Why You’ll Love Cowboy Butter Grilled Shrimp Recipe
This recipe is a go-to for anyone who loves smoky grilled seafood paired with a bold, buttery sauce. The shrimp are marinated for maximum flavor, then grilled to juicy perfection. The cowboy butter adds a tangy, spicy kick that turns this simple dish into something extraordinary. It’s quick to make, great for entertaining, and easily customizable depending on your spice tolerance or herb preferences.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
shrimp, peeled and deveined
olive oil
salt and black pepper
lemon juice
paprika
garlic powder
For the cowboy butter:
unsalted butter
garlic, minced
Dijon mustard
lemon juice
smoked paprika
crushed red pepper flakes
chopped parsley
chopped chives
salt and pepper to taste
Directions
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In a bowl, toss the shrimp with olive oil, lemon juice, salt, pepper, paprika, and garlic powder. Let them marinate for about 15–20 minutes.
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While the shrimp is marinating, prepare the cowboy butter. In a saucepan over low heat, melt the butter.
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Add the minced garlic and cook for about 1 minute until fragrant. Stir in Dijon mustard, lemon juice, smoked paprika, red pepper flakes, parsley, and chives. Season with salt and pepper. Keep warm.
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Preheat the grill to medium-high heat. Thread the shrimp onto skewers.
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Grill the shrimp for 2–3 minutes per side until pink and slightly charred.
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Serve the shrimp hot with cowboy butter for dipping or drizzling.
Servings and timing
Servings: 4
Prep Time: 20 minutes
Cook Time: 6 minutes
Total Time: 26 minutes
Variations
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Spicy Version: Add extra crushed red pepper flakes or a dash of hot sauce to the cowboy butter.
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Lemon Herb Shrimp: Use thyme or rosemary in the marinade for a more herbal flavor.
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Garlic-Lovers Version: Double the amount of garlic in both the marinade and butter.
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Butter-Free Option: Serve grilled shrimp with a garlic-lemon vinaigrette if you’re avoiding butter.
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Surf and Turf: Serve alongside grilled steak and use cowboy butter on both.
Storage/Reheating
Store any leftover shrimp in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave for short bursts to avoid overcooking. Store leftover cowboy butter separately and reheat over low heat until melted.
FAQs
What is cowboy butter?
Cowboy butter is a seasoned melted butter sauce made with garlic, Dijon mustard, lemon juice, herbs, and spices. It’s perfect for dipping or drizzling on grilled meats and seafood.
Can I use frozen shrimp?
Yes, just make sure they are fully thawed and patted dry before marinating to ensure they grill properly.
How do I know when shrimp are done grilling?
Shrimp are cooked when they turn pink and opaque and curl into a “C” shape, usually after 2–3 minutes per side.
Can I cook these without a grill?
Yes, you can cook them in a hot skillet or under the broiler in the oven.
What should I serve with cowboy butter grilled shrimp?
They pair well with rice, grilled vegetables, salad, or crusty bread to soak up the butter.
Can I make the cowboy butter ahead of time?
Yes, you can make it ahead and refrigerate it. Reheat slowly over low heat before serving.
Is this dish gluten-free?
Yes, all the ingredients are naturally gluten-free, but always check labels on condiments like mustard.
Can I use pre-cooked shrimp?
It’s best to use raw shrimp so they can absorb the marinade and grill flavor. Pre-cooked shrimp may become rubbery.
How spicy is cowboy butter?
It has a mild kick, but you can adjust the spice by changing the amount of red pepper flakes.
Can I use other seafood?
Absolutely. Scallops or chunks of firm white fish like cod or halibut also work well.
Conclusion
Cowboy Butter Grilled Shrimp is a quick, bold, and flavorful dish perfect for any grilling occasion. With juicy marinated shrimp and a rich, zesty dipping butter, it’s a recipe that’s sure to impress. Whether you’re entertaining guests or making a simple dinner at home, this recipe brings big flavor with little fuss.
Cowboy Butter Grilled Shrimp
Cowboy Butter Grilled Shrimp is a bold, flavorful dish featuring juicy, marinated shrimp grilled to perfection and served with a rich, zesty butter sauce made with garlic, lemon, Dijon, and herbs. Ideal for summer grilling or a quick dinner.
- Prep Time: 20 minutes
- Cook Time: 6 minutes
- Total Time: 26 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1.5 pounds shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- For the cowboy butter:
- 1/2 cup unsalted butter
- 3 cloves garlic, minced
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon crushed red pepper flakes (adjust to taste)
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped chives
- Salt and pepper to taste
Instructions
- In a bowl, combine shrimp with olive oil, lemon juice, salt, pepper, paprika, and garlic powder. Let marinate for 15–20 minutes.
- Meanwhile, in a saucepan over low heat, melt the butter.
- Add minced garlic and cook for 1 minute until fragrant.
- Stir in Dijon mustard, lemon juice, smoked paprika, red pepper flakes, parsley, and chives. Season with salt and pepper. Keep warm.
- Preheat the grill to medium-high heat. Thread marinated shrimp onto skewers.
- Grill shrimp for 2–3 minutes per side, until pink and slightly charred.
- Serve hot with cowboy butter for dipping or drizzling.
Notes
- Add more red pepper flakes or hot sauce for a spicier version.
- Swap in thyme or rosemary for a lemon-herb twist.
- Double the garlic for extra flavor.
- Use garlic-lemon vinaigrette for a butter-free option.
- Pairs well with grilled steak for a surf and turf meal.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat shrimp gently to avoid overcooking.
- Cowboy butter can be made ahead and reheated.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 320
- Sugar: 1g
- Sodium: 640mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 24g
- Cholesterol: 190mg
