Grilled Garlic Butter Shrimp with Crispy Bread

This grilled garlic butter shrimp is heavenly. Garlicky herb butter is spooned over grilled shrimp skewers and thick slices of sourdough, creating a mouth-watering combination that’s simple and impressive.

Let’s put some shrimp on our bread and grill it!

These grilled shrimp skewers served over garlicky, herby grilled bread will quickly become a favorite. The dish is easy to prepare, full of flavor, and generous enough to feed a crowd.

You can prepare this ahead of time by peeling, deveining and skewering the shrimp. With the shrimp already on skewers, the meal comes together in minutes on a hot grill.

Meals like this—minimal prep, maximum flavor—are the best for busy nights, gatherings, and simple summer dinners.

This recipe is remarkably straightforward yet tastes like something from a restaurant. The grilled shrimp are juicy and slightly charred, and the buttered sourdough soaks up the garlicky herb juices perfectly.

Trust me: once you try it, you’ll want to make it again and again.

This is how I make it

First, the shrimp skewers. I prefer raw shrimp that are peeled and deveined, with the tails left on for easier handling. Thread four to six shrimp onto each grill-safe skewer and season well so every bite is flavorful.

Next, the garlicky herb butter. Melt a generous amount of butter in a small saucepan, then stir in minced garlic and a mix of fresh chopped herbs—parsley, basil, chives, or whatever you prefer. The warm butter absorbs the herb and garlic flavors and becomes wonderfully fragrant.

Finally, the bread. Thick slices of sourdough are ideal: they hold up on the grill, crisp nicely, and soak up the garlic butter without getting soggy. Grill the slices until toasty with nice char marks, then slice and drizzle with the melted herb butter.

These three elements—seasoned shrimp, fragrant garlic-herb butter, and grilled sourdough—combine into a dish that tastes simply heavenly.

Serving the shrimp on the grilled bread is pure genius. It’s essentially garlic bread crowned with buttery, grilled shrimp—an irresistible combination. I made this for a special summer meal and it was a big hit.

As long as the shrimp are fully thawed, grilling takes only minutes. The shrimp and bread each need just a few minutes over high heat to reach the perfect texture and flavor.

This recipe works as a stand-alone main course or paired with simple summer sides like sliced tomatoes, a light salad, or grilled corn. Those fresh, uncooked sides let the grilled shrimp and garlic butter shine.

Grilled Garlic Butter Shrimp & Bread

Grilled Garlicky Herb Shrimp & Bread

Yield:
4

Prep Time:
20 mins

Cook Time:
10 mins

Total Time:
30 mins

Garlicky herb butter coats grilled shrimp skewers and thick slices of sourdough for a simple, crowd-pleasing main course that feels special but is effortless to prepare.

Ingredients

• 1
  pound
  uncooked peeled and deveined shrimp,
  thawed if frozen
• kosher salt and freshly ground black pepper
• ½
  teaspoon
  garlic powder
• ½
  teaspoon
  dried basil
• 8
  tablespoons
  butter
• 4
  garlic cloves,
  minced
• ¼
  cup
  chopped fresh herbs
  (parsley, basil, chives or a mix)
• 6
  slices
  sourdough bread

Instructions

• Pat the shrimp dry with paper towels. Thread 4 to 6 shrimp onto each grill-safe skewer and season all over with kosher salt, pepper, garlic powder and dried basil.
• Preheat the grill to high heat so it’s very hot when the shrimp go on.
• Place the butter in a small saucepan over low heat and melt it. Once melted, stir in the minced garlic and the chopped fresh herbs. Remove from heat and keep warm.
• Grill the shrimp skewers for 2 to 3 minutes with the lid closed, then rotate and grill another 2 to 3 minutes until the shrimp are pink and opaque. Transfer the cooked shrimp to a baking dish and brush generously with the garlic-herb butter.
• At the same time, grill the sourdough slices for 1 to 2 minutes per side until they are toasty with grill marks. Remove, slice if desired, and drizzle with more of the melted garlic butter.
• Serve the shrimp skewers over the grilled bread, spooning extra garlic butter over everything. Garnish with additional fresh herbs if you like. Enjoy right away while warm.

Course:
Main Course

Cuisine:
American

Author:
How Sweet Eats

Mouth is watering!