Garlic Butter Grilled Shrimp Skewers on the Arteflame

Garlic butter grilled shrimp skewers are a classic American seafood dish of jumbo shrimp marinated in citrus and herbs, seared on the center grate and basted on the flat top of the Arteflame grill in about 20 minutes for 4 people.

This dish is an all-time classic worth mastering because the intense heat locks in the sweet ocean flavor while a rich garlic butter glaze builds a caramelized crust. You get a perfect snap on the outside and tender, juicy meat inside every single time.

Why This Recipe Works

The Arteflame grill elevates grilled shrimp skewers by giving you total control over the heat. The center grill grate reaches over 1,000°F, allowing you to flash-sear the shrimp and create a smoky, wood-fired char in seconds without overcooking the delicate meat.

Moving the skewers to the surrounding flat solid-steel cooktop lets you finish cooking gently. This solid surface means your rich garlic butter baste stays on the food and the steel, caramelizing the shrimp rather than dripping into the fire and causing bitter flare-ups.

Kitchen Wisdom

• Double skewer your shrimp to prevent them from spinning when you flip them on the grill.
• Use jumbo 16/20 count shrimp; smaller shrimp overcook too quickly on high heat.
• Leave the tails on for easy handling and extra flavor during the cook.
• Soak wooden skewers in water for 30 minutes before grilling to prevent them from burning on the center grate.
• Dry the shrimp thoroughly with paper towels before oiling to ensure a hard sear instead of steaming.

Make It Your Own

• Swap the lemon for lime and add fresh cilantro for a bright, Baja-style flavor profile.
• Thread chunks of smoked sausage between the shrimp for a hearty surf-and-turf skewer.
• Add a pinch of cayenne pepper or red pepper flakes to the garlic butter for a spicy kick.
• Dust the shrimp with a Cajun seasoning blend before searing to create a blackened crust.

Ingredients

For the Shrimp Skewers

• 1.5 lbs jumbo shrimp (16/20 count), peeled and deveined, tails on
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly cracked black pepper
• 1/2 teaspoon smoked paprika

For the Garlic Butter Baste

• 4 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1 tablespoon fresh parsley, finely chopped
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon lemon zest

Instructions

Step 1: Prepare the Grill

1. Pour some vegetable oil on three paper napkins, place them in the grill, stack firewood over the napkins and light the paper. The grill is ready to cook in about 20 minutes. Lightly oil the cooktop before cooking.

Step 2: Skewer and Season

1. Thread 4 to 5 dried shrimp onto soaked wooden skewers.
2. Brush the shrimp skewers with olive oil and season evenly with kosher salt, black pepper, and smoked paprika.

Step 3: Make the Garlic Butter

1. Place a small cast-iron melting pot on the cooler outer edge of the flat cooktop.
2. Add the butter, minced garlic, parsley, lemon juice, and lemon zest. Let it melt gently while the grill heats up.

Step 4: Sear on the Center Grate

1. Place the shrimp skewers directly over the center grill grate.
2. Sear for exactly 1 minute per side to develop a quick wood-fired char.

Step 5: Finish on the Cooktop

1. Move the skewers to the flat steel cooktop just outside the center ring.
2. Generously brush the shrimp with the melted garlic butter.
3. Cook for another 1 to 2 minutes until the internal temperature reaches 120°F and the shrimp are opaque and pink.

Step 6: Rest and Serve

1. Remove the grilled shrimp skewers from the flat top and let them rest for 2 minutes.
2. Serve immediately with extra lemon wedges.

Tips

Managing the heat zones on your Arteflame is the secret to perfect seafood. Shrimp cook incredibly fast, so you need to utilize the varying temperatures of the flat solid-steel cooktop. The area immediately surrounding the center grate is the hottest, perfect for a fast sizzle if the center fire is too intense.

As you move outward toward the edge, the steel gradually cools. If your shrimp are getting too dark but need another minute to reach that 120°F internal temperature, simply slide the skewers to the outer rim. You can also keep your garlic butter warm on this outer edge for continuous basting without burning the dairy.

Variations

Taking this classic in new directions is easy with a few simple ingredient swaps. The flat cooktop allows you to experiment with different glazes and rubs without worrying about flare-ups. Try these variations for your next cookout:

• Tequila Lime Shrimp: Marinate the shrimp in tequila, lime juice, and agave nectar before grilling.
• Teriyaki Pineapple Skewers: Alternate shrimp with fresh pineapple chunks and glaze with a thick teriyaki sauce on the cooktop.
• Mediterranean Herb: Toss the shrimp in oregano, basil, and olive oil, serving with a side of tzatziki.
• Spicy Sriracha Honey: Whisk equal parts honey and sriracha into your butter baste for a sweet and fiery finish.
• Bacon-Wrapped Shrimp: Wrap each shrimp in a thin slice of bacon, cooking slowly on the medium heat zone until crispy.

Best Pairings

Grilled shrimp skewers are incredibly versatile and pair well with a wide range of side dishes that you can cook simultaneously on the grill.

• Grilled Asparagus: Toss spears in olive oil and blister them on the hot zone of the cooktop right next to your shrimp.
• Smashed Potatoes: Boil baby potatoes ahead of time, then smash and crisp them in butter on the flat steel.
• Charred Corn Salad: Grill whole ears of corn on the center grate, slice off the kernels, and mix with diced red onion and a lime vinaigrette.
• Crusty Sourdough Bread: Toast thick slices of bread on the outer edge of the grill to soak up any leftover garlic butter.

Frequently Asked Questions

How do you know when grilled shrimp are done?

Grilled shrimp are done when their internal temperature reaches 120°F and the flesh turns opaque and pink. This usually takes just 2 to 3 minutes total on a hot grill. Remove them immediately to prevent a rubbery texture.

Can I use frozen shrimp for skewers?

You can use frozen shrimp for skewers, but they must be completely thawed and dried before grilling. Thaw them overnight in the refrigerator or under cold running water, then pat them completely dry with paper towels to ensure a good sear.

Should I peel shrimp before grilling on skewers?

You should peel and devein the shrimp before grilling to allow the marinades and baste to penetrate the meat. Leaving the tail segment on is recommended, as it provides a convenient handle for eating and adds a bit of flavor.

How long should I marinate shrimp?

You should marinate shrimp for no longer than 30 minutes if your marinade contains acidic ingredients like lemon or lime juice. Acid will begin to "cook" the delicate meat, resulting in a mushy texture if left for too long.

Conclusion

Mastering garlic butter grilled shrimp skewers on the Arteflame grill will quickly make you the hero of your next backyard gathering. The combination of the intense wood-fired center grate and the versatile flat cooktop gives you restaurant-quality results that traditional grills simply cannot match. You get the perfect kiss of smoke followed by a rich, caramelized butter finish.

Fire up the grill this weekend and experience how simple and rewarding this classic seafood dish can be. With just a handful of fresh ingredients and the natural heat zones of your cooktop, you will be serving up flawless shrimp skewers that disappear as fast as you can cook them.