Applebee’s Grilled Shrimp Recipe: Garlic Butter Bite With Coastal Flair

There’s a reason coastal flavors never go out of style—this dish captures that perfectly. I developed this method after years of perfecting seafood on the grill, blending classic French technique with simple, bold flavors.

The secret lies in the balance: juicy shrimp kissed by open flame, finished with a garlic butter that melts into every bite. No fancy equipment needed, just precise timing and quality ingredients.

What you’ll achieve is tender, slightly charred shrimp with a rich, aromatic finish. The garlic butter adds depth without overpowering the natural sweetness of the shrimp.

Serve with a squeeze of lemon and crusty bread to soak up every drop. This is restaurant-quality seafood made effortlessly at home.

Ingredients for Applebee’s Grilled Shrimp

Fresh seafood and bold flavors come together for this restaurant-quality dish at home.

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The shrimp quality is non-negotiable here. Wild-caught Gulf shrimp (16-20 count per pound) give the best texture and flavor. Look for fresh, never frozen at your seafood counter—ask when it arrived. Most Whole Foods or local fishmongers will have what you need. The butter should be high-quality, like Plugrá or Kerrygold, since it’s carrying a lot of the flavor.

No fresh shrimp? Frozen shrimp (thawed properly) works in a pinch—just avoid pre-cooked. Short on garlic? Garlic powder at one-third the amount can substitute (though fresh is ideal). The parsley can be swapped for cilantro or chives if you prefer. For extra smokiness, add a pinch more smoked paprika—don’t overdo it though.

The garlic butter can be made 2 days ahead and reheated gently. Shrimp are best grilled fresh, but leftovers keep 1-2 days in the fridge. Reheat briefly in a pan to avoid overcooking. Serve with extra bread—it’s all about soaking up that sauce.

Step-by-Step Instructions for Grilled Shrimp With Garlic Butter

Master the technique for juicy shrimp with a rich, aromatic butter sauce every time.

Step 1: Prepare the Shrimp and Seasoning

Pat the 1.5 lb Large Shrimp completely dry with paper towels. This step is crucial—excess moisture prevents proper searing and can cause the shrimp to steam instead of grill. Toss the shrimp in a bowl with the 2 tbsp Olive Oil, 1 tsp Kosher Salt, 0.5 tsp Black Pepper, 0.5 tsp Paprika, and 0.25 tsp Cayenne Pepper.

Use your hands to ensure the shrimp are evenly coated. The paprika adds a subtle smokiness, while the cayenne delivers a gentle kick of heat. Let the shrimp marinate for 10 minutes at room temperature while you prepare the garlic butter.

Step 2: Make the Garlic Butter Sauce

In a small saucepan, melt the 0.5 cup Unsalted Butter over low heat. Once melted, add the 6 cloves Garlic Cloves (minced) and cook for 2-3 minutes, stirring frequently. You want the garlic to soften and infuse the butter without browning—burnt garlic tastes bitter.

Remove from heat and stir in the 0.25 cup Fresh Parsley (chopped). The residual heat will slightly wilt the parsley, releasing its fresh, herbal aroma. Keep the sauce warm but not hot to avoid cooking the shrimp further when combined later.

Step 3: Grill the Shrimp to Perfection

Preheat your grill to medium-high heat. Thread the shrimp onto skewers if desired, or grill them directly on the grates. Cook for 2-3 minutes per side until the shrimp turn opaque and pink with distinct grill marks. Avoid overcrowding the grill—this drops the temperature and causes uneven cooking.

The shrimp are done when they curl into a loose C-shape and the internal temperature reaches 145°F. Transfer to a platter immediately to prevent overcooking, as shrimp continue to cook slightly off the heat.

Step 4: Combine and Serve

Pour the warm garlic butter sauce over the grilled shrimp and toss gently to coat evenly. The butter should glisten and cling to the shrimp, creating a glossy finish. Squeeze 1 whole Lemon (cut into wedges) over the top for a bright, citrusy contrast to the rich butter.

Serve immediately with the 8 slices Crusty Bread on the side for soaking up the flavorful sauce. Garnish with extra chopped fresh parsley for a pop of color and freshness. Each bite should deliver tender shrimp with a bold, garlicky finish.

Essential Equipment for This Dish

Grill Essentials

For perfect grill marks, I swear by my Weber Genesis EX-335 gas grill—its even heat distribution prevents hot spots. A cast iron grill grate adds professional sear lines. For charcoal purists, Kamado Joe offers outstanding heat control.

Skewer Options

If using skewers, opt for stainless steel for durability or soak bamboo skewers in water for 30 minutes to prevent burning. I prefer flat metal skewers—they hold shrimp better and allow for easy flipping.

Sauce Tools

A small saucepan for the garlic butter is essential—I use All-Clad for even heating. A silicone spatula helps scrape every bit of flavor from the pan. Don’t forget a fine grater for fresh garlic. 💡

Serving Gear

Have a large platter ready for serving and tongs for flipping shrimp. I keep a meat thermometer handy to confirm 145°F internal temperature. A lemon squeezer makes juicing effortless.

Cleanup Helpers

A grill brush with brass bristles keeps grates clean between batches. I also keep a spray bottle of water nearby for flare-ups. These small tools make the process smoother and more enjoyable. 🔥

Frequently Asked Questions