There’s something about grilled shrimp that feels like a holiday — even if you’re just standing on a wobbly patio in your socks with a slightly too-warm beer. The Hairy Bikers’ version is fast, bold, and tastes like sunshine with a kick of garlic. It’s a little smoky, a little buttery, and completely addictive. Like, grab-a-stick-before-they’re-gone kind of addictive.
I made this once on a random Tuesday when we had leftover shrimp in the freezer and not much else in the fridge besides a sad lemon and a block of butter. I didn’t expect much — but the flavour? Bang-on. Zingy, salty, garlicky — exactly the kind of food that makes you wish you’d invited more people over. Or maybe not. More for you.
Why You’ll Love It
- It’s quick. Like… scary quick. You’ll spend more time eating than cooking.
- The marinade is stupidly good. Old Bay, garlic, lemon — it just works.
- Great for grilling noobs. Shrimp cook fast, and they let you feel like a pro with zero stress.
- It’s light, but still feels indulgent. Especially with that garlic butter slathered on.
- Perfect for sharing… or hoarding. I won’t judge if you keep the whole tray for yourself.
- You only need one bowl and some skewers. Less mess = happy cook.
Ingredients
- 1 pound shrimp, deveined, tail on (fresh or thawed from frozen)
- 2 tablespoons olive oil
- 2 teaspoons lemon juice
- 2 teaspoons Old Bay seasoning
- 1 teaspoon garlic powder
- 1 teaspoon sugar
- 2 tablespoons unsalted butter (softened or melted)
- 2 tablespoons chopped fresh parsley
- 1–2 cloves garlic, minced
- Lemon wedges, for serving (optional but encouraged)
How to Make It
Make a marinade that slaps:
In a bowl or jar, mix the olive oil, lemon juice, Old Bay, garlic powder, and sugar. It’ll smell punchy — that’s a good sign. If your shrimp are still frozen, now’s the time to let them thaw.
Toss the shrimp and chill out:
Add your peeled shrimp to the marinade and mix until coated. Cover and let them marinate in the fridge for at least an hour (two if you’ve got time). Don’t go overnight — the acid starts messing with the texture.
Soak those skewers (if they’re wooden):
If you’re using wooden skewers, dunk them in water for 30 minutes before grilling. Unless you enjoy flames, of course.
Prep the butter bomb:
In a big bowl, mash together the butter, minced garlic, and parsley. You’ll toss the shrimp in this right off the grill, and it’ll melt all over them like magic.
Skewer and sizzle:
Thread the marinated shrimp onto skewers — about 4–6 per stick. Get your grill blazing hot (medium-high to high). Place shrimp on and grill for about 1½ minutes on one side, 30 seconds on the other. That’s it. They’re done when pink and slightly charred.
Toss, squeeze, and devour:
Slide the hot shrimp straight into the butter bowl. Toss until glossy and coated. Add a squeeze of lemon if you like, and serve immediately. Maybe with cold drinks and loud music.
Common Mistakes and How to Dodge Them
Why are my shrimp rubbery?
You cooked them too long. Shrimp are like toddlers — ignore them for 10 seconds too long and chaos ensues.
They stuck to the grill!
Clean and oil your grill before you start. A bit of oil in the marinade helps too.
Too salty?
Old Bay is punchy. If you’re sensitive to salt, start with 1½ teaspoons and work up.
The butter’s not melting!
Make sure your bowl isn’t too cold. Room temp butter melts fine when the shrimp are fresh off the grill.
Storage and Reheating
- Fridge: Store any leftovers in an airtight container for up to 3 days.
- Freezer: Freeze in a single layer on a baking sheet first, then bag them. They’ll keep for 2–3 months.
- Oven: Reheat at 175°C/350°F, covered with foil, for about 8–10 minutes.
- Stovetop: Sauté in a bit of butter or oil for a few minutes until warm.
- Microwave: Works… but not ideal. 30 seconds at a time, tops.
Frequently Asked Questions
Do I have to use Old Bay?
Not at all. Paprika, cayenne, and a bit of celery salt make a decent swap.
Can I leave the tails on?
Yes — looks fancier and gives something to hold onto. Just make sure your guests know.
Can I do this indoors?
Totally. A grill pan on the hob works beautifully. Just crack a window.
What size shrimp should I use?
Medium to large is best. You want 4–6 per skewer — small ones dry out too fast.
Nutrition Facts (Per Serving)
- Calories: 258
- Fat: 17g
- Cholesterol: 138mg
- Sodium: 377mg
- Carbs: 5.2g
- Sugar: 2.1g
- Protein: 11g
More Hairy Bikers Recipe:
Hairy Bikers Grilled Shrimp
Description
Juicy, smoky grilled shrimp tossed in garlic butter with lemon and herbs — fast, bold, and addictive.
Ingredients
Instructions
- Mix marinade ingredients in a bowl or jar.
- Add thawed shrimp and marinate in fridge for 1–2 hours.
- Prep butter mixture with garlic and parsley in a large bowl.
- Thread shrimp onto soaked skewers.
- Grill over high heat: 1½ mins on one side, 30 secs on the other.
- Toss hot shrimp in butter mixture.
- Squeeze lemon over the top and serve warm.
Notes
- Always thaw frozen shrimp completely before marinating.
- Don’t overcook — shrimp should be pink and just firm.
- Soak wooden skewers so they don’t burn.
- Clean, oil, and preheat your grill to avoid sticking.