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.
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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.
- 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.
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
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
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:
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.
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.
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.
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!
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Lemon Herb Grilled Shrimp Recipe
- Prep Time: 20 minutes
- Soaking Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Diet: Low Fat
Description
Lemon Herb Grilled Shrimp is a flavorful and easy summer recipe featuring large fresh shrimp marinated in a zesty lemon and fresh herb mixture, grilled to perfection with a slight char for a deliciously light main course.
Ingredients
Shrimp and Marinade
- 24 ounces large fresh shrimp peeled and deveined (31-35 count)
- ½ cup olive oil
- 1 teaspoon lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh oregano
- 4 cloves garlic minced
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 10 to 11 (12-inch) wooden skewers, soaked in water
Instructions
- Prepare Skewers: Soak 10 to 11 wooden skewers in water for at least 30 minutes to prevent them from burning on the grill.
- Make Marinade: In a large bowl, whisk together olive oil, lemon zest, lemon juice, chopped parsley, basil, oregano, minced garlic, kosher salt, and black pepper until well combined.
- Marinate Shrimp: Add the peeled and deveined shrimp to the marinade bowl and toss to coat them evenly. Cover the bowl with plastic wrap and refrigerate for 15 minutes to let the flavors meld.
- Preheat Grill: Heat the grill to medium-high temperature, approximately 375 to 400 degrees Fahrenheit, to prepare for cooking the shrimp.
- Skewer Shrimp: Thread the marinated shrimp onto the soaked wooden skewers, leaving a little space between each shrimp to ensure even cooking.
- Grill Shrimp: Place the shrimp skewers on the preheated grill and cook for 2 to 3 minutes on each side, or until the shrimp turn pink, opaque, and have slight char marks along the edges.
Notes
- You can skip using skewers and cook the marinated shrimp in a single layer in a large pan over medium-high heat on the stove if preferred.
- If fresh herbs are unavailable, substitute with 1 to 2 teaspoons of dried herbs for each fresh herb called for in the recipe.
- Leftover shrimp can be stored in the refrigerator for up to one day and are excellent added to salads or scrambled eggs for breakfast.
Nutrition
- Serving Size: 6 ounces
- Calories: 240 kcal
- Sugar: 1 g
- Sodium: 400 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0.5 g
- Protein: 26 g
- Cholesterol: 160 mg

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