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You are here: Home / Recipes / Entrรฉes / Lemon-Garlic Butter Grilled Shrimp

Lemon-Garlic Butter Grilled Shrimp

July 11, 2012 Updated June 8, 2023 20 Comments

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Lemon Garlic Butter Grilled Shrimp can be served as an appetizer or tossed with cooked pasta as a main course meal.
 

 
 
I decided to post a recipe that you can grill.  I’m doing this because I love you all.  If I didn’t, there is no way I would attempt to use my grill right now.  Our temperatures should be topping off around 102 degrees today.  My grill is has been carefully placed on THE hottest part of our deck.  The thermometer that is just outside my kitchen window was buried above 130 degrees. Do you know how hot that feels?  It feels like the yoga room that I sweat and suffer in weekly.  Dang HOT!!  
 
This is, also, very quick and easy.  You can whip this recipe up in less than 30 minutes.
Really.
 
 
 
 
 
You will need 24 large shrimp (prawns), about 1 lb (500g) total weight, peeled and deveined.
 
 
 
 
For the spice rub you will need:
 
1 tablespoon sweet paprika
1 tablespoon garlic powder
1 teaspoon kosher salt
1 teaspoon lemon pepper or freshly ground black pepper
 
 
 
 
My shrimp still had their tales intact.  I’m going to serve my shrimp over pasta so I want to remove them.
 
 
 
 
Make sure they have been deveined.  I usually have to do some clean up on the shrimp.
 
 
 
 
 
 
 
 
Back to the spice rub.  In a small bowl mix together the garlic powder, salt,
 
 
 
 
Paprika,
 
 
 
 
and lemon pepper.
 
 
 
 
Stir the spices together.
 
 
 
 
 
 
 
Sprinkle over shrimp.
 
 
 
 
 
Toss to coat.  Set a side.
 
 
 
 
For the Lemon-Garlic Butter you will need:
 
1/2 cup salted butter
Finely grated zest of 1 lemon
Juice of 1 lemon
4 garlic cloves, minced
1/4 teaspoon cayenne pepper, or more to taste
 
 
 
 
Place the butter in a small sauce pan.
 
 
 
 
Add lemon zest,
 
 
 
 
lemon juice,
 
 
 
 
minced garlic,
 
 
 
 
and cayenne pepper.
 
 
 
 
Place over medium heat until the butter has melted.
 
 
 
 
Whisk the ingredients together.
 
 
 
 
Reserve about 1/4 cup for basting.
 
 
 
 
Make sure your grill is very hot.  If you are using briquettes, start them before you begin making the recipe.
 
You can grill your shrimp anyway you like, but I’m in love with this wire grill basket that I purchased from Williams-Sonoma.  I found it for 50% off at the end of the grilling season a few years back.  It’s awesome.
 
 
 
 
You can put your shrimp on skewers.  Make sure the skewers have been soaked for at least 30 minutes of they will catch on fire (experience).  It’s great to thread two bamboo skewers through the shrimp.  This way the shrimp doesn’t spin around the skewer as they are turned.
 
 
 
 
I’m using the quick, lazy way and grilling them in my grill basket.
 
 
 
 
Place the shrimp on a very hot grill.  They will overcook quickly so don’t go throw in a load of laundry.
 
 
 
 
They should be ready to turn in just a couple of minutes or just as they are turning pink, which is hard to judge because of the paprika that has been rubbed all over them.  They paprika gives the shrimp beautiful color.  I like that.  
 
 
 
 
Once the shrimp have been turned over brush them with the reserved lemon-garlic butter.  Be careful because the butter can really cause a flare up on the grill.  Remember you are just basting not bathing the shrimp in the butter.
 
After the shrimp have had their basting it’s time to remove them from the heat.  
 
You have options at this point.  You can just put them on a platter and pour the Lemon-Garlic butter over them and serve as an appetizer or you can toss with your favorite pasta, which is what I’m going to do.
 
 
 
 
I don’t want to over cook the shrimp.  This is a fast process.  Put the shrimp in a saute pan and pour in the Lemon-Garlic butter.
 
 
 
 
I’m adding cooked linguine.
 
 
 
 
Just as soon as the pasta is coated with the sauce, remove from the heat.  
 
