Grilled Garlic Shrimp Skewers

Easy grilled shrimp basted with garlic butter. It's shrimp on a stick!

  • Prep time: 15 minutes
  • Cook time: 10 minutes
  • Yield: Serves 4


  • 1 pound 16-20 count large prawns, peeled and deveined (can still have tail on for presentation)
  • Extra virgin olive oil
  • Salt
  • 3 tablespoons butter
  • 3 cloves garlic, minced
  • 1/4 teaspoon kosher salt
  • 1 teaspoon minced chives for garnish

Special equipment:

  • Short bamboo skewers, about 20, soaked for 30 minutes in water before grilling


1 Prepare grill: Prepare your grill for direct high heat, with one side of the grill as a cool side with no coals or flame.

2 Thread shrimp on skewers: While the grill is heating, thread the pre-soaked skewers through the shrimp. Start at the tail and push the skewers through the middle and end of the shrimp. Brush shrimp with olive oil and sprinkle with salt.

3 Melt butter with garlic: Place butter and garlic in a microwave-safe bowl and heat in microwave until the butter has melted and is hot. (If you don't have a microwave you can also just melt the butter with the garlic in a small saucepan on the stovetop.)

4 Grill shrimp: Arrange skewers on grill so that the shrimp are over the coals or flame and the exposed bamboo skewer ends are over the cool side of the grill. Grill for about 2 minutes on each side.

5 Serve basted with garlic butter: As soon as the shrimp are done, remove from grill and place in a serving dish. Baste generously with melted garlic butter. Sprinkle with chives to serve!

Serve immediately.

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  • Frank

    I did these on a Himalaya salt block and added bay scallops about 1″ diameter. Did you know, people can eat them faster than I can cook them?


  • Sof

    Do you peel the shrimp before grilling them?

    • Elise Bauer

      Hi Sof, yes, but we leave the tail tips on for a more elegant presentation.

  • Brenda

    Simple, delish! Only change I made was added one TBLS of lemon juice and hot sauce to taste to the basting butter! People devoured them immediately!


    • Elise Bauer

      Great idea to add lemon juice and hot sauce Brenda, thanks!

  • Therese

    Really Delicious!


  • Brother Bear

    Light, springy and packed with phenomenal flavour. It was a hit at the weekend summer cookout. We did up with pepper flakes though!


  • Dan Moore

    Just a suggestion – skip the bamboo skewers and go with a FLAT or V metal. Food will cook more evenly (the metal conducts heat to the inside of the food) & won’t spin around, especially if you pop a few veg on the skewers to accompany the shrimp. Always use good grill gloves, especially with metal skewers.

  • marcelle

    no bbq on my balcon,on the stove s allright?

  • Chad McKenna

    When grill shrimp I put a piece of foil shiny side down beneath the exposed skewers on the cool side, if my grill is hot I often only cook on one side.

  • Laura @ RYG

    Shrimp on a skewer? What a marvelous idea. Bamboo skewers, I’m officially on the hunt for those, kind of like finding the perfect garage sale. I love skewer food because it cuts down on using utensils. Always find that I use up all my silverware first and don’t have any left (maybe I should get more than just 8 forks?!) and then I’m stuck with an empty dishwasher but the utensil tray is always filled. Especially when entertaining! Might make some fruit kebobs to compliment this.