This is Garlic Butter Grilled Shrimp Kebabs. There is something about grilled shrimp that is truly special. It reminds me of the first time I had this dish as a child when I was on vacation, at the beach with family. And the best part is this little bit of nostalgia is easy to prepare. Despite the use of butter, it’s actually pretty healthy too. Enjoy this recipe from all of us at Filipino Chow.
- 24 large shrimp, peeled with tails intact
- 4 tablespoons of butter
- 1 tablespoon of olive oil
- 1⁄4 cup of lemon juice
- 1 tablespoon of soy sauce
- 5 cloves of garlic, peeled then minced
- 1 teaspoon of seasoned salt
- 1 teaspoon of paprika
- 1 teaspoon of freshly ground black pepper
- bamboo skewers, soaked in water
- Put the peeled shrimp in a medium-size mixing bowl.
- Season the shrimp by dusting them with the seasoned salt, paprika, and the freshly ground black pepper.
- Toss the shrimp by hand to evenly distribute the seasoning all over the shrimp.
- Cover the bowl then set the shrimp in the refrigerator to chill.
- Heat a sauce pan over medium-high heat.
- Add the butter, olive oil, and a pinch of salt and pepper to the sauce pan.
- As soon as the butter has fully melted and begins to get hot, add the minced garlic to the pan and reduce the heat to medium-low.
- Saute the garlic for about 5 minutes or until the garlic begins to brown, then remove it from the heat.
- Transfer the garlic butter to a small bowl.
- Now skewer the shrimp using the soaked bamboo skewers.
- Add about 5-6 shrimp to each skewer with all the shrimp facing the same direction.
- Repeat until all the shrimp have been skewered.
- Now take the garlic butter and skewered shrimp to the grill.
- Carefully place the shrimp over medium-heat.
- Quickly sear the first side of the shrimp for only 15-20 seconds, then turn it over.
- Baste the shrimp with the garlic butter sauce then close the lid of the grill.
- Cook the shrimp for 1-2 minutes then turn it over and baste again.
- Turn and baste the shrimp a few more times until the garlic butter sauce is gone or the shrimp begins to char.
- Once the shrimp begins to char, splash them with the lemon juice and remove them from the grill.
- Serve the shrimp while it's still hot with rice.
I prefer to use a charcoal grill to cook the shrimp. This adds a nice smokey flavor to the shrimp. But a gas grill would work too. If you are using a charcoal grill, start the charcoal before you start to prepare the shrimp. This way the coals are nearly ready when the shrimp is prepared. It won't take much charcoal either because the shrimp will cook quickly.