Garlic Butter Grilled Shrimp is the ultimate crowd-pleaser—a perfect blend of smoky char and rich, buttery garlic flavor. Whether it’s a quick weeknight dinner or a summer BBQ favorite, this recipe is fast, simple, and always delivers on taste.
Ingredients for Garlic Butter Grilled Shrimp
SHRIMP ⇢ 1 pound large shrimp, peeled and deveined (or medium shrimp).
Uses: The shrimp absorbs the marinade beautifully while grilling, resulting in a smoky, tender bite.
Tips:
- Opt for fresh or high-quality frozen shrimp for the best flavor.
- Peel and devein the shrimp beforehand for a clean presentation and easy eating.
- Pat the shrimp dry before marinating to help the marinade adhere better.
OLIVE OIL ⇢ Forms the base of the marinade, helping to coat the shrimp evenly and keep it moist during grilling.
Tips:
- Use extra virgin olive oil for its robust flavor.
- Substitute with avocado oil for a higher smoke point if grilling at very high heat.
GARLIC ⇢ A key flavor element in the marinade (4 cloves) and garlic butter (1 clove) adds depth and aroma.
Tips:
- Use fresh garlic for the best flavor.
- Mince the garlic finely to ensure it evenly distributes in the marinade and garlic butter.
FRESH PARSLEY ⇢ Provides a fresh, herbaceous note that balances the richness of the butter and oil.
Tips:
- Use flat-leaf parsley for a more robust flavor compared to curly parsley.
- Add extra parsley as a garnish for a pop of color and freshness.
TOMATO PASTE ⇢ Adds a subtle umami depth and a hint of sweetness to the marinade.
Tips:
- If you don’t have tomato paste, substitute with a teaspoon of ketchup or omit it for a milder flavor.
- Freeze leftover tomato paste in a resealable bag for future recipes.
BASIL ⇢ Infuses the dish with a sweet, slightly peppery herbal flavor.
Tips:
- Fresh basil is ideal for a brighter flavor.
- If using dried basil, reduce the quantity as it is more concentrated.
LEMON JUICE ⇢ Adds a tangy brightness that complements the rich butter and smoky shrimp.
Tips:
- Always use freshly squeezed lemon juice for the best flavor.
- Reserve the lemon zest for additional garnish if desired.
SALTED BUTTER ⇢ The garlic butter's foundation adds richness and creates the iconic buttery glaze on the shrimp.
Tips:
- Use salted butter for convenience or unsalted butter and adjust the salt to taste.
- Melt the butter gently to prevent it from separating.
BLACK PEPPER ⇢ Adds a mild kick and earthy flavor to the marinade.
Tips:
- Freshly ground black pepper will provide a more robust flavor than pre-ground varieties.
Garlic Butter Grilled Shrimp (Step by Step)
Prepare the Marinade!
In a large mixing bowl, whisk together olive oil, minced garlic, parsley, tomato paste, basil, lemon juice, salt, and black pepper.
Add the shrimp to the bowl and toss until fully coated. Cover and refrigerate for 15-30 minutes to allow the flavors to infuse.
Pre-Heat the Grill.
Heat your grill to medium-high.
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
Skewer the Shrimp.
Thread the marinated shrimp onto skewers, leaving a little space between each piece to ensure even cooking.
Grill the Shrimp.
Place the skewers on the preheated grill and cook for 2-3 minutes per side or until the shrimp turn pink and opaque.
While grilling, prepare the garlic butter.
Make the Garlic Butter.
In a small saucepan, melt the salted butter over low heat.
Stir in the minced garlic and parsley. Heat for 1 minute until fragrant, but do not let the garlic brown.
Finish and Serve.
Brush the grilled shrimp with the garlic butter as soon as they come off the grill.
Serve hot with lemon wedges on the side for extra freshness.
Pro Tips:
- Don't Overcook Shrimp: Overcooked shrimp can turn rubbery. Grill just until they turn pink and opaque. Use large shrimp to prevent overcooking.
- Don't Over Marinate: Be sure not to marinate the shrimp for more than 45 minutes to keep them tender and juicy!
- Skewer your shrimp. This stops them from falling through the grill grates. It also helps them cook evenly and get grill marks on both sides.
- Use metal skewers for convenience. If you prefer wooden skewers, soak them in water for 20–30 minutes before grilling. This keeps them from burning.
- Oil your grill grates to get a nice char on the shrimp and prevent sticking.
- Double the Garlic Butter: Make extra garlic butter for drizzling over rice or vegetables.
- No Grill? No Problem: Use a grill pan on the stovetop for similar results.
How Long to Marinate Shrimp
- Shrimp is small and tender, so don't marinate it for too long.
- Since we're using a citrus-based marinade, keep the marinating time between 30 and 45 minutes.
- If you leave it in longer, it may become rubbery.
Storage and Reheating Tips
Storage Tips:
Refrigerator:
- Place leftover Garlic Butter Grilled Shrimp in an airtight container.
- Store in the refrigerator for up to 3 days to maintain freshness and flavor.
- Ensure the shrimp has cooled completely before sealing to prevent condensation and bacterial growth.
Freezer:
- For longer storage, freeze the shrimp in a freezer-safe bag or container for up to 3 months.
