Tender, smoky, and dripping with buttery goodness, this Grilled Shrimp with Garlic Butter Basting Sauce is summer-on-a-plate. It’s the kind of recipe that feels fancy but takes just minutes to pull together.

The shrimp get perfectly charred on the grill while soaking up a rich, garlicky butter sauce that’s brightened with lemon and a hint of Worcestershire. Add a sprinkle of seasoning for depth, and you’ve got yourself a Southern-style showstopper worthy of any cookout, date night, or backyard dinner.

What You Need to Make Grilled Shrimp with Garlic Butter Basting Sauce

For the Garlic Butter Sauce

2 sticks unsalted butter
2 Tbsp Land O’Lakes Garlic & Herb Butter
Juice of 1 whole lemon
3–4 garlic cloves, minced (or more to taste)
A few dashes of Lea & Perrins Worcestershire Sauce
1–2 Tbsp Trinity Spice Company Hibachi Seasoning (optional)

For the Shrimp

1½–2 lbs large raw shrimp, peeled and deveined (tails on preferred)
Fresh parsley and lemon wedges, for garnish
Toasted French bread or cooked rice, for serving

How to Make Grilled Shrimp with Garlic Butter Basting Sauce

Step 1: Prepare the Garlic Butter Basting Sauce

In a small saucepan, melt both butters over medium heat. Add the minced garlic and sauté just until fragrant, about 1 to 2 minutes (avoid browning). Stir in lemon juice and a few dashes of Worcestershire sauce, whisking gently to combine. If you’re using Hibachi seasoning, add a small amount here for a savory, smoky note. Keep the sauce warm over low heat while you grill.

Step 2: Grill the Shrimp

Preheat your grill to medium-high heat and lightly oil the grates. Arrange the shrimp in a single layer directly over the heat.

Step 3: Baste and Cook

Brush the shrimp generously with the garlic butter sauce as they cook. Grill for about 3½ to 4½ minutes per side, basting frequently. The shrimp are done when they’re pink, opaque, and lightly charred around the edges, tender perfection!

Step 4: Finish Strong

Before removing from the grill, baste both sides one last time for that final, buttery sheen.

Transfer the shrimp to a serving platter and drizzle with any remaining warm garlic butter. Garnish with fresh parsley and lemon wedges. Serve with toasted French bread for dipping or spoon over rice for a hearty Southern meal.

Commonly Asked Questions

Can I use frozen shrimp?

Yes, just make sure to thaw and pat them completely dry before grilling so they sear properly.

What if I don’t have a grill?

A grill pan or cast-iron skillet works great! Cook over medium-high heat and follow the same timing.

Can I make the sauce ahead of time?

Absolutely. Prepare it up to a day ahead and reheat gently on low before using.

What’s the best way to tell if shrimp are done?

They’ll turn pink and curl slightly with light grill marks, overcooking will make them rubbery, so keep an eye on them.

Can I use a different seasoning?

Of course! Cajun seasoning, Old Bay, or even lemon pepper all pair beautifully with the butter and garlic.

How should I serve leftovers?

Toss them into pasta, salads, or tacos, or reheat gently with a bit of extra butter for a quick meal.