Lemon Butter Shrimp Skewers

Don’t know what to have for lunch? Well, look no further. Our Lemon Butter Shrimp Skewers with a crisp Cucumber Noodle Salad is all you need.

As always, we try to keep things at simple as possible. Some shrimp on a skewer and a lovely lemon butter marinade. Quick, easy and yummy!

This recipe was inspired by a dish my family used to make every so often. It’s the recipe (the one and only) that turned my sister, a shrimp hater, into a shrimp lover! It’s that good.

Shrimp cooks in just a couple of minutes, so this is a perfect quick weekend lunch, or even a quick weekday dinner.

Lemon Butter Shrimp Skewers

Delicious Lemon Butter Shrimp served with cucumber noodles. A refreshing lunch or dinner, perfect for warm summer days. Simple, fresh ingredients. 35 Minutes. Gluten-Free. Low-Carb. Keto.
Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Serving Size 2 servings


  • 24 peeled shrimp (6 per skewer)

For the Marinade:

  • 1 lemon (only the juice)
  • 2 tbsp butter (melted)
  • 2 tbsp fish sauce
  • 1/4 cup cilantro (roughly chopped)
  • 1 red chili (seeded and sliced)
  • 2 garlic cloves (minced)

For the Cucumber Noodle Salad:

  • 1 cucumber (spiralized, should yield about 2-3 cups)


  • 1 orange (only the juice)
  • 2 tbsp rice vinger
  • 1 tbsp soy sauce
  • 1 tsp honey
  • 1/4 cup scallions (sliced)
  • 1 tsp sesame seeds


  • Mix all the ingredients for the marinade together and pour over shrimp skewers. Marinate for at least 30 minutes.
  • While the shrimp marinates, mix together all the ingredients for the Orange Dressing. Toss the noodles with the dressing and keep in fridge.
  • When you are ready to cook the shrimp, heat up a pan and cook for no more than a minute on each side or until the shrimps are no longer translucent and have a bright red tail.


Tips and Tricks:

1. Don’t be afraid to experiment – add any other salad goodies that you like. Cherry tomatoes, olives, avocado, etc.

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