 
 
 
Sprinkle with some chopped fresh parsley.  Serve.  
 
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Grilled Shrimp with Lemon-Garlic Butter

Course Appetizer, Dinner, Side Dish
Cuisine American
Keyword grilled shrimp, how to devein shrimp, how to grill shrimp, lemon garlic shrimp, shrimp
Calories 1272 kcal
Author Janet Barton

Ingredients

  • 24 large shrimp prawns, approx. 1 pound

Spice Rub

  • 1 tablespoon sweet paprika
  • 1 tablespoon garlic powder
  • 1 teaspoon lemon pepper or ground pepper
  • 1 tsp Kosher Salt

Lemon Garlic Butter

  • 1/2 cup salted butter
  • 1 lemon finely grated zest of
  • 1/4 cup fresh lemon juice
  • 4 cloves garlic minced
  • 1/2 teaspoon cayenne pepper

Instructions

Grill Prep

  1. Prepare a charcoal or gas grill for direct grilling over high heat and oil the rack if needed so the shrimp do not stick to the grill. A grill pan may be used if a grill isn't available.

Spice Rub

  1. Mix together the paprika, garlic, powder, lemon pepper, and salt in a small bowl. Coat the shrimp with the spice rub.

  2. Place the shrimp in a grill basket or thread them on 2 parallel skewers that have been soaking in water for 30 minutes. Set aside.

Lemon Garlic Sauce

  1. Add butter, lemon zest, lemon juice, and cayenne pepper into a small saucepan.

  2. Once the butter has melted whisk ingredients together.  Pour 1/4 cup into a small bowl to use for basting the shrimp.

Cooking the Shrimp

  1. Grill the shrimp directly over high heat, turning once and basting once or twice with the lemon-garlic butter, until evenly pink and opaque throughout, 3-4 minutes on each side.  Do not overcook.

  2. Transfer the skewers to a platter.  Pour the reserved lemon-garlic butter over the shrimp and serve immediately.  Serves 4 for a main course and 8 for appetizers.

Recipe Notes

  • Makes 4 servings for a main course and 8 for an appetizer.
  • For a main course dish, toss shrimp and sauce with cooked pasta such as capellini.
Nutrition Facts
Grilled Shrimp with Lemon-Garlic Butter
Amount Per Serving (8 servings)
Calories 1272 Calories from Fat 891
% Daily Value*
Fat 99g152%
Saturated Fat 59g295%
Trans Fat 4g
Polyunsaturated Fat 5g
Monounsaturated Fat 24g
Cholesterol 849mg283%
Sodium 5787mg241%
Potassium 1132mg32%
Carbohydrates 34g11%
Fiber 7g28%
Sugar 5g6%
Protein 71g142%
Vitamin A 7604IU152%
Vitamin C 86mg104%
Calcium 374mg37%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
 
 
 

 

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Filed Under: Entrรฉes, Seafood Tagged With: butter, garlic, garlic lemon butter, grilled shrimp, Lemon, lemon butter, linguine, Pasta, shrimp

Previous Post: « Independence Day Celebration
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Reader Interactions

Comments

  1. blogerto says

    December 1, 2013 at 3:58 am

    That. Was. Awesome. Thanks!

    Reply
  2. Heather Cannon says

    June 11, 2013 at 9:22 pm

    I just discovered your blog. I love it! Your recipes are my favorite! Thank you!!

    Reply
    • Janet Barton says

      June 12, 2013 at 3:32 pm

      Thank you for the kind comment. I'm so glad you found me!!

      Reply
  3. Hue and Me Art says

    September 1, 2012 at 1:56 pm

    OMG!!! Started the no knead bread process last night… only a few more hours till it hits the oven! In the mean time I see this jaw dropping pic of the shrimp!!! On my way to the store to get all the things to make this too with the bread! I'll let you know how it all turns out.I'm so excited!!!
    Thank you Janet!

    Reply
  4. Anonymous says

    August 3, 2012 at 12:50 am

    Is there anyway to go about this recipe without using a grill. It looks absolutely wonderful but due to the weather it would be much easier to try it differently. Any suggestions?

    Reply
    • Janet@simplysogood says

      August 3, 2012 at 6:18 pm

      Sure. Just saute the shrimp in a little oil in a skillet. Remove from the heat and add the garlic butter. Good luck.

