Garlic Butter Shrimp Skewers – Elegant Christmas Appetizer Ready in 15 Minutes

Okay, so here’s the thing about these garlic butter shrimp skewers – I’ve probably made them like fifty times in the past two years, and people still act like I’m some kind of culinary genius when I serve them. Which is hilarious because honestly? They’re ridiculously easy.

I first stumbled on this recipe when I was panicking about a Christmas party back in 2022. Had about twenty people coming over, zero energy to cook anything complicated, and my oven was already occupied by a ham that my mother-in-law insisted I make (long story). So I fired up the grill in December – yeah, I’m that person – and threw together these garlic butter shrimp skewers. Best panic decision ever.

Why These Garlic Butter Shrimp Skewers Actually Work

Look, I’ve tried a million shrimp recipes. The fancy ones with seventeen ingredients you can’t pronounce. The “quick and easy” ones that somehow take forty-five minutes. This simple garlic shrimp marinade? It’s literally butter, garlic, lemon, and parsley. That’s it.

And before you start thinking “but that sounds boring” – trust me, it’s not. The key is good shrimp and LOTS of garlic. I’m talking way more garlic than seems reasonable. My neighbor Steve once asked if I was “sure about all that garlic” and I just smiled and handed him a skewer. He ate four more. No questions after that.

The beauty of this grilled garlic butter shrimp recipe is you can make it three different ways depending on your mood (or weather, because let’s be real, December grilling isn’t for everyone). You can do garlic butter shrimp skewers in oven when it’s freezing outside, throw them on the grill wrapped in foil for that smoky flavor, or go full BBQ mode in summer.

My Not-So-Perfect Journey with Shrimp Skewers

First time I made these? Disaster. Complete disaster.

I didn’t soak my wooden skewers (didn’t even know that was a thing), and they caught fire on the grill. Like, actual flames. My husband came running outside thinking I’d burned down the deck. The shrimp were… well, let’s call them “extra crispy” and leave it at that.

Second attempt wasn’t much better. I marinated the shrimp for like three hours because I figured more time = more flavor, right? Wrong. They turned mushy and weird. Shrimp doesn’t need forever to marinate – fifteen minutes is plenty. Sometimes I only give them ten minutes if I’m really rushing.

Third time? Finally nailed it. And I’ve been making them the same way ever since.

The Simple Grilled Shrimp Recipe You’ve Been Looking For

What You’ll Need:

• 1.5 pounds large shrimp, peeled and deveined (get the good stuff, not the tiny frozen ones)
• 5 tablespoons butter, melted (I use salted because I like living dangerously)
• 6 cloves garlic, minced (or 8, or 10 – seriously, go wild)
• Juice of 1 lemon (maybe 1.5 if you love lemon like I do)
• 2 tablespoons fresh parsley, chopped
• Salt and pepper to taste
• Wooden or metal skewers (if wooden, soak them for 30 minutes unless you want a fire show)

Oh, and a random tip – buy shrimp that’s already peeled and deveined. I spent ONE New Year’s Eve deveining shrimp for an hour and swore never again. Life’s too short. Pay the extra two bucks.

How to Make Garlic Butter Grilled Shrimp (The Real Way)

Step 1: Soak your wooden skewers if you’re using them. Set a timer because you WILL forget. Ask me how I know.

Step 2: Mix your simple garlic shrimp marinade. Melt the butter (microwave works fine, don’t be fancy), dump in your minced garlic, lemon juice, parsley, salt, and pepper. Stir it around. Done.

Actually, wait – here’s something nobody tells you. The garlic burns easily when you’re grilling, so I usually add half the garlic to the marinade and save half to brush on at the end. Game changer. Learned that from a YouTube video at 2 AM when I couldn’t sleep.

Step 3: Toss your shrimp in most of the marinade (save some for basting). Let them sit for 10-15 minutes. I usually do this while I’m setting up the grill or preheating the oven. Multi-tasking for the win.

Step 4: Thread the shrimp onto skewers. I do about 5-6 shrimp per skewer. Some people get all fancy and thread them through twice so they lay flat, but honestly? I just poke them once through the middle. Works fine.

