Sizzling Grilled Shrimp with Garlic Herb Butter Bliss

Grilled Shrimp with Garlic Herb Butter is basically my favorite “I need to impress” meal. Ever get those nights where you want a restaurant-level dinner without spending a tiny fortune—or spending forever at the stove? Try this. The flavor is wild, it’s not fussy, and you barely have to clean up. And hey, if you’re already grilling, might as well make these grilled corn cobs with chili lime butter or these sizzling grilled pineapple shrimp skewers on the side. True backyard hero vibes!

The Best Shrimp for Grilling

Let’s keep it simple—buy shrimp that’s big enough not to fall through your grill (nothing sadder than losing the good stuff). I usually go for jumbo or even extra-large if I’m feeling bold. Frozen works just fine, honestly sometimes it’s fresher than the stuff in the counter. Thaw them in a bowl of cold water for about 15 minutes and you’re good.

Please, peel them first. Shells are messy, and you want all that garlic herb butter clinging to the shrimp, not lost on a shell you’ll toss. Devein if you notice the dark line—my daughter calls it “the yucky line” and let’s be real, she’s not wrong.

Fresh or wild-caught? Sure, they have more flavor, but let taste AND price be your guide. Sometimes you just grab what’s on sale and call it a night.

How to Grill Garlic Grilled Shrimp

Okay, don’t stress about grilling. Shrimp cooks so fast you’ll barely believe it. Here’s how I do it most days: Pat the shrimp dry—moisture messes with the sear. Slide a bunch onto skewers (wooden ones, soak ‘em for 20 mins first or they can catch fire…ask me how I know).

Get your grill hot, like really hot. Medium-high works for gas or charcoal. Throw shrimp on, close the lid, and in about 2 minutes flip them. Give another two minutes, tops—you want pink and slightly charred, not rubbery little tires.

Last tip—baste with that garlic herb butter while grilling and right after. You want it running all over, coating every curve. And don’t step away, shrimp overcooks in a nanosecond. Trust me, distracted grilling equals sad, mushy shrimp.

“I made these last week, and my family basically inhaled them before I even sat down! The garlic butter seeps in and just makes the shrimp sing.” — Dana T.

Ingredients for Grilled Shrimp

You seriously don’t need much for grilled shrimp with garlic herb butter bliss. Your shopping list:

• 1½ pounds large or jumbo shrimp, peeled and deveined
• 6 tablespoons of real butter, melted (not margarine, if you can help it)
• 4 garlic cloves, minced tiny
• 2 tablespoons fresh parsley, chopped
• Zest and juice from half a lemon
• Salt and black pepper to taste
• Pinch of red pepper flakes (you do you)
• Skewers (metal or soaked wooden)

That’s it! And you probably have most of it already.

What to Serve With Grilled Shrimp

Not gonna lie, grilled shrimp loves company. Here’s how we do it in my house:

• A heap of jasmine rice, soaks up all the garlicky butter
• Roasted veggies or that grilled corn with chili lime butter—perfection
• A giant salad or just some watermelon slices (summer classic)
• Some folks swear by a crisp white wine, if that’s your style

Mix and match as you like, shrimp is a crowd-pleaser. And honestly, leftover shrimp diced up in a taco or tossed in cold pasta is magic too.

How to Store Grilled Shrimp

Was there ever leftovers? Okay, maybe. If you find yourself with extra grilled shrimp, let them cool off before popping in a tightly sealed container. Keep ‘em in the fridge, but don’t wait more than two days to eat. Shrimp gets sad and dry if left too long.

Microwave warming is okay, but heat just until warm or they get chewy. Even better—toss cold on a salad or in wraps. They’re shockingly good straight from the fridge, trust me.

Common Questions

Can I use frozen shrimp straight from the bag?
You can, but give them a quick thaw in cold water first. Cooking frozen usually turns out soggy.

Do you need to marinate shrimp first?
Nope. The garlic herb butter does most of the heavy lifting. If you like, 10-15 minutes in the butter before grilling doesn’t hurt though.

Can I cook these indoors if it’s raining?
Absolutely! Use a grill pan on your stove. You’ll still get tasty results, just maybe a bit less smoky char.

What kind of herbs can I use besides parsley?
Basil and chives are great swaps. Sometimes I get wild and toss in a little dill.

Is it okay to leave the tails on?
Sure, looks pretty and gives something to grab. If you hate picking things up with your fingers, just pull them off first.

Wrap-Up: Why You Need to Try These

So, grilled shrimp with garlic herb butter bliss—what’s not to love? Fancy flavor, simple ingredients, no drama cooking. They pair up with all the best sides—you know, like grilled pineapple shrimp skewers or classic grilled veggies. If you’re still hungry for ideas, check out Grilled Garlic Butter Shrimp – Hey Grill, Hey for another take. Seriously, next cookout or impromptu dinner? Shake things up, fire up that grill, and let the neighborhood wonder what smells so darn good!

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