There’s something magical about the smell of shrimp sizzling on a hot grill with garlic in the air. It reminds me of those spontaneous summer evenings when friends come over unannounced, and you just want to throw something easy but impressive on the grill. This garlic grilled shrimp is one of those go-to recipes I always keep in my back pocket. It’s juicy, packed with flavor, and ready in under 10 minutes—which is honestly a blessing when everyone’s hungry and hovering near the grill.
I’ve made this dish countless times—whether for a weekend cookout, a last-minute dinner, or as a quick protein to toss over salad. The real star? That garlicky butter drizzle at the end. Let me show you how I make it.
Why I Keep Coming Back to This Shrimp Recipe
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It’s a crowd-pleaser: Every time I serve this, someone asks for the recipe. It’s just that kind of dish.
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You probably have everything already: The marinade uses simple pantry ingredients but still lets the flavor of the shrimp shine through.
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Fast and fuss-free: From fridge to table in under 30 minutes—including marinating and grilling. Perfect for weeknights or lazy Sundays.
I’ve tested plenty of grilled shrimp recipes, and this one nails it every single time. No rubbery shrimp. No complicated prep. Just good, garlicky, buttery shrimp on a stick.
What You’ll Need to Make This Dish
Shrimp
I usually go for large shrimp—they hold up better on the grill and don’t overcook as easily. If I find a good deal on peeled and deveined frozen shrimp, I grab a few bags and keep them stocked. Just make sure to thaw and pat them dry before marinating. Tails on or off? Totally up to you. I leave them on when skewering for presentation, but I’ll take them off for tacos or bowls.
Olive Oil
This gives the marinade a smooth base. If you’re out, avocado oil or any neutral cooking oil will do just fine.
Garlic
We’re not holding back here. Freshly minced garlic adds real punch. I usually toss a few extra cloves in the butter drizzle too—because more garlic is never a bad thing in my kitchen.
Seasoning & Tomato Paste
A bit of tomato paste adds depth—it’s not super tomato-ey, just rich and slightly sweet. Lemon juice, dried herbs, and salt round out the flavor. Sometimes I’ll add smoked paprika for a little warmth.
Butter
Salted butter makes the garlic drizzle sing. If you only have unsalted, just add a pinch of salt at the end. Don’t skip the butter—it’s the part that makes everyone go, “Wait…what’s in this?!”
Fresh Herbs
I usually go for parsley because it’s always in the fridge. But cilantro or basil would be amazing too—especially if you’re going for a more tropical or herby twist.
How I Grill the Shrimp Without Overcooking Them
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Toss the shrimp with the marinade and let them hang out for 15–20 minutes. Any longer and the acid starts “cooking” them.
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Thread them onto skewers. If I’m grilling a bunch, I use stainless steel skewers—they’re reusable and don’t catch fire.
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Grill on medium heat, about 2.5 to 3 minutes per side. They’re done when they’re pink and slightly curled—not too tight.
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Drizzle with garlic butter the moment they come off the grill. Let them sit for a minute to soak in all that flavor.
If you’re using wooden skewers, soak them in water while the shrimp marinates. I just throw mine in a baking dish and fill it with water—easy enough.
A Handy Tip If You Grill Skewers Often
Stainless steel skewers are worth the small investment. I used to buy cheap ones from the dollar store, but they rust fast and bend too easily. Now I keep a set of flat metal ones that don’t spin around when flipping. Total upgrade.
How I Like to Serve This Shrimp
Over Rice or Roasted Potatoes
This is the classic. I’ll usually pair the shrimp with jasmine rice or a quick batch of oven-roasted baby potatoes. Add a squeeze of lemon and some grilled zucchini on the side—dinner’s done.
Shrimp Tacos
If you’re in the mood for tacos (and who isn’t?), just take the tails off, pile them into warm tortillas, and top with shredded cabbage, avocado, and a little crema. So good.
