Description
A fast, flavorful, and impressive weeknight dinner featuring jumbo shrimp grilled with a smoky garlic butter baste. Ready in 30 minutes with minimal cleanup.
Ingredients
Scale
- 2 pounds jumbo or large shrimp, peeled and deveined
- 2 tablespoons neutral oil (avocado or light olive oil)
- 2 tablespoons fresh lemon juice
- Salt and black pepper, to taste
- 1/2 cup unsalted butter, melted
- 4 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon red pepper flakes (optional)
- 2 tablespoons fresh parsley, chopped
Instructions
- Thaw frozen shrimp under cold water for 10 minutes if necessary, then pat them very dry with paper towels.
- In a bowl, toss the dried shrimp with neutral oil, lemon juice, salt, and pepper. Let sit for 10 minutes.
- In a small bowl or saucepan, combine melted butter, minced garlic, smoked paprika, red pepper flakes, and a pinch of salt. Whisk until uniform. Stir in fresh parsley at the end.
- Thread 3-4 shrimp onto skewers (soak wooden skewers in water for 20 minutes first to prevent burning).
- Preheat grill to medium-high heat (400°F / 200°C) and oil the grates.
- Grill skewers for 2-3 minutes per side until opaque and pink with a nice char.
- During the last minute of cooking, brush the shrimp generously with the smoky garlic butter mixture.
- Remove from heat and serve immediately.
Notes
Do not overcrowd the grill to ensure proper searing. Add the garlic butter baste at the end of cooking to prevent the garlic from burning. Shrimp is done when it turns opaque pink and curls into a ‘C’ shape. Avoid overcooking to prevent a rubbery texture.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 3 skewers per servin
- Calories: 320
- Sodium: 450
- Fat: 22
- Saturated Fat: 12
- Carbohydrates: 2
- Protein: 28
Keywords: grilled shrimp, shrimp skewers, smoky garlic butter, quick dinner, weeknight meals, summer grilling, high protein, gluten-free