Grilled Shrimp Skewers, generously brushed with a buttery herb glaze, make a delicious summer meal in only 30 minutes.
Fresh, succulent shrimp, smothered in a homemade buttery glaze: Shrimp Skewers are one of my all-time favorite summer meals. They're light, flavorful, and always satisfying. Served with our Mexican Grilled Corn, Cilantro Lime Rice, or Old Fashioned Potato Salad, it's the perfect meal for dining al fresco.
Wine Pairing for Shrimp Skewers
We love Mer Soleil SILVER to pair with Shrimp Skewers. The distinctly crisp, citrus flavors of Mer Soleil SILVER come from grapes grown in Monterey County, California. SILVER unoaked chardonnay is fermented and aged in a combination of stainless steel and small concrete tanks imported from France. It pairs well with so many of our favorite summer dishes, like Jerk Turkey Burgers, or Vietnamese Style Fish Tostadas.
- SHRIMP: large shrimp, peeled and deveined (with tails on)
- BUTTER: we like salted butter for this recipe
- LIME: for lime zest + fresh squeezed lime juice
- RED PEPPER FLAKES: crushed red pepper flakes
- CUMIN: cumin powder
- BROWN SUGAR: dark brown sugar or light brown sugar
- SALT: we like sea salt or kosher salt
- WHITE PEPPER: (black pepper works too)
- CILANTRO: fresh cilantro, chopped
*see recipe card for quantities.
- Prepare the shrimp: Peel and devein the shrimp, leaving the tails on. Towel dry the shrimp.
- Skewer the shrimp: Place shrimp on skewer by skewering them in 2 places (this helps keep the shrimp in place while grilling). Lay the skewers on a sheet pan that has sides, in a single layer.
- Prepare the herbs: Zest the lime and set aside with the cilantro
- Make the marinade (herb butter glaze): In a small sauce pan, melt the butter and combine the salt, pepper, cumin, red pepper, brown sugar and the juice from the lime.
- Marinate the shrimp: Using a pastry brush, brush the skewers with the mixture and refrigerate for 5 minutes.
- Add the herbs: Now add the lime zest and cilantro to the butter mixture.
- Grill the shrimp: Heat grill to 350°. Place shrimp on grill and brush with more butter glaze. Cook for 3-4 minutes per side, brushing with butter glaze often.
- Enjoy: Remove from grill and brush remaining butter. Slide shrimp off the skewer onto a plate. Enjoy!
Hint: If you are using wooden skewers, soak in them in warm water for at least 15 minutes to prevent them from burning on the grill.
- SKEWERS: use metal skewers or wooden skewers to secure the shrimp for grilling
- PASTRY BRUSH: to brush butter glaze onto shrimp
Substitutions and variations
- ADD VEGGIES: these skewers look and taste great with fresh veggies! Add cherry tomatoes, zucchini, red onion, red peppers or yellow peppers directly onto skewers
- WITHOUT THE GRILL: make shrimp skewers indoors using a grill pan on the stove. Preheat the grill pan until it is hot to the touch, then proceed with the recipe
- SWITCH UP THE PROTEIN: This buttery glaze tastes great on salmon or scallops
Store leftovers in an airtight container in the refrigerator for up to 3 days
Reheat in an sautée pan with a touch of oil.
Use leftovers to make Lemon Shrimp Pasta, Shrimp Orecchiette, or Grilled Shrimp Salad
This post was created in partnership with our friends at Mer Soleil. All opinions are our own.
DO NOT marinate the shrimp for longer than 30 minutes before grilling. Lime juice is an acid and will begin to cook the shrimp.
The safest way to eat a shrimp skewer is to slide the shrimp off onto a plate. Using a fork or tongs, carefully slide each piece off the skewer. Do not eat directly from the skewer.
We like metal skewers because they do not burn on the grill. If using wooden skewers, be sure to soak them in warm water first for 15 minutes so they do not burn on the grill.
We recommend marinating the shrimp for 5 to 15 minutes in the refrigerator. Do not marinate for longer than 30 minutes, as lime juice will begin to cook the shrimp.
While we recommend fresh shrimp for this recipe, you can use frozen shrimp. Buy the large size and thaw according to package directions before grilling.
🍅 Making this recipe?
- Please feel free to reach out with questions. We're happy to help.
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- 2 pounds shrimp, peeled and deveined with tails on
- 1 stick salted butter
- 1 lime
- 1 tsp red pepper flakes
- 1 tsp cumin powder
- 1 tsp brown sugar
- 1 tsp sea salt
- 1 tsp white pepper
- ¼ C chopped cilantro
- *If using wooden skewers, soak in them in warm water for at least 15 minutes to prevent them from burning on the grill.
- Towel dry the shrimp. Then skewer the shrimp by skewering them in 2 places as this helps keep the shrimp in place while grilling.
- Lay the skewers on a sheet pan that has sides, in a single layer.
- Zest the lime and set aside with the cilantro
- In a small sauce pan, melt the butter and combine the salt, pepper, cumin, red pepper and brown sugar as well as the juice from the lime.
- Using a pastry brush, brush the skewers with the mixture and refrigerate for 5 minutes.
- Heat grill to 350°.
- Now add the lime zest and cilantro to the butter mixture.
- Place shrimp on grill and brush with more butter and cook for 3-4 minutes per side, brushing with butter often.
- Remove from grill and brush remaining butter until gone.
- If using wooden skewers, be sure to soak in them in warm water for at least 15 minutes to prevent them from burning on the grill.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: entrée
- Method: grilling
- Serving Size: 1 skewer
- Calories: 325
- Sugar: 0.8 g
- Sodium: 827.8 mg
- Fat: 19.4 g
- Carbohydrates: 2.1 g
- Protein: 36.9 g
- Cholesterol: 340.5 mg
Keywords: shrimp, grill, grilled, marinade, marinate, herb, glaze, kabobs, butter, skewers, Mer Soleil, wine pairing