Grilled Keto Lemon Butter Shrimp Skewers
A quick and easy low-carb main dish perfect for summer grilling
KEY INFO
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Total Time: 21 minutes (plus 30 minutes marinating)
- Servings: 4-6
- Difficulty: Easy
- Diet: Keto, Low-Carb, Gluten-Free
EQUIPMENT NEEDED
- Grill or grill pan
- Metal or bamboo skewers (if using bamboo, soak 30 minutes)
- Cutting board
- Kitchen knife
- Measuring cups and spoons
INGREDIENTS
- 1 pound (450g) raw shrimp, peeled and deveined
- 2 tablespoons (30g) butter, melted
- ¼ cup (60ml) fresh lemon juice
- 2 cloves garlic, minced
- Salt and pepper to taste
- Optional: red chili flakes for heat
METHOD
1. Prepare Marinade
Mix melted butter, lemon juice, and minced garlic in a bowl.
2. Season
Add salt and pepper to taste.
3. Marinate
Toss shrimp in marinade. Refrigerate 30 minutes.
4. Preheat
Heat grill to medium-high (around 400°F/200°C).
5. Skewer
Thread 4-5 shrimp onto each skewer.
6. Grill
Cook 2-3 minutes per side until shrimp turn pink and opaque.
CRUCIAL TIPS
- Don’t overcook! Shrimp should be just pink and slightly firm.
- If using bamboo skewers, soak in water first to prevent burning.
- Pat shrimp dry before marinating for better flavor absorption.
- Leave small gaps between shrimp on skewers for even cooking.
STORAGE & VARIATIONS
Storage
- Refrigerate up to 24 hours.
- Not recommended for freezing.
Scaling
- Recipe doubles easily for larger groups.
- Maintain single layer grilling for best results.
Common Mistakes
- Overcooking (makes shrimp rubbery).
- Skipping marination time.
- Overcrowding skewers.
Variations
- Spicy: Add red pepper flakes.
- Asian-style: Add sesame oil and seeds.
- Mediterranean: Add fresh herbs like oregano and basil.
I’ve been making these keto shrimp skewers for years, and they’re always a crowd-pleaser. The key is watching them like a hawk while grilling – they cook faster than you’d think! Perfect for summer BBQs or quick weeknight dinners when you want something light but satisfying.
