Ingredient	2 pounds large or jumbo shrimp (16/20 or 21/25 count)
Marinade Base	Butter, garlic, olive oil, lemon juice
Sauce Base	Olive oil, lemon juice, fresh herbs
Prep Time	20 minutes
Marinate Time	15-30 minutes
Cook Time	4-6 minutes
Total Time	About 45 minutes
Servings	4-6 as a main dish, 8-10 as an appetizer
Cooking Method	Grilling or broiling
Special Equipment	Skewers (wooden or metal)
Make Ahead	Partial prep possible, final cooking must be last-minute
Perfect For	Summer grilling, parties, quick dinners

Final Thoughts

These Garlic Butter Grilled Shrimp Skewers with Lemon Herb Sauce have become a staple in my summer cooking rotation. They’re the perfect balance of being super simple to make but fancy enough to serve to guests. The double hit of flavor – first from the rich garlic butter marinade and then from the bright, fresh lemon herb sauce – makes them absolutely irresistible.

What I love most about this recipe is how quick it is. Even counting marinating time, you can have these on the table in less than an hour. That makes them perfect for weeknight dinners when you want something special but don’t have hours to spend in the kitchen.

Don’t be surprised if your family and friends start requesting these shrimp skewers for every cookout and gathering! The combination of juicy shrimp, garlicky butter, and fresh herbs is hard to beat. Plus, they look so pretty on a platter that everyone will think you spent hours making them.

Whether you’re a grilling pro or just getting started, these shrimp skewers are foolproof and fantastic. Give them a try the next time you fire up the grill – I promise you won’t be disappointed!

Happy grilling!