This grilled shrimp with lemon butter comes together in about 25 minutes and tastes like a seafood dinner that took far more effort. Large shrimp get tossed in garlic powder, smoked paprika, and a little cayenne, then sear over high heat until pink with lightly charred edges, and a warm garlic lemon butter goes over the top at the end.
The butter sauce is the part worth slowing down for. Gentle heat softens the garlic without browning it, and the lemon juice stirs in off the heat so the sauce stays bright. Everything works on a grill, a grill pan, or a hot skillet, so you can cook it any time of year.
Table of Contents
Why This Grilled Shrimp with Lemon Butter Recipe Works
Shrimp cook in just a few minutes, which makes them one of the fastest proteins you can put on the table. A short toss in oil and spices is all the seasoning they need, and the high heat builds the light char that gives the dish its crisp edges.
The garlic butter is made separately and spooned on at the end, so the garlic tastes sweet and mellow instead of bitter. That one habit keeps the sauce from scorching on the grill.
The ingredient list is short and flexible. You can swap the paprika for another seasoning, use the sauce on fish or chicken, or double the batch for a crowd without changing the method.
Ingredients for Grilled Shrimp with Lemon Butter
- 6 tbsp unsalted butter, for the lemon butter
- 3 tsp garlic, very finely chopped (about 3 cloves), for the lemon butter
- 1/4 tsp salt, for the lemon butter
- 1 1/2 tbsp fresh lemon juice, plus more to taste
- 1 lb large shrimp, raw, peeled, and deveined
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/4 tsp cayenne pepper
- 2 tbsp olive oil
- 1/2 tsp salt, for the shrimp
- 1/4 tsp black pepper
- 1 lemon, halved, for grilling
- 2 tbsp finely chopped fresh parsley
Shrimp. Choose large raw shrimp that are peeled and deveined. Pat them dry with paper towels so the spices stick and the surface can brown instead of steam.
Butter. Unsalted butter lets you control the salt. Melt it slowly so the milk solids stay creamy and the garlic cooks gently.
Garlic. Chop the garlic very finely with a knife rather than using a press. Fine pieces soften quickly in the warm butter without turning bitter.
Spices. Garlic powder, smoked paprika, and cayenne build a warm, smoky coating. Use sweet paprika for less smoke, and cut the cayenne for a milder result.
Lemon. Fresh juice goes into the butter off the heat, and the halved lemon gets a quick char on the grill for a deeper, sweeter citrus flavor at the table.
How to Make Grilled Shrimp with Lemon Butter
1. Make the lemon butter. Melt the butter in a small saucepan over low heat. Stir in the chopped garlic and 1/4 tsp salt and cook for 1 to 2 minutes, just until fragrant and not browned. Remove from the heat, stir in the lemon juice, and set aside.
2. Mix the seasoning. In a large bowl, stir together the garlic powder, smoked paprika, cayenne, olive oil, 1/2 tsp salt, and pepper until it forms a loose paste.
3. Coat the shrimp. Pat the shrimp dry, then toss them in the spice paste until every piece is evenly coated.
4. Heat the cooking surface. Preheat a grill or grill pan to medium high heat, or set a large skillet over medium high heat for 2 minutes.
5. Cook the shrimp. Cook the shrimp for 2 to 3 minutes per side on the grill, or 3 to 4 minutes total in a skillet, until pink, opaque, and lightly charred. Work in batches so the shrimp stay in a single layer.
6. Char the lemon. Place the lemon halves cut side down on the grill for 2 minutes, until marked and fragrant.
7. Finish and serve. Transfer the shrimp to a platter, drizzle with the warm lemon butter, and top with parsley and the grilled lemon halves.
How to Serve Grilled Shrimp with Lemon Butter
Spoon the shrimp over cilantro lime rice so the extra butter soaks into the grains, or pair them with a crisp Italian house salad for a lighter plate. Air fryer asparagus and creamy garlic Parmesan orzo also make easy sides. The shrimp are good tucked into warm tortillas with slaw as well.
