If you’re craving a light, zesty summer dish, you’ve got to try this Lemon Herb Grilled Shrimp Recipe. It’s packed with fresh herbs, bright lemon notes, and that smoky grill flavor that just can’t be beat.

A white plate filled with many cooked shrimp, each shrimp showing a curved shape with orange-pink shells and charred black tips on their tails. The shrimp have a slightly shiny and grilled texture with small green chopped herbs scattered evenly on top. On the right side of the plate, there is a half lemon with a bright yellow color and visible juicy segments. The background is a white marbled texture. 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 absolutely love how easy and flavorful this Lemon Herb Grilled Shrimp comes together. It’s super quick to prep, but tastes like you’ve been slaving over a fancy meal—all while keeping things fresh and healthy.

Bright and refreshing: The fresh lemon and herbs give the shrimp a wonderful zing that’s perfect for summer.
Quick prep time: You’ll have this ready to grill in just 20 minutes, ideal for busy weeknights or last-minute gatherings.
Versatile meal: Great as a main course, tossed in salads, or even on tacos for a fun twist.
Healthy and light: Low in fat but full of protein, shrimp keeps things light without sacrificing flavor.

Ingredients & Why They Work

Choosing fresh, high-quality ingredients is key to making this recipe shine. Look for large, peeled shrimp that are deveined for the easiest and best-tasting result. And if you can get your hands on fresh parsley, basil, and oregano, the flavor really pops.

Flat lay of large fresh shrimp with shells removed and deveined, a small white bowl of golden olive oil, a small white bowl with bright yellow lemon zest, a small white bowl of freshly squeezed lemon juice, fresh sprigs of parsley, fresh sprigs of basil, fresh sprigs of oregano, four whole garlic cloves, two whole brown eggs with clean shells, a small white bowl of kosher salt, and a small white bowl of black peppercorns, arranged in perfect symmetry 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: Using big shrimp (31-35 count) ensures juicy, satisfying bites that grill quickly and evenly.
Olive oil: Adds richness and helps the marinade cling to the shrimp while keeping them moist on the grill.
Lemon zest: Packs concentrated lemon flavor without extra acid, brightening every bite.
Freshly squeezed lemon juice: Provides that classic tangy freshness that pairs beautifully with seafood.
Fresh parsley: Offers a bright, grassy note that complements the shrimp without overpowering.
Fresh basil: Adds a sweet, aromatic depth to the herb mixture.
Fresh oregano: Brings a slightly peppery, robust flavor that rounds out the herbal blend.
Garlic: Minced garlic infuses a savory punch that balances the citrus and herbs perfectly.
Kosher salt: Enhances all the flavors and seasons the shrimp delicately.
Black pepper: Adds a mild heat to finish the marinade.
Wooden skewers: Soaked to prevent burning, they make grilling shrimp easy and help with even cooking.

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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

One of the best things about this Lemon Herb Grilled Shrimp Recipe is how easy it is to customize to your taste and occasion. Whether you want to add a little kick or tailor it for a special diet, you can make it uniquely yours without losing that fresh, summery vibe.

Spicy Twist: I love adding a pinch of crushed red pepper flakes or a dash of smoked paprika to the marinade when I’m serving these shrimp for a backyard BBQ. It gives the dish a gentle heat that pairs beautifully with the bright lemon and herbs.
Herb Substitutions: If you don’t have fresh herbs on hand, dried herbs work just fine—just use 1 to 2 teaspoons per fresh herb called for. I’ve swapped fresh oregano with thyme before and it still delivered great flavor!
On the Stove: No grill? No problem! Cooking the marinated shrimp in a single layer on the stovetop works wonderfully. It’s perfect for rainy days or quick dinners when you don’t want to fire up the grill.
Make It Gluten-Free or Low Carb: This recipe is naturally low fat and gluten-free, which makes it a healthy, versatile choice that fits effortlessly into many eating plans.
Serving Ideas: For a light dinner, serve the shrimp skewers over a bed of couscous or with a fresh summer salad. Leftovers are fantastic tossed into a salad or scrambled eggs the next morning.

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

The dish shows a white plate with grilled shrimp and salad on a white marbled surface. The first layer is the plain white plate with a slightly ridged edge. On the plate near the front, there are about ten grilled shrimp, orange with light char marks and green herb pieces scattered on them, arranged in a slight pile. To the right of the shrimp is a light green salad made of chopped leafy lettuce mixed with thin orange carrot pieces, spreading out in a loose mound. Near the edge of the plate on the left side, there is a small piece of grilled lemon with char marks. The lighting is bright and natural, with the focus on the shrimp and salad, showing clear textures of the food. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prepare Your Skewers with Care

Start by soaking 10 to 11 wooden skewers in water for at least 30 minutes. This step is crucial because it prevents the skewers from burning while you grill the shrimp. I usually set them in a shallow dish with water and leave them on the counter as I prep everything else—it’s an easy multitask!

Step 2: Whisk Together The Zesty Marinade

In a large bowl, whisk together ½ cup olive oil, 1 teaspoon lemon zest, 2 tablespoons freshly squeezed lemon juice, 2 tablespoons each of chopped fresh parsley, basil, and oregano, along with 4 cloves minced garlic, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. This vibrant mixture is the heart of the Lemon Herb Grilled Shrimp Recipe, bursting with fresh, bright flavors. Take a moment to inhale those garlicky, herbaceous scents—it’s a signal that deliciousness is on its way.

