Grilled Lemon Garlic Butter Shrimp

Once grilling season hits, our BBQ becomes the center of every meal. There’s something irresistible about the combination of plump, juicy shrimp and colorful bell peppers all brushed with a buttery lemon garlic sauce and kissed by flames. Grilled Lemon Garlic Butter Shrimp with Vegetables has become our go-to recipe for warm weather cooking—it’s simple enough for a Tuesday night but impressive enough to serve at summer parties. The shrimp cook in just minutes, the vegetables get tender and slightly charred, and that golden, garlicky butter brings everything together into one spectacular dish.

Why you’ll love this dish

This recipe epitomizes easy summer cooking at its finest. From start to finish, you’ll spend only 35 minutes creating a restaurant-quality meal that’s naturally low-carb, gluten-free, and packed with protein and vegetables. The ingredient list is refreshingly simple, and the active cooking time is minimal—perfect for those evenings when you want to spend more time enjoying the weather than standing over the stove. The colorful presentation makes it ideal for entertaining, yet it’s straightforward enough for weeknight dinners when you’re short on time.

“These look great! Awesome. Now I have some new dishes to try.” — Arcelia

The versatility is another huge plus. Serve these skewers as an elegant appetizer, a light lunch, or build them into a complete dinner with your favorite sides. They’re also naturally suited for various dietary preferences without any modifications needed.

Step-by-step overview

This recipe comes together in three simple stages. First, you’ll prep your ingredients by cutting the vegetables into chunks and threading them onto skewers with the shrimp. A quick seasoning with salt, pepper, and smoked paprika adds baseline flavor. Next comes the star of the show—a luscious lemon garlic butter sauce made by whisking together melted butter, fresh garlic, lemon juice, and parsley. You’ll brush this over the skewers before grilling, then finish with an extra coating during the last seconds on the grill. The entire cooking process takes just 3-4 minutes per side over medium-high heat until the shrimp turn opaque and the vegetables develop a beautiful char.

Gather these items

For the skewers:

• Olive oil for greasing the grill
• 1 pound peeled and deveined raw jumbo shrimp (16-20 count per pound)
• 1 red bell pepper, cut into chunks
• 1 green bell pepper, cut into chunks
• 1 orange bell pepper, cut into chunks (or substitute yellow)
• 1 red onion, cut into bite-sized chunks
• Salt and pepper to taste
• ½ teaspoon smoked paprika

For the lemon garlic butter:

• 3 tablespoons melted butter
• 2 tablespoons finely minced garlic
• 2 tablespoons fresh lemon juice
• 1 tablespoon chopped fresh parsley

Equipment:

• Metal or wooden skewers (soak wooden ones for 30 minutes)
• Grill brush
• Basting brush

Ingredient notes: Jumbo shrimp work best for skewers as they’re easier to handle and less likely to overcook. Feel free to use any combination of bell pepper colors you prefer—they all taste similar but create a stunning rainbow effect. Fresh garlic and lemon juice make a noticeable difference in the butter sauce.

How to prepare it

1. Preheat and prep the grill: Heat your grill to medium-high. Clean the grates thoroughly with a grill brush, then grease generously with olive oil to prevent sticking.
2. Assemble the skewers: Thread the shrimp and vegetable chunks onto skewers, alternating between shrimp, peppers, and onion for an attractive presentation. Leave a little space between each piece for even cooking.
3. Season: Sprinkle the assembled skewers with salt, pepper, and smoked paprika on both sides.
4. Make the lemon garlic butter: In a small bowl, whisk together melted butter, minced garlic, fresh lemon juice, and chopped parsley until well combined.
5. First basting: Using a basting brush, generously coat both sides of the shrimp and vegetables with the lemon garlic butter. Reserve some sauce for finishing.
6. Grill: Place skewers on the preheated grill. Cook for 3-4 minutes per side, or until the shrimp turn pink and opaque and the vegetables are tender with slight charring on the edges.
7. Final touch: Brush the remaining lemon garlic butter over the hot skewers and let cook for an additional 10 seconds to set the glaze.
8. Serve immediately: Remove from grill and transfer to a serving platter while hot.

Best ways to enjoy it

These versatile skewers adapt beautifully to any meal format. For an elegant appetizer presentation, arrange them on a platter with fresh lemon slices and a sprinkle of chopped parsley. Guests can grab individual skewers and enjoy the perfect bite-sized portions.

For a complete low-carb meal, serve the shrimp and vegetables over cauliflower rice or zucchini noodles with extra lemon garlic butter drizzled over top. The combination makes for a light yet satisfying dinner. If you’re not watching carbs, toss everything with angel hair pasta or linguine for a quick seafood pasta that rivals any restaurant dish.

The skewers also work wonderfully deconstructed—slide everything off into a bowl with quinoa, farro, or rice for a grain bowl. Add fresh greens, avocado, and your favorite dressing for a complete lunch. They’re equally delicious cold, making them perfect for meal prep or packed lunches.

Side dish pairings include grilled corn on the cob, Caesar salad, crusty garlic bread, or simple roasted potatoes. For a full summer spread, add caprese salad and grilled asparagus.

