Grilled Shrimp with Butternut Squash
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite quick weeknight dinners because it comes together in under an hour and tastes absolutely impressive. Sweet roasted butternut squash pairs beautifully with succulent grilled shrimp, while fresh sage and garlic bring everything to life. What I love most is that shrimp is packed with lean protein and omega 3 fatty acids, making this dish as nourishing as it is delicious. The whole thing takes minimal prep work, so you'll have more time to enjoy your meal rather than spending it in the kitchen.
Ella x
Ingredients
- ¾ kglarge shrimp(peeled and deveined)
- 1butternut squash(peeled, seeded, and cut into 3/4-inch cubes)
- 4 tablespoonsolive oil
- 12fresh sage leaves
- 3 tablespoonsbutter
- 3garlic cloves(minced)
- 1lemon(zested and juiced)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ¼ teaspoonred pepper flakes
- 4thyme sprigs(fresh)
Detail level
Instructions
- 1
Preheat your grill to medium-high heat (around 400°F). Pat the shrimp dry with paper towels and toss with 1 tablespoon olive oil, half the salt, and a quarter teaspoon of black pepper. Set aside.
Tip: Dry shrimp cook more evenly and develop better color on the grill.
- 2
Toss the butternut squash cubes with 2 tablespoons olive oil, remaining salt, remaining black pepper, and red pepper flakes. Spread onto a grill basket or skewer onto soaked wooden skewers.
Tip: Using a grill basket prevents small pieces from falling through the grates.
- 3
Place the squash on the grill and cook for 12-15 minutes, stirring occasionally, until golden brown and fork-tender with charred edges.
Tip: The squash needs a head start since it takes longer than the shrimp to cook.
- 4
Thread the shrimp onto skewers or use a grill mesh. Once the squash has been cooking for about 10 minutes, add the shrimp to the grill alongside it.
Tip: Skewering prevents shrimp from rolling and ensures even cooking.
- 5
Grill the shrimp for 2-3 minutes per side until they turn opaque and develop a light char. They cook quickly, so watch carefully to avoid overcooking.
Tip: Shrimp are done when they curl into an 'C' shape and are no longer translucent.
- 6
While the shrimp and squash finish cooking, melt butter in a small saucepan over medium heat. Add minced garlic and sage leaves, cooking for 1-2 minutes until fragrant.
Tip: Watch the butter carefully so it doesn't burn; it should become light brown with a nutty aroma.
- 7
Remove the sage butter from heat and stir in the lemon zest and 2 tablespoons fresh lemon juice. Season with a pinch of salt if needed.
Tip: The acidity of the lemon brightens the rich butter sauce perfectly.
- 8
Transfer the grilled shrimp and butternut squash to a serving platter. Drizzle the warm sage brown butter sauce over everything and garnish with fresh thyme sprigs and remaining lemon zest.
Tip: Serve immediately while everything is hot for the best flavor and texture.
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