Prep the skewers. If using wooden skewers, soak them in water for at least 20–30 minutes to prevent burning. Metal skewers can be used as-is and are reusable.

Make the garlic butter. In a small saucepan, melt butter over low heat. Add minced garlic and cook for 30–60 seconds until fragrant, not browned. Stir in lemon zest, a squeeze of lemon juice, smoked paprika, red pepper flakes (if using), and a small splash of olive oil. Season with salt and pepper. Set aside to cool slightly.

Season the shrimp. Pat shrimp dry with paper towels. Dry shrimp sear better and don’t steam on the grill. Toss the shrimp with half of the garlic butter mixture so they’re lightly coated.

Skewer the shrimp. Thread shrimp onto skewers, piercing through the thick end and the tail for a snug “C” shape. Pack them close but not squished—space helps them cook evenly.

Preheat the grill or pan. Heat an outdoor grill to medium-high or a stovetop grill pan to medium-high. Lightly oil the grates or pan to reduce sticking.

Grill fast. Place skewers on the hot surface and cook for 2–3 minutes per side. Shrimp are done when they’re opaque and pink with lightly charred edges. Do not overcook or they’ll turn rubbery.

Baste and finish. During the last minute of cooking, brush the remaining garlic butter over the shrimp. Let it sizzle and coat each skewer.

Rest and garnish. Transfer to a platter. Squeeze a little more lemon juice on top and sprinkle with chopped parsley or chives. Taste and adjust salt and pepper if needed.

Serve hot. Enjoy with your favorite keto sides like zucchini ribbons, cauliflower mash, crisp salad greens, or grilled asparagus.