Grilled Shrimp Skewers Recipe

Prepare shrimp

Rinse shrimp under cold water and pat dry with paper towels. If not already deveined, remove the vein with a paring knife. Leave tails on for presentation.

Make marinade

In a medium bowl whisk together 3 tbsp olive oil, 2 tbsp lemon juice, 2 tsp minced garlic, 2 tsp Old Bay seasoning, 1 tsp kosher salt, and 1 tsp black pepper until combined.

Marinate

Add the shrimp to the bowl and toss to coat thoroughly. Cover and refrigerate for 15–30 minutes (no more than 30 minutes so the acid doesn't start to 'cook' the shrimp).

Melt butter and flavor

In a small saucepan over low heat, melt 6 tbsp unsalted butter. Stir in 1 tsp Old Bay seasoning, 1 tsp minced garlic and 1 tsp lemon zest. Cook gently for 1–2 minutes until fragrant but do not brown the butter.

Finish sauce

Remove from heat, stir in 1 tbsp lemon juice, 1 tbsp chopped parsley and 1/2 tsp hot sauce if using. Taste and adjust salt and pepper to preference. Keep warm while grilling (or transfer to a small heatproof dish).

Preheat grill

Preheat a gas or charcoal grill to medium-high heat (about 400°F / 200°C). If using a grill pan, heat over medium-high heat and lightly oil the grates or pan.

Skewer shrimp

Thread 3–4 shrimp per skewer, piercing each shrimp once near the tail and once near the bend so they lie flat. Leave a little space between shrimp so they cook evenly. Repeat until all shrimp are skewered (about 6 skewers).

Oil grates

Brush the grill grates lightly with oil or spray with high-heat cooking spray to prevent sticking.

Grill shrimp

Place skewers on the hot grill. Cook 2–3 minutes per side, flipping once, until shrimp are opaque and just firm with a slight char (internal temperature ~120–135°F / 49–57°C for large shrimp). Total cook time is typically 4–6 minutes depending on heat and shrimp size. Baste once with a little of the Old Bay butter in the last minute of cooking for a glossy finish.

Rest and finish

Transfer skewers to a platter and brush generously with the remaining Old Bay butter sauce. Let rest 1–2 minutes to allow juices to redistribute.

Serve

Garnish with additional chopped parsley and lemon wedges. Serve immediately with extra sauce on the side for dipping.