Bourbon Butter Grilled Shrimp 4.5 ★

26 min | easy | gluten-free, keto-friendly, pescatarian

Close-up of bourbon butter grilled shrimp in a dark bowl, lightly charred and glossy with sauce, sprinkled with chopped parsley and topped with a lemon wedge.

Published Mar 13, 2025

Prep Time	Cook Time	Total Time
20 min	6 min	26 min

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Introduction

These bourbon butter grilled shrimp are juicy, smoky, and packed with rich, garlicky flavor in every bite.

The bourbon adds a subtle caramel warmth that pairs perfectly with the buttery sauce and tender grilled shrimp.

They make an easy, impressive option for summer cookouts, weeknight dinners, or a quick appetizer for guests.

Ingredients (4 servings)

Adjust servings:

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Ingredients:

1 lb large fresh shrimp, peeled, deveined
¼ cup bourbon whiskey
3 Tbsp unsalted butter, melted
2 cloves of fresh garlic, minced
½ tsp salt

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Close-up of grilled shrimp glazed with bourbon butter, lightly charred and sprinkled with chopped parsley, with lemon wedges blurred in the background.

How to Make Bourbon Butter Grilled Shrimp

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Mix the bourbon butter marinade

In a medium bowl, whisk together the bourbon, melted butter, garlic, and salt until well combined.
Scoop out two tablespoons of the mixture into a small bowl, and set it aside for basting later.
Add the shrimp to the remaining marinade, and toss until every piece is lightly coated.
Cover the bowl and marinate in the refrigerator for 15 to 20 minutes.
Preheat the grill and prep the shrimp

Preheat your grill to medium-high heat, around 400°F, and clean and oil the grates well.
If using wooden skewers, soak them in water for at least 15 minutes to prevent burning.
Thread the shrimp tightly onto skewers, or place them in a grill basket if you prefer.

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Grill the shrimp

Place the shrimp on the hot grill, and cook for 2 to 3 minutes on the first side.
Flip the shrimp, brush with a little of the reserved bourbon butter, and grill 1 to 2 minutes more.
Cook just until the shrimp are opaque, pink, and lightly charred around the edges.
Rest and serve

Transfer the shrimp to a platter, and let them rest for a couple of minutes off the heat.
Drizzle with any remaining clean bourbon butter, and serve hot with lemon wedges if you like.

Close-up of grilled shrimp coated in glossy bourbon-butter sauce, lightly charred at the edges and sprinkled with chopped parsley, sitting in a dark skillet with pooled melted butter.

Substitutions

Bourbon -> Apple cider and vanilla: Use apple cider with a tiny splash of vanilla for an alcohol-free version with gentle sweetness and light caramel notes.
Butter -> Ghee: Swap the butter for ghee to keep the rich flavor while raising the smoke point for easier grilling.
Butter -> Olive oil: Use a good extra virgin olive oil for a dairy-free option with a lighter, slightly fruitier finish.

Close-up of bourbon butter grilled shrimp, glossy and golden with charred edges, garnished with small pieces of chopped green herb on a platter.

Tips

Pat the shrimp very dry: Blot the shrimp with paper towels before marinating so the bourbon butter clings better and sears instead of steaming.
Watch the heat closely: Shrimp overcook quickly, so stay by the grill and pull them the moment they look opaque and lightly curled.
Skip reusing raw marinade: Only baste with the reserved clean bourbon butter, since the marinade that touched raw shrimp should be discarded.
Use jumbo shrimp for skewers: Larger shrimp hold better on skewers, cook more evenly over high heat, and stay juicy inside while picking up grill marks.
Manage flare ups from the bourbon: If flames leap up, move the skewers to a cooler spot briefly so the sugars in the bourbon do not burn.

Nutrition Facts ^*

Energy	219	kcal
Protein	24	g
Total Fat	9	g
Carbohydrates	2	g
Dietary Fiber	1	g

^* Approximate, per serving.
Data source: USDA FoodData Central.

Close-up of bourbon-butter grilled shrimp in a dark skillet, pink and opaque with charred edges, glistening in a buttery sauce and sprinkled with chopped parsley.

FAQ

How do I know when the shrimp are done without overcooking them?: Look for shrimp that are pink, opaque, and shaped like a loose C rather than a tight O. They should feel just firm to the touch, not rubbery or tough when you press one gently.
Can I make this recipe without a grill?: Yes, you can cook the shrimp in a hot cast-iron skillet on the stove over medium-high heat. Work in batches, and cook just a few minutes per side until opaque and lightly browned.
How long can I marinate the shrimp in the bourbon butter?: Fifteen to twenty minutes is ideal, because the acid-free marinade still flavors the shrimp quickly. Much longer can make the texture a little mushy, especially with smaller shrimp.
Can I use frozen shrimp for this recipe?: Frozen shrimp work great, but thaw them completely in the refrigerator and pat very dry before marinating. Wet shrimp will steam instead of sear, and you will miss that nice grilled char.

Serving Suggestions

This bourbon butter grilled shrimp shines with simple sides like grilled corn, crusty bread, or a crisp green salad.

For extra indulgence, whisk a little hot sauce into the reserved bourbon butter, then drizzle it over the shrimp.

Leftovers also make amazing tacos tucked into warm tortillas with crunchy slaw and a squeeze of lime.

Recipe by Eunice.
“I learned to cook by standing in my grandma’s kitchen, watching her turn simple ingredients into meals that fed our entire family. That’s where it started. Today, I create recipes for real life, real kitchens, and anyone who wants good food without overthinking it.” Read more.

Reviews

Rated 4.5 ★ (out of 5) based on 4 reviews.

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Douglas, Woodstock, Canada: Simple and delicious. We will definitely have this again. Next time I may try replacing the bourbon with white wine. — 5 ★

Eunice: Glad you enjoyed it, and white wine should work well.
Annette, Tampa: Uh oh.....I added the whole 1/4 cup of bourbon right into the bowl and didnt scoop out the 2 tablespoons like it said. When i went to baste there was basically nothing left and the shrimp tasted fine but not much buttery stuff on top. Is there any way to fix that next time or make a quick sauce after? — 3 ★

Eunice: No worries, next time reserve 2 tablespoons bourbon and make extra melted garlic-butter for basting. For a quick sauce, simmer a splash bourbon 1 minute, whisk in butter off-heat.
Susan, Madison, WI: I really like this recipe. Before grilling, my husband said shrimp sounded just okay, but then he kept reaching back for another skewer. Such rich, garlicky bourbon butter flavor! I will definitely keep this quick and impressive recipe in my summer rotation. 🦐🔥 — 5 ★

Eunice: Love hearing that, Susan!
Ashley, Omaha: Made these for a dinner party with friends and it was a great success. The bourbon and butter combo makes it so good. Definitely a keeper! — 5 ★

Eunice: Happy it was a hit, Ashley!