Garlic Herb Grilled Shrimp Skewers
Grilled shrimp skewers tossed in avocado oil, roasted garlic herb seasoning, fresh garlic, lemon, and butter, then grilled over high heat at 425-475°F for crispy charred edges and juicy centers.
Equipment
- Charcoal Grill, Gas Grill, or Pellet Grill
- Metal Skewers
- Mixing Bowl
- Tongs
Ingredients
Shrimp & Marinade
- 1.5-2 lbs large shrimp peeled and deveined, 16/20 or 21/25 count
- 2 tbsp avocado oil
- 1.5-2 tbsp roasted garlic herb seasoning
- 3 cloves garlic grated
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tbsp melted butter plus more for finishing
- 1 tsp honey optional
- fresh parsley for garnish
- lemon wedges for serving
Instructions
- Pat shrimp dry with paper towels. Place in a large bowl with avocado oil, roasted garlic herb seasoning, grated garlic, lemon juice, lemon zest, melted butter, and optional honey. Mix to coat evenly. Rest 15-20 minutes.
- Thread shrimp onto metal skewers with small gaps between each piece. Do not pack tightly.
- Preheat grill to 425-475°F (pellet grill: 425-450°F). Grill skewers 2-3 minutes per side until opaque, lightly charred, and curled into a loose C shape.
- Brush with melted butter right off the grill. Finish with fresh parsley, lemon squeeze, and optional light dusting of seasoning. Serve immediately.
Notes
Grill Master Tip: Pat shrimp dry before seasoning. Wet shrimp steam instead of sear, and you lose the caramelized char.
Doneness Cue: A loose C shape means done. A tight O shape means overcooked and rubbery.
Skewer Tip: Metal skewers conduct heat and make flipping easier. Soak wooden skewers 30+ minutes if using.
Lemon Timing: Squeeze fresh lemon after grilling, not during. Lemon on the grill steams off and mutes char flavor.