American · main

Lemon Garlic Butter Shrimp Skewers

Name: Lemon Garlic Butter Shrimp Skewers
Prep time: 48 min
Total time: 1 h 8 min
Cuisine: American
Ingredients: shrimp — 680 g; wooden skewers — 800 g; unsalted butter — 54 g; garlic — 9 g; lemon — 65 g; olive oil — 27 g; smoked paprika — 5 g; red chili flakes — 3 g; salt — 5 g; black pepper — 3 g; parsley — 7 g; lemon — 65 g

Lemon Garlic Butter Shrimp Skewers reads citrus 6.8, sourness 6.3 and fruity 5.5 on Palate's 0–10 flavor X-ray — a American main, about 1 hr 8 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 3.1 / 10
Sweet & Fruity — 5.7 / 10
Sour & Bright — 8.7 / 10
Bitter & Earthy — 3.3 / 10
Rich & Fat — 4.1 / 10
Aromatic & Spice — 4.0 / 10

The measured notes (of 18)

Citrus 6.8 · Sourness 6.3 · Fruity 5.5 · Richness 3.8 · Allium 3.4 · Smoke 2.9 · Umami 2.7 · Salinity 2.5 · Herbaceous 2.4 · Heat 1.7 · Warm Spice 1.5 · Marine & Briny 1.4 · Floral 1.4 · Bitterness 1.1 · Earthy 1.1 · Nutty 0.9 · Sweetness 0.8

What's in it (12)

shrimp — 680 g
wooden skewers — 800 g
unsalted butter — 54 g
garlic — 9 g
lemon — 65 g
olive oil — 27 g
smoked paprika — 5 g
red chili flakes — 3 g
salt — 5 g
black pepper — 3 g
parsley — 7 g
lemon — 65 g

Time & effort: about 1 hr 8 min (48 min active) · effort: involved

Dietary: Contains meat · Contains seafood — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

Soak the wooden skewers in warm water for at least 30 minutes so they don't scorch on the grill; meanwhile, pat the shrimp very dry with paper towels so they sear instead of steam.
In a large bowl, whisk together the melted butter, garlic, lemon zest and juice, olive oil, smoked paprika, red pepper flakes, salt, and black pepper until smooth.
Add the shrimp to the marinade and toss to coat; let sit at room temperature for 15-20 minutes — no longer, or the lemon juice will start to firm up the shrimp before they hit the grill.
Thread the shrimp onto the soaked skewers, piercing each one near the tail and again near the head so it lies flat, leaving a little space between shrimp so heat reaches all sides.
Heat a grill pan or outdoor grill over high heat until it's smoking-hot, about 5 minutes, and brush the grates lightly with oil.
Lay the skewers on the hot grates and cook undisturbed until deeply charred and marked on the first side, 2-3 minutes.
Flip once and cook until the second side is charred and the shrimp are opaque and firm with an internal temperature of 145 F, 2-3 minutes more.
Transfer the skewers to a platter, brush with any remaining marinade from the bowl, and let rest 2 minutes so the residual heat finishes them gently.
Scatter with chopped parsley and serve hot with lemon wedges for squeezing over the top.

Dishes with a similar flavor shape

Greek-Marinated Grilled Pork Chops — Greek
Low Country Shrimp Boil — Southern · Lowcountry
Grilled Blackened Catfish — Cajun/Creole · Cajun
Lemon Butter Baked Cod — American
Grilled Peri-Peri Chicken — Portuguese

Keep reading: what citrus, sourness, fruity mean in the flavor lexicon · the world's cuisines, by flavor.

See how this dish fits your palate — take the short taste test →

Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.