Lemon garlic butter shrimp

Are you in for an easy dish, and do you like shrimp? Then this one is for you. We make these every so often when we want a quick and delicious snack.

We will also make sure we make a lot of them because they are gone before you know it. That’s why we serve them with bread. You dip those in the butter when the shrimps are gone. So tasty.

Grilled shrimps are tasty by themselves, but we make them a little bit better. A simple dry rub is enough. We use the so-called party shrimps. These are large shrimps without shell and with the tail. If you bought them with the shell, you must first peel them before using the rub.

The shrimps are grilled in a few minutes. When the meat is no longer transparent, they are ready. We take them off the grid just a little earlier because they will cook more in the hot butter. We put the skillet on the grid just before the shrimp to warm up.

You could also prepare the shrimp in the skillet, but we love it when they are grilled. That little bit of char makes it so much better.

When the shrimps are off, you grill the lemon slices. Lemon gets a slightly better taste after grilling. They get a little sweeter. At the same time, we toast some sliced ​​baguette.

Then you let the butter melt in the skillet. When the pan is filled with butter, add the garlic. The butter absorbs that delicious garlic flavor. Finally, shrimp, lemon, and a handful of parsley can be added to the butter.

Let the butter cool slightly, or you will burn your tongue. Throw in the toasted baguette and dig in. These lemon garlic butter shrimps are fantastic by itself, but you can also try them with spaghetti or rice.


  • 600 grams of shrimp. Without skin with the tail.
  • a baguette
  • a handful of chopped parsley

For the dry rub

  • 1 teaspoon of salt
  • 1 teaspoon of smoked paprika
  • ¼ teaspoon of chipotle powder
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon of garlic granulate
  • ½ onion powder

For the garlic butter

  • 150 grams of butter
  • 1 teaspoon of Tabasco
  • 2 cloves of garlic. cut
  • 1 lemon


  1. Defrost the shrimps and pat them dry with kitchen paper
  2. Prepare a barbecue for grilling.
  3. Put the pan on the stove to heat up.
  4. Cut the lemon into slices.
  5. Mix everything for the dry rub and sprinkle over the shrimp.
  6. Grill the prawns on both sides for 3 to 4 minutes until the meat begins to turn pinkish-orange and just becomes translucent. Then remove them from the fire.
  7. Melt the butter in the pan and mix in the Tabasco and garlic.
  8. Place the shrimp, lemon slices, and parsley in the butter for the last minute and serve with the toasted bread.

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