Hawaiian Garlic Butter Shrimp Kabobs
These scrumptious Hawaiian Garlic Butter Shrimp Kabobs are super easy and delicious! Succulent shrimp gets marinaded for maximum flavor, then pan-seared and bathed in buttery goodness.
- Prep time
- 20 min
- Cook time
- 10 min
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 lb shrimp (deveined (see notes))
- 10-12 cloves garlic (minced)
- ¼ tsp paprika
- ¼ tsp cayenne
- 1 lemon (zested and cut into wedges)
- 2 tbsp extra virgin olive oil
- 3 tbsp unsalted butter (cut into small cubes)
- Salt and pepper (to taste)
Instructions
- 1
If using bamboo or wooden skewers, soak in water for at least 20 minutes.
- 2
Pat shrimp dry and add to large bowl, along with ½ tsp salt, ½ tsp pepper, garlic, paprika, cayenne, lemon zest, and olive oil. Let marinade for 15-20 minutes.
- 3
Thread marinaded shrimp onto skewers.
- 4
If cooking on a pan, heat a cast iron skillet over medium-high heat. Once hot, add a single layer of shrimp skewers, making sure to not overcrowd the pan. Cook until sides of shrimp start to get opaque, about 2-3 minutes. Then flip the skewers and add a couple cubes of butter. Cook for an additional 2 minutes or until shrimp is cooked through and butter is lightly browned. Transfer skewers to a plate and pour garlic butter sauce over the shrimp. Use a dry paper towel to wipe the pan clean, then repeat with remaining skewers. Squeeze a wedge of lemon over the cooked shrimp and serve warm.
- 5
If grilling, heat the gas grill to medium-high. Melt the butter in the microwave and set aside for basting. Place skewers on grill and cook 2-3 minutes. Brush with a generous amount of butter, flip, and cook for 2 more more or until shrimp is opaque. Brush with more butter. Then transfer to a serving plate and squeeze fresh lemon juice over the shrimp.