Lemon Butter Shrimp Skewers
These lemon butter shrimp skewers are a quick, flavorful meal made with tender shrimp marinated briefly in lemon juice, garlic, butter, and fresh herbs. They grill in just minutes, making them a great option for busy weeknights or easy outdoor dinners when you want something fresh and satisfying without a long prep time.
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A Quick Look at the Recipe
✅ Recipe Name: Lemon Butter Shrimp Skewers
🕒 Ready In: ~25 minutes
👪 Serves: 4 servings
🍽 Calories: ~260 per serving
🥣 Main Ingredients: Shrimp, lemon juice, butter, garlic, fresh herbs
📖 Dietary Info: Gluten-free
👌 Difficulty: Easy - quick marinate and fast grilling
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The shrimp soak up bright lemon flavor quickly, then cook fast over high heat for juicy results with a light char. Serve them straight off the grill or pair with simple sides for a complete meal that feels effortless but still special.
If you enjoy quick seafood recipes like this one, you may also like our Seafood Stew, Honey Garlic Shrimp, or Fish Casserole that come together in under 30 minutes.
Jump to:
- A Quick Look at the Recipe
- Why You'll Love this Lemon Butter Shrimp Skewers:
- Key Ingredients:
- Easy Substitutions & Variations:
- How to Make Lemon Butter Shrimp Skewers:
- Recipe Notes & Tips:
- How to Store:
- Lemon Butter Shrimp Skewers FAQs:
- More Grilling Recipes You'll Love
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- Lemon Butter Shrimp Skewers
Why You'll Love this Lemon Butter Shrimp Skewers:
Quick cooking time: Shrimp cook in just minutes, making this a fast meal option.
Bright, simple flavor: Lemon, butter, and garlic create a balanced, fresh taste.
Minimal prep: A short marinade adds flavor without extra planning.
Great for grilling or weeknights: Works just as well on a grill pan as it does outdoors.
Easy to pair: Serve with rice, vegetables, or salad for a complete meal.
Key Ingredients:
- raw shrimp. Use large raw shrimp (peeled and deveined) for easy skewering and even cooking.
- lemon juice. Adds brightness and tang that perfectly complements the buttery sauce.
- butter. Creates a rich base and helps caramelize the shrimp slightly on the grill.
- garlic cloves. Enhances the savory depth of the lemon butter sauce; fresh garlic works best.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Use a grill pan or skillet: If you don't have an outdoor grill, cook the shrimp skewers on a grill pan or large skillet over medium-high heat.
- Make it dairy-free: Swap the butter for olive oil or a dairy-free butter alternative.
- Adjust the heat: Omit the red chili for mild shrimp, or add extra chili flakes for more spice.
- Try a different herb: Fresh parsley or basil can be used instead of cilantro.
- Use metal or wooden skewers: If using wooden skewers, soak them in water for 20-30 minutes to prevent burning.
How to Make Lemon Butter Shrimp Skewers:
- Preheat a grill or grill pan to medium-high heat and lightly oil the grates.
- In a large bowl, whisk together the lemon juice, melted butter, chopped cilantro, sliced red chili, and minced garlic.
- Add the shrimp to the bowl and toss until evenly coated. Marinate for 10-15 minutes only (do not marinate longer, as the acid can start to cook the shrimp).
- Thread the shrimp onto skewers, spacing them slightly apart. Discard any remaining marinade.
- Grill the shrimp for 2-3 minutes per side, turning once, until the shrimp are pink, opaque, and lightly charred.
- Remove from the grill and serve immediately, optionally with lemon wedges or over rice.
Recipe Notes & Tips:
- Use large or jumbo shrimp: Larger shrimp are easier to skewer and less likely to overcook on the grill.
- Don't over-marinate: Lemon juice is acidic, so keep the marinade time to 10-15 minutes max to avoid mushy shrimp.
- Dry the grill well: Lightly oiling the grates helps prevent sticking and promotes light charring.
- Watch closely while cooking: Shrimp cook very quickly and should be removed as soon as they turn pink and opaque.
- Flip only once: Turning the skewers once helps develop even grill marks without drying the shrimp.
- Serve immediately: Shrimp are best right off the grill for the juiciest texture.
- Serving suggestions: Pair with Loaded Potato Salad or serve alongside Roasted Carrots and Zucchini for a fresh, weeknight-friendly meal.
How to Store:
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Not recommended, as shrimp can become rubbery when reheated after freezing.
Reheating: Warm gently in a skillet over low heat with a small pat of butter or a splash of lemon juice to keep the shrimp tender.
Lemon Butter Shrimp Skewers FAQs:
Lemon butter shrimp skewers cook very quickly, usually 4-6 minutes total, turning once, until the shrimp are pink and opaque.
Yes. Lemon butter shrimp skewers can be cooked on a grill pan or in a large skillet over medium-high heat with similar results.
Shrimp skewers can be assembled a few hours ahead and refrigerated, but they should be grilled just before serving for the best texture.
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Lemon Butter Shrimp Skewers
Ingredients
- 1 pound raw shrimp, peeled and deveined
- ¼ cup lemon juice
- 2 tablespoons butter, melted
- ¼ cup cilantro, chopped
- 1 red chili, seeded and sliced
- 2 garlic cloves, minced
Instructions
- Preheat a grill or grill pan to medium-high heat and lightly oil the grates.
- In a large bowl, whisk together the lemon juice, melted butter, chopped cilantro, sliced red chili, and minced garlic.
- Add the shrimp to the bowl and toss until evenly coated. Marinate for 10-15 minutes only (do not marinate longer, as the acid can start to cook the shrimp).
- Thread the shrimp onto skewers, spacing them slightly apart. Discard any remaining marinade.
- Grill the shrimp for 2-3 minutes per side, turning once, until the shrimp are pink, opaque, and lightly charred.
- Remove from the grill and serve immediately, optionally with lemon wedges or over rice.
Nutrition
Notes
- Use large or jumbo shrimp: Larger shrimp are easier to skewer and less likely to overcook on the grill.
- Don't over-marinate: Lemon juice is acidic, so keep the marinade time to 10-15 minutes max to avoid mushy shrimp.
- Dry the grill well: Lightly oiling the grates helps prevent sticking and promotes light charring.
- Watch closely while cooking: Shrimp cook very quickly and should be removed as soon as they turn pink and opaque.
- Flip only once: Turning the skewers once helps develop even grill marks without drying the shrimp.
- Serve immediately: Shrimp are best right off the grill for the juiciest texture.
- Serving suggestions: Pair with Loaded Potato Salad or serve alongside Roasted Carrots and Zucchini for a fresh, weeknight-friendly meal.
Made this for lunch and I really enjoyed the flavors!! Added some avocado for extra fat