      Reply
  5. Claire says

    July 30, 2012 at 11:16 pm

    I just stumbled across your blog today and I've already found so many recipes that I want to try! Thank you!

    Reply
    • Janet@simplysogood says

      August 1, 2012 at 2:23 am

      I hope you come back for more. Thank you for nice comment.

      Reply
  6. Amanda says

    July 27, 2012 at 1:56 am

    Quick question- what brand are the pans you use? We're looking for a similar set so I was curious!
    Thanks!

    Reply
    • Janet@simplysogood says

      July 27, 2012 at 4:54 am

      I use Al-clad pans. I love them. My skillet is Mauviel Copper, which is just amazing. They are super expensive. I received them as a gift from a very generous woman that I gave some cooking classes to. I'm so lucky.

      Reply
  7. Nisa Homey says

    July 20, 2012 at 5:33 am

    Janet, this is perfect for the weather here(monsoon)…gonna surprise my hubby this Saturday…love ur detailed post…have a great day.

    Reply
    • Janet@simplysogood says

      July 20, 2012 at 4:07 pm

      Best of luck to you. Thank you so much for posting your comment. Where is your part of the world?

      Reply
  8. Hermann says

    July 16, 2012 at 8:43 pm

    Hi Janet, a question. You write that you heat up the pot at 450 degrees. According to Le Creuset, the handles will hold only about 370 degrees out. Do you have any problems with the knob?
    Since you rave so from the pots, I've now bought two …

    Greetings from Germany

    Hermann

    Reply
  9. Yumgoggle says

    July 15, 2012 at 3:36 pm

    The husband is the Grill Master in our household. The wife, just trying to impress him from time to time ๐Ÿ˜‰ He adores shrimps. (She is hypersensitive to shrimps) Anyhow, I would love to really try this recipe (despite the allergy,) I will enjoy his newlyfound faith in my grilling skills once I nail this.

    Myfudo here…We normally would not put shameless plug back to us, but we just launched our new site and we would love for you to be a part of it.
    We are moving to a new domain http://www.yumgoggle.com, (previously myfudo.com) this has been a project we have been working on for almost a year now. Unique and interesting bloggers like you will make the Yumgoggle gallery more fun and exciting.

    We'd love you to join the latest virtual shindig that is all about food photography, food in general, recipes, and culinary trends. Weโ€™d be proud to have your work as part of our growing collection to continue to have a larger reach and further inspire all fellow food lovers out there! Please sign up and check us out (it's free) http://www.yumgoggle.com/gallery . We look forward to seeing your wonderful pictures, as always.

    p.s. We are hosting a Kitchen Aid Mixer Giveaway to celebrate our new Yumgoggle site, coming soon in our launch post, we hope you'll participate =)

    Reply
  10. Little Magnolia Kitchen says

    July 13, 2012 at 1:10 am

    Can't wait to try this shrimp dish…it sounds scrump-dilly-ump! I love the fact that it is so fast and there aren't very many dishes to wash!!

    Reply
    • Janet@simplysogood says

      July 13, 2012 at 3:39 am

      I'm with you!

      Reply
  11. doodles says

    July 12, 2012 at 2:51 am

    hope you don't mind me saying this………damn this looks good!!

    Since it's only 102 here today I shall brave the elements once I find the shrimp!!

    Reply
    • Janet@simplysogood says

      July 12, 2012 at 3:26 pm

      I don't mind you saying.

      Reply
  12. Anonymous says

    July 11, 2012 at 10:30 pm

    Thank you for suffering the heat for your fan base ๐Ÿ™‚ Definitely going to try this next time we have shrimp! I also soak my bamboo skewers, I do the whole pack at the same time and then put them in a zip-lock bag and put them in the freezer. They are ready whenever I need them – I just need to find them in the freezer!

    Reply
    • Janet@simplysogood says

      July 11, 2012 at 10:56 pm

      Grrrreat idea. Thank you so much for passing on such great tip.

      Reply

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Janet Barton

Hi I'm Janet and this is where I share my delicious made-from-scratch seasonal recipes that I make at home for my family every day.

I believe cooking from scratch, using unprocessed and whole foods is an important part of healthy eating. My goal is to help you create amazing recipes by providing easy step-by-step photos and instructions.

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