Description
A budget-friendly, keto-friendly grilled shrimp skewer recipe made with garlic butter. It is quick to prepare, taking only about 20 minutes from start to finish, and is perfect for summer grilling.
Ingredients
Scale
- 2 pounds jumbo shrimp, peeled and deveined
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 1/2 cup unsalted butter
- 6 cloves garlic, minced
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh parsley, chopped
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Thaw frozen shrimp in a bowl of cold water for 10-15 minutes, then pat dry thoroughly with paper towels.
- Thread 4-5 shrimp onto skewers, curving them slightly. Leave tails on for presentation.
- Preheat grill to medium-high heat (400-450°F) and lightly oil the grates to prevent sticking.
- Lightly sprinkle the shrimp with salt and pepper.
- Place skewers on the grill and cook for 2-3 minutes per side, flipping once, until shrimp are opaque, pink, and form a ‘C’ shape.
- While shrimp grill, melt butter in a small saucepan over low heat. Stir in minced garlic, lemon juice, parsley, and red pepper flakes. Simmer for 30 seconds to infuse flavors.
- Remove shrimp from grill and brush generously with the garlic butter sauce twice while hot.
- Serve immediately with lemon wedges on the side.
Notes
If using wooden skewers, soak them in water for 30 minutes before grilling to prevent burning. Do not overcrowd the grill to ensure proper searing. Shrimp cook very quickly; remove them as soon as they turn pink to avoid a rubbery texture. For a dairy-free version, substitute butter with ghee or olive oil.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 skewer per person
- Calories: 280
- Sugar: 1
- Sodium: 450
- Fat: 18
- Saturated Fat: 11
- Carbohydrates: 2
- Protein: 25
Keywords: keto, grilled shrimp, garlic butter, skewers, labor day, budget-friendly, low carb, quick dinner, seafood, summer grilling