These scrumptious Hawaiian Garlic Butter Shrimp Kabobs are super easy and delicious! Succulent shrimp gets marinaded for maximum flavor, then pan-seared and bathed in buttery goodness. Just the smell of garlic and browned butter will make your mouth water!
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🍤 Easy Shrimp Skewers For Summer
This recipe was inspired by our trip to Hawaii and our visit to the famous Giovanni's food truck on Oahu's North Shore. They're known for their very popular Shrimp Scampi plates, which has garlicky pan-fried prawns with two scoops of rice and a wedge of lemon.
These garlic shrimp kabobs will take you straight to the islands! Large prawns are marinated in olive oil, paprika, cayenne, and garlic for plenty of flavor. Instead of pan-frying the prawns, they're threaded onto skewers and either grilled or pan-seared. Then they get basted in a generous amount of brown butter and finished with a fresh squeeze of lemon. For more delicious shrimp recipes, Vietnamese Shrimp Toast, Lemon Broccoli Pasta with Shrimp, and Shrimp Scampi Zucchini Boats are some of my favorites!
Hawaiian-style garlic shrimp is the perfect dish to serve at a party or gathering. And serving them onto skewers allows for easy portioning and entertaining. This recipe is simple, satisfying, and packed with flavor!
Why You'll Love It
- Quick and easy: Prawns are a very quick protein to cook. Whip together a simple marinade, sear the prawns, and you're good to go! You can get it all done in just 30 minutes.
- Staple ingredients: This recipe only uses 7 ingredients and they're all familiar, easy-to-find pantry and fridge staples.
- Great for a party: Use small skewers to serve Garlic Butter Shrimp as appetizers or double the recipe to make a larger portion for the main meal. Either way, these are a crowd-pleaser for sure!
🧂 Ingredients
- Shrimp: You can choose what size shrimp to use and whether you want tails and skin on or off. I prefer using peeled shrimp with tails removed for this recipe so it's easier to eat.
- Garlic: 10-12 cloves seems like a lot but it's barely enough! You can even use a whole head of garlic if you'd like. I recommend using fresh cloves as opposed to pre-minced garlic for more potency.
- Paprika and cayenne: Just a dash to add a little flavor and smokiness. I don't find these prawn skewers spicy at all, but use half or skip it if you're very opposed to spice.
- Lemon: Fresh is key here! We use the zest to impart citrus flavor into the marinade. Then we finish the kabobs with fresh lemon juice to brighten the whole dish.
- Olive oil: The base of the marinade. Helps make the prawns extra juicy and rich.
- Unsalted butter: For basting - it adds richness and flavor
Substitutions & Variations
- This recipe is easily customizable! Add your favorite spices to the marinade like Italian seasoning, cumin, Tabasco, or thyme.
- If you want to make larger kebabs for a main entree, add some vegetables between the prawns. Make sure to cut the vegetables smaller and use one that you'd enjoy just lightly cooked, since they'll only be cooking for a couple minutes. I recommend bell pepper, onion, grape tomatoes, cooked and sliced sausage, or pineapple.
- Add variations of protein. Cut small cubes of steak and alternate with the prawns for a surf-and-turf skewers. Or mix it up with tuna, salmon, scallops, or cod.
🔪 How To Make Garlic Butter Shrimp Kabobs
STEP ONE: If you're using wooden or bamboo skewers, soak them in water for at least 20 minutes first. This will make sure they don't burn while cooking.
STEP TWO: Then, in a large bowl, add the shrimp, garlic, paprika, cayenne, lemon zest, olive oil, salt, and pepper.
STEP THREE: Mix thoroughly to ensure every shrimp is coated in the marinade. Let sit at room temperature for about 20 minutes. If you're marinating for longer than 30 minutes, cover and place back into the fridge. Make sure it reaches room temperature before you start cooking.
STEP FOUR: Next, thread the shrimp onto your skewers. I used 8" skewers and U31-40 prawns and fit 4 on each skewer.
STEP FIVE: Heat a cast iron pan or griddle over medium-high heat. When hot, add a single layer of kabobs. Let the first side cook until the sides of the shrimp start to get opaque, about 2-3 minutes.
STEP SIX: Then flip the kebabs and add butter. Once the prawns are cooked through and the garlic is fragrant (about 3 minutes), transfer the kabobs to a plate. Pour the garlic butter sauce all over the shrimp and squeeze a wedge of lemon all over. If you have more kabobs to cook, wipe the pan out with a dry paper towel to remove any garlic or butter. Then repeat until all the kabobs are cooked.
To Grill The Kabobs
- Marinade and thread the shrimp onto the skewers.
