Easy Grilled Shrimp Recipe with Citrus Butter

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The Best Grilled Shrimp Recipe with Citrus Herb Butter

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The first time I cooked shrimp over open flame, I was standing on my grandmother’s back porch in South Carolina, watching the marsh light turn gold over the water. She believed shrimp deserved very little fuss and a great deal of butter, and she was right. This grilled shrimp recipe is my love letter to those evenings, dressed up just enough for company.

What makes it special is the finish. The shrimp come off the grill smoky and tender, then I lay my Triple Citrus Butter right over the top and let it melt into every curve. It is bright, garlicky, and a little decadent, the kind of thing that makes guests go quiet for a second before they reach for more.

You do not need a marinade that soaks for hours or a long list of ingredients. You need good shrimp, a hot grill, and a butter that does the heavy lifting. If you love a simple seafood moment, you will also love my seafood charcuterie board and the compound butters in my Butter Edit. Keep scrolling for the full recipe, the citrus butter, and my tips for shrimp that never stick.

Watch me make this step by step, then scroll down for the full recipe and tips.

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The Story Behind This Grilled Shrimp Recipe

Summer in the Lowcountry meant shrimp by the cooler, not the pound. We ate them straight off the grill with our fingers, butter running down our wrists, nobody pretending to be polite about it. My grandmother always kept a little pot of melted butter going at the edge of the fire, and she would stir in whatever herbs were growing wild near the steps.

This grilled shrimp recipe started as my attempt to bottle that feeling for my own table. The citrus brightens the richness so it feels like June even in the dead of winter. When I serve it now, the smell alone carries me right back to that porch, and I love watching a new table fall in love with it the same way I did.

Why This Grilled Shrimp Recipe Works

grilled shrimp recipe topped with melting citrus butter and grilled asparagus
  • High heat and a short cook keep the shrimp plump and sweet instead of rubbery.
  • A light oil and spice coating builds char without a long marinade.
  • The citrus butter goes on after grilling, so the fresh flavor never burns off.
  • It works for grilled shrimp skewers, a salad topper, or a quick weeknight dinner with no changes.

How to Grill Shrimp Foolproof

A few small habits separate tender grilled shrimp from tough ones. Pat the shrimp very dry before they touch the oil, because surface moisture steams instead of sears. Bring your grill to medium high and let the grates get truly hot before the shrimp go on, which is the real secret to how to grill shrimp without sticking.

Watch the color, not the clock. The moment the shrimp turn pink and the edges curl into a loose C, they are done. A tight O means they have gone too far. If you want a deeper char on grilled garlic shrimp, leave them undisturbed for the first ninety seconds so a crust can form before you turn them.

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finished grilled shrimp recipe on a platter with citrus butter

Citrus Butter Grilled Shrimp

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  • Author: Jeannie Jacobs
  • Total Time: 21 minutes
  • Yield: 4 servings (scaler 1x, 2x, 3x) 1x
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Description

This grilled shrimp recipe finishes with a bright citrus butter for tender, smoky shrimp in about 15 minutes. Perfect for skewers, salads, and summer entertaining.

 

 

Ingredients

Units Scale
  • 1.5 lb large shrimp, peeled and deveined, tails on
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 0.5 tsp smoked paprika (Maison Gabrielle, code JUSTJEANNIE for 10 percent off)
  • 0.25 tsp cayenne, optional
  • 2 lemons, halved, for grilling
  • 4 tbsp Triple Citrus Compound Butter (get my recipe on the blog)

Instructions

  • Soak the skewers and heat the grill. If using wooden skewers, soak them in water for 20 minutes. Heat the grill to medium high.
  • Pat the shrimp very dry. Toss with olive oil, salt, pepper, smoked paprika, and cayenne. Dry shrimp are the key to good char and a clean release.
  • Thread the shrimp onto skewers. Push each skewer through the tail and the top so the shrimp lie flat and cook evenly.
  • Grill the shrimp and lemons together. Place the shrimp and the halved lemons cut side down on the grates. Grill the shrimp 2 to 3 minutes per side, until pink and opaque with light char, and let the lemons caramelize alongside.
  • Squeeze the grilled lemons over the shrimp. Just before pulling the shrimp off the grill, squeeze the warm, charred lemons right over them.
  • Finish with the Triple Citrus Butter. Move the shrimp to a platter and place about 4 tablespoons of Triple Citrus Compound Butter over the top. The butter melts beautifully into every curve. Serve right away.

