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Lemon Butter Shrimp Skewers
Succulent shrimp skewers marinated in a zesty lemon butter sauce, perfect for grilling and an easy weeknight meal. The bright flavors of lemon and garlic pair beautifully with the richness of butter, making these skewers a delightful treat for any occasion.
- Prep Time: 10 min
- Marinade: 30 min
- Cook Time: 6 min
- Total Time: 45 min
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: American
Ingredients
Scale
1 pound large shrimp, peeled and deveined
2 tablespoons lemon juice
1 tablespoon lemon zest
1/4 cup melted butter
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
Fresh parsley, chopped (for garnish)
Lemon wedges (for serving)
Wooden skewers, soaked in water for 30 minutes
Instructions
- In a bowl, combine lemon juice, lemon zest, melted butter, minced garlic, dried oregano, salt, and black pepper.
- Add the shrimp to the marinade, toss to coat well, and let marinate for 20-30 minutes.
- Preheat grill to medium-high heat.
- Thread the shrimp onto the soaked wooden skewers.
- Grill the shrimp skewers for 2-3 minutes per side, or until the shrimp are opaque and cooked through.
- Remove from the grill and garnish with fresh parsley.
- Serve with lemon wedges and enjoy!
Notes
Ensure the shrimp are evenly coated with the marinade for maximum flavor.
Serve these skewers with a side of grilled vegetables or a fresh salad for a complete meal.
Nutrition
- Serving Size: Approximately 4-6 shrimp skewers per person
- Calories: Approximately 220 calories
Food Safety Notice: Always wash hands and sanitize surfaces before and after handling raw meat, poultry, or seafood. Use separate cutting boards for raw proteins and ready-to-eat foods. USDA recommends whole muscle beef and lamb reach 145°F with a 3-minute rest, fish reach 145°F, and all poultry reach 165°F. Temperatures noted for whole muscle beef, lamb, and fish reflect culinary preference and may differ from federal guidelines. Ground meat of any kind must always reach 160°F. Consuming undercooked meat, poultry, or seafood may increase your risk of foodborne illness.