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Broiled Lemon Garlic Shrimp Skewers

Shrimp lovers have to try our Easy Broiled Lemon Garlic Shrimp! Full of flavor this shrimp dish is perfect for any time of year or any occasion!
Course Appetizer, Main Course, Salad
Cuisine American
Keyword broiled, butter, easy recipe, garlic, lemon, shrimp


  • metal skewers (3 x 14 inch or equivalent)
  • rimmed baking sheet
  • rack


  • 1 ½ pounds extra-large shrimp, 21/25, peeled and deveined, tails left on
  • ¼ cup olive oil for brushing skewers
  • 1 teaspoon sugar
  • Lemon wedges for serving
  • Lemon Garlic Sauce
  • 4 tablespoons unsalted butter cut into 4 pieces
  • 4 tablespoons fresh lemon juice from 2 lemons
  • ½ - 1 teaspoon crushed red pepper flakes
  • 2 tablespoons garlic minced
  • ¼ teaspoon table salt
  • ¼ cup minced fresh parsley leaves


  • To fit all of your shrimp under the broiler at once, you’ll need between four and six 10 to 14 inch metal skewers or the equivalent. Wooden skewers will likely burn so close to your broiler so I highly recommend NOT using them.
  • Adjust oven rack to highest position and turn on your broiler.
  • Rinse and pat your shrimp dry with paper towels.
  • Thread shrimp onto your skewers, one at a time. Each end of each shrimp needs to be punctured by the skewer. Your skewer should look like a bunch of C's beside each other. It is ok for your shrimp to touch.
  • Brush both sides of shrimp with oil and sprinkle with salt and pepper.
  • Sprinkle ONE side of each skewer with sugar.
  • In large skillet, over medium high heat, combine butter, lemon juice, pepper flakes, garlic, and salt.
  • Stir occasionally, until butter melts, and ingredients are incorporated, just a few minutes. You will be adding your fresh parsley right before serving. If you are using dried parsley please add it now.
  • Remove skillet from heat and set aside.
  • Meanwhile, on a rimmed baking sheet, with tinfoil and a rack lightly coated in cooking spray, place your shrimp skewers in a row, SUGAR SIDE UP.
  • Place baking sheet under your broiler and cook shrimp until lightly charred, about 4 minutes.
  • Using a pair of tongs or just oven mitts, flip each skewer over and broil until second side is pink and slightly translucent, 1 to 2 minutes longer. You want to finish cooking your shrimp in the sauce in your skillet so don't be concerned if they are not fully cooked at this point.
  • Remove your shrimp from oven and using an oven mitt, carefully lift each skewer from your wire rack. Using tongs or a large serving fork, slide each shrimp off of each skewer and right into your sauce filled skillet.
  • Place your skillet over medium high heat and stir until all of your shrimp are coated in sauce. Stir continuously until shrimp are opaque and a bright pink, another 30 seconds to one minute.
  • Your goal is to cook the shrimp until they are pink or in a perfect C shape. If the are straight they are usually undercooked. If they form a ring or O they are overcooked.
  • To serve, just cut a few wedges of lemon and serve with the shrimp.  Squeeze some fresh lemon onto your broiled shrimp, coated in Lemon Garlic Butter Sauce, if you desire.  Regardless, you will end up with incredibly tasty shrimp that is so much better and so much cheaper than restaurants. Enjoy!