- Melt the butter. I usually microwave it in 10-15 second intervals until melted.
- Heat a gas grill to medium-high heat. Place kabobs onto the grill over direct heat. Cook 2-3 minutes until first side is opaque. Flip and cook for 1 minute more.
- Then transfer to indirect heat and generously brush both sides with butter.
- Transfer skewers to serving dish and squeeze lemon all over.
💭 Top Tips
- If you're using wooden or bamboo skewers, you must soak them in water. This prevents them from burning and catching fire.
- For appetizers, use smaller skewers. I used these 6" wooden skewers.
- Use a cast iron pan or flat griddle. That way, you can brown the butter and make a delicious garlic butter sauce.
- Don't move away from the kebabs as they're cooking. The shrimp and garlic cook very quickly so you want to keep an eye on them.
🥡 Storing and Freezing
Storing: Let the Hawaiian Garlic Butter Shrimp Kabobs cool to room temperature, then store in an air-tight container in the fridge for up to 3 days. Option to remove the shrimp from the skewers for easing storing.
Freezing: Remove prawns from skewers and place in a freezer-safe zip-top bag or container. Store in the freezer for 2 months.
Reheating: Microwave in 30 second intervals until warmed through. Avoid overcooking the shrimp or else it'll be tough and rubbery.
If reheating from frozen, let thaw overnight in the fridge first or microwave in longer intervals.
📖 Recipe FAQ
This easy shrimp recipe is great as an appetizer or a main entree. As an appetizer, I love serving these alongside Air Fryer Crab Rangoons or Seafood Salad. As an entree, these would go great with German Potato Salad and Roasted Brussels Sprouts.
With this marinade, you can go up to 4 hours. Be sure to place the shrimp in the fridge and take it out 30 minutes before you're ready to cook. If the marinade has acid (lemon or lime juice, vinegar, etc), shrimp should only be marinaded for 30 minutes or else it'll get mealy.
I prefer to buy frozen shrimp because it's more affordable. Besides, the fresh prawns on display is the same, just thawed. You can either thaw frozen shrimp in the fridge overnight or place them in a colander or bowl and run under cold water until thawed.
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📋 Recipe
Hawaiian Garlic Butter Shrimp Kabobs
Equipment
Ingredients
- 1 lb shrimp deveined (see notes)
- 10-12 cloves garlic minced
- ¼ teaspoon paprika
- ¼ teaspoon cayenne
- 1 lemon zested and cut into wedges
- 2 tablespoon extra virgin olive oil
- 3 tablespoon unsalted butter cut into small cubes
- Salt and pepper to taste
Instructions
- If using bamboo or wooden skewers, soak in water for at least 20 minutes.
- Pat shrimp dry and add to large bowl, along with ½ teaspoon salt, ½ teaspoon pepper, garlic, paprika, cayenne, lemon zest, and olive oil. Let marinade for 15-20 minutes.
- Thread marinaded shrimp onto skewers.
- If cooking on a pan, heat a cast iron skillet over medium-high heat. Once hot, add a single layer of shrimp skewers, making sure to not overcrowd the pan. Cook until sides of shrimp start to get opaque, about 2-3 minutes. Then flip the skewers and add a couple cubes of butter. Cook for an additional 2 minutes or until shrimp is cooked through and butter is lightly browned. Transfer skewers to a plate and pour garlic butter sauce over the shrimp. Use a dry paper towel to wipe the pan clean, then repeat with remaining skewers. Squeeze a wedge of lemon over the cooked shrimp and serve warm.
- If grilling, heat the gas grill to medium-high. Melt the butter in the microwave and set aside for basting. Place skewers on grill and cook 2-3 minutes. Brush with a generous amount of butter, flip, and cook for 2 more more or until shrimp is opaque. Brush with more butter. Then transfer to a serving plate and squeeze fresh lemon juice over the shrimp.
Notes
- Shrimp: You can choose what size shrimp to use and whether you want tails and skin on or off. I prefer using peeled shrimp with tails removed for this recipe so it's easier to eat.
- If marinading shrimp for more than 30 minutes, cover the bowl with plastic wrap and place in fridge. Remove from fridge 30 minutes before cooking to allow it to reach room temperature. Marinade the shrimp for up to 4 hours.
- Serving size varies, depending on the size of the shrimp and skewers you use. I used these 6" wooden skewers.
Nutrition
Products I Used
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Kylie
These shrimp are amazing and so full of flavor! We used the grill to cook them and they turned out so well. Will definitely be making this recipe again!
Jessica
Thanks so much for giving them a try Kylie!