- To prevent freezer burn, lay the shrimp in a single layer and remove as much air as possible from the bag.
- Label the container with the date for easy tracking.
Reheating Tips
Stovetop:
- Heat a skillet over low to medium heat and add a small amount of butter or olive oil.
- Place the shrimp in the skillet and heat for 1-2 minutes on each side, just until warmed through.
- Avoid overcooking, as reheated shrimp can become rubbery.
Microwave:
- Place the shrimp in a microwave-safe dish and cover with a damp paper towel to retain moisture.
- Heat in 15-20 second intervals, stirring in between, until just warmed.
Oven:
- Preheat the oven to 300°F (150°C).
- Arrange the shrimp in a single layer on a baking dish and cover with foil.
- Heat for about 5-8 minutes or until warmed through.
Tips for Retaining Flavor and Texture
- Add a small splash of fresh lemon juice or melted butter during reheating to revive the flavors.
- If frozen, thaw the shrimp in the refrigerator overnight before reheating for even warming.
- Use leftovers in other dishes, like pasta, rice bowls, or salads, to keep the shrimp flavorful and avoid overcooking.
Serving Suggestions
Pair with a crisp side salad, garlic bread Vietnamese Shrimp toast, or rice pilaf or Arroz Rojo Mexican Red Rice.
Other Delicious Shrimp Ideas
- Grilled Shrimp Skewers with Jerk Marinade Recipe
- Shrimp Etouffee Recipe
- Shrimp Po Boy Sandwich
- Costco Cilantro Lime Shrimp
Full Recipe
Garlic Butter Grilled Shrimp Recipe
Pin RecipeIngredients:
- 1 lb large shrimp or medium shrimp (peeled and deveined)
Marinade:
- ½ cup olive oil
- 5 cloves garlic (minced)
- 1 tablespoon tomato paste
- 3 tablespoon fresh parsley (chopped)
- 2 tablespoon fresh basil (chopped) (or 1 teaspoon dried basil)
- 2 tsps lemon juice (freshly squeezed)
- 1 teaspoon salt
- 1 teaspoon black pepper
Garlic Butter:
- ½ cup salted butter (melted)
- 4 cloves garlic (minced)
- 2 tablespoon fresh parsley (chopped)
Garnish:
- lemon wedges (optional)
Instructions:
Prepare the Marinade!
- In a large mixing bowl, whisk together olive oil, minced garlic, parsley, tomato paste, basil, lemon juice, salt, and black pepper.Add the shrimp to the bowl and toss until fully coated. Cover and refrigerate for 15-30 minutes to allow the flavors to infuse.
- Pre-Heat the Grill.Heat your grill to medium-high.If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
- Skewer the Shrimp.Thread the marinated shrimp onto skewers, leaving a little space between each piece to ensure even cooking.
- Grill the Shrimp.Place the skewers on the preheated grill and cook for 2-3 minutes per side or until the shrimp turn pink and opaque. While grilling, prepare the garlic butter.
- Make the Garlic Butter.In a small saucepan, melt the salted butter over low heat. Stir in the minced garlic and parsley. Heat for 1 minute until fragrant, but do not let the garlic brown.
- Finish and Serve.Brush the grilled shrimp with the garlic butter as soon as they come off the grill. Serve hot with lemon wedges on the side for extra freshness.
Notes:
How Long to Marinate Shrimp
- Shrimp is small and tender, so don't marinate it for too long.
- Since we're using a citrus-based marinade, keep the marinating time between 30 and 45 minutes.
- If you leave it in longer, it may become rubbery.
Storage and Reheating Tips
Storage Tips:
Refrigerator:
- Place leftover Garlic Butter Grilled Shrimp in an airtight container.
- Store in the refrigerator for up to 3 days to maintain freshness and flavor.
- Ensure the shrimp has cooled completely before sealing to prevent condensation and bacterial growth.
Freezer:
- For longer storage, freeze the shrimp in a freezer-safe bag or container for up to 3 months.
- To prevent freezer burn, lay the shrimp in a single layer and remove as much air as possible from the bag.
- Label the container with the date for easy tracking.
Reheating Tips
Stovetop:
- Heat a skillet over low to medium heat and add a small amount of butter or olive oil.
- Place the shrimp in the skillet and heat for 1-2 minutes on each side, just until warmed through.
- Avoid overcooking, as reheated shrimp can become rubbery.
Microwave:
- Place the shrimp in a microwave-safe dish and cover with a damp paper towel to retain moisture.
- Heat in 15-20 second intervals, stirring in between, until just warmed.
Oven:
- Preheat the oven to 300°F (150°C).
- Arrange the shrimp in a single layer on a baking dish and cover with foil.
- Heat for about 5-8 minutes or until warmed through.
Tips for Retaining Flavor and Texture
- Add a small splash of fresh lemon juice or melted butter during reheating to revive the flavors.
- If frozen, thaw the shrimp in the refrigerator overnight before reheating for even warming.
- Use leftovers in other dishes, like pasta, rice bowls, or salads, to keep the shrimp flavorful and avoid overcooking.
Nutrition Information:
Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.
Calleigh says
This recipe is so easy to make, it's perfect for summer barbecues and my kids love it.