Keeping leftovers fresh

Store leftover grilled shrimp and vegetables in an airtight container in the refrigerator for up to 3 days. You can keep them on the skewers or slide them off for easier storage and reheating.

To reheat: Warm gently in a skillet over medium heat for 2-3 minutes, adding a small pat of butter to keep them moist. Alternatively, microwave in 30-second intervals just until warmed through, being careful not to overcook the shrimp.

Serving cold: These are delicious straight from the fridge. Chop and add to salads, grain bowls, or wraps for quick, healthy lunches throughout the week.

Freezing: While you can freeze cooked shrimp for up to 2 months, the vegetables don’t freeze as well and may become mushy. If freezing, separate the shrimp from the vegetables. Wrap shrimp tightly in foil or plastic, then place in a freezer bag. Thaw in the refrigerator overnight before using.

Food safety: Always refrigerate leftovers within 2 hours of cooking (1 hour if the outdoor temperature exceeds 90°F).

Pro chef tips

Watch the cooking time closely: Shrimp cook incredibly fast—2-3 minutes per side is standard. They’re done when they turn pink and opaque. Overcooked shrimp become rubbery and tough, so remove them as soon as they’re opaque throughout.

Oil the grill, not the food: Generously oiling the grill grates before cooking prevents sticking far better than oiling the food itself. Use a paper towel dipped in oil and long tongs to coat the grates.

Cut vegetables uniformly: Make sure all vegetable pieces are roughly the same size so they cook evenly. Chunks that are too large won’t cook through before the shrimp are done.

Don’t crowd the skewers: Leave small gaps between pieces. This allows heat to circulate and creates better charring. Overcrowded skewers steam rather than grill.

Save extra butter sauce: The reserved lemon garlic butter at the end is crucial—it adds a final burst of flavor and creates a gorgeous glossy finish.

Use fresh garlic: Pre-minced jarred garlic won’t give you the same vibrant, punchy flavor as freshly minced cloves. Take the extra minute to mince fresh garlic.

Smaller shrimp work too: While jumbo shrimp are recommended, medium or large shrimp (21-30 count) also work. Just reduce cooking time slightly and watch them carefully.

Indoor option: No grill? Use a grill pan on your stovetop over medium-high heat, or broil in the oven 4-6 inches from the heat source.

Different ways to try it

Cajun version: Replace the smoked paprika with Cajun seasoning and add a pinch of cayenne to the butter sauce for spicy Southern flavor.

Mediterranean twist: Add cherry tomatoes and zucchini chunks to the skewers. Mix dried oregano and crumbled feta into the butter sauce.

Asian-inspired: Replace the butter sauce with a mixture of sesame oil, soy sauce, ginger, and lime juice. Garnish with sesame seeds and green onions.

Herb garden: Add fresh basil, thyme, or dill to the butter sauce alongside the parsley for more complex herbal notes.

Honey garlic glaze: Mix a tablespoon of honey into the butter sauce for a sweet-savory profile that caramelizes beautifully on the grill.

Pineapple addition: Thread pineapple chunks onto the skewers for a tropical twist. The fruit caramelizes perfectly and pairs wonderfully with shrimp.

Spicy kick: Add red pepper flakes or sriracha to the butter sauce, or sprinkle with fresh jalapeño slices before serving.

Lemon pepper: Increase the lemon zest and add extra cracked black pepper for a classic lemon pepper shrimp flavor profile.

Your questions answered

What size shrimp should I use?

Jumbo shrimp (16-20 count per pound) work best for skewers as they’re easier to thread and handle on the grill. You can use medium or large shrimp (21-30 count), but reduce cooking time slightly and watch them carefully to prevent overcooking.

How long do you grill shrimp?

Shrimp typically take 2-3 minutes per side over medium-high heat. You’ll know they’re done when they turn pink and opaque throughout. Total cooking time is usually 5-6 minutes. Watch carefully—they cook fast and overcooked shrimp become rubbery.

Can I prep these ahead of time?

Yes! You can assemble the skewers and make the butter sauce up to 4 hours in advance. Keep everything refrigerated, then brush with butter and grill when ready. Don’t brush with butter until just before grilling, as the acid in lemon juice can affect shrimp texture over time.

Do I need to soak wooden skewers?

Always soak wooden or bamboo skewers in water for at least 30 minutes before grilling to prevent them from burning. Metal skewers don’t require soaking and conduct heat for more even cooking.

Can I make this without a grill?

Absolutely! Use a stovetop grill pan over medium-high heat, or broil in the oven 4-6 inches from the heat source for 3-4 minutes per side. You can also bake at 400°F for 8-10 minutes, though you’ll miss the char marks.

What vegetables work best?

Bell peppers and red onions are classic, but zucchini, cherry tomatoes, mushrooms, and summer squash all work beautifully. Choose vegetables with similar cooking times to the shrimp for best results.

Is this recipe keto-friendly?

Yes! This recipe is naturally low-carb and keto-friendly. Serve without starchy sides, or pair with cauliflower rice and additional vegetables to keep it keto-compliant.

Print