Hawaiian Garlic Butter Shrimp Kabobs

5 from 3 votes

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.

Prep Time 20

Cook Time 10

Total Time 30

Servings skewers

Calories 63

Author Jessica Kwon

Equipment

Skewers

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

US Customary - Metric

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