Wood-Fired Grilled Gulf Shrimp with Creole Butter

By AislePrompt Editorial · Published 2026-06-18 · Updated 2026-06-18

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy Gulf shrimp grilled over high heat and finished with a rich, spicy Creole butter sauce that highlights classic New Orleans flavors. This Caribbean-inspired seafood recipe, ready in about 20 minutes, pairs large Gulf shrimp, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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.

Prep: 10 min Cook: 10 min Serves 4 Caribbean cuisine 220 cal/serving

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Ingredients

1 lb, peeled and deveined large Gulf shrimp
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 tsp paprika
4 tbsp unsalted butter
2 tsp Creole seasoning
3, minced garlic cloves
1 tbsp lemon juice
2 tbsp chopped parsley

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Instructions

Step 1: Preheat a wood-fired grill or outdoor grill to medium-high heat, about 450°F. In a bowl, toss 1 lb large Gulf shrimp with 2 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp paprika until evenly coated.
Step 2: Thread the shrimp onto skewers and grill for 2 minutes per side until opaque with slight char marks, about 4 minutes total.
Step 3: Meanwhile, melt 4 tbsp unsalted butter in a small saucepan over medium heat. Add 3 minced garlic cloves and 2 tsp Creole seasoning, sautéing for 1 minute until fragrant but not browned.
Step 4: Remove the butter from heat and stir in 1 tbsp fresh lemon juice and 2 tbsp chopped parsley.
Step 5: Brush the grilled shrimp generously with the Creole butter sauce and serve immediately, garnished with extra parsley if desired.