Grilled Shrimp With Garlic Butter Dipping Sauce Recipe

A plate of grilled shrimp with dipping sauce
Diana Rattray
  • Total: 22 mins
  • Prep: 10 mins
  • Cook: 12 mins
  • Yield: 4 Servings
Nutritional Guidelines (per serving)
718 Calories
44g Fat
27g Carbs
58g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
×
Nutrition Facts
Servings: 4 Servings
Amount per serving
Calories 718
% Daily Value*
Total Fat 44g 56%
Saturated Fat 18g 88%
Cholesterol 515mg 172%
Sodium 1563mg 68%
Total Carbohydrate 27g 10%
Dietary Fiber 2g 7%
Protein 58g
Calcium 321mg 25%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Grilled garlic shrimp are delicious when served with an easy butter dipping sauce. The marinade takes just a few minutes to put together, and it flavors the shrimp perfectly. The dip is a flavorful combination of butter, garlic, lemon, and a touch of hot sauce and Worcestershire.

Serve the shrimp on lettuce leaves or mixed fresh greens along with small containers of the butter dip. The shrimp goes well with rice and grilled summer squash or eggplant, too. You can also add the shrimp to a tossed salad.

Ingredients

  • For the Shrimp:
  • 2 pounds shrimp (jumbo)
  • 1 large clove garlic (crushed and minced)
  • 1/2 teaspoon kosher salt
  • 1 lime (juiced)
  • 1/3 cup olive oil (extra-virgin)
  • For the Garlic Butter:
  • 1/2 cup butter
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon lemon juice
  • 1/8 teaspoon hot pepper sauce (such as Tabasco)
  • 1 large garlic clove (crushed and minced)
  • Dash kosher salt

Steps to Make It

  1. Gather the ingredients.

  2. Remove the shells from the shrimp, leaving the tails intact. Devein the shrimp, then rinse under cold running water.

  3. In a non-reactive container, zip-top food storage bag, or bowl, combine the crushed garlic, kosher salt, the juice of one lime, and the olive oil.

  4. Place the shrimp in the bowl and stir to coat well with the marinade.

  5. Cover or seal and refrigerate the shrimp for 2 hours, turning occasionally to keep the shrimp coated.

  6. Thread the marinated shrimp onto skewers and grill about 5 to 6 inches from the heat for about 8 to 12 minutes, turning frequently. The shrimp is done when it becomes opaque and turns a bright white and pink color. 

  7. Meanwhile, in a small saucepan over low heat, melt the butter. Add the Worcestershire sauce, lemon juice, hot pepper sauce, crushed garlic, and kosher salt. Heat for 1 minute.

  8. Serve the butter dip in small serving dishes alongside the grilled shrimp and enjoy!

Tips

  • The vein running down its back is the shrimp's intestinal tract, and it could be clear or gray to black. There's no harm in eating the veins, but they can be unpleasantly gritty.
  • To remove the vein, run the tip of a small, sharp paring knife down the length of the back of the shrimp. Loosen the vein with the tip of the knife and then pull it out. 
  • If you use a stovetop grill, the skewers are optional. If you decide to broil the shrimp, remove the tails.
  • The average lime yields just over 1 tablespoon of juice.
  • A lemon yields about 3 tablespoons, so the juice of about half a lemon should be the perfect amount for the butter dip. Taste it and add a little more if you like.

Recipe Variations

  • While the recipe calls for lime juice in the marinade, lemon juice is a fine substitute. Likewise, try lime juice in the butter dip.
  • Instead of hot sauce, add a bit of Asian-style chili paste such as sambal or Sriracha sauce.