If you’re craving a light and zesty meal this summer, I’ve got just the thing for you. This Lemon Herb Grilled Shrimp Recipe is bursting with fresh lemon flavor and garden herbs, making it the perfect easy dish to whip up on a sunny afternoon.

A large white plate full of cooked shrimp with tails on, each shrimp showing a mix of orange and light pink colors with small char marks for texture, scattered evenly with small pieces of green parsley. In the top right corner of the plate, there is a half lemon with a bright yellow color and visible juicy texture. The plate rests on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Lemon Herb Grilled Shrimp Recipe
Top Tip
How to Serve Lemon Herb Grilled Shrimp Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Lemon Herb Grilled Shrimp Recipe

Why You'll Love This Recipe

I’ve made this recipe countless times, and it never disappoints. The shrimp come out perfectly tender with just the right amount of char, and the lemon-herb marinade makes every bite incredibly flavorful.

Super Quick to Make: Perfect for weeknight dinners or last-minute grilling sessions.
Fresh and Vibrant Flavors: The herbs and lemon juice brighten up the shrimp beautifully.
Versatile Cooking Method: Grill it outdoors or cook on the stove if you prefer.
Healthy and Light: Low in fat but high in protein and taste – just what summer calls for.

Ingredients & Why They Work

Picking fresh, high-quality ingredients is key here, especially with something as simple as shrimp on the grill. Make sure to get large fresh shrimp that are already peeled and deveined for the best texture and ease. Also, fresh herbs truly transform this dish, but I’ll share a handy swap just in case.

Flat lay of large fresh shrimp with shells off arranged neatly, a small white bowl of golden olive oil, a small white bowl filled with bright yellow lemon zest, a small white bowl holding freshly squeezed lemon juice, a small white bowl with chopped fresh parsley, a small white bowl with chopped fresh basil, a small white bowl with chopped fresh oregano, four whole uncracked garlic cloves, a small white bowl of kosher salt, a small white bowl of black peppercorns, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Large fresh shrimp (peeled and deveined): The star of the show – large shrimp grill beautifully and soak up the marinade perfectly.
Olive oil: Adds richness and helps keep the shrimp juicy while grilling.
Lemon zest: Packed with concentrated lemon oils that give a bright citrus punch.
Freshly squeezed lemon juice: The acid tenderizes the shrimp and balances the flavors.
Fresh parsley: Adds a fresh, slightly peppery kick that complements seafood wonderfully.
Fresh basil: Brings a sweet and slightly minty aroma to the marinade.
Fresh oregano: Offers a hint of earthiness that anchors the herb blend.
Garlic: Provides a savory depth that enhances the overall flavor.
Kosher salt: Essential for seasoning and accentuating all the ingredients.
Black pepper: Adds a mild heat to round out the marinade.
Wooden skewers (soaked in water): Prevent burning on the grill and make turning the shrimp easy.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

The beauty of this Lemon Herb Grilled Shrimp Recipe is how easily you can make it your own. From swapping herbs to adjusting the cooking method, a few simple tweaks can add a whole new twist to this flavorful dish.

Herb Variations: I sometimes like to swap out the fresh oregano for thyme or rosemary when I want a slightly earthier flavor. It pairs wonderfully with the lemon and garlic and gives the shrimp a different aromatic profile.
Spicy Kick: If you enjoy a little heat, adding a pinch of red pepper flakes or a splash of hot sauce to the marinade really wakes up the flavors without overpowering the shrimp.
Cooking Alternatives: If you don't have access to a grill, I’ve found cooking the marinated shrimp in a large pan over medium-high heat works just as well. It still delivers that lovely caramelization and keeps the shrimp juicy.
Seasonal Twist: During summer, adding finely diced fresh tomatoes or a handful of chopped fresh mint to the marinade adds a vibrant freshness that complements the lemon and herbs beautifully.

Step-by-Step: How I Make Lemon Herb Grilled Shrimp Recipe

This dish shows one layer of grilled shrimp that are light pink with some dark grill marks and green herb bits scattered on them, arranged on the left side of a white plate with a ridged edge. On the right side is one layer of chopped green lettuce mixed with small orange carrot pieces and light yellow bits, giving a fresh and crunchy look. A grilled lemon slice with dark char marks is partly visible on the left edge of the plate. The plate sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Soak the Skewers to Prevent Burning

First things first: soak 10 to 11 wooden skewers in water for at least 30 minutes. This little step is a game changer—it keeps the skewers from catching fire or charring too quickly on the grill. While they soak, you can start on the marinade and prep the shrimp.

Step 2: Whisk Together the Zesty Marinade

In a large bowl, combine ½ cup olive oil, 1 teaspoon lemon zest, 2 tablespoons freshly squeezed lemon juice, and the chopped fresh herbs—parsley, basil, and oregano. Add in the minced garlic, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Whisk everything together until it emulsifies into a fragrant, flavorful marinade that sings of summer.

