Garlic Butter Grilled Shrimp Skewers
✨ Pro Tip- Soak wooden skewers 30 minutes first! They won’t burn. Thread shrimp through both ends so they stay flat and cook evenly. C shape = cooked. O shape = overdone. Pull them the second they curl.
Ingredients
- 1.5 lb City Fish Market Fresh Large Shrimp, peeled and deveined
- 5 tbsp unsalted butter
- 5 garlic cloves, minced
- 2 tbsp olive oil
- 1 fresh lemon, juiced
- 1 lemon, zested
- 2 tbsp fresh parsley, chopped
- 1 tsp smoked paprika
- ½ tsp crushed red pepper flakes
- ½ tsp kosher salt
- ¼ tsp black pepper
- 8 wooden or metal skewers
- 1 lemon, cut into wedges for serving
Instructions
Step 1 — Season the shrimp
If using wooden skewers, soak in water 30 minutes first. Toss shrimp with olive oil, smoked paprika, red pepper flakes, salt, and pepper. Let sit 15 minutes at room temp.
Step 2 — Make the garlic butter
Melt butter in a small saucepan over medium heat. Add garlic and cook 1–2 minutes until fragrant and just golden. Remove from heat. Stir in lemon juice, lemon zest, and half the parsley. Set aside.
Step 3 — Skewer & heat the grill
Thread 4–5 shrimp onto each skewer through both the head and tail end so they lie flat. Heat grill to medium-high and oil the grates well.
Step 4 — Grill 2 minutes per side
Place skewers on the grill. Cook 2 minutes per side — don’t walk away. The second they curl into a C shape and turn pink they’re done. Pull them immediately.
Step 5 — Finish with garlic butter & serve
Transfer skewers straight to a platter. Spoon warm garlic butter generously over every skewer. Scatter remaining parsley over the top. Serve immediately with lemon wedges.
