30-Minute Cilantro Garlic Grilled Shrimp Kabobs
Succulent grilled shrimp skewered with bright lemon and green onions, basted in a fragrant cilantro-garlic butter that caramelizes on the grill. This straightforward kabob showcases fresh herbs and high-heat cooking to develop charred edges while keeping shrimp tender. Ideal for summer entertaining, weeknight dinners, or casual outdoor gatherings. The herbaceous butter simple ingredients into restaurant-quality fare.
Ingredients
Instructions
- 1
Heat one side of gas grill to medium heat or charcoal grill until coals are ash white; push coals to one side and place aluminum foil drip pan opposite.
- 2
Combine melted butter, cilantro, garlic, and pepper in a bowl.
- 3
Thread shrimp, lemon quarters, and green onion pieces alternately onto 8 metal skewers.
- 4
Place kabobs on grill over drip pan.
- 5
Grill, turning frequently and brushing with butter mixture, until shrimp turn pink.
Tips
Thread shrimp and vegetables snugly on skewers to prevent spinning during turning. If using wooden skewers, soak them 30 minutes prior.
Set up a two-zone grill so kabobs cook indirectly over the drip pan, preventing flare-ups from butter drippings while maintaining even heat.
Brush liberally every 2-3 minutes; the basting creates a golden crust and keeps shrimp moist during the quick cook.
Good to Know
Leftover kabobs refrigerate up to 2 days in an airtight container. Do not freeze; shrimp texture deteriorates significantly.
Assemble kabobs up to 4 hours ahead; cover and refrigerate. Prepare cilantro-garlic butter and store in a small container. Combine just before grilling.
Serve immediately off the grill with lime wedges, white rice, or a fresh green salad. Pairs well with crisp white wine or light lager.
Common Mistakes
Do not skip the drip pan to avoid flare-ups from butter; charring bitter flavors onto shrimp.
Do not over-grill to avoid rubbery, overcooked shrimp; watch carefully as 10 minutes passes quickly.
Do not neglect frequent turning and basting to avoid uneven cooking and dry exterior.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make these ahead and reheat?
Yes, grill fully and refrigerate up to 2 days. Reheat gently over medium heat for 2-3 minutes per side, brushing with remaining butter to prevent drying. Avoid microwave, which toughens shrimp texture.
What if I only have wooden skewers?
Soak wooden skewers in water for at least 30 minutes before threading to prevent burning. They work well but require closer monitoring to avoid charring.
How do I know when shrimp are done?
Shrimp are finished when they turn opaque pink and firm to touch, typically 8-10 minutes. Avoid overcooking; overcooked shrimp become tough and rubbery. Remove at first sign of pink throughout.