Grilled Lemon Garlic Shrimp – take the flavor of Shrimp Scampi to the grill tonight! Skewered shrimp basted in lemon garlic butter. Easy summer meal perfect for date night, weeknights and entertaining.
Shrimp skewers are grilled and basted in a ridiculously good lemon garlic butter sauce (think shrimp scampi but grilled!) Gourmet level flavor served up with a nice white wine – perfect for entertaining and date night – quick enough for a weeknight meal.
What’s in Grilled Lemon Garlic Shrimp?
Full complete list of ingredients with amounts in the printable recipe card below.
- Large raw shrimp (21/25): buy the freshest, best looking shrimp you can find.
- Butter, olive oil, fresh garlic, lemon juice and a pinch of crushed red pepper flakes: whisk and simmer for the basting sauce.
- Dry white wine: add rich flavor to the basting sauce.
- Parsley: fresh herbs elevate and add tons of flavor to any dish.
- Skewers: keep the shrimp from falling through the grates.
Why I love this recipe:
Top of my Easy Dinners List and my favorite way to grill shrimp. What’s not to like about garlicky shrimp and lemon butter sauce?
It’s fast! The shrimp cooks in a couple of minutes per side and before you know it you’re sitting down to a light, summery meal.
It impresses guests and dates alike! Pro tip: leave the tail on for a prettier presentation.
What kind of shrimp is best in this recipe?
Start with fresh raw shrimp from the grocery store or seafood market. I like 21/25 size shrimp which refers to the size (large) and about how many you can expect in one pound.
If our shrimp isn’t deveined do it before grilling. Just run a paring knife along the back of the shrimp without cutting too deep. Pull out the ‘vein’ then rinse with cold water and pat dry with a paper towel.
How to make Grilled Lemon Garlic Shrimp:
Make the garlic butter sauce: Add olive oil, grated garlic, fresh lemon juice and zest from half of the lemon and white wine to a saucepan.
Simmer 2-3 minutes then add butter, a small pinch of crushed red pepper flakes (or more to your taste) and parsley.
Reserve and set aside half of the scampi sauce. Use the other half to baste the shrimp.
Preheat the grill to medium high heat – about 400 degrees and oil or spray the grates with cooking spray.
Thread shrimp onto skewers then brush with the scampi sauce, season lightly with salt and pepper and place the skewers on the preheated grill.
Cook 2-3 minutes per side or until the shrimp are pink and opaque with some char marks, brushing with sauce as it cooks. Don’t overcook or the shrimp will be tough.
Serve right away with reserved sauce for dipping.
What goes with Lemon Garlic Shrimp?
I always serve this Lemon Garlic Shrimp Scampi with crusty or grilled bread and lemon wedges. It’s great for getting every last drop of the buttery sauce. Here are a few other suggestions:
- Serve the rest of the garlic butter sauce for dipping
- Grilled bread brushed with garlic butter sauce
- Grilled zucchini or asparagus
- Brown, white rice or cauliflower rice
- Angel hair pasta
- Parmesan risotto -> click here for the recipe
- Cauliflower rice
- Air fryer baked potatoes -> click here for the recipe
More easy shrimp recipes:
Shrimp Scampi with Orzo – one pan 30 minute shrimp dinner with orzo.
Blackened Shrimp Pasta – Cajun seasoned shrimp and linguine in a zesty tomato sauce.
Greek Shrimp with Feta – 30 minute recipe simmered in chunky tomato-herb sauce with broiled feta cheese. Main dish or appetizer.
Enjoy!
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Best Grilled Lemon Garlic Shrimp
Equipment
- skewers
- gas grill
Ingredients
- 1 pound large raw shrimp 21/25 size
- 3 tablespoons olive oil
- 2 whole garlic cloves peeled and minced
- 1 large lemon juice and zest from half (cut rest in wedges)
- 1/4 cup dry white wine
- 3 tablespoons butter
- 1 pinch crushed red pepper flakes or more to taste
- 2 tablespoons fresh parsley finely chopped
Instructions
- Make the garlic butter sauce: Add olive oil, grated garlic, fresh lemon juice and zest from half of the lemon and white wine to a saucepan.
- Cook 2-3 minutes then stir in the butter, a small pinch of crushed red pepper flakes (or more to your taste) and parsley. Reserve half of the butter sauce. Use the half to baste the shrimp.
- Preheat the grill to medium high heat – about 400 degrees and oil or spray the grates with cooking spray.
- Thread shrimp onto skewers then brush with the scampi sauce, season lightly with salt and pepper and place the skewers on the preheated grill.
- Cook 2-3 minutes per side or until the shrimp are pink and opaque with some char marks, brushing with sauce as it cooks. Don’t overcook or the shrimp will be tough.
- Serve right away with reserved butter sauce for dipping.
I have a wonderful Milanese gremolata olive oil that will be perfect for this. I’ve been looking for new ways to use this oil…..perfect recipe! Pinned. Chat later, my friend. Have a wonderful week.
Girl we need to team up! That olive oil sounds delicious!! Thanks for stopping by (and pinning!) Enjoy the day 🙂
This is my kind of shrimp dinner!
The sauce has every kind of ingredient that I love.
Looks delicious.
I couldn’t agree more! I made it twice this week alone. Light, fresh, easy – thanks for your kind words – Bernie