Garlic Butter Shrimp Skewers
Summer always has a way of bringing people together — backyard barbecues, late sunsets, and that irresistible scent of something delicious sizzling on the grill. Last June, while on a coastal trip to Charleston, South Carolina, I stumbled upon a quaint seafood shack tucked between moss-draped oaks. There, I tasted something that instantly transported me to flavor heaven: juicy garlic butter shrimp skewers, perfectly charred and infused with a bold blend of spice and butter. That bite sparked a new tradition in my own kitchen — and backyard.
Shrimp has always held a special place on my summer table, but when you marry it with rich garlic butter and thread it onto skewers, something almost magical happens. It’s simplicity at its finest, and the kind of meal that wins over dinner guests again and again.
The Secret Is in the Marinade
The flavors in garlic butter shrimp skewers depend entirely on a garlicky, buttery marinade that gets better the longer it soaks in. I like to start with high-quality unsalted butter — Kerrygold is my weapon of choice — melted down with finely minced garlic, a splash of citrus, and a pinch of chili flakes for subtle heat. If you’ve never tried grating a bit of fresh lemon zest into your marinade, give it a go: the brightness cuts through the richness and makes the shrimp sing.
If you’re in a pinch for time, even a 15-minute soak can make an impact, but for the full flavor experience, I recommend letting your shelled, deveined shrimp sit in the marinade for at least an hour chilled in the fridge. Pro tip: reserve a small portion of your butter mixture before tossing the shrimp — you’ll want it for basting later.
Skewer Like a Pro
Threading shrimp onto skewers isn’t rocket science, but there’s an art to getting that perfect golden sear. Start by quickly patting your marinated shrimp dry with paper towels — excess moisture can cause flare-ups on the grill. Use flat metal skewers if you have them (they prevent shrimp from spinning as you turn), or if you’re using wooden ones, soak them in water for 30 minutes to prevent burning.
I like to curve each shrimp slightly, tail to head, when skewering. This creates a uniform shape that cooks evenly and looks restaurant-worthy. Alternating with chunks of grilled pineapple or bell pepper isn’t essential, but it adds a gorgeous splash of color and sweetness that complements the garlicky shrimp beautifully.
Grill or Bake — Just Don’t Overcook
When it comes time to cook, high heat is your friend — but timing is critical. Shrimp are notoriously easy to overdo. On a preheated grill or under a broiler, they need just 2-3 minutes per side. Look for that telltale opaque pink color and some light caramelization from the grill.
Right before pulling them off the heat, I brush one final layer of garlic butter over the tops. It adds gloss, flavor, and that rich, mouthwatering finish that makes garlic butter shrimp skewers feel a little indulgent and a lot unforgettable.
Serving Suggestions That Wow
There’s something delightfully rustic about serving these skewers straight off the grill, with lemon wedges and chopped parsley. But if you’re feeling fancy, try laying them over a bed of lemony couscous or saffron rice. A chilled glass of Sauvignon Blanc cuts through the richness beautifully — especially the citrus-forward notes from a bottle like Kim Crawford or Oyster Bay.
For parties, I often serve the shrimp skewers as tapas, paired with small bowls of romesco or chimichurri. They disappear fast, so I always make a few extra skewers just in case. Trust me — nobody has ever complained about leftovers.
A Recipe That Keeps on Giving
Five years ago, I might’ve scoffed at the idea of adding something so seemingly simple as shrimp on a stick to my culinary rotation. But these garlic butter shrimp skewers have become one of those go-tos I keep coming back to — quick enough for weeknights, impressive enough for Saturdays with friends.
Whether grilled over flame or cooked under an oven broiler, they bring together everything I love about summer cooking: fresh ingredients, big flavor, minimal fuss. Give them a try and chances are they’ll barge their way into your repertoire too — and maybe, like me, into your favorite memories around the table.
