Grilled Shrimp with Lemon Butter Sauce
Large shrimp tossed in garlic, smoked paprika, and cayenne, grilled until lightly charred, and finished with a warm garlic lemon butter.
Equipment
- Grill, grill pan, or large skillet
- Small saucepan
- Mixing bowl
- Tongs
Ingredients
Main Ingredients
- 6 tbsp unsalted butter for the lemon butter
- 3 tsp garlic very finely chopped, about 3 cloves, for the lemon butter
- ¼ tsp salt for the lemon butter
- 1 ½ tbsp fresh lemon juice plus more to taste, for the lemon butter
- 1 lb large shrimp raw, peeled, and deveined, patted dry
- 1 tsp garlic powder
- 1 tsp smoked paprika plain or sweet paprika also works
- ¼ tsp cayenne pepper
- 2 tbsp olive oil
- ½ tsp salt for the shrimp
- ¼ tsp black pepper
- 1 lemon halved, for grilling
- 2 tbsp fresh parsley finely chopped
Instructions
Cooking
- Warm the butter. Melt 6 tbsp butter in a small saucepan on low. Add the garlic and 1/4 tsp salt, cook 1 to 2 minutes until fragrant but pale, then take off the heat and stir in the lemon juice. Make the paste. Whisk the garlic powder, paprika, cayenne, olive oil, 1/2 tsp salt, and pepper in a large bowl.
- Season the shrimp. Blot the shrimp with paper towels and stir them into the paste until fully coated.
- Heat the grill. Bring a grill or grill pan to medium high heat, or heat a large skillet for 2 minutes.
- Sear. Cook in a single layer, 2 to 3 minutes per side on the grill or 3 to 4 minutes total in a skillet, until pink, opaque, and charred in spots.
- Grill the lemon. Set the lemon halves cut side down for 2 minutes until marked.
- Finish. Pile the shrimp on a platter, spoon the warm lemon butter over them, and scatter with parsley.
Notes
Substitutions: Use sweet paprika for a milder flavor, or swap the parsley for cilantro or chives.
Tips: Pat the shrimp dry and pull them from the heat as soon as they curl into a loose C shape.
Storage: Refrigerate the shrimp and the lemon butter separately for up to 3 days. Do not freeze cooked shrimp.