Grilled Shrimp Skewers Recipe - Perfect BBQ Seafood
Ingredients
Method
- Fire up your grill to high heat, targeting 400-450°F. Clean and oil the grates well - shrimp can stick easily. Thread 4-5 shrimp per metal skewer, piercing through both the head and tail sections so they lay flat. Pat shrimp completely dry with paper towels, then brush lightly with olive oil and season with salt and pepper.
- While the grill heats, make your garlic butter by melting butter in a small saucepan over medium heat. Add minced garlic and cook for 1-2 minutes until fragrant but not browned. Remove from heat and stir in lemon juice and red pepper flakes. Keep warm but off direct heat.
- Place skewers on the hottest part of the grill. Cook for 2-3 minutes without moving them - you want those char marks to develop. Brush the tops with garlic butter, then flip and cook another 2-3 minutes. The shrimp are done when they reach 120°F internal temp and have turned pink-orange with nice char marks.
- Remove skewers from grill and immediately brush with remaining garlic butter. Let rest for 2-3 minutes to allow the butter to soak in, then garnish with fresh chopped parsley. Serve immediately while the garlic butter is still warm and the shrimp are at peak tenderness.
Nutrition
This grilled shrimp skewers recipe transforms simple seafood into a smoky, garlic-butter masterpiece that will have your guests coming back for seconds. Working with high heat around 400-450°F, you will get those beautiful char marks while keeping the shrimp tender and juicy in just 6-8 minutes total cook time.
Shrimp is one of the most forgiving proteins on the grill, but timing is everything. Unlike low and slow barbecue, shrimp cooks fast and hot, making it perfect for those weeknight grilling sessions when you want maximum flavor with minimum effort.
The key to perfect grilled shrimp is getting your grill screaming hot, using quality jumbo shrimp, and having that garlic butter ready to baste. When you see those beautiful char marks develop and the shrimp turn that perfect pink-orange color, you know you have nailed it.
Grilled Shrimp Skewers Recipe – Perfect BBQ Seafood
This grilled shrimp skewers recipe delivers restaurant-quality seafood with perfect char marks and buttery garlic flavor. Ready in just 15 minutes on a hot grill, these skewers are ideal for weeknight dinners or weekend BBQ parties. Fire up the grill tonight for this crowd-pleasing seafood feast.
Ingredients
| AMOUNT | INGREDIENT | NOTES |
|---|---|---|
| 2 lbs | jumbo shrimp | 21-25 count, peeled and deveined with tails on |
| 6 tablespoons | unsalted butter | melted |
| 6 cloves | garlic | minced fine |
| 2 tablespoons | fresh lemon juice | about 1 large lemon |
| 1 tablespoon | olive oil | for coating shrimp |
| 1 teaspoon | kosher salt | Diamond Crystal preferred |
| 1/2 teaspoon | black pepper | freshly ground |
| 1/4 teaspoon | red pepper flakes | optional for heat |
| 2 tablespoons | fresh parsley | chopped for garnish |
Instructions
Nutrition (per serving)
The BBQ Story Behind This Recipe
Grilled shrimp has been a coastal barbecue tradition for generations, especially along the Gulf Coast where fresh jumbo shrimp are abundant. Louisiana pitmasters have been perfecting shrimp on the grill for decades, often using cast iron grates over live oak coals to get that signature char and smoky flavor that pairs perfectly with garlic and butter.
The beauty of grilled shrimp lies in its simplicity – much like the best barbecue traditions, it relies on quality ingredients, proper fire management, and knowing when not to overcook. Coastal grill masters learned that shrimp requires the opposite approach from traditional BBQ meats: high heat, quick cooking, and immediate serving while the garlic butter is still sizzling.
Hot Off the Grill
A Closer Look
Pitmaster Tips for Best Results
- Pat shrimp completely dry before grilling – moisture prevents proper searing and char development
- Use metal skewers instead of wood – they conduct heat better and won’t burn at high temps
- Don’t overcrowd the skewers – 4-5 shrimp per skewer allows for even cooking
- Watch for the 120°F internal temp – overcooked shrimp becomes rubbery fast
- Have your garlic butter ready before you start grilling – shrimp cooks too fast to make it during cooking
🔧 Pitmaster Equipment
Charcoal or Gas Grill: Essential for high-heat cooking and getting proper char marks on the shrimp.
Metal Skewers: Metal conducts heat better than wood and won’t burn during high-heat grilling.
Instant Read Thermometer: Shrimp is done at 120°F internal temp – crucial for avoiding overcooking.
Basting Brush: Apply garlic butter while grilling for maximum flavor penetration.
Long Tongs: Keep your hands safe while managing high heat and flipping skewers quickly.
🔥 Variations
Pellet Grill Version: Set your pellet grill to high heat (450°F) and follow the same timing. Use a pizza stone or cast iron for extra heat retention and better searing.
Gas Grill Version: Preheat all burners to high, then turn off one section for indirect heat if needed. Use the hottest part of the grates for proper char development.
❓ Pitmaster FAQ
What internal temperature should grilled shrimp reach?
Shrimp are perfectly cooked at 120°F internal temperature. Use an instant read thermometer and remove from heat immediately – they will continue cooking slightly as they rest.
How do I prevent shrimp from sticking to the grill?
Clean and oil your grates thoroughly, pat shrimp completely dry, and make sure your grill is at full temperature before placing the skewers. Don’t move them until ready to flip.
Can I use frozen shrimp for this recipe?
Yes, but thaw completely and pat very dry. Frozen shrimp often has more moisture which can prevent proper searing and char development.
Should I remove the shells before grilling?
For skewers, remove shells but leave tails on for easy handling. The tails also help prevent overcooking by acting as a visual doneness indicator.