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Donna R. Luis

Easy Garlic Butter Grilled Shrimp

These Garlic Grilled Shrimp are juicy, flavorful, and incredibly easy to make. The shrimp are coated in a simple marinade made with olive oil, fresh garlic, parsley, basil, lemon juice, and a touch of tomato paste, then grilled until perfectly tender.
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Prep Time 30 minutes
Cook Time 4 minutes
Total Time 34 minutes
Servings: 4
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Shrimp
  • 1 pound large shrimp peeled and deveined, or medium shrimp
Marinade
  • ⅓ cup olive oil
  • 4 cloves garlic minced
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon tomato paste
  • 1 tablespoon chopped fresh basil or ¾ teaspoon dried basil
  • 2 teaspoons fresh lemon juice
  • ½ teaspoon salt
  • ½ teaspoon black pepper
Garlic Butter
  • ¼ cup salted butter melted
  • 1 clove garlic minced
  • 1 teaspoon chopped fresh parsley
  • Lemon wedges for serving (optional)

Equipment

  • Wooden skewers
  • Small prep bowls
  • Grill

Method
 

  1. Make the Garlic Butter: In a small bowl, combine the melted butter, minced garlic, and parsley. Set aside.
  2. Marinate the Shrimp: In a glass bowl, combine the olive oil, garlic, parsley, tomato paste, basil, lemon juice, salt, and black pepper. Add the shrimp and toss to coat. Marinate for at least 20 minutes or up to 1 hour.
  3. Preheat the Grill: Preheat the grill to medium heat, about 375°F.
  4. Prepare the Skewers: Thread the marinated shrimp onto skewers. If using wooden skewers, soak them in water beforehand to help prevent them from catching fire.
  5. Grill the Shrimp: Grill the shrimp for 2–3 minutes per side, or just until they are opaque and tender.
  6. Add the Garlic Butter: Remove the shrimp from the skewers and place them in a serving bowl. Warm the garlic butter for a few seconds if needed, then drizzle it over the shrimp.
  7. Serve: Serve the garlic grilled shrimp warm with lemon wedges, if desired.

Notes

Marinate the shrimp for at least 20 minutes, but do not exceed 1 hour, as the lemon juice can affect the texture and make the shrimp mushy.
Cook the shrimp just until they turn opaque and tender, since overcooking can make them tough and rubbery.
If you don’t have skewers, cook the shrimp on a grill mat or in a grill pan. Leftover shrimp can be stored in an airtight container in the refrigerator for up to 4 days.