Oven-Roasted Garlic Butter Shrimp Skewers

Oven-roasted shrimp on skewers that have been coated in garlic butter.

5 from 1 vote

Oven-Roasted Garlic Butter Shrimp Skewers

These oven-roasted garlic butter shrimp skewers are quick, easy, and packed with flavor. Made with simple ingredients and ready in about 15 minutes, they’re perfect for weeknight dinners, appetizers, or entertaining—no grill required.

Prep Time10

Cook Time10

Total Time20

Course: Appetizer, Main Dish

Cuisine: American

Servings:

Calories: 137kcal

Author: Sharon Rigsby

Equipment

metal skewers - 8-inch
quarter sheet pan with metal rack

Ingredients

1 pound extra-large shrimp, 16–20 count, peeled and deveined, tails on or off
4 Tablespoons unsalted butter, melted
3 cloves garlic, finely minced
1 Tablespoon olive oil
1 teaspoon lemon zest
1 Tablespoon fresh lemon juice
½ teaspoon smoked paprika
¼ teaspoon kosher salt, go lighter if using royal reds
¼ teaspoon black pepper
Optional: pinch red pepper flakes
Fresh parsley, chopped (for finishing)

Instructions

Preheat the oven to 425°F.
Make the garlic butter: In a small bowl, whisk together melted butter, olive oil, garlic, lemon zest, lemon juice, smoked paprika, salt, and pepper. It should taste buttery, bright, and well-seasoned.
Prep the shrimp: Pat the shrimp completely dry with paper towels. This helps them roast instead of steam.
Thread the skewers: Thread shrimp onto skewers, about 5–6 per skewer. Tip: Use two skewers side by side to keep the shrimp from spinning when you flip them.
Arrange and brush: Place skewers on a rimmed baking sheet (or better yet, a wire rack set over the pan) and brush generously with garlic butter.
Roast: Roast at 425°F for 8 minutes, flip, then roast 2 more minutes until shrimp are opaque and just cooked through.
Optional broil: Broil for 30–60 seconds for a little color (skip this step for royal red shrimp).
Finish: Brush with remaining garlic butter and sprinkle with fresh parsley.

Notes

Don’t overcook the shrimp, they cook fast

I tested this recipe with fresh Gulf shrimp and fresh Royal Red Shrimp, which are found in the deepest water in the Gulf. Both were delicious, and both work well in this recipe. For the Royal Reds, I reduced the salt slightly and cooked them approximately 1 minute less. They are more delicate and more prone to drying out if overcooked, and I did not broil them. The photos in this post are all Royal Reds.

In the photos, I only used one skewer, and if I was serving these shrimp at a dinner party or wanted them for a special occasion or presentation mattered. I would only use one skewer. However, for practicality, the best way to use the skewers is to use two skewers side by side. With one skewer, when you try to flip your shrimp, they twist and turn, and it’s hard to keep them all going in the same direction. With two skewers, it holds them steady, preventing twisting and turning. I used 8-inch skewers for this recipe.

I prefer metal skewers to wooden ones, especially if you plan to broil your shrimp later. If you are using wooden skewers, be sure to soak them in water for about 30 minutes before threading the shrimp onto them and placing them in the oven.

I recommend using a wire baking rack to hold your skewered shrimp up off the pan.

These shrimp skewers can be served as a main dish or as an appetizer. If serving as an appetizer, you might want to use a shorter skewer and only put 2-3 shrimp on it.

This recipe can be served either as an appetizer or a main dish. If I am serving them as a main dish, I remove the tails. If I am serving them as an appetizer, I leave the tails on so they can be used as a handle of sorts.

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