Step 3: Marinate the Shrimp with Care

Toss 24 ounces of large, peeled and deveined shrimp (31-35 count) into the marinade. Make sure each shrimp is evenly coated for maximum flavor absorption. Cover the bowl tightly with plastic wrap, then refrigerate for 15 minutes. This gives the shrimp just enough time to soak up those bright, herbaceous flavors—but not so long that the acid in the lemon starts to "cook" the shrimp.

Step 4: Get the Grill Ready to Sizzle

Heat your grill to a medium-high temperature, aiming for about 375 to 400 degrees Fahrenheit. This ensures a nice sear and those signature grill marks without overcooking the shrimp. Preheating the grill thoroughly is key to achieving that slightly charred, smoky finish.

Step 5: Thread the Shrimp on Skewers

Carefully thread the marinated shrimp onto your soaked wooden skewers, leaving a little space between each shrimp. This spacing is important—it helps the heat circulate evenly, making sure every shrimp cooks uniformly and stays juicy.

Step 6: Grill to Perfection

Place the shrimp skewers on the preheated grill. Cook for 2 to 3 minutes on each side, watching as the shrimp turn from translucent gray to a perfect pink and opaque color. You'll know they're ready when they have lovely slight char marks around the edges and a firm texture. Avoid overcooking, as shrimp can become tough quickly.

Top Tip

These tips will help you get the most vibrant flavors and perfect grilling results every time you make this Lemon Herb Grilled Shrimp Recipe.

Marinate Just Right: I found that 15 minutes is the sweet spot—any longer and the acid in the lemon juice starts to "cook" the shrimp, changing the texture.
Pre-soak Skewers: Soaking your wooden skewers for at least 30 minutes prevents them from burning, which can make the grilling process worry-free and your presentation flawless.
Space Matters: When threading shrimp onto skewers, leave a little gap between each one. This helps them cook evenly and develop that perfect slight char without steaming.
Avoid Overcooking: Shrimp cook fast! Keep an eye on the grill and flip after 2 to 3 minutes per side to keep them juicy and tender, not rubbery.

How to Serve Lemon Herb Grilled Shrimp Recipe

A white bowl filled with raw shrimp mixed with finely chopped green herbs and white garlic pieces, coated lightly in a yellow oil-based marinade, sitting on a white marbled surface; the shrimp bodies are translucent with a grayish tone, and their tails are still attached, giving texture and variety in shapes and sizes. photo taken with an iphone --ar 2:3 --v 7

Garnishes

Brighten your dish with a sprinkle of fresh chopped parsley or basil right before serving. A few lemon wedges on the side add a zesty finishing touch and allow guests to add extra tang if they like. For a little pop, a light drizzle of extra virgin olive oil or a dash of smoked paprika can add lovely depth.

Side Dishes

Because the shrimp are light and flavorful, pairing them with fresh, vibrant sides works beautifully. Think grilled vegetables like asparagus or zucchini, a crisp green salad with a lemon vinaigrette, or a fluffy couscous or quinoa salad. For something heartier, garlic butter rice or creamy polenta complement the herbaceous shrimp wonderfully.

Make Ahead and Storage

Storing Leftovers

Store any leftover shrimp in an airtight container in the refrigerator. They’ll keep well for up to one day and are perfect tossed into salads, pasta, or scrambled eggs for a quick meal the next morning.

Freezing

If you want to freeze the shrimp, it’s best to do so before grilling. After marinating, place the shrimp on skewers and wrap tightly in plastic wrap or freeze in a freezer-safe container. Use within one month for best flavor. When ready, thaw overnight in the refrigerator and grill as usual.

Reheating

Reheat leftover grilled shrimp gently in a warm skillet over low heat or pop them briefly under a broiler for a minute or two. Avoid overheating, which can make shrimp rubbery. Serve immediately after reheating for the best texture.

Frequently Asked Questions:

Can I use frozen shrimp for this recipe?

Yes! Just be sure to thaw frozen shrimp completely and pat them dry before marinating. This helps the marinade stick better and prevents excess water from steaming the shrimp instead of grilling them.

What if I don’t have fresh herbs available?

No worries—substitute each fresh herb with 1 to 2 teaspoons of dried herbs. While fresh herbs give a brighter flavor, dried herbs still provide great taste in this Lemon Herb Grilled Shrimp Recipe.

Can I cook the shrimp without skewers?

Absolutely! The recipe notes that you can cook marinated shrimp in a single layer in a large pan over medium-high heat. Just watch carefully, as they cook quickly and can stick if your pan isn’t well oiled.

How do I know when the shrimp are done grilling?

Shrimp turn pink, opaque, and firm when done. They should have slight char marks on the edges but avoid overcooking, which results in a rubbery texture. Grill for 2 to 3 minutes per side and keep an eye on them!

Final Thoughts

I hope this Lemon Herb Grilled Shrimp Recipe becomes a staple in your summer cooking. It’s one of those dishes that feels special but comes together quickly, perfect for weeknight dinners or weekend gatherings. The fresh herbs and zesty lemon bring out the natural sweetness of the shrimp, making every bite bright and satisfying. Happy grilling, and here’s to enjoying beautiful, simple meals with those you love!