Grilled Shrimp with Crispy Potato Skewers and Garlic Herb Butter
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
Here's a dinner that's honestly become my go to when I want something impressive but not fussy. Grilled shrimp with crispy potato skewers and garlic herb butter comes together in under an hour, which means you can have restaurant quality food on your table on a weeknight without stress. The shrimp cooks so quickly while those potatoes get golden and crispy on the outside, and the garlic herb butter ties everything together beautifully. Plus shrimp is packed with protein and selenium, so you're getting something genuinely good for you alongside all that delicious flavor. The best part is how affordable it is compared to ordering out.
Ella x
Ingredients
- ¾ kglarge shrimp(peeled and deveined)
- ½ kgwaxy potatoes(cut into 1-inch cubes)
- 4 tablespoonsbutter(softened)
- 4garlic cloves(minced)
- 3 tablespoonsfresh parsley(finely chopped)
- 1 tablespoonfresh thyme(finely chopped)
- 3 tablespoonsolive oil
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ½ teaspoonpaprika
- 1fresh lemon(cut into wedges)
- 8wooden skewers(soaked in water for 30 minutes)
Detail level
Instructions
- 1
Prepare your grill for medium-high heat and lightly oil the grates. If using wooden skewers, soak them in water for at least 30 minutes beforehand.
Tip: Soaking prevents the skewers from burning during cooking.
- 2
Thread the potato cubes onto 4 skewers, dividing evenly. Brush with 2 tablespoons of olive oil and season with half the salt, pepper, and paprika.
Tip: Dense potato pieces cook evenly when spaced consistently on the skewer.
- 3
Place potato skewers on the grill for 12-15 minutes, turning every 3-4 minutes until golden and fork-tender with crispy edges.
Tip: Turning frequently ensures even cooking and prevents charring.
- 4
While potatoes cook, combine softened butter, minced garlic, parsley, thyme, and remaining salt and pepper in a small bowl to create herb butter.
Tip: Making the butter mixture ahead allows flavors to meld.
- 5
Pat shrimp dry with paper towels and toss with remaining olive oil, paprika, salt, and pepper in a separate bowl.
Tip: Dry shrimp ensures better browning and prevents steaming.
- 6
Once potatoes have 5 minutes remaining, thread shrimp onto the remaining 4 skewers, piercing through both the body and tail.
Tip: Threading through two points prevents shrimp from spinning during cooking.
- 7
Place shrimp skewers on the grill for 5-6 minutes total, turning halfway through. Shrimp should be opaque and pink when finished.
Tip: Overcooked shrimp becomes tough, so watch carefully during the final minutes.
- 8
Transfer both potato and shrimp skewers to a serving platter. Immediately dollop the herb butter over hot shrimp and potatoes, allowing it to melt. Serve with fresh lemon wedges.
Tip: Adding butter while food is hot ensures it melts and coats everything beautifully.
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