Wild Thistle Kitchen: Brown Butter Rosemary Shrimp Skewers

Is there anything brown butter can’t improve? I don’t think so. It’s a magical ingredient that adds dimension to both sweet and savory recipes. This Brown Butter Rosemary Shrimp Skewers recipe is just one more example of the wonders of brown butter. This recipe screams holidays to me, but of course it would be good any time of year. We don’t just infuse the brown butter with rosemary, oh no, we also use the rosemary stems as the actual skewers to impart not just beauty but even more flavor to these shrimp.

I’ve been on a bit of a seafood bender lately. As I mentioned in my Pull Apart Lobster Slider post, seafood is a very celebratory ingredient to me. I have always loved seafood of all types, a love I learned from my dad. I associate it with happy, relaxing times. With beautiful travel experiences. With birthdays and Christmas. So this year I really wanted to share several recipes to highlight my love of seafood and of this magical time of year.

Just 3 Ingredients to Make This Brown Butter Rosemary Shrimp Skewers Recipe

When you taste these you’ll have a hard time believing you only need:

  • Salted Butter
  • Fresh Rosemary
  • Large Shrimp

Using the rosemary stems as skewers was a wild idea I had and it worked beautifully. I have a huge rosemary bush in my garden and, much like brown butter, I love using it in both sweet and savory recipes. I imagine if you tried to grill these, the rosemary would just burn right up. But since we are cooking these in a skillet, it totally works.

I suggest using peeled, deveined, tail-off shrimp for this shrimp skewers recipe. Especially if serving them at a cocktail or holiday party. You don’t want people to have to figure out what to do with all of those shrimp tails. It just makes them much easier to eat too, especially if you have a glass in one hand. I use large shrimp which are just regular-sized shrimp in my opinion. Not too big, not too small. You could use smaller but I wouldn’t go much larger.

Do I Have to Skewer These?

Nope. I actually had a few raw shrimp left over and I cooked them in the skillet after my skewers were cooked. You could cook them all that way if you don’t want to fuss with skewering them. Just brown the butter as instructed in the recipe, and cook your shrimp in the butter once browned. For entertaining, serve them warm with toothpicks. But of course, this would be an excellent main course served with rice and a salad or veggie side dish.


  • 1 pound large shrimp, peeled and deveined
  • 68 stems of fresh rosemary, about 68 inches long
  • 1 tablespoon fresh rosemary, finely chopped
  • 1 stick salted butter, 4 ounces

Total Time: 35 Minutes

Yield: 6-8 servings

For the full recipe and instructions go to Wild Thistle Kitchen.


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