Grilled Shrimp with Pea and Garlic Butter Sauce
Prep
20 mins
Cook
12 mins
Servings
4
Difficulty
Easy
This is one of my favorite quick weeknight dinners because it comes together in just thirty minutes from start to table. Grilled shrimp with pea and garlic butter sauce feels fancy enough for company but couldn't be simpler to make. The shrimp cooks in minutes on a hot grill while the sauce simmers gently on the side, and fresh peas bring wonderful nutrition along with their sweet flavor. Garlic is so good for you, packed with immune boosting compounds, and when you combine it with butter, white wine, and bright herbs like dill and parsley, you get something truly special. This dish is proof that restaurant quality meals don't require complicated techniques or expensive ingredients.
Ella x
Ingredients
- ¾ kglarge shrimp(peeled and deveined)
- 473 mlfresh peas(shelled or frozen)
- 4 tablespoonsbutter
- 5garlic cloves(minced)
- 1lemon(zest and juice)
- 3 tablespoonsolive oil
- ¾ teaspoonsea salt
- ½ teaspoonblack pepper
- ¼ teaspoonred pepper flakes
- 3 tablespoonsfresh parsley(chopped)
- 2 tablespoonsfresh dill(chopped)
- 59 mlwhite wine
Detail level
Instructions
- 1
Pat shrimp dry with paper towels and place in a bowl. Drizzle with 2 tablespoons of olive oil, add salt, pepper, and red pepper flakes. Toss gently to coat evenly and let sit for 10 minutes.
Tip: Dry shrimp ensures better browning on the grill and prevents sticking.
- 2
Preheat your grill to medium-high heat (around 400°F). If using wooden skewers, soak them in water for 30 minutes to prevent burning.
Tip: A hot grill creates a beautiful char and cooks shrimp quickly to maintain tenderness.
- 3
Thread shrimp onto skewers, leaving small gaps between each piece to allow heat to circulate. This prevents them from steaming rather than grilling.
Tip: Alternating shrimp with cherry tomatoes or bell peppers adds color and flavor.
- 4
Place skewers on the grill and cook for 2-3 minutes per side until shrimp turn opaque and develop a light char. Remove to a plate immediately.
Tip: Overcooked shrimp becomes rubbery, so watch carefully—they cook very quickly.
- 5
While shrimp cooks, melt butter in a large skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant but not browned.
Tip: Toasted garlic adds depth; burnt garlic tastes bitter, so stir constantly.
- 6
Pour in white wine and let it reduce by half, about 2 minutes. This concentrates the flavor and cooks off the alcohol.
Tip: Deglazing the pan captures all the flavorful bits stuck to the bottom.
- 7
Add fresh peas to the garlic butter sauce and cook for 3-4 minutes until heated through. If using frozen peas, they'll thaw quickly in the warm sauce.
Tip: Fresh peas only need minimal cooking to stay tender; frozen peas benefit from thawing in the warm sauce.
- 8
Carefully remove shrimp from skewers and add to the pan with peas. Toss gently to coat with the sauce. Stir in lemon zest, lemon juice, parsley, and dill.
Tip: Add fresh herbs at the end to preserve their bright, fresh flavor.
- 9
Taste and adjust seasoning with additional salt and pepper if needed. Drizzle remaining olive oil and serve immediately over rice or pasta.
Tip: The fresh lemon juice brightens the dish and balances the richness of the butter.
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