Step 5 (Grilling Method): Get your grill to medium-high heat. If you’re doing grilled garlic butter shrimp in foil, make little foil packets and throw the skewers in there. Otherwise, just put them directly on the grates. Cook for 2-3 minutes per side. They’re done when they turn pink and start to curl up.

Step 5 (Oven Method): Preheat to 400°F. Line a baking sheet with foil (easier cleanup, trust me). Arrange your garlic butter shrimp skewers baked on the sheet. Pop them in for 8-10 minutes, flipping halfway through.

Pro tip for the oven method – turn on the broiler for the last minute. Gives them that slightly charred look that makes people think you worked way harder than you did.

Step 6: Brush with that reserved marinade right when they come off the heat. This is when I add the rest of my garlic because it stays fresh and punchy instead of getting all bitter and burned.

Let’s Talk About Grilled Shrimp Sauce Options

Now, these are perfect on their own, but sometimes I make a quick grilled shrimp sauce for dipping. Usually just mix some mayo with lemon juice, a tiny bit of garlic, and a pinch of cayenne. Takes two minutes.

My sister-in-law makes this insane spicy aioli that’s like… mayo, sriracha, lime juice, and honey? I think? She won’t give me the exact recipe (rude), but I’ve tried to recreate it. Close enough.

Or you can go simple with melted butter and lemon. Can’t go wrong there.

Actually, you know what? Last Christmas, someone brought cocktail sauce and everyone dipped their shrimp in that. I was slightly offended but whatever makes people happy, I guess.

Why This BBQ Grilled Shrimp Beats Everything Else

The thing about these garlic butter shrimp skewers is they LOOK impressive. Like, fancy restaurant impressive. But they’re so stupid easy that I’ve made them on random Tuesday nights when I don’t feel like real cooking.

They’re also weirdly versatile? I’ve served them as:

• Christmas appetizers (obviously)
• Summer BBQ main course with corn and salad
• Fancy dinner party starter (with the spicy aioli I mentioned)
• Late-night snack when I’m home alone watching Netflix (no judgment)

One time I made them for my book club and Carol asked for the recipe. Carol never asks for recipes. She once told me my lasagna “needed work.” So yeah, these shrimp skewers are Carol-approved, which is basically a Michelin star in my world.

My Actual Real-Life Tips (Learned the Hard Way)

• Don’t overcook them. Seriously. Shrimp goes from perfect to rubber in like thirty seconds. Watch them like a hawk.
• Use fresh shrimp if you can find it, but frozen is totally fine. Just thaw it properly (in the fridge overnight, not on the counter where it gets weird and warm).
• If you’re making these for a party, you can prep everything ahead. Marinate the shrimp, keep them in the fridge, then cook them right before serving.
• Metal skewers are worth the investment if you grill a lot. I bought a set from Target three years ago and they’re still going strong.
• Fresh parsley makes a difference. The dried stuff just tastes like… dust? I don’t know how else to describe it.

When Things Go Wrong (Because They Will)

Burned the garlic? Scrape it off and add fresh minced garlic at the end. Nobody will know.

Overcooked the shrimp? Chop them up and make shrimp tacos. Different meal, problem solved.

Forgot to soak the skewers and now they’re on fire? Use metal tongs to rescue what you can, laugh about it later. (Maybe invest in metal skewers.)

The Bottom Line

These garlic butter shrimp skewers are my secret weapon for looking like I know what I’m doing in the kitchen. They’re quick, they’re delicious, and they make your house smell amazing.

Plus, there’s something about serving food on skewers that makes people excited? My kids call them “fancy sticks” and actually eat seafood, which is basically a miracle.

So whether you’re making these garlic butter shrimp skewers baked in your oven because it’s cold outside, or going full summer mode with your grill, just do it. Your guests will think you’re amazing, and you can just smile and accept the compliments while secretly knowing you threw these together in fifteen minutes.

Try them this weekend and seriously, let me know how it goes! I’m always curious if other people love them as much as my crew does.