Step 3: Marinate the Shrimp to Infuse Flavor

Add the 24 ounces of large fresh shrimp (peeled and deveined, 31-35 count) to the marinade bowl. Toss everything to coat the shrimp evenly in that luxurious zesty herb mixture. Cover the bowl tightly with plastic wrap and pop it into the fridge for 15 minutes. This short marinating time is perfect—it lets all those fresh flavors meld without turning the shrimp mushy.

Step 4: Fire Up the Grill

Preheat your grill to medium-high heat, aiming for about 375 to 400°F. A hot grill is key to cooking the shrimp quickly so they stay juicy and get those beautiful char marks. While it heats, this is a great time to thread your shrimp onto the soaked skewers.

Step 5: Thread and Grill to Perfection

Carefully thread the marinated shrimp onto each skewer, leaving a little space between each piece so they cook evenly. Lay the shrimp skewers on the preheated grill and cook for 3 minutes on one side, then flip them and grill for another 3 minutes. You’ll know they’re done when the shrimp turn pink, become opaque, and develop slight char marks around the edges. Resist the urge to overcook—they’ll be perfectly tender and flavorful at this point!

Top Tip

Getting the best results with this Lemon Herb Grilled Shrimp Recipe is all about balancing flavors, cooking time, and technique. Here are some tips I've picked up that really make a difference in flavor and texture.

Marinate Just Right: I learned that 15 minutes of marinating is perfect—not too short to miss out on flavor, and not too long to risk mushy shrimp.
Pre-soak Your Skewers: Soaking the wooden skewers for at least 30 minutes helped prevent them from burning on the grill every single time.
Give Space on the Skewers: Leaving a little gap between each shrimp helps them cook evenly and get that slight char without steaming.
Watch Your Grill Temperature: Cooking at around 375-400°F is the sweet spot to get shrimp pink and tender without overcooking—shrimp cook quickly, so a watchful eye is key!

How to Serve Lemon Herb Grilled Shrimp Recipe

A white bowl filled with raw shrimp that are coated in a mixture of chopped green herbs and small bits of garlic, giving the shrimp a speckled green and white look. The shrimp are light gray with some translucent areas, and their tails are still attached, curling slightly. The herb mix is evenly spread throughout the bowl, covering the shrimp and sticking to the sides of the bowl. The bowl sits on a white marbled surface, and the lighting is bright, making the colors clear and fresh. photo taken with an iphone --ar 2:3 --v 7

Garnishes

For an extra burst of freshness, sprinkle some freshly chopped parsley or basil right before serving. A few lemon wedges on the side are perfect for guests who love an extra tangy kick. If you want a bit of texture, a light dusting of crushed red pepper flakes adds a gentle heat without overpowering the delicate herbs.

Side Dishes

This lemon herb grilled shrimp pairs wonderfully with a variety of sides! I like serving it alongside a crisp summer salad with mixed greens and a simple vinaigrette, or some grilled vegetables like asparagus or zucchini. For a heartier meal, garlic butter rice or a light couscous salad complement the shrimp beautifully without overshadowing those fresh herb flavors.

Make Ahead and Storage

Storing Leftovers

If you have any leftover shrimp, store them in an airtight container in the refrigerator for up to one day. They keep their flavor nicely and work great cold in salads or even tossed into scrambled eggs for breakfast the next day.

Freezing

Because shrimp cook fairly quickly and have a delicate texture, freezing cooked skewered shrimp isn’t ideal for the best taste and texture. However, you can freeze uncooked peeled and deveined shrimp after marinating them but before grilling. Place them in a freezer-safe bag and freeze for up to one month. Thaw overnight in the fridge before grilling fresh.

Reheating

To reheat leftover grilled shrimp, gently warm them in a skillet over medium heat for a couple of minutes or until heated through. Avoid overheating, which can make them rubbery. Alternatively, a quick stint in the microwave on low power also works well if you’re in a hurry.

Frequently Asked Questions:

Can I use frozen shrimp for this recipe?

Yes! Just be sure to thaw the shrimp completely in the refrigerator before marinating and grilling to ensure even cooking and the best texture.

What if I don’t have fresh herbs?

You can substitute dried herbs for fresh, using 1 to 2 teaspoons of each dried herb for the fresh amount. It won’t be quite as vibrant, but still tasty!

Can I cook the shrimp without skewers?

Absolutely! After marinating, cook the shrimp in a single layer in a hot pan over medium-high heat for about 3 minutes per side until pink and opaque.

How do I know when the shrimp are perfectly cooked?

Look for the shrimp to turn pink and opaque with slight char marks on the edges. Overcooking can make the shrimp tough, so cooking about 3 minutes per side at 375-400°F works best.

Final Thoughts

This Lemon Herb Grilled Shrimp Recipe has become one of my favorite go-to dishes for warm weather because it’s fast, fresh, and endlessly versatile. The bright lemon and herbs bring out the natural sweetness of the shrimp and grilling adds that perfect smoky touch. Whether you’re serving it for a casual family dinner or an outdoor gathering with friends, it’s guaranteed to impress with minimal fuss. I hope you enjoy making and sharing this flavorful recipe as much as I do!