These mini shrimp skewers are grilled and full of garlic and lemon flavor. The shrimp need only a short marinade, then cook in just a few minutes on a hot grill. Finish them with warm garlic lemon butter and fresh parsley right before serving.
Quick Look: Mini Shrimp Skewers
- What it is: Juicy grilled shrimp threaded onto skewers and finished with a simple garlic lemon butter.
- Why make this version? The shrimp cook in just a few minutes, and the garlic lemon butter adds plenty of flavor without covering up the shrimp.
- Key Ingredients: Large shrimp, olive oil, garlic, lemon juice, butter, and fresh parsley.
- Total Time: 25 minutes
- Pairs With: lemon garlic butter sauce, toasted coconut rice, and grilled asparagus
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Mini Shrimp Skewers
Shrimp make a great starter for any meal. Instead of making big shish kabobs, I use small, 4-inch skewers with two jumbo shrimp on each.
Lightly marinate them in olive oil, garlic, and lemon juice, then grill for a few minutes, until the flesh turns pearly white and opaque.
Everyone loves these, and the little skewers are easy to pick up and eat while dinner is cooking.
Ingredients
See recipe card for quantities.
- Large shrimp - Use peeled and deveined large or jumbo shrimp. They're easy to thread onto skewers and stay juicy on the grill.
- Olive oil - Helps coat the shrimp and keeps them from sticking to the grill.
- Garlic - Fresh minced garlic gives the shrimp and finishing butter plenty of flavor.
- Lemon juice - Brightens the marinade and the garlic butter.
- Seafood Seasoning - Use Old Bay or your favorite blend.
- Kosher salt - Seasons the shrimp and brings out their natural flavor.
- Butter - Melted butter makes the simple finishing sauce rich and smooth.
- Fresh parsley - Adds fresh flavor and a little color at the end.
- Lemon wedges - Serve on the side for squeezing over the hot shrimp.
- Skewers - Use mini 4" wooden skewers for grilling the shrimp.
How to Make Mini Shrimp Skewers
Step 1: Preheat the grill. Heat the grill to medium-high, about 400-450°F. Clean and lightly oil the grates. Soak skewers in water while you prepare the shrimp.
Step 2: Clean the shrimp. Peel and devein the shrimp. Leave the tails on, if you can, for better presentation.
Step 3: Pat the shrimp dry with paper towels. Thread them onto metal or soaked wooden skewers, keeping them close together.
Step 4: Season the shrimp. Combine the olive oil, garlic, lemon juice, and salt. Brush over both sides of the shrimp, sprinkle with Old Bay, and refrigerate for 15 minutes.
Step 5: Make the garlic butter. Melt the butter in a small saucepan over low heat. Add the minced garlic and cook for about 30 seconds, until fragrant. Stir in the lemon juice and turn off the heat.
Step 6: Grill the shrimp. Place the skewers on the hot grill and cook for about 2 minutes. Flip and grill for another 1-2 minutes, until the shrimp are opaque and cooked through. Spoon the warm garlic lemon butter over the cooked shrimp. Serve immediately with lemon wedges and sprinkle with a little chopped parsley.
Top Tips
- Don't leave the shrimp in the lemon marinade much longer than 20 minutes.
- Keep the finishing butter separate from the raw-shrimp marinade.
- Don't overcook the shrimp. Take them off the grill as soon as the flesh turns pearly white and opaque.
Serving Ideas
For a party appetizer, set the skewers out with lemon wedges and a dipping sauce like remoulade sauce or Marie Rose sauce.
For dinner, serve them over coconut rice with crispy grilled asparagus or grilled corn with Old Bay. For more ideas, check out these salads to serve with fish.
Storage and Reheating
Store leftover shrimp in an airtight container in the refrigerator for up to 3 days. Keep any extra garlic lemon butter in a separate container.
To reheat, warm the shrimp in a skillet over low heat with a little of the butter for 1 to 2 minutes, just until heated through. Shrimp get rubbery fast, so don't overdo it. Leftovers are also good cold, tossed into a salad.
Mini Shrimp Skewers FAQ
Yes. Soak wooden skewers in water for at least 30 minutes before threading the shrimp so they don't burn on the grill. Metal skewers don't need soaking.
The shrimp are done when they turn pink and opaque and curl into a loose C shape. On a hot grill, that takes about 2 minutes per side. If they curl into a tight O, they're overcooked.
Yes. Cook them in a grill pan or cast iron skillet over medium-high heat for about 2 minutes per side. You can also broil them for 2 to 3 minutes per side. For a recipe, try my pan-seared shrimp.
Mini Grilled Shrimp Skewers
Ingredients
For the shrimp and marinade
- 1 pound large or jumbo shrimp, peeled and deveined
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 tablespoon fresh lemon juice
- ¼ teaspoon kosher salt
- Old Bay seasoning to taste
- Lemon wedges for serving
For the finishing butter
- 2 tablespoons butter
- 1 small garlic clove, minced
- 1 teaspoon fresh lemon juice
- 1 tablespoon chopped fresh parsley
Instructions
- If using wooden skewers, soak them in water for at least 30 minutes before grilling. Thaw frozen shrimp, then peel, devein, and pat dry. Thread onto mini skewers, keeping them close together without packing them tightly.
- Combine the olive oil, minced garlic, 1 tablespoon lemon juice, and salt in a bowl. Brush over both sides of the shrimp, then sprinkle lightly with Old Bay. Refrigerate for 15 minutes.
- Heat the grill to medium-high. Clean and lightly oil the grates.
- Melt 2 tablespoons butter in a small saucepan over low heat. Add 1 minced garlic clove and cook for about 30 seconds, until fragrant. Remove from the heat and stir in 1 teaspoon lemon juice. Keep separate from the raw shrimp.
- Grill for about 2 minutes per side, until the flesh turns pearly white and opaque.
- Transfer to a clean platter. Spoon the warm garlic lemon butter over the shrimp, sprinkle with parsley, and serve with lemon wedges.
Notes
- Shrimp: Use large or jumbo shrimp of similar size for even cooking. Thaw frozen shrimp completely, peel and devein, and pat dry. Leave the tails intact if desired.
- Skewers: Soak wooden skewers for at least 30 minutes. Thread each shrimp through two points so it stays in place when you turn it.
- Marinating: Refrigerate for 15-20 minutes. Avoid soaking longer, as the lemon juice can change the shrimp's texture.
- Seasoning: Use Old Bay or your favorite seasoning, such as lemon pepper or blackening seasoning. If your blend contains salt, reduce the added salt to taste.
- Make ahead and storage: Prep the shrimp ahead and refrigerate. Add the marinade shortly before grilling. Refrigerate leftovers for up to 3 days and reheat gently to avoid tough shrimp.
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