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If you haven’t fired up your grill yet, this grilled Shrimp Skewers recipe is the perfect excuse to start. Shrimp taste best on the barbie; somethin’ about that lightly charred smokiness makes this shrimpaholic very happy.
This grilled shrimp recipe is easy with minimal prep and the cooking time is about 5 minutes. There’s only one word to describe how good the marinade is: “Wowza.” Brushing on extra marinade at the end ensures awesome flavor with every bite. I just wish we had leftovers!
My husband’s cousin, Alex shared this recipe with us and I’m so glad he did! Alex, we had delicious shrimp on the menu for two days thanks to you ;).
Ingredients for Grilled Shrimp Skewers:
1/2 cup (8 Tbsp) unsalted butter
4 cloves of garlic, pressed or minced
1 Tbsp cajun spice (provides light heat; it’s not too spicy)
1/2 tsp salt (omit if using salted butter)
1 Tbsp lemon juice (from 1/2 medium lemon)
2 lbs uncooked large shrimp (1 lb = 21-25 count), peeled and deveined *
12 medium wooden skewers
*Note: To save time, you can buy tail-on shrimp that are already peeled and deveined. We purchased shrimp at Costco
How to Make Grilled Garlic Cajun Shrimp Skewers:
1. Soak wooden skewers in water 30 min (reduces burning of the sticks). Preheat Grill to med/high (400˚F).
2. Combine all marinade ingredients in a small sauce pan. Bring to a simmer then remove from heat. Pour half of the mixture into a ramekin and leave remaining marinade in pan (You’ll brush on half now and brush on remaining marinade after shrimp are grilled).
3. Skewer 4 shrimp on each damp skewer without leaving spaces. Lay skewers flat on a rimmed Cookie Sheet. Brush one side of the skewered shrimp with sauce and refrigerate for 2 min until butter firms up. Flip shrimp over, brush second side and refrigerate 2 min until butter firms up.
4. Place skewers on the barbie and grill shrimp with the lid on about 2 minutes per side or just until cooked through and no longer transparent. Remove shrimp from grill. Don’t overcook or they will be rubbery. Brush on reserved sauce and serve.
Grilled Garlic Cajun Shrimp Skewers
Ingredients
- 1/2 cup unsalted butter, or 8 Tbsp
- 4 cloves of garlic, pressed or minced
- 1 Tbsp cajun spice, provides light heat; it's not too spicy
- 1/2 tsp salt, omit if using salted butter
- 1 Tbsp lemon juice, from 1/2 medium lemon
- 2 lbs uncooked large shrimp, (21-25 count*), peeled and deveined
- 12 medium wooden skewers
Instructions
- Soak wooden skewers in water 30 min (reduces burning of the sticks). Preheat Grill to med/high (400˚F).
- Combine all marinade ingredients in a small sauce pan. Bring to a simmer then remove from heat. Pour half of the mixture into a ramekin and leave remaining marinade in pan (You'll brush on half now and brush on remaining marinade after shrimp are grilled).
- Skewer 4 shrimp on each damp skewer without leaving spaces. Lay skewers flat on a rimmed cookie sheet. Brush one side of the skewered shrimp with sauce and refrigerate for 2 min until butter firms up. Flip shrimp over, brush second side and refrigerate 2 min until butter firms up.
- Place skewers on the barbie and grill shrimp with the lid on about 2 minutes per side or just until cooked through and no longer transparent. Remove shrimp from grill. Don't overcook or they will be rubbery. Brush on reserved sauce and serve.
Notes
*When buying large shrimp, the bag should say '21-25 count' which indicates how many shrimp are in 1 lb.
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Shown in this post: (no one paid us to write this; just affiliate links for stuff we love):
* The glass bowls by pyrex are perfect for prepping & serving.
* 10″ Bamboo skewers from Sur la table
* Large Cookie Sheets have a variety of uses; not just cookies!
* This Staub baker is useful for baking and gorgeous for serving
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Have you fired up your grill this year? What’s your favorite thing to grill?
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Also 12 skewers with 4 shrimps on each that’s 48 shrimp, recipe says 2 lb 21-25.
Do I double the sauce to get 12 skewers?
