Garlic Grilled Shrimp is a perfect summer staple on the grill; especially on skewers! Just a simple soak in this tangy marinade and it stands alone as a kabob or delicious tucked into a zesty shrimp taco!

This is one of those ‘go-to recipes’ that make summertime livin’ so easy! Serve as a main dish or even as a snack for guests to eat alongside mojitos on the deck!

Garlic Grilled Shrimp in a white bowl

Grilled Shrimp Marinade

A marinade is meant to tenderize meat and infuse it with flavorful herbs and spices. This shrimp marinade is infused with garlic, lemon, and other fresh herbs and spice to create a deliciously tangy flavor!

Because shrimp is so tender, marinating and cooking takes mere minutes compared to other proteins so it’s important not to over-marinate or overcook!

Garlic Grilled Shrimp ingredients

How to Grill Garlic Grilled Shrimp

If preparing the marinade ahead of time, don’t toss in the shrimp until 20 minutes before ready to cook to ensure they are not over-marinated (making them mushy)!

  1. Combine everything in a bowl and marinate 20 minutes.
  2. Preheat the grill to medium heat.
  3. Thread the shrimp on the skewers and grill 2 to 3 minutes each side. Remove from skewers and place in a serving bowl.

Drizzle with garlic butter and a squirt of juice from a fresh lemon wedge!

Should I Soak the Skewers?

If the skewers you are using are made from wood then you’ll want to soak them so they don’t catch fire from the grill (or oven, or broiler) before the meat is finished cooking.

It doesn’t take long to soak a skewer. Fully immersing wooden skewers (of any length) while the shrimp marinates will do the trick!

Brushing oil on Garlic Grilled Shrimp skewers

Don’t Grill Your Shrimp Too Long

Shrimp is a popular protein all year because not only does it have a mild flavor that fits into many different cuisines (Italian, Thai, Japanese, American), but it takes mere minutes to cook! Just until the meat is no longer translucent and barely firm to the bite is as far as you need to go.

Overcooking shrimp will result in a rubbery result (insert tears of sadness here)! Be sure to remove shrimp from whatever heat source you’re cooking on just as soon as it is pink!

Garlic Grilled Shrimp skewers on a baking sheet

What to Serve With Shrimp

Garlic grilled shrimp pairs perfectly in a taco with shredded lettuce, and a tangy pico de gallo. Try grilled shrimp over a bed of lettuce with sliced red onions and a tangy vinaigrette for a delicious salad!

Shrimp Recipes You’ll Love

Garlic Grilled Shrimp in a bowl with parsley
5 from 296 votes↑ Click stars to rate now!
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Garlic Grilled Shrimp

Garlic Grilled Shrimp is the perfect summer staple on the grill! Especially on skewers! Just a soak in this tangy marinade and serve with garlic butter.
Prep Time 30 minutes
Cook Time 4 minutes
Total Time 34 minutes
Servings 8 skewers

Ingredients  

  • 1 pound shrimp peeled and deveined

Marinade

  • 4 cloves garlic minced
  • cup olive oil
  • 2 tablespoons chopped parsley
  • 1 tablespoon fresh basil chopped
  • 2 teaspoons lemon juice
  • 1 tablespoon tomato paste
  • ½ teaspoon salt
  • ½ teaspoon black pepper

Garlic Butter

  • 1 clove garlic minced
  • ¼ cup butter melted
  • 1 teaspoon parsley chopped
  • lemon wedges for serving optional

Instructions 

  • Combine all marinade ingredients in a bowl and whisk. Allow shrimp to marinate at least 20 minutes.
  • Preheat grill to medium heat.
  • Thread shrimp on skewers and grill 2-3 minutes per side. Remove from skewers and place in a serving bowl.
  • Drizzle with garlic butter and serve warm with lemon wedges if desired.
5 from 296 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 190 | Carbohydrates: 1g | Protein: 12g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 158mg | Sodium: 653mg | Potassium: 71mg | Fiber: 1g | Sugar: 1g | Vitamin A: 305IU | Vitamin C: 5mg | Calcium: 85mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Main Course
Cuisine American

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Garlic Grilled Shrimp on a plate with lemon shown with a title being brushed with garlic butter
Garlic Grilled Shrimp on a plate with lemon shown with a title
Garlic Grilled Shrimp on a plate

