Shrimp , Garlic Butter , Lemon , Parsley
Best for: A quick Christmas appetizer while the main roast rests.
A platter of garlic-butter shrimp gets Christmas company gathered around the table in a hurry. Lemon, parsley, and a little paprika keep these warm, smoky bites simple and cheerful.
Grill: Direct medium-high heat at 425–450°F. Equipment: Grill, metal skewers, small saucepan, tongs, fine-tip instant-read thermometer.
Ingredients
Total: 28 minutes.
- 2 lb large raw shrimp, 16–20 count per lb, peeled and deveined, tails on
- 1 tablespoon olive oil
- 1 teaspoon Diamond Crystal kosher salt (2.8 g)
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- 6 tablespoons unsalted butter
- 4 garlic cloves, finely minced
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh parsley
- 1 lemon, cut into wedges
Directions
Preheat the grill to 425–450°F and clean the grates. Pat the shrimp dry and toss with olive oil, salt, paprika, and pepper.
Thread shrimp onto metal skewers through both the head and tail ends, leaving a small gap between pieces so heat reaches their sides.
Melt butter in a small saucepan on a side burner or stovetop, add garlic, and cook gently for 1–2 minutes until fragrant without browning. Remove from heat and stir in lemon juice.
Grill the shrimp for about 2 minutes on the first side, turn, and cook 2–3 minutes more. Check several thick shrimp with a fine-tip thermometer; they should reach 145°F and look pearly and opaque.
Slide the cooked shrimp into a clean warm bowl, pour over the garlic butter, and toss gently with parsley. Keep the butter away from raw shrimp so it remains a clean finishing sauce.
Arrange on a warm platter with lemon wedges and small picks or forks. Serve immediately with the buttery juices spooned over the top.
Grilling tip: Skewering each shrimp at two points makes an entire row easy to flip at once.
Shared safety notes: Whole cuts of beef, pork, and lamb are fully cooked at 145°F with a rest of at least 3 minutes. Ground meats cook to 160°F, poultry to 165°F, and seafood to 145°F. Refrigerate leftovers within 2 hours, use within 3–4 days, and reheat leftovers to 165°F.
