Grilled shrimp recipes like this one are the reason I look forward to summer. I mean, who can say no to tender shrimp and lobster sizzling over an open flame? The moment the garlic butter hits the grill, it’s game over—the neighbors are peeking over the fence. This grilled shrimp dinner keeps things simple and unfussy. The grilled shrimp seasoning is homemade, which means no weird fillers, just smoky, salty, zesty goodness. Whether you’re deep into your summer cooking or just want to add something fresh to your list of healthy grilled recipes, this one checks all the boxes. Want more grilled food ideas? This fits the bill for grilled recipes dinner nights, weekend gatherings, or whenever you want a plate of shrimp and lobster that actually tastes like the sea and not your freezer.

1) Key Takeaways
2) Easy Grilled Lobster and Shrimp Recipe
3) Ingredients for Grilled Lobster and Shrimp
4) How to Make Grilled Lobster and Shrimp
5) Tips for Making Grilled Lobster and Shrimp
6) Making Grilled Lobster and Shrimp Ahead of Time
7) Storing Leftover Grilled Lobster and Shrimp
8) Try these Main Course recipes next!
9) Grilled Lobster and Shrimp Recipe
10) Nutrition

1) Key Takeaways

Simple and quick recipe perfect for summer grilling
Fresh shrimp and lobster with rich garlic butter
Pairs well with salads, corn, or grilled vegetables
Great for cookouts, date nights, or dinner parties

2) Easy Grilled Lobster and Shrimp Recipe

When I say this grilled lobster and shrimp recipe changed the way I feel about summer dinners, I’m not exaggerating. The moment the shellfish hit the grill, I knew we were onto something worth repeating. Twice a week, if I’m honest.

Now, I’ve made my fair share of grilled shrimp recipes, but none quite land like this. We get that buttery garlic sear, that slightly smoky shell, and that firm, juicy bite. And hey, it doesn’t require much. The prep? A breeze. The flavor? Deep and bright, with just the right hint of char. The garlic butter drips into the coals, and suddenly every bug in the yard is jealous. It’s the kind of dish that makes you wish your grill had more space.

This fits neatly into our lineup of grilled shrimp dinner favorites. With our own grilled shrimp seasoning and a quick lemon finish, this dish hits that sweet spot between healthy grilled recipes and full-blown indulgence. For those craving grilled food ideas, start here, and don’t look back.

3) Ingredients for Grilled Lobster and Shrimp

2 lobster tails, split in half lengthwise: The rich meat cooks quickly and loves garlic butter. Cut lengthwise so the flesh gets a good sear and the flavor sinks in.

12 large shrimp, peeled and deveined: Shrimp this size hold up on the grill without falling apart or turning rubbery. Keep the tails on if you want them extra pretty.

1/2 cup unsalted butter, melted: Melted butter soaks into the shellfish and helps that char cling. Skip the salt in the butter since we’ll season later.

3 cloves garlic, minced: Garlic brings depth and intensity. Fresh garlic makes a difference here, don’t reach for the powder.

1 tablespoon fresh parsley, chopped: For a light, herby contrast. It also looks beautiful sprinkled on top.

1/2 teaspoon paprika: Paprika adds color and a subtle smoky note without overpowering anything.

Salt and pepper to taste: Go easy on the salt; the butter and seafood already pack flavor. Fresh ground black pepper brings out everything else.

Lemon wedges for serving: That fresh squeeze of lemon over grilled shrimp and lobster? Non-negotiable. It brightens the whole dish.

4) How to Make Grilled Lobster and Shrimp

Step 1: Fire up the grill to medium-high heat. Don’t rush this. Let it preheat while you prep your seafood, and make sure your grates are clean and hot.

Step 2: Mix your melted butter with garlic, parsley, paprika, salt, and pepper. This mixture smells like heaven and should be brushed on everything—seriously, everything.

Step 3: Brush that butter mix onto the lobster meat and both sides of the shrimp. Be generous here. Butter should drip, not dab.

Step 4: Place the lobster tails shell-side down on the grill. Let them sit undisturbed for 5 to 6 minutes until opaque and lightly charred on the edges.

Step 5: Toss on the shrimp next. They’ll need 2 to 3 minutes per side. Flip them once the bottoms look a little golden and the color shifts to that perfect pink.

Step 6: Give them all one final brush of garlic butter. Then pull them off and serve right away with lemon wedges. That last drizzle seals the deal.

5) Tips for Making Grilled Lobster and Shrimp

If your grill is notorious for sticking, oil the grates before anything touches them. Rub a paper towel dipped in oil with tongs after the grill is hot. It works like a charm.

Use skewers for the shrimp if you’re worried about losing them between the grates. Wood or metal—either works. Just don’t forget to soak the wooden ones first.

Keep a little extra butter nearby. Not for the recipe, but for brushing over your grilled bread or corn on the side. You’ll thank yourself later. And if you’re working on more recipes grilled outdoors, this is a solid foundation to play with.

6) Making Grilled Lobster and Shrimp Ahead of Time

I’ve tried prepping this a few hours ahead for backyard dinners, and it worked beautifully. You can split the lobster and clean the shrimp earlier in the day, then refrigerate them covered until you’re ready to grill.

Mix the garlic butter in advance and keep it at room temperature if you’re using it soon. If it firms up, just reheat it gently before brushing.

Don’t grill the seafood in advance, though. It’s best hot and fresh. Grilled shrimp recipes like this one don’t hold up well once chilled, and you’ll lose all that just-off-the-grill texture.

7) Storing Leftover Grilled Lobster and Shrimp

Let any leftovers cool completely before refrigerating. Store them in an airtight container, and they’ll last up to two days.

I like using cold shrimp in salads the next day. Toss them into some greens with vinaigrette, or pile them on toast with avocado and chili flakes. As for the lobster, it’s fantastic chopped up in a buttered roll with celery and a little mayo. Boom—mini lobster rolls.

Reheat gently, either covered in foil in a low oven or quickly in a hot pan with a splash of broth or butter. Just avoid the microwave—it messes with the texture fast.

8) Try these Main Course recipes next!

9) Grilled Lobster and Shrimp Recipe