I’ll be honest, grilled shrimp recipes are my ultimate summer weakness. Picture this: the grill’s hot, the shrimp are sizzling, and I’m standing there pretending I don’t check them every 30 seconds. They cook so fast that if you blink, you’re left with shrimp-flavored rubber bands. This grilled shrimp dinner feels like that one meal everyone secretly wishes would just appear at the table without the fuss. It’s light, it’s juicy, and it has that smoky char that whispers, ‘yes, I did grill these, and no, I didn’t burn them this time.’ If you’ve been hunting for shrimp dinner ideas, you can stop now. Summer shrimp recipes like this one are pure joy because they’re quick, flavorful, and make you feel like you belong on some coastal patio with a cold drink in hand. Call it the best shrimp recipe to impress guests—or just yourself. Either way, these shrimp don’t disappoint.

1) Key Takeaways
2) Easy Grilled Shrimp with Garlic Butter Recipe
3) Ingredients for Grilled Shrimp with Garlic Butter
4) How to Make Grilled Shrimp with Garlic Butter
5) Tips for Making Grilled Shrimp with Garlic Butter
6) Making Grilled Shrimp with Garlic Butter Ahead of Time
7) Storing Leftover Grilled Shrimp with Garlic Butter
8) Try these Main Course Recipes next!
9) Grilled Shrimp with Garlic Butter Recipe
10) Nutrition

1) Key Takeaways

Grilled shrimp recipes are quick, flavorful, and perfect for summer nights.
Garlic butter makes shrimp taste indulgent yet fresh with lemon juice and parsley.
Cooking shrimp on skewers keeps grilling simple and less messy.
Serve shrimp hot off the grill for the best smoky and juicy bite.

2) Easy Grilled Shrimp with Garlic Butter Recipe

I love making shrimp when I want dinner that looks fancy but barely takes time. Shrimp grills in minutes and makes me feel like I put in far more effort than I did. This dish works as a weeknight dinner or the centerpiece of a weekend cookout. I call it my little cheat code for impressing guests.

What makes grilled shrimp recipes so appealing is how forgiving they are. Sure, overcooking turns them chewy, but if you stay near the grill, you can’t go wrong. Garlic butter soaks in while the smoky heat brings out the shrimp’s sweet flavor. The mix of char and citrus makes every bite sharp and bright.

I think of this as the best shrimp recipe to keep in your back pocket. It pairs with rice, salad, or even just a piece of bread for mopping up the buttery juices. It’s simple, it’s bold, and it’s the kind of meal you’ll want to repeat all summer.

3) Ingredients for Grilled Shrimp with Garlic Butter

Shrimp: I usually buy large shrimp, peeled and deveined, to save myself time. They cook fast and look great on skewers. The bigger size means you get that juicy bite without fussing over tiny pieces slipping through the grates.

Olive Oil: A little oil helps the shrimp not stick to the grill. I toss them lightly so the spices coat evenly. It adds richness without overshadowing the garlic butter finish.

Garlic: Fresh minced garlic makes the flavor shine. Powder works in a pinch, but I swear fresh garlic gives that punch that keeps you coming back for more.

Lemon Juice: Fresh lemon juice lifts the butter and brightens the smoky flavor. I squeeze it over the shrimp just before grilling to keep it sharp and zesty.

Smoked Paprika: This spice gives color and a hint of earthiness. It’s subtle, but when the shrimp char, it makes them look and taste like you planned this all week.

Kosher Salt and Black Pepper: Simple seasonings that balance the butter and shrimp sweetness. Nothing fancy, just right.

Fresh Parsley: Chopped parsley adds a green pop at the end. It looks fresh and keeps the shrimp from feeling too heavy.

Lemon Wedges: Optional, but I always bring them to the table. A squeeze right before you take a bite makes the whole dish sing.

4) How to Make Grilled Shrimp with Garlic Butter

Step 1. Preheat the grill to medium high. I wait until it hits about 400F so the shrimp cook quick without drying out. If you don’t have a thermometer, just let it heat until the grates are hot enough to sizzle a drop of water.

Step 2. Mix the shrimp with olive oil, garlic, lemon juice, paprika, salt, and pepper. I like to use a big bowl and get my hands in there. Tossing them by hand makes sure every shrimp gets coated evenly.

Step 3. Thread the shrimp on skewers if you have them. It makes flipping easier and stops them from slipping through the grates. If you skip skewers, just space them out on the grill. I’ve lost a few shrimp this way, but hey, the dog was happy.

Step 4. Grill the shrimp about two to three minutes per side. They turn pink, opaque, and a little charred around the edges. Don’t walk away, they’re done before you know it.

Step 5. Take them off, sprinkle parsley over the top, and serve with lemon wedges. I usually sneak one straight from the grill—burnt fingers and all—before bringing them to the table.

5) Tips for Making Grilled Shrimp with Garlic Butter

I’ve learned a few tricks the hard way. Shrimp are unforgiving if you cook them too long, so stick close to the grill. When they curl into a “C,” they’re perfect. When they curl tight into an “O,” you’ve gone too far.

Wooden skewers burn fast, so soak them in water for at least twenty minutes before grilling. Trust me, I’ve had skewers light up like sparklers right under the shrimp. Not my finest moment.

Don’t drown the shrimp in butter before grilling. Oil helps during cooking, but save the butter for the finish. It coats better when the shrimp are hot and keeps the garlic from burning.

6) Making Grilled Shrimp with Garlic Butter Ahead of Time

This recipe can be prepped earlier in the day. I marinate the shrimp in olive oil, garlic, and spices, then keep them in the fridge until grilling. They hold flavor well and it saves me stress when guests are around.

If you want to cook them ahead, grill the shrimp and store them in a sealed container. Reheat quickly on the grill or stovetop with a little butter to bring back the shine. Just don’t microwave them, unless chewy shrimp is your thing.

I like to chop extra parsley and cut lemon wedges in advance too. That way I can serve fast and still look like I’ve got it all together. Half the magic is presentation, right?

7) Storing Leftover Grilled Shrimp with Garlic Butter

If you somehow end up with leftovers, store them in an airtight container in the fridge for two days. Shrimp don’t last long, and they’re best enjoyed fresh off the grill. I sometimes throw leftovers on top of salad the next day for lunch.

You can also toss them in pasta or tacos to stretch the flavor into another meal. A squeeze of lemon and maybe a little hot sauce makes them taste like new again. Don’t freeze them though—they lose that fresh grilled bite.

I admit, leftovers are rare in my house. Most of the time the shrimp are gone before the plates hit the table. That’s a good problem to have.

8) Try these Main Course Recipes next!

9) Grilled Shrimp with Garlic Butter Recipe