Hi Tanya, sorry that wasn’t super clear. When buying large shrimp, the bag should say, large 21-25 count shrimp which indicates the size of the shrimp and that you will have about 21-25 count shrimp per pound. So, 2 pounds would have double that amount.
Many comments say don’t marinade for too long, how long is too long?
I’m making this for a party at someone’s house. Hoping I can marinade for at least an hour.
I wouldn’t marinade them for too long, 30 minutes should be alright.
I just made this today. We love shrimp, so I gave it a try. I prepared as directed with a tsp. each of Old Bay and Lemon Pepper. We loved it! It’s too hot here, so I made it outside on the grill. 5 min each side and served. I’m glad I found you here, will try many of your recepies.
Hi Doug! Thank you so much for sharing. I hope you find many more recipes to enjoy.
I made these exactly like the recipe said, but I cooked them on my Blackstone griddle. They were fantastic and so, so easy! When the shrimp skewers were done, I toasted a few bread slices in the butter sauce remaining on the griddle, and served them on the side. Absolutely delicious!!
So glad to hear that you loved this recipe! Thanks for sharing that with us, Liz.
Fantastic recipe! They were delicious and can’t wait to make them again. Thanks!!
Hi Rita! Thank you for trying the recipe. I’m glad you loved it.
Hello Natasha,
Question, can you make this recipe with an air fryer? I’m new with the air fryer. Do you have recipes for air fryer? I love your recipes and I do make it. Hubby loves it too.
Hi Ann! I have not tested this with an air fryer to advise. I’m sure it can be done but you’d need to experiment with it.
You can find all my air fryer recipes at the top of the page, click on “recipes” and then you can search by method- air fryer. I hope that helps.
I’ve made the grilled shrimp with butter, garlic, lemon and dill. yummy
Have made these several times for my wife and myself as well as for friends. Everybody thinks these are just the best.
My main comment is buy wild caught shrimp instead of the stuff that comes from contaminated ponds in S.E. Asia. Wild caught are cleaner and better tasting.
I’m so glad you all enjoyed this recipe, Doug! Thank you so much for sharing that with me!
What kind of Cajun seasoning does everybody use I can’t remember the name of the one I used on other dishes but it was way too salty would love to try these with a good Cajun seasoning that wasn’t too salty thanks
I used Mccormick, the picture is in the recipe too.
This is our family favorite recipe for shrimp! I have also tweaked it alittle and just make skillet shrimp as well! Delicious!
That is the best when the family loves what we parents make. That’s so great!
Hi Natasha!
Is there a way to make this in the oven? It’s cold & wet here right now and no one wants to grill outside. Still would like to make this for company.
Hi Natalia, we have a baked shrimp recipe here. I think you could use this same recipe and just follow the baking instructions here.
Made this last night for a dinner with my mother-in-law and her husband and everyone loved it! This is absolutely delicious and so easy. Definitely a make again recipe.
That’s just awesome! Thank you for sharing your wonderful review, Rae!
Can you just marinate them for a few hours in the sauce instead of skewering it and brushing them on?
I think that will work too. If you try that, please share with us how it goes.
I wouldn’t marinate them for too long, as the citrus in the marinade will start cooking the shrimp, as in ceviche.
Natasha, this looks great! Could you please clarify the amount of unsalted butter. 8 T is one stick. 1/2 cup is 2 sticks. Thank yy
Hi Randi, I usually use this Ingredient Weight Chart as a guide.
1/2 cup is 8 tbsp = 1 stick
1/2 cup is one stick of butter
That is correct. The way the recipe card was formatted, it looks a little confusing. It’s 1 stick or 8 Tbsp of butter.
I don’t think I’ve EVER left a review on a recipe of any kind (despite loving maaaany!) but I had to with this one because it’s the first shrimp recipe I’ve tried and fell ABSOLUTELY in love with!!
This is my first recipe of yours I’ve tried and I can’t wait to try more!
That butter sauce is not only AH-MAZING, but your technique of letting it solidify on the shrimp is a game changer to help get the flavors to stick!
So glad I’ve discovered this shrimp recipe, and you!
That’s so great! It sounds like you have a new favorite!