Grilled Garlic Butter Shrimp

Make Grilled Garlic Butter Shrimp for a quick, buttery, lemony grilled shrimp that dazzles guests.

Ingredients

• 1/2 cup unsalted butter
• 1 shallot (minced)
• 4 cloves garlic (minced)
• 1/4 teaspoon crushed red pepper flakes (or more, to taste)
• Kosher salt and freshly ground black pepper (to taste)
• 1 1/2 pounds medium shrimp (peeled and deveined)
• 2 lemons (halved)
• 2 tablespoons chopped fresh parsley leaves

Instructions

Step 1: Prepare the garlic‑butter

Melt the unsalted butter gently in a small skillet until just liquefied, then stir in the minced shallot, minced garlic, and crushed red pepper flakes. Let the shallot and garlic soften until fragrant and translucent, about two minutes, then season the warm butter mixture with kosher salt and freshly ground black pepper to taste. Spoon a couple of tablespoons of this aromatic butter into a small ramekin to reserve for brushing, and keep the remainder for finishing the dish — the warm butter should be glossy, speckled with tiny softened shallot pieces and flecks of chili.

Step 2: Skewer, season and brush the shrimp

Thread the peeled, deveined medium shrimp onto bamboo skewers so they lie in gentle curves, leaving a little space between each shrimp for even cooking. Season the threaded shrimp lightly with salt and pepper, then brush both sides with two tablespoons of the warm garlic‑shallot butter so each shrimp glistens with a thin, even coat. Arrange the skewers on a shallow tray or platter and let the butter cling — you should see the shrimp change from translucent grey to a pale pink sheen as the butter and seasoning sit on the surface. Keep the reserved ramekin of butter and a small basting brush close by for finishing.

Step 3: Grill, finish and serve

Preheat the grill to medium‑high and cook the skewers until the shrimp are pink and opaque, turning occasionally; during the last two minutes add halved lemons cut‑side down to develop a bit of char. Once off the grill, transfer the skewers back to the surface and immediately drizzle with the remaining warm garlic butter from the ramekin, letting it pool and cling to the shrimp. Garnish with chopped fresh parsley and serve with the charred lemon halves for squeezing. The finished shrimp should be plump, glossy with butter, speckled with tiny shallot and parsley bits, with bright, caramelized lemon flesh for contrast.

Notes

• Reserve a couple of tablespoons of the warm garlic butter to brush during and after grilling for glossy finish.
• Soak bamboo skewers for 30 minutes before grilling to prevent burning.
• Pat shrimp dry thoroughly to ensure proper sear and prevent steaming.
• Don’t overcook; remove shrimp as soon as they turn opaque and pink.
• Char the lemon halves on the grill for a brighter finish and easier squeezing.