- Do not marinate longer than 30 minutes, or the lime zest will begin to break down the shrimp
- High heat is essential for a good char — do not lower the grill temperature
- Shrimp are done when they turn pink and curl into a loose C shape
- Baste with butter twice for the best layered flavor
- Frozen shrimp works well — thaw fully, and pat dry before marinating
- Broil in the oven at high heat for 2 to 3 minutes per side if no grill is available
- Garlic lime butter can be made up to 3 days ahead and refrigerated
- Pairs well with jasmine rice, grilled corn, flatbread, or a green salad
Grilled Shrimp Skewers with Garlic Lime Butter
Ingredients
- Shrimp:
- 1½ lbs 680g large shrimp, peeled and deveined, tails on
- 2 tablespoons extra virgin olive oil
- 4 cloves garlic minced
- 1 teaspoon smoked paprika
- ½ teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes optional
- Zest of 1 lime
- Garlic Lime Butter:
- 4 tablespoons 60g unsalted butter
- 3 cloves garlic minced
- 2 tablespoons fresh lime juice
- 1 teaspoon lime zest
- 2 tablespoons fresh cilantro or parsley finely chopped
- Pinch of salt
- For Serving:
- Lime wedges
- Extra fresh cilantro or parsley
- Warm flatbread or steamed rice optional
Instructions
- Soak wooden skewers in cold water for 30 minutes if using. Preheat grill to high heat and oil the grates.
- In a large bowl, mix olive oil, garlic, smoked paprika, cumin, salt, pepper, red pepper flakes, and lime zest. Add shrimp and toss to coat. Marinate for 15 minutes at room temperature.
- Melt butter in a small saucepan over low heat. Add garlic and cook for 1 to 2 minutes until fragrant. Remove from heat and stir in lime juice, lime zest, cilantro, and salt. Keep warm.
- Thread 4 to 5 shrimp onto each skewer, piercing through both ends so they lay flat.
- Grill shrimp for 2 to 3 minutes per side, brushing with garlic lime butter during the last minute on each side, until pink and just opaque.
- Transfer to a platter, drizzle with remaining butter, garnish with fresh cilantro, and serve immediately with lime wedges.