Garlic Butter Shrimp Skewers are a quick and easy meal idea with so many options for serving. Cook them on the grill and they are ready in no time. I’ve also included an oven version if you prefer that method.
- Peeled and deveined shrimp, tails off
If you’re using wooden skewers, be sure to soak them for about 30 minutes so they don’t burn on the grill.
PRO TIP: Metal skewers will cook the shrimp faster because they heat differently than wooden ones. Keep an eye on the shrimp so they don’t over cook.
What is the best size shrimp to use for these Garlic Butter Shrimp Skewers?
Shrimp is probably one of the easiest foods you can cook. This recipe uses 18/20 which means there are 18 to 20 shrimp per pound and they are usually considered medium in size.
You can certainly use what your store carries. If you use a larger or smaller count you need to make 2 adjustments. For the garlic butter make more for larger and less for smaller.
If you use larger shrimp your cooking time will be a bit longer and for smaller shrimp, it will probably be less cooking time.
Should I use fresh or frozen shrimp?
I love using fresh shrimp but you could use peeled and deveind frosen shrimp. Just thaw it first and proceed with the recipe.
Tips for buying fresh shrimp
If you are using fresh shrimp, and it should be your first choice, here are the best tips for picking fresh shrimp.
- The shrimp should smell like shrimp. If it smells like ammonia or has a fishy scent, it’s bad.
- Fresh shrimp should smell clean, like saltwater or the sea.
- If the shells are soft and feel slimy, don’t buy it.
- If you’re purchasing peeled shrimp, it should be firm, not soft or slimy.
- If you can’t find decent fresh shrimp, head to the freezer and use frozen.
How do you make garlic butter?
You’d think this would be very straightforward but there are a couple of ways to make garlic butter.
My favorite way is using fresh garlic. Finely mince it and add to the butter as it’s melting. Let simmer so the flavors meld. I like using my cast iron sauce pot. I can put it on the grill over low, indirect heat so I can brush the skewers with it. It comes with a silicone brush too.
If I don’t have fresh garlic I always have jarred minced garlic in my refrigerator. I’ll use that with a bit of the garlic oil and add it to the butter just like I mentioned above.
Tips and Additions
You can add more flavor to the skewers by adding different spices to the garlic butter mixture. Some things to try are:
- Old Bay Seasoning – probably the most popular seafood seasoning
- Adams Seafood and Salmon Seasoning – versatile with a bit of a smokey flavor.
- Seasoned Salt – An easy go-to when seasoning seafood.
- Add a squeeze of lemon juice to the butter mixture.
You could also add some fresh herbs to the butter mixture such as dill or parsley.
The reason I mix the seasoning with the butter is that I feel if you season the shrimp first you just brush it off when you add the butter. By combining them you get all the great flavor of the seasoning.
It’s really easy to overcook shrimp. You know when they are done when they have curled and have turned pink in color.
Can I cook garlic butter shrimp skewers in the oven?
If it’s raining or too hot too cook outside, or you just don’t feel like firing up the grill, you can certainly cook these garlic butter shrimp skewers in the oven.
To cook them in the oven I would brush them with the melted garlic butter and brush before broiling them. Broil for 1-2 minutes then turn and brush with the butter mixture again. Broil 1-2 minutes longer or until the shrimp is pink and curled.
Brush the shrimp again when you pull it from the oven.
How can I serve garlic butter shrimp?
There are a number of ways to enjoy garlic butter shrimp skewers.
- Serve over rice
- Include them as part of a surf and turf meal with steak or chicken
- Make shrimp tacos
- Serve it over pasta
- Garlic butter shrimp also makes a delicious appetizer
More Seafood Recipes
- Stone Crabs with Key Lime Mustard Dipping Sauce – A true Florida delicacy.
- Cajun Grilled Shrimp Po’ Boy – Just like you’d find in New Orleans
- Bahamian Conch Fritters – Conch is abundant in the Florida Keys and Bahamas and this recipe is so full of flavor.
- Cashew Crusted Mahi-Mahi – A restaurant-quality recipe you can make at home.
- 1 pound 18/20 shrimp, peeled and deveined
- 4 tablespoons butter
- 4-5 cloves of garlic, finely minced
- Soak skewers in water for 30 minutes before threading shrimp onto them. Thread 3 to 4 shrimp per skewer.
- Combine butter and garlic in a grill-safe pan. (Cast iron works well).
- Place over indirect heat and melt butter stirring often. Place shrimp skewers over medium heat.
- Baste with garlic butter mixture. Cook 3 - 5 minutes, basting one or two more times.
- Flip skewers and baste with butter, cooking until shrimp are done.
- Serve as desired.
To cook in the oven: To cook them in the oven I would brush them with the melted garlic butter and brush before broiling them. Broil for 1-2 minutes then turn and brush with the butter mixture again. Broil 1-2 minutes longer or until the shrimp is pink and curled.
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