How to Store and Reheat Grilled Shrimp with Lemon Butter
Cool leftover shrimp within 2 hours, then refrigerate in an airtight container for up to 3 days. Keep the lemon butter in a separate small container, since it firms up in the fridge. Reheat the shrimp gently in a skillet over low heat for 1 to 2 minutes, or eat them cold over salad. Cooked shrimp do not freeze well, so plan to enjoy them within a few days.
Tips and Variations for Grilled Shrimp with Lemon Butter
Dry the shrimp. Moisture is the enemy of a good sear, so blot the shrimp well before they hit the spice paste.
Watch the clock. Shrimp go from tender to rubbery in under a minute. Pull them as soon as they curl into a loose C shape and turn opaque.
Skewer them. Threading the shrimp onto skewers makes flipping easy and keeps small pieces from falling through the grill grates.
Oil the grates. Brush clean, hot grates with oil before cooking to prevent sticking.
Adjust the heat. Cut the cayenne to a pinch for a mild result, or add a pinch of red pepper flakes for more heat.
Change the herb. Cilantro, chives, or dill work well in place of parsley.
Double the sauce. Make a larger batch of lemon butter if you plan to serve the shrimp over rice or pasta.
Handle seafood safely. Keep raw shrimp cold until cooking time and wash your hands and tools after touching it. For general food safety guidance, see this FDA food safety resource.
Frequently Asked Questions About Grilled Shrimp with Lemon Butter
How long should I cook grilled shrimp with lemon butter?
Cook large shrimp for 2 to 3 minutes per side over medium high heat. They are done when they turn pink and opaque and curl into a loose C shape. A tight O shape means they are overcooked.
Can I make grilled shrimp with lemon butter in a skillet?
Yes. Use a large skillet over medium high heat and cook the shrimp for 3 to 4 minutes total, in batches if needed, turning once.
What goes well with grilled shrimp with lemon butter?
Rice, orzo, a green salad, roasted vegetables, or crusty bread for mopping up the sauce all work. Warm tortillas turn the shrimp into easy tacos.
Can I use frozen shrimp?
Yes. Thaw them overnight in the refrigerator or in a bowl of cold water for about 20 minutes, then dry them very well before seasoning.
Why did my garlic turn bitter in the butter?
The heat was too high. Keep the burner on low and take the pan off the heat as soon as the garlic smells fragrant, usually within 2 minutes.
Grilled Shrimp with Lemon Butter Sauce
Equipment
- Grill, grill pan, or large skillet
- Small saucepan
- Mixing bowl
- Tongs
Ingredients
Main Ingredients
- 6 tbsp unsalted butter for the lemon butter
- 3 tsp garlic very finely chopped, about 3 cloves, for the lemon butter
- ¼ tsp salt for the lemon butter
- 1 ½ tbsp fresh lemon juice plus more to taste, for the lemon butter
- 1 lb large shrimp raw, peeled, and deveined, patted dry
- 1 tsp garlic powder
- 1 tsp smoked paprika plain or sweet paprika also works
- ¼ tsp cayenne pepper
- 2 tbsp olive oil
- ½ tsp salt for the shrimp
- ¼ tsp black pepper
- 1 lemon halved, for grilling
- 2 tbsp fresh parsley finely chopped
Instructions
Cooking
- Warm the butter. Melt 6 tbsp butter in a small saucepan on low. Add the garlic and 1/4 tsp salt, cook 1 to 2 minutes until fragrant but pale, then take off the heat and stir in the lemon juice. Make the paste. Whisk the garlic powder, paprika, cayenne, olive oil, 1/2 tsp salt, and pepper in a large bowl.
- Season the shrimp. Blot the shrimp with paper towels and stir them into the paste until fully coated.
- Heat the grill. Bring a grill or grill pan to medium high heat, or heat a large skillet for 2 minutes.
- Sear. Cook in a single layer, 2 to 3 minutes per side on the grill or 3 to 4 minutes total in a skillet, until pink, opaque, and charred in spots.
- Grill the lemon. Set the lemon halves cut side down for 2 minutes until marked.
- Finish. Pile the shrimp on a platter, spoon the warm lemon butter over them, and scatter with parsley.