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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Comments

  1. Okay! This is simply the easiest and the best grilled shrimp I’ve ever eaten, hands down better than any that we’ve ever made. And I didn’t even have fresh Basil, so I had to use dried. We made it with jumbo shrimp that had already been peeled and deveined. We still use a charcoal grill so my husband needs 25 to get the grill going. Perfect! The prep took me 5 minutes, 20 minutes for marinade, a couple of minutes to thread the shrimp, and they were on. He cooked them perfectly (much more easily done than with the large shrimp I usually get—more I’ll always get jumbo) along with some left over boiled golden potatoes with the skins on. I set out a plate of fresh vegetables and since this is June served fresh strawberries and vanilla ice cream for dessert. As I said, perfect! Thank you5 stars

  2. This was one of the best grilled shrimp recipes I’ve ever made. I followed the recipe exactly which I never do but glad I did! Everybody raved about it the entire meal. Thank you!5 stars

  3. I never leave recipe comments, but I feel compelled to review as it is currently the THIRD WEEKEND IN A ROW that I am making this dish. It is SO good. Restaurant quality. I serve it with buttered rice and I can easily eat the whole pound of shrimp by myself (and I have). Make it exactly as the recipe calls for and don’t omit anything. Not a fan of parsley? Me neither. But use it. All the herbs taste so good once they’re grilled. If you don’t have one of the ingredients, wait until you do; they all are important. I buy the bag of frozen raw shrimp from Trader Joe’s, throw them in the marinade and then let them thaw/marinade in the fridge all afternoon and then throw them on skewers and grill in the evening. IF you have any leftovers, they taste good out of the fridge a few days later. Light and delicious!5 stars

    1. Love this, Tara! So happy you are thoroughly enjoying this recipe and the leftovers… if there are any!

  4. This recipe was awesome! I was looking for something that actually added flavor to shrimp and this was it. Usually, I boil shrimp in broth but this is so much better. This will be my go to recipe going forward. Thank you!5 stars

  5. This dish was so delicious. It is the best I’ve ever had. My family loved it and it will be a staple in my household. 5 stars

  6. My wife says this is the best grilled shrimp I ever made. I will have to agree with her, this recipe is fantastic5 stars

  7. The best shrimp ever! We did the whole thing and it was wonderful! The shrimp was decadent and the butter sauce put it over the top! Do it! Just like it says!5 stars

  8. Excellent recipe for the shrimp ❤. Added Turmic 1/2 teaspoon Corriindor leaves instead of parsely and GRAMMASLA extra spices kick.
    Cooked on cast iron 2.5 minutes on each sides. Salad and Rice dinner.5 stars

  9. Best shrimp ever !!!..so easy ..do not leave out the tomato paste and definitely definitely use the garlic butter. THANKS SOOO MUCH FOR THIS RECEIPE5 stars

  10. I grew up on the MS Gulf Coast, buying shrimp from the boats as they came in with their bounty. This recipe is the best I’ve eaten over 60 years! Thanks for sharing.5 stars

  11. This was so delicious! I marinated the shrimp for a couple of hours vice 20 minutes. This will be my go to shrimp recipe for grilled shrimp.4 stars

  12. Thank you for this delicious recipe. Prepared as instructed except doubled the marinade. I didn’t want to fool with the grill and husband was working on something else, so I dumped marinade and shrimp in foil-lined pan and broiled 3 minutes per side (extra large shrimp). Perfect. No garlic-butter drizzle was necessary cooked this way. The only drawback was the marinade popped in the oven, so now the oven is doing its self-clean cycle.

    Served with yesterday’s potato salad, cherry tomatoes per another reviewer’s suggestion, fried green tomatoes, and fried okra, all from the garden. I made a dipping sauce from ranch dressing and sriracha. I don’t think it needed the dipping sauce but husband liked it.

    I will definitely make this shrimp again. The tomato paste added a layer of flavor I never would have thought to include, so if another cook does not have any on hand, I would wait to prepare this dish until you have some.5 stars

  13. This recipe was very good, but the basil was a bit overpowering for our palate. They were still wonderful cooked on the grill and we loved the garlic butter sauce! Thank you for another great recipe!5 stars