Red Lobster Shrimp Skewer Recipe: Grilled Garlic Butter Elegance

Grilled shrimp skewers elevate any meal with their smoky, charred flavor and restaurant-quality presentation. This method transforms simple ingredients into a dish that feels special enough for company.

The secret lies in proper skewering technique and a garlic butter baste that locks in moisture. I developed this approach after testing multiple variations in my small Boston kitchen, ensuring it works in any home setup.

You’ll achieve perfectly cooked shrimp with a golden sear and aromatic garlic notes. The butter creates a glossy finish that makes these skewers irresistibly elegant and rich.

Serve as an appetizer or main course with your favorite sides. Here’s how to master this technique at home.

Ingredients for Red Lobster Shrimp Skewer

Fresh shrimp, butter, and a handful of pantry staples for that signature charred flavor.

The shrimp are the star here. Wild-caught Gulf shrimp (16/20 count) give the best texture—Whole Foods or Trader Joe’s have solid frozen options. Thaw them overnight in the fridge (never at room temp). For the butter, Plugrá or Kerrygold melt beautifully. Look for shrimp that smell like the ocean, not fishy—that’s a sign they’re past their prime.

No Old Bay? Combine paprika, celery salt, and black pepper at equal parts. Fresh garlic is non-negotiable for the baste, but jarred minced garlic works in a pinch (drain the liquid first). Swap parsley for cilantro or chives if that’s your preference. The wooden skewers are traditional, but metal skewers eliminate soaking time and can go straight on the grill.

Shrimp cook fast—use within 1-2 days of thawing. The garlic butter keeps in the fridge for 1 week, or freeze for 3 months (reheat gently). Skewers can be prepped a few hours ahead, but keep them chilled until grilling time.

Step-by-Step Instructions for Grilled Garlic Butter Shrimp Skewers

Here’s the method that delivers juicy, flavor-packed shrimp with that signature Red Lobster touch.

Step 1: Soak Skewers and Season Shrimp

Start by submerging the 8 pieces Wooden Skewers in cold water for 30 minutes—this prevents them from burning on the grill. Meanwhile, pat the 1.5 lb Large Shrimp completely dry with paper towels. Any moisture will prevent the seasoning from adhering properly.

In a large bowl, toss the shrimp with 2 tbsp Olive Oil, 1 tsp Old Bay Seasoning, 1 tsp Salt, 0.5 tsp Black Pepper, 0.5 tsp Paprika, and 0.25 tsp Cayenne Pepper. I use my hands for this—it ensures every shrimp gets evenly coated. The Old Bay gives that classic seafood flavor, while the paprika and cayenne add a subtle kick.

Step 2: Prepare the Garlic Butter Basting Sauce

In a small saucepan, melt the 0.5 cup Unsalted Butter over low heat. Add the minced 6 cloves Garlic Cloves and cook for 1-2 minutes just until fragrant—don’t let it brown or it’ll turn bitter. Remove from heat and stir in the zest of the 1 whole Fresh Lemon.

This garlic butter is the star of the show. The lemon zest brightens up the rich butter, while the garlic infuses every bite with aroma. Keep this warm but not hot—you’ll use it for basting, and you don’t want it to cook the shrimp prematurely.

Step 3: Thread and Grill the Shrimp

Thread the seasoned shrimp onto the soaked skewers, leaving a little space between each piece for even cooking. I like to do 3-4 shrimp per skewer for easy handling. Heat your grill to medium-high heat (about 400°F).

Place the skewers on the grill and cook for 2-3 minutes per side until the shrimp turn opaque and pink with light grill marks. During the last minute of cooking, generously baste the shrimp with the garlic butter using a silicone brush. The butter will sizzle and create an incredible aroma.

Step 4: Finish and Garnish

Transfer the skewers to a serving platter and immediately baste again with any remaining garlic butter. Squeeze the juice from the 1 whole Fresh Lemon over the top for a bright, citrusy finish. The acidity cuts through the richness of the butter beautifully.

Sprinkle with the chopped 0.25 cup Fresh Parsley for a pop of color and freshness. The parsley isn’t just for looks—it adds a clean, herbal note that balances all the bold flavors. Serve these skewers hot with extra lemon wedges on the side for those who want a little more tang.

Serving Suggestions for This Recipe

Plating Elegance

Arrange skewers on a wooden serving board for that rustic Red Lobster vibe. Fan them out slightly so guests can easily grab one. I love using a board I found at a Boston flea market—it has that perfect worn-in charm. 💛

Side Pairings

Serve with lemon garlic rice to soak up the buttery sauce. Grilled asparagus or zucchini adds freshness. For a New England touch, include corn on the cob brushed with the leftover garlic butter.

Dipping Sauces

Offer cocktail sauce on the side for dipping—mix ½ cup ketchup with 2 tbsp prepared horseradish, 1 tsp lemon juice, and a dash of Worcestershire sauce. A small bowl of melted garlic butter also works for double-dipping.

Garnish Creatively

Beyond parsley, sprinkle lemon zest over the platter for color. Add thin lemon slices between skewers for visual appeal. I sometimes add edible flowers from my windowsill herb garden for special occasions.

Serving Temperature

These skewers are best served immediately while hot. If you must hold them, place on a wire rack over a baking sheet in a 200°F oven for up to 15 minutes. Cover loosely with foil to retain moisture.

Bread for Soaking

Provide crusty Italian bread or baguette slices to mop up every last drop of garlic butter. I pick up fresh bread from my neighborhood bakery in Boston the morning of serving. ✨

Frequently Asked Questions