Grilled Garlic Shrimp is a quick and delicious recipe to make on the grill. Jumbo shrimp are grilled with a garlic and herb butter for a flavorful dinner that is beyond simple!
Shrimp is a favorite for a quick and easy dinner and the flavor combinations are limitless. I have always loved the shrimp scampi from Red Lobster, so we made a similar version on the grill. It's even more delicious than the restaurant version! If you are a seafood fan, you might like this Shrimp Stew for a hearty meal.
Serve your grilled shrimp up with Coleslaw, Red Lobster Cheddar Bay Biscuits and Air Fryer Roasted Potatoes for a simple and delicious family dinner. These Baked Tomatoes are also delicious with anything on the grill.
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How to Make Grilled Garlic Shrimp:
- Place frozen shrimp into a colander and place under cool running water to thaw.
- Peel and devein shrimp. Rinse and pat dry with paper towels.
- Prepare the grill to a 300° fire with pecan or hickory for smoke flavor.
- Make the garlic and herb butter by melting butter in a small saucepan. Add fresh garlic, rosemary, thyme and kosher salt. Cook over low heat for 5 minutes. Remove from heat and cool 5 minutes.
- Toss garlic butter with shrimp.
- If you have large grill grates, I recommend using a grill pan.
- Place shrimp over indirect heat. Brush excess butter over shrimp.
- Cook until shrimp starts to curl and turn pink, about 7- 10 minutes.
- Remove from grill.
- Garnish with fresh parsley and serve immediately.
- Recipe can be doubled as needed.
- Look for large or jumbo Gulf Caught Shrimp. They are always delicious and the perfect size for grilling.
How to Cook Garlic Butter Shrimp on the Stove:
- If you are not up for grilling, you can prepare this easy recipe on the stove, using a large non-stick pan.
- Melt butter over medium heat, add garlic and spices, cook for 3 minutes.
- Add in shrimp and cook, stirring often until shrimp curls and turns pink, about 7- 10 minutes.
How to Store and Reheat Leftovers:
There's never any shrimp leftovers at our house and I generally double the recipe. However, if you have leftovers, just store in an airtight container for up to 2 days. Reheat by adding about a tablespoon of butter to a skillet and add shrimp, cook for 3- 5 minutes over medium heat until warmed.
Shrimp is really easy to cook and even easier if you are grilling. I love adding this garlic butter shrimp to the menu when we are grilling ribeye steaks. Add it to your next cookout for a surefire hit!
If you love this Recipe as much as I do, please leave a comment and a five star review, and be sure to help me share on Pinterest!
- 6 tablespoons butter
- 3 cloves garlic
- 1 teaspoon rosemary
- 1 teaspoon thyme
- 1 teaspoon kosher salt
- 1 pound large shrimp, 31-35 count
- 1 tablespoon chopped fresh parsley
- Prepare a grill fire to about 300° with pecan or hickory for smoke flavor.
- Thaw frozen shrimp in a colander under running cool water.
- Peel and devein shrimp.
- Rinse and pat dry with paper towels and set aside.
- Melt butter in a pan over low heat.
- Add garlic, rosemary, thyme and salt. Cook, stirring often about 5 minutes.
- Set aside and cool slightly.
- Toss shrimp with garlic butter and place on grill pan if you have large grates on your grill.
- Place shrimp over indirect heat. Brush with any remaining garlic butter.
- Cook for 7- 10 minutes or until shrimp is cooked through.
- Internal temperature should be 145° and shrimp will be pink and curled.
- Remove from grill and garnish with fresh parsley.
Recipe can be doubled as needed.
To cook on the stovetop: melt butter in a large non-stick pan over medium heat. Add garlic and herbs, cook 3 minutes. Add shrimp and cook until internal temperature reaches 145°.
Amount Per Serving: Calories: 292Total Fat: 19gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 285mgSodium: 1741mgCarbohydrates: 3gFiber: 0gSugar: 0gProtein: 26g
Nutritional Calculation is estimated and may not be accurate.