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Grilled shrimp skewers with char marks garnished with lemon and fresh parsley

Grilled Shrimp Skewers

This is the best way to make grilled shrimp skewers. The recipe takes just 5 minutes to grill and tastes succulent with the perfect charred smokiness. Brushing extra marinade over the cooked shrimp ensures great flavor in every bite.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 12 skewers
Course: Main Course
Cuisine: American, Cajun
Calories: 135
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup Unsalted Butter or 8 tbsp
  • 4 cloves Garlic pressed or minced
  • 1 tbsp Cajun Spice
  • 1/2 tsp Salt omit if using salted butter
  • 1 tbsp Lemon Juice from 1/2 medium lemon
  • 2 lbs Large Shrimp 21-25 count uncooked, peeled and deveined

Equipment

  • 12 Wooden Skewers Soaked in water for 30 minutes
  • 1 Small Saucepan For heating the marinade
  • 1 Pastry Brush For brushing marinade onto shrimp
  • 1 Rimmed Baking Sheet For holding assembled skewers
  • 1 Outdoor Grill Preheated to medium high

Method
 

  1. Prep – Soak 12 wooden skewers in water for 30 minutes to reduce burning. Preheat grill to medium high, about 400 degrees Fahrenheit.
  2. Heat Marinade – Combine all marinade ingredients in a small saucepan. Bring to a simmer, then remove from the heat. Pour half of the mixture into a ramekin and leave the remaining marinade in the pan, since you will brush on half now and the remaining marinade after grilling.
  3. Skewer – Thread 4 shrimp on each damp skewer without leaving spaces. Lay skewers flat on a rimmed cookie sheet. Brush one side of the skewered shrimp with sauce and refrigerate for 2 minutes until the butter firms up. Flip shrimp over, brush the second side, and refrigerate for 2 more minutes.
  4. Grill – Place skewers on the hot barbecue and grill with the lid on for about 2 minutes per side, or just until cooked through and no longer transparent. Remove from the grill. Do not overcook, or the shrimp will turn rubbery. Brush on the reserved sauce and serve.

Notes

To save time, buy tail-on shrimp that is already peeled and deveined. When buying large shrimp, look for a bag labeled 21 to 25 count, which indicates how many shrimp are in 1 pound. Refrigerate cooked shrimp in an airtight container for 3 to 4 days, or freeze for up to 3 months. Thaw in the fridge overnight, eat cold, or reheat in the air fryer or on a skillet until just heated through.