Variation
Spicy: Add 1/2 tsp red chili flakes to the butter mixture.
Dinner · Seafood · Grilling · American
Grilled Shrimp Skewers With Cilantro Lime Butter
These grilled shrimp skewers are the ultimate summer staple, featuring jumbo shrimp marinated in citrus and finished with a silk cilantro lime butter.
Prep
20 min
Cook
6 min
Difficulty
Easy
Serves
4
Preparation
Get these tasks done before you start cooking.
Shrimp Prep
- 1
Soak Skewers
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
Tip: Use flat metal skewers to prevent the shrimp from spinning when flipped.
- 2
Marinate
Toss shrimp with olive oil, paprika, garlic powder, salt, and pepper in a large bowl.
Tip: Don't add lime juice to the marinade yet, as the acid can cook the shrimp prematurely.
How to Make Grilled Shrimp Skewers With Cilantro Lime Butter
Total time: 26 min · Yields 4 servings
- 1
Thread the Skewers
Thread 5 to 6 shrimp onto each skewer, piercing through both the tail and the head end to secure them. Using two parallel skewers per row helps for easier flipping on the grill grates.
- 2
Heat the Grill
Preheat your grill to medium-high heat (about 200°C / 400°F). Ensure the grates are clean and lightly oiled to prevent sticking.
- 3
Prepare finishing butter
In a small bowl, whisk together the melted butter, chopped cilantro, lime juice, lime zest, and minced garlic. Set half aside for serving and keep half for basting.
- 4
Grill the Shrimp
Place skewers on the grill. Cook for 2 to 3 minutes on the first side until the edges turn pink and opaque. Flip once.
- 5
Baste and Finish
Brush the shrimp with the cilantro lime butter immediately after flipping. Cook for another 2 minutes until the shrimp form a loose 'C' shape and have char marks.
Chef's Tips
- Avoid overcooking; shrimp are done when they reach an internal temperature of 49°C or 120°F.
- Baste only after flipping to ensure the butter doesn't flare up and burn on the grill.
- If using frozen shrimp, defrost completely and pat very dry with paper towels before marinating.
What to Serve with Grilled Shrimp Skewers With Cilantro Lime Butter
The garlic butter sauce is the star — pick sides that soak it up or balance the richness.
- Served over a bed of coconut rice
- Tucked into warm flour tortillas for quick tacos
- Over a crisp green salad with avocado
Recipe Variations
Once you've mastered the base recipe, try these popular twists.
Variation
Honey Lime: Mix 1 tbsp honey into the butter for a sweet and savory glaze.
Variation
Tequila Lime: Add a splash of reposado tequila to the marinade for extra depth.
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a pan over low heat with a splash of water.
Further reading
Frequently asked questions
How long should I grill shrimp skewers?
On a medium-high grill, shrimp usually take 2 to 3 minutes per side. They are finished when they turn opaque and pink.
Should I leave the tails on for grilled shrimp skewers?
Yes, leaving the tails on adds flavor and provides a 'handle' for eating, but you can remove them if preferred for easier eating.
Can I make these grilled shrimp skewers in a grill pan indoors?
Absolutely. Use a cast iron grill pan over medium-high heat and follow the same basting instructions for great results.
What size shrimp is best for skewers?
Jumbo size (16/20 count) is ideal for skewers because they are less likely to fall through the grates and don't overcook as quickly as small shrimp.
Why did my shrimp turn out rubbery?
Rubbery shrimp is almost always a sign of overcooking. Watch for them to turn from translucent to opaque and remove them immediately.
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