Shrimp Kebab

Shrimp Kebabs That’ll Make You Feel Like a Grill Master

Okay, quick question: have you ever had a moment where you’re like, “Wow, I need to make these shrimp kebabs like, all the time”? Yeah, me too. 🦐❤️ If you’re not drooling yet, just wait—this recipe is ALL about that garlic butter goodness, and trust me, you’ll be hooked.

Okay, Let’s Talk Ingredients

Alright, grab your shopping list! Here’s what you need to make these bad boys:

– 3 lbs shrimp (yup, shelled and deveined tail-on—no one wants shrimp shells flying everywhere, right?)
– 4 cloves garlic (minced, and don’t be shy with it!)
– 6 tablespoons unsalted butter (melty heaven)
– 1 pinch salt (just a pinch, promise)
– 3 dashes cayenne pepper (bring on the heat! 🔥)
– 1 ½ tablespoons lemon juice (fresh is best, but bottled works in a pinch)

Seriously—this combo is like a flavor explosion waiting to happen.

So Here’s Why I Make This Constantly

Okay, storytime: I was having a BBQ with friends last summer, and I wanted to impress them, ya know? I whipped up these shrimp kebabs on a whim, and OMG—everyone went wild. Like, they literally fought over the last skewer. One friend even tried to sneak a second helping when I turned my back. 😂 Now, every time I have people over, it’s like a tradition to make these. It’s my signature move!

And the best part? They’re so quick! You can make ‘em in like 20 minutes tops, and they look SO fancy, like you actually know what you’re doing in the kitchen. (Spoiler: I kinda don’t, but shhh.)

For some more eye candy, check out this shot of my shrimp kebabs from a different angle!

The One Trick That Changes Everything

Okay, listen up! The secret to making these kebabs super juicy and flavorful is to really soak those bamboo skewers in water before grilling. Like, let them chill in water for at least 30 minutes. It keeps them from burning on the grill. Do NOT skip this step—you’ll thank me later!

Don’t Mess This Up (My Top Tips)

1. Don’t overcook the shrimp! Seriously, a minute too long turns them into rubbery little things. Check them at around 3-4 minutes on each side.
2. Use fresh garlic. I’ve tried the jar stuff, and it just doesn’t hit the same. Go fresh or go home.
3. Brush that garlic butter generously. You can NEVER have too much butter, am I right?

How to Keep Them From Disappearing (Or, How to Store Them)

So, if you somehow have leftovers (which rarely happens, but you know… just in case), pop them in an airtight container and stick ‘em in the fridge. They’ll be good for about 2 days. But honestly? Just reheat them in a skillet, and they’ll taste almost as fresh as when you made ‘em!

If You Liked This, You’ll Probably Like These Too

Okay, if you’re digging these shrimp vibes, you should totally try my grilled veggie skewers or garlic butter steak bites. Both are crowd-pleasers! 🍢

So, are you ready to get grilling? What’s your favorite BBQ dish? I’m always looking for new ideas! Let’s swap recipes! 😄🍽️