These grilled shrimp skewers are brushed with avocado oil, seasoned to perfection, and finished with melted butter for juicy, smoky flavor. Perfect for summer grilling and delicious when served alongside veggie skewers!
Note: We made ours on the smoker for a hint of wood-fired flavor, but you can grill them over direct heat in less time with the same delicious results.
Hot Off the Grill
Few things say summer quite like shrimp hot off the grill. And we’ve got you covered, here at Backyard Texas Grill, where our summers are almost as hot as the food we serve.
These shrimp skewers are quick, easy, and bursting with flavor—perfect for a backyard dinner or a weekend cookout. This is a favorite main course at our house, and we’re convinced you will love it, too.
The shrimp are coated in avocado oil, seasoned generously, and basted with melted butter as they grill, giving them that irresistible smoky, buttery finish. That’s the kind of flavor that leaves you asking for more.
Pair these skewers with colorful veggie skewers (like squash, peppers, mushrooms, and onions) for a complete meal that looks as good as it tastes. We promise, you’re going to love these.
At a Glance • Main Ingredients: Large shrimp, lemon juice, garlic, herbs, olive oil, salt & pepper • Prep + Cook Time: ~10-15 min prep + 4-6 min grilling • Flavor Profile: Bright citrus, garlicky, lightly charred, juicy interior • Best Served With: Grilled veggies, fresh salads, lemon wedges
Skewered Shrimp Ingredients
There’s a recipe card at the bottom of this post and it’s printable, so take advantage of that. In the meantime, here’s what you’re going to need:
1.5 pounds fresh jumbo shrimp
2 tablespoons avocado oil
1 tablespoon Adams Reserve Buttery House seasoning (or seasoning of your choice)
3 tablespoons butter, melted
12″ wooden skewers
How to Make Shrimp Skewers on the Grill
If you’re new to smoking or want a deeper breakdown of temperature control and clean smoke, visit our Ultimate Smoking Guide before firing up the pit.
These come together so easily and quickly. You’re going to enjoy this process.
Prep the grill: Preheat grill to 300°F.
Peel and clean the shrimp:
Season the shrimp: Place shrimp in a bowl. Drizzle with avocado oil and sprinkle with seasoning. Toss to coat evenly.
Grill (first side): Place skewers directly on the grill. Shut the lid and cook for 7-8 minutes.
Flip & baste: Brush shrimp with melted butter, flip, and cook another 7-8 minutes, or until shrimp are pink, opaque, and lightly charred.
Note:
On a grill (direct heat at 350°F–400°F): Shrimp cook in 3-4 minutes per side (usually under 10 minutes total).
On a smoker (indirect heat at 300°F): Shrimp take closer to 18-20 minutes total, with a buttery baste halfway through.
Finish & serve: Give the skewers one last buttery baste before removing from the grill. Serve hot, with veggie skewers on the side if desired.
Things to Love About This Recipe
Quick Cooking: Shrimp cooks quickly, making this a perfect weeknight dinner.
Juicy & Flavorful: Avocado oil locks in moisture, while melted butter adds a rich, smoky finish.
Customizable: Change up the seasoning—Cajun, lemon pepper, or garlic herb blends all work beautifully.
Pairs Perfectly: Serve with grilled veggie skewers or over rice pilaf for a complete meal.
Tips & Tricks
Looking for some quick tips to help you make Grilled Skewered Shrimp? We’ve got you covered.
Soak Your Skewers: Wooden skewers can burn easily—soak them in water for 20–30 minutes before grilling.
Don’t Overcook: Shrimp are done when they turn pink and curl into a “C” shape. If they tighten into an “O,” they’re overcooked.
Add Citrus: A squeeze of fresh lemon or lime right before serving brightens up the flavor.
Make It a Meal: Tie this recipe to the veggie skewer post—shrimp and veggies together are grill perfection!
Tips for Smoking Shrimp Skewers:
Keep your smoker temperature steady around 300°F.
Use a mild wood pellet (like apple or cherry) to complement shrimp’s delicate flavor.
Plan for about 18-20 minutes of cook time, flipping halfway and basting with butter.
Shrimp are done when they’re pink, opaque, and firm to the touch.
Frequently Asked Questions
Do I need to soak wooden skewers before grilling?
Yes — soak them in water for at least 20–30 minutes before threading the shrimp. Dry wooden skewers will burn or even catch fire on a hot grill. I keep a tall glass or shallow dish of water on the counter while I prep everything else and just let them soak while I clean and season the shrimp.
