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Garlic Butter Shrimp Skewers

Shrimp given a quick 15-minute brine for snap, double-skewered, and grilled or broiled fast, then brushed with garlic butter at the end so it stays glossy.
Print Recipe
Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb raw shrimp 16 to 20 count, peeled and deveined
  • 3 tbsp kosher salt for the brine
  • 1 tbsp sugar for the brine
  • 6 tbsp butter
  • 3-4 garlic cloves minced
  • chili flakes a pinch
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • 1 tbsp parsley chopped
  • 1 tsp paprika
  • 1/2 tsp black pepper
  • lemon wedges and flaky salt to serve

Equipment

  • Skewers
  • Grill or broiler
  • Small saucepan

Method
 

  1. Stir the salt and sugar into 4 cups cold water. Submerge the shrimp 15 minutes, then drain and pat dry.
  2. Melt the butter, add the garlic and chili, and cook 60 to 90 seconds. Off the heat, stir in the lemon juice, zest, and parsley. Reserve half.
  3. Double-skewer 5 to 6 shrimp per set. Oil lightly and season with the paprika, pepper, and a pinch of salt.
  4. Grill or broil on high 2 to 3 minutes the first side, flip, then 1 to 2 minutes, brushing with butter in the last 30 seconds.
  5. Brush with the reserved butter and finish with lemon wedges and flaky salt.

Notes

Don't brine past 20 minutes or the texture turns mushy.
Double-skewer so the shrimp don't spin when you flip them.
Butter at the end: add it early and the garlic burns.