On Top of a Big Salad
When it’s too hot to cook, I’ll make a giant Caesar salad or throw together mixed greens, corn, cherry tomatoes, and cucumbers—then top it with a few grilled shrimp skewers and that leftover garlic butter. It feels fancy, but it’s super easy.
Storing and Reheating Leftovers
Shrimp is always best fresh off the grill, but if you’ve got extras, pop them in an airtight container and refrigerate for up to 2 days. To reheat, a quick toss in a hot skillet or 30 seconds in the microwave does the trick. Just don’t overheat them—they’ll turn rubbery fast.
I’ve also used leftover shrimp to top off rice bowls or throw into cold pasta salads. It’s surprisingly versatile.
Garlic Grilled Shrimp
Tender, juicy shrimp grilled to perfection and finished with a drizzle of buttery garlic goodness — this garlic grilled shrimp recipe is a summertime favorite that comes together in no time.
Ingredients
- For the Marinade
- ⅓ cup olive oil
- 2 tablespoons fresh parsley, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 tablespoon fresh basil, chopped (or ¾ teaspoon dried basil)
- 2 teaspoons lemon juice (freshly squeezed)
- ½ teaspoon black pepper
- ½ teaspoon salt
For the Shrimp
- 1 pound large shrimp, peeled and deveined (tails on or off)
For the Garlic Butter
- ¼ cup salted butter, melted
- 1 clove garlic, minced
- 1 teaspoon fresh parsley, chopped
- Lemon wedges, for serving (optional)
Instructions
- Start by mixing up the garlic butter: in a small bowl, stir together the melted butter, minced garlic, and chopped parsley. Set that aside while you prep the shrimp.
- In a larger bowl, whisk together the olive oil, tomato paste, lemon juice, parsley, basil, garlic, salt, and pepper to make the marinade. Toss the shrimp in and give it a good mix to coat evenly. Let it soak up the flavor for about 20 to 60 minutes — no longer, or the texture might turn soft.
- Preheat your grill to medium heat, around 375°F. While it heats, thread the marinated shrimp onto wooden skewers.
- Grill the shrimp skewers for about 2 to 3 minutes per side, just until the shrimp turn pink and slightly charred at the edges. Be careful not to overcook — they cook quickly!
- Once off the grill, gently slide the shrimp off the skewers and transfer to a serving platter. If the garlic butter has thickened, give it a quick warm-up in the microwave. Drizzle the buttery mixture over the hot shrimp and finish with a squeeze of fresh lemon if you like.
Notes
- Skip the skewers and use a grill basket or pan if needed.
- Marinate no longer than 1 hour to keep the shrimp firm.
- Store any leftovers in an airtight container in the fridge — they’ll keep for up to 4 days.
- Great for salads, tacos, or pasta the next day!
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 277Total Fat 22gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 15gCholesterol 135mgSodium 1339mgCarbohydrates 6gFiber 1gSugar 2gProtein 14g
Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Got Questions? I’ve Got You
How long should I marinate the shrimp?
About 15 to 20 minutes is enough. Any longer and the acid can start to break down the texture of the shrimp too much.
Can I cook this without a grill?
Totally. Use a stovetop grill pan or even a cast iron skillet. You’ll still get that nice sear and caramelized edges.
Can I use frozen shrimp?
Yes, just thaw them first and pat them dry with paper towels before marinating.
Can I make the garlic butter ahead of time?
Absolutely. It keeps well in the fridge for a few days. Just reheat gently before drizzling.
If you’re planning a summer dinner party or just want a low-effort, flavor-packed meal, this garlic grilled shrimp is the kind of recipe that delivers every single time. It’s quick, flexible, and full of bold flavor—and honestly, it just makes you look like you know what you’re doing behind the grill.
Let me know how you make it your own—maybe you’ll sneak in some chili flakes or swap in lime instead of lemon. That’s the fun part of recipes like this. They’re yours to play with.
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