🍤 Grilled Garlic Butter Shrimp Skewers

✨ Description

Juicy, smoky grilled shrimp skewers coated in rich garlic butter and paired with colorful bell peppers and red onion. Perfect for BBQs, weeknight dinners, or elegant entertaining.

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📝 Ingredients

For the Shrimp Marinade

• 1 lb (450g) large shrimp, peeled and deveined (tails on)

• 3 tbsp unsalted butter, melted

• 2 tbsp olive oil

• 4 cloves garlic, minced

• 1 tsp smoked paprika

• ½ tsp chili flakes (optional)

• ½ tsp salt

• ½ tsp black pepper

• 1 tbsp lemon juice

• 1 tbsp chopped fresh parsley

For the Vegetables

• 1 red bell pepper, cut into chunks

• 1 green bell pepper, cut into chunks

• 1 yellow bell pepper, cut into chunks

• 1 small red onion, cut into wedges

Optional Garnish

• Extra parsley

• Lemon wedges

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👩‍🍳 Instructions

Step 1: Prepare the Skewers

• If using wooden skewers, soak them in water for 30 minutes to prevent burning.

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Step 2: Make the Marinade

1. In a bowl, mix melted butter, olive oil, garlic, paprika, chili flakes, salt, pepper, lemon juice, and parsley.

2. Add shrimp and toss well to coat.

3. Marinate for 15–30 minutes (do not over-marinate).

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Step 3: Assemble

• Thread shrimp and vegetables alternately onto skewers.

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Step 4: Grill

1. Preheat grill to medium-high heat (about 400°F / 200°C).

2. Lightly oil the grates.

3. Grill skewers for 2–3 minutes per side until shrimp turn pink and slightly charred.

4. Avoid overcooking — shrimp cook very quickly.

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Step 5: Finish

• Brush with extra garlic butter while hot.

• Garnish with parsley and serve with lemon wedges.

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🍽 Serving Suggestions

• Serve over rice, quinoa, or garlic butter pasta.

• Pair with a fresh salad or grilled corn.

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💡 Pro Tips

• Use large or jumbo shrimp for best texture.

• Don’t overcrowd skewers to ensure even cooking.

• Internal temperature of shrimp should reach 120–125°F (49–52°C).

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⏰ Storage

• Store leftovers in an airtight container in the refrigerator for up to 2 days.

• Reheat gently to avoid overcooking.