How do I know when shrimp are done?
Shrimp tell you when they’re ready — they turn pink and opaque and curl into a “C” shape. That’s the sweet spot. If they curl tightly into an “O” shape, they’re overcooked and will be rubbery. The internal temperature should reach 145°F. Shrimp cook fast, so keep an eye on them!
What’s the difference between cooking these on the grill vs. the smoker?
On a hot grill at 350–400°F with direct heat, shrimp cook in about 5–7 minutes per side — quick and with great char marks. On the smoker at 300°F with indirect heat, they take 20–25 minutes total but pick up a beautiful subtle smokiness that you just can’t get from direct heat. I did mine on the smoker and it was worth every extra minute.
What size shrimp works best for skewers?
Jumbo or extra-large shrimp are ideal. Smaller shrimp cook too fast and can slip through or off the skewer before you get a chance to flip them. Bigger shrimp also hold up better to the heat and give you more surface area for all that seasoning and butter to cling to.
Can I use frozen shrimp?
Yes, just make sure they’re fully thawed before seasoning and skewering. I thaw mine overnight in the refrigerator or under cold running water in a colander for about 15 minutes. Pat them dry before adding the oil and seasoning — excess moisture prevents the shrimp from getting that nice char.
Can I substitute a different seasoning?
Absolutely. The Adams Reserve Buttery House seasoning is our go-to, but Cajun seasoning, lemon pepper, garlic herb blends, or even a simple mix of salt, pepper, garlic powder, and smoked paprika all work beautifully. Shrimp are a great canvas for just about any flavor profile.
Do I need to peel the shrimp before grilling?
For this recipe, yes — peel and devein them before skewering so the seasoning and butter get directly onto the shrimp. Some people grill shrimp in the shell for extra flavor, but I find peeled shrimp absorb the seasoning better and are much easier to eat at a backyard cookout.
What should I serve alongside these shrimp skewers?
We love pairing them with grilled veggie skewers — squash, peppers, mushrooms, and onions alongside shrimp is a gorgeous combination. Rice pilaf, a simple green salad, or grilled corn on the cob also complement them perfectly. A squeeze of fresh lemon right before serving ties everything together.
Thanks for stopping by. We hope you enjoy this delicious recipe. Before you go, why not pin some photos to your Pinterest boards?
About the Pit Master
Zach is the man behind the grill here at Backyard Texas Grill. With a love for all things fire-kissed and flavorful, he’s always looking for new ways to bring simple ingredients to life over the coals. From perfectly seasoned shrimp skewers to hearty Texas BBQ, Zach keeps backyard cooking approachable, tasty, and unforgettable.
These grilled shrimp skewers are brushed with avocado oil, seasoned to perfection, and finished with melted butter for juicy, smoky flavor. Perfect for summer grilling and delicious when served alongside veggie skewers!
Ingredients
1.5 pounds large shrimp, peeled and de-veined
2 tablespoons avocado oil
1 tablespoon Adams Reserve Buttery House seasoning (or seasoning of your choice)
3 tablespoons butter, melted
NOTE: You will also need enough wooden skewers to accommodate your shrimp. We used 12" wooden skewers and our batch made 7 skewers, in all.
Instructions
Preheat grill to 250 degrees
Melt 4 tablespoons butter in a small bowl and set aside
Peel and rinse the shrimp under cold water, place in a clean bowl
Add 1 tablespoon avocado oil to the shrimp and toss until thoroughly coated
Add 1 tablespoon buttery house seasoning and toss until thoroughly coated
Place four shrimp on each wooden skewer
Place the skewers on the grill and shut the lid
Cook for eight minutes on one side
Using a basting brush, coat the shrimp with some of the melted butter
Flip the skewers and cook for another eight minutes on the other side (or until internal temp reaches at least 145 degrees)
Before removing shrimp from the grill, use the basting brush to coat the other side with the remaining melted butter
Remove from heat and serve
NOTE:
On a grill (direct heat at 350°F–400°F): Shrimp cook in 5–7 minutes per side (usually under 15 minutes total).
On a smoker (indirect heat at 300°F): Shrimp take closer to 20–25 minutes total, with a buttery baste halfway through.
Notes
We made ours on the smoker for a hint of wood-fired flavor, but you can grill them over direct heat in less time with the same delicious results.
