Wyoming Garlic Butter Grilled Shrimp

Introduction

If you’re craving bold, juicy shrimp with a golden finish and crave-worthy char, this Wyoming Garlic Butter Shrimp recipe is your perfect grilling companion. By using the Arteflame grill, we achieve an unbeatable sear, locking in all the buttery, garlicky goodness while ensuring each shrimp stays succulent and tender. This method makes your cookout unforgettable and your plate irresistible.

Ingredients

• 1 lb large raw shrimp, peeled and deveined
• 5 tbsp unsalted butter, melted
• 4 garlic cloves, minced
• 1/2 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 2 tbsp fresh chopped parsley
• 1 tbsp lemon juice
• Lemon wedges for serving

Instructions

Step 1: Fire Up the Arteflame Grill

1. Pour a bit of vegetable oil on three paper napkins.
2. Place the soaked napkins in the center of your Arteflame grill base.
3. Stack firewood over the napkins and light the paper.
4. Wait about 20 minutes for the grill to reach optimal temperature — the center grate will hit over 1,000°F, ideal for searing.

Step 2: Prepare the Shrimp Marinade

1. In a bowl, combine melted butter, minced garlic, smoked paprika, sea salt, black pepper, and lemon juice.
2. Toss the shrimp in the mixture and let marinate for 10–15 minutes while the grill is heating.

Step 3: Sear the Shrimp

1. Place the marinated shrimp directly over the center grill grate for a quick sear — about 1 minute per side.
2. Sear until you see light charring and the shrimp turn pink and curled.

Step 4: Finish Cooking on the Flat Griddle

1. Move the seared shrimp to the hot flat cooktop, closer to the center ring for higher heat.
2. Cook another 1–2 minutes, turning occasionally until the internal temp reaches 130°F (remove at this temp, as carryover cooking brings shrimp to 145°F).
3. Sprinkle chopped parsley over the finished shrimp before serving.

Tips

• Use unsalted butter to control your salt levels while still enhancing flavor.
• Don’t overcrowd the grill – space the shrimp out to allow even searing.
• Bring shrimp to room temperature before grilling to ensure even cooking.
• Use a grilling basket if you're worried about losing shrimp between the grate slats.
• Always remove shrimp at 130°F — carryover heat does the rest without overcooking.

Variations

1. Spicy Wyoming Shrimp: Add 1 tsp crushed red pepper flakes and a dash of cayenne to the marinade for extra heat.
2. Herb Butter Shrimp: Blend in thyme, rosemary, and chives with the butter-garlic mixture for a fragrant twist.
3. Citrus Garlic Shrimp: Replace lemon juice with orange and lime for a citrusy flavor profile.
4. Sweet Bourbon Shrimp: Mix in a tablespoon of brown sugar and a splash of bourbon into the marinade for a smoky-sweet glaze.
5. Wyoming Cajun Shrimp: Swap out paprika with 1 tsp Cajun seasoning blend for a bold Southern flavor.

Best pairings

• Grilled corn on the cob with parmesan butter
• Lemon-dill potato salad
• Chilled sauvignon blanc or citrusy pale ale
• Grilled asparagus with lemon zest
• Baguette brushed with herb butter, grilled on the flat top

Conclusion

This Wyoming Garlic Butter Shrimp is the definition of grill perfection. Searing on the Arteflame’s 1,000°F center grill preserves the juices and enhances the garlicky butter infusion, while the flat top cooktop finishes the shrimp with juicy tenderness every time. No pots or pans needed—just the open flame and your favorite ingredients brought to perfection on solid steel.