Grilled Garlic Butter Shrimp

grilled prawns on a plate
lorenzo tombola / Getty Images
Ratings (29)
  • Total: 20 mins
  • Prep: 12 mins
  • Cook: 8 mins
  • Yield: Serves 4 to 5
Nutritional Guidelines (per serving)
805 Calories
54g Fat
14g Carbs
66g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

If you enjoy shrimp scampi, then this is the grilled shrimp recipe for you. The shrimp first marinate in half of the sauce—a mixture of butter, olive oil, garlic, white wine, and herbs—and then when finished cooking are drizzled with the remaining sauce (or you can serve it on the side). This gives it a double dose of delicious garlic-butter flavor. 

You can serve the shrimp as part of ​the main course over pasta or rice or serve them as appetizers at your next cookout. 

Ingredients

  • 3 pounds raw jumbo shrimp (peeled and deveined)
  • 1 cup butter (melted)
  • 1/3 cup ​olive oil
  • 1/4 cup orange juice
  • 4 cloves garlic (minced)
  • 2 tablespoons dry white wine
  • 2 tablespoons fresh parsley (chopped)
  • 1 tablespoon fresh basil (finely chopped)
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Steps to Make It

  1. Place shrimp in a large bowl. In a separate bowl, combine remaining ingredients for the sauce.

  2. Divide sauce in half, and pour one half of the sauce onto shrimp. Toss to coat, cover, and place in refrigerator for 30 to 40 minutes.

  3. Preheat grill to medium heat. Arrange shrimp onto skewers. Try to fit about 5 or 6 on each skewer. Do not overcrowd.

  4. Place skewers onto grill and cook for 2 to 4 minutes per side. When shrimp no longer look translucent, take on a pink hue, and the texture is firm, remove from heat.

  5. Meanwhile, heat remaining half of the sauce in a pan over low heat until warm.

  6. Arrange skewered shrimp on a platter and either drizzle heated sauce over top or serve the warm sauce on the side. Garnish with extra chopped basil or parsley. 

Tips and Variations

If you are using wooden skewers, you need to soak them in water for at least 10 minutes before using. This will prevent them from burning on the grill. And whether you are using wood or metal skewers, you will want to keep one side of your grill cool, if possible, and place the skewers on the grill so the shrimp are over the heat and the rest of the skewer is not. This way the base of the skewer will not be too hot to the touch.

If you are not that experienced in grilling shrimp, be aware that they cook very quickly. Make sure to keep an eye on the skewers and remove them from the heat as soon as they're done. Overcooked shrimp will be tough and rubbery.

The orange juice adds a nice touch to this recipe, but if you prefer a more traditional flavor you can replace it with lemon juice. You can also eliminate the basil if you are trying to replicate a classic shrimp scampi. And as crusty bread is the perfect accompaniment for shrimp scampi, a nice bit of bread is ideal for serving on the side with these grilled garlic butter shrimp.