Notes

Shrimp are done when they curl into a loose C. A tight O means overcooked.

Make the Triple Citrus Butter ahead from the linked recipe and let it soften before serving.

  • Prep Time: 15 minutes
  • Cook Time: 6 minutes
  • Category: Dinner
  • Method: Grilling
  • Cuisine: American, Southern

Nutrition

  • Calories: 320 g
  • Sugar: 1 g
  • Fat: 17 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 9 g
  • Trans Fat: 0 g
  • Carbohydrates: 2 g
  • Fiber: 1 g
  • Protein: 41 g

Did you make this recipe?

Did you make this recipe?
Share your creation on Instagram and tag @jeanniejacobs using #ShineWithJustJeannie—I love seeing how you bring these recipes to life.

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Grilled Shrimp Skewers and Marinade Notes

For grilled shrimp skewers, soak wooden skewers for twenty minutes or use metal ones, and thread the shrimp through both the tail and the top so they sit flat and cook evenly. If you prefer a marinated grilled shrimp version, a quick fifteen minute soak in olive oil, garlic, lemon, and a pinch of salt is plenty. Any grilled shrimp marinade longer than thirty minutes will start to break down the texture, so keep it brief and let the citrus butter carry the finish.

grilled shrimp skewers on the grill beside grilled lemon and orange halves

Make Ahead and Storage Tips

triple citrus herb butter with chives and lemon zest folded into a glass bowl
  • Triple Citrus Butter: make it ahead from my linked recipe and keep it chilled. Let it soften slightly before serving so it melts on contact.
  • Cooked shrimp: refrigerate airtight up to 2 days. They are wonderful cold over greens.
  • Reheat briefly and gently so they do not toughen, or serve at room temperature.
  • Freezing cooked shrimp is not recommended, the texture suffers.

Serving and Pairing Ideas

Pile these onto a board with lemon wedges and crusty bread for an easy summer spread, or serve them alongside my African American potato salad for a backyard plate. For a drink, the bright citrus loves a mango mezcalita. When I am entertaining, I let the grilled shrimp anchor a larger seafood spread and finish with a chilled glass of something crisp.

What You Will Need (Tools and Equipment)

A few pieces make this easier. A hot grill or grill pan, sturdy skewers, tongs, and a small saucepan for the butter.

For more of my kitchen favorites, browse the Shop My Kitchen Edit.

Every tool, board, knife, ingredient brand, and beautiful thing I keep on rotation. The pieces that make Sunday dinners feel like an event and weeknight cooking feel intentional.

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FAQ

How long do you grill shrimp?

Large shrimp need about 2 to 3 minutes per side over medium high heat. They cook fast, so watch for the color to turn pink and the edges to curl rather than relying on the clock.

Should you marinate shrimp before grilling?

You can, but keep it short. A 15 minute soak in oil, garlic, lemon, and salt adds flavor, while anything over 30 minutes starts to break down the texture. This recipe skips the long marinade and finishes with citrus butter instead.

How do you keep shrimp from sticking to the grill?

Make sure the grates are clean and fully preheated, pat the shrimp dry, and coat them lightly in oil. A hot grate and dry shrimp are the real keys to a clean release.

What is the best way to season grilled shrimp?

A simple base of salt, pepper, and smoked paprika before grilling builds flavor and char. Then a Triple Citrus Butter added after grilling keeps the fresh, bright notes from burning off.

Can you grill shrimp without skewers?

Yes. Use a grill basket or lay the shrimp perpendicular to the grates so they do not fall through. Skewers just make flipping a whole batch at once easier.

For more recipes rooted in memory and connection, explore Welcome to My Table.

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Welcome to My Table is my cookbook filled with recipes rooted in connection, flavor, and elevated everyday moments. From weeknight dinners to gatherings worth remembering.

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Share your version on Instagram and tag @jeanniejacobs using #ShineWithJustJeannie. I love seeing your creations.
Are you team skewers or straight on the grates? Tell me how you grill your shrimp.

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