Charcoal-Grilled Shrimp with Garlic-Lime Butter
Plump shrimp grilled over charcoal to impart smoky flavor, finished with a zesty garlic-lime butter sauce. This latin american-inspired grilling ready in about 16 minutes pairs peeled and deveined large shrimp, olive oil, paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb, peeled and deveined large shrimp
- 2 tbsp olive oil
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 tbsp unsalted butter
- 4 minced garlic cloves
- 2 tbsp lime juice
- 2 tbsp chopped fresh cilantro
- 4, soaked for 30 minutes wooden skewers
Instructions
- Step 1: Toss 1 lb peeled and deveined large shrimp with 2 tbsp olive oil, 1 tsp paprika, 1/2 tsp salt, and 1/4 tsp black pepper in a bowl until evenly coated.
- Step 2: Thread shrimp onto 4 soaked wooden skewers, about 6-7 shrimp per skewer, leaving a little space between each.
- Step 3: Prepare a charcoal grill for direct medium-high heat (about 450°F). Place shrimp skewers on the grill and cook for 2-3 minutes per side until shrimp turn pink and opaque with slight char marks.
- Step 4: While shrimp grill, melt 4 tbsp unsalted butter in a small saucepan over medium heat. Add 4 minced garlic cloves and sauté for 1 minute until fragrant but not browned. Remove from heat and stir in 2 tbsp fresh lime juice and 2 tbsp chopped cilantro.
- Step 5: Remove shrimp skewers from grill and brush generously with the garlic-lime butter. Serve immediately with extra lime wedges if desired.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Charcoal-Grilled Shrimp with Garlic-Lime Butter take to make?
Total time is about 16 minutes (10 min prep + 6 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Charcoal-Grilled Shrimp with Garlic-Lime Butter?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Charcoal-Grilled Shrimp with Garlic-Lime Butter?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Charcoal-Grilled Shrimp with Garlic-Lime Butter for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Charcoal-Grilled Shrimp with Garlic-Lime Butter?
Latin American grilling like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
