Grilled Shrimp Skewers - For the Carnivore Diet
These grilled shrimp skewers deliver clean, carnivore flavors with minimal prep. Juicy shrimp are brushed with melted butter and a touch of salt, then kissed by high heat for a lightly charred, tender result.
Choose large shrimp for easier skewering and better grill marks. Pat them very dry so the butter adheres and the shrimp sear instead of steam. Metal skewers work best because they heat through and help cook the shrimp evenly.
Toss the shrimp with melted butter and salt, thread them so they touch but aren’t crammed, and grill over high heat just until opaque. A quick baste of butter at the end keeps them glossy and rich. Pull them the moment they firm up and turn pink to avoid overcooking.
Serve immediately with extra melted butter on the side. For a dairy-free carnivore option, use beef tallow or duck fat instead of butter. Variation: thread small pieces of bacon between shrimp for added fat and a smoky edge. No grill? Use a hot cast-iron grill pan or broil on the top rack, flipping once.
Ingredients
- 1 lb large shrimp, peeled and deveined (tails on optional)
- 3 tbsp unsalted butter, melted (or beef tallow/duck fat for dairy-free)
- 1 tsp fine salt, or to taste
Instructions
- Preheat a grill to high heat (about 450–500°F).
- Pat the shrimp very dry with paper towels.
- In a bowl, toss shrimp with melted butter and salt until evenly coated.
- Thread shrimp onto metal skewers so they touch but aren’t tightly packed.
- Oil the grill grates lightly with beef tallow or butter. Place skewers over direct heat.
- Grill 2–3 minutes per side until shrimp are just opaque with light char; baste with any remaining butter while cooking.
- Rest 1 minute off heat and serve immediately with extra melted butter if desired.