Nothing says summer like a burst of fresh, zesty flavor in every bite. This Lemon Herb Grilled Shrimp Recipe perfectly combines juicy shrimp with bright lemon and fragrant herbs, making it an absolute favorite for quick dinners or laid-back weekend grilling.

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 lemon and herb grilled shrimp more times than I can count, especially when friends are in town or when I want a fuss-free, flavorful meal. It’s incredibly satisfying yet light enough to enjoy on a warm evening.

Quick & Easy: Ready in under an hour, including marinating – perfect for busy weeknights.
Fresh, Vibrant Flavor: The lemon zest and fresh herbs really brighten up the shrimp’s natural sweetness.
Versatile Serving: Great on its own, over salad, or with your favorite grain side.
Perfectly Charred: Grilling gives the shrimp just enough smoky char without overcooking.

Ingredients & Why They Work

When shopping for this dish, look for the freshest large shrimp you can find, and gather fresh herbs if possible—they really make the difference. Here’s a quick rundown of what’s going into our marinade and shrimp:

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: Big shrimp (31-35 count) hold up beautifully on the grill and soak up the marinade without falling apart.
Olive Oil: Adds richness and helps keep the shrimp moist while grilling.
Lemon Zest: Provides an intense lemon aroma that’s brighter than juice alone.
Freshly Squeezed Lemon Juice: Delivers refreshing acidity that balances the herbaceous marinade.
Fresh Parsley: Offers a mild, slightly peppery bite that complements seafood perfectly.
Fresh Basil: Adds a sweet, slightly spicy note to elevate the marinade’s complexity.
Fresh Oregano: Gives an earthy depth that pairs wonderfully with citrus flavors.
Garlic: Minced garlic infuses the shrimp with savory warmth.
Kosher Salt: Enhances all the flavors without overpowering.
Black Pepper: Adds just a hint of heat.
Wooden Skewers: Soaking them prevents burning on the grill and makes turning the shrimp a breeze.

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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 parts about this Lemon Herb Grilled Shrimp Recipe is how easy it is to customize to your taste buds or what you have on hand. Don’t hesitate to play around with the herbs or cooking method to make it your own!

Herb Swap: I love swapping fresh basil for fresh cilantro sometimes. It gives the shrimp a bright, slightly different twist that pairs wonderfully with the lemon.
Spicy Kick: If you enjoy a little heat, adding a pinch of red pepper flakes to the marinade lifts the flavor beautifully without overpowering the delicate shrimp.
Skillet Version: No grill? No problem! I’ve cooked these shrimp in a hot cast-iron skillet with a drizzle of olive oil. It’s a great indoor alternative and still yields delicious, slightly charred shrimp.
Diet-Friendly: For a low-carb or keto option, serve the shrimp over a zesty mixed green salad or alongside grilled vegetables for a light yet satisfying meal.

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: Prepare the Skewers and Marinade

Start by soaking 10 to 11 wooden skewers in water for at least 30 minutes—this little trick keeps them from burning on the grill. While those soak, whisk together ½ cup olive oil, 1 teaspoon lemon zest, 2 tablespoons fresh lemon juice, and a fragrant mix of 2 tablespoons each of chopped parsley, basil, and oregano. Add 4 minced garlic cloves, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Whisk everything until smooth and beautifully aromatic. The fresh herbs and lemon juices create a bright, zesty base that really makes the shrimp shine.

Step 2: Marinate the Shrimp

Toss 24 ounces of large fresh peeled and deveined shrimp (31-35 count) into the marinade. Stir to coat every shrimp lovingly in that lemony, herby goodness. Cover the bowl tightly with plastic wrap and pop it into the fridge for 15 minutes. This short marinating time is just enough for the shrimp to soak up flavors without getting soggy—plus, it helps tenderize them perfectly for grilling.

Step 3: Preheat the Grill

Heat your grill to medium-high heat — about 375 to 400 degrees Fahrenheit. Make sure the grates are clean and well-oiled to prevent sticking. You’ll want that nice, hot surface to quickly sear your shrimp and lock in all the juices while giving those charming grill marks.

Step 4: Skewer the Shrimp

Thread the marinated shrimp onto the soaked wooden skewers, leaving a little space between each to ensure even cooking. This also makes it easy to flip the shrimp on the grill and serve them elegantly straight off the skewer. It’s a simple step, but it really elevates the presentation and grilling results.

Step 5: Grill the Shrimp

Place the shrimp skewers on your preheated grill and cook for 2 to 3 minutes per side. You’ll know they’re done when the shrimp turn pink and opaque with just a hint of charred edges. Be careful not to overcook; shrimp can get rubbery if left on too long. This quick grilling locks in that fresh, zesty flavor from the marinade and gives you that irresistible smoky touch.

Step 6: Serve and Enjoy!

Remove the shrimp from the grill and serve immediately. I like to garnish with a few extra lemon wedges and a sprinkle of fresh herbs for color and extra zing. Whether it’s dinner with family or an outdoor summer gathering, this Lemon Herb Grilled Shrimp is guaranteed to be a crowd-pleaser.

Top Tip

Mastering this Lemon Herb Grilled Shrimp Recipe is all about layering flavors and managing your grill time perfectly. These tips will help you get succulent, flavorful shrimp every single time.

Marinate Just Right: I found that 15 minutes is the sweet spot for marinating—long enough for the herbs and lemon to infuse without the acid starting to "cook" the shrimp.
Preheat Your Grill Properly: Getting your grill to a consistent 375 to 400 degrees Fahrenheit ensures a quick sear that locks in juiciness and adds beautiful char marks.
Leave Space on the Skewers: Spacing shrimp slightly apart is a game changer—it helps heat circulate evenly and gives you that perfect texture instead of rubbery bites.
Avoid Overcooking: Shrimp cook really fast. Turning them after 2-3 minutes per side and catching them just as they turn pink keeps them tender and juicy.

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

Fresh garnishes really brighten up the flavors here. I love adding extra lemon wedges for that zesty squeeze right at the table. Sprinkle on some finely chopped fresh parsley or basil to echo the herbs in the marinade. A light drizzle of good-quality olive oil right before serving adds a lovely sheen and richness.

Side Dishes

This recipe shines with simple, fresh side dishes. Think a crisp green salad tossed with a citrus vinaigrette, grilled asparagus, or a classic Mediterranean couscous salad. For something heartier, garlic butter rice or creamy polenta make great complements. And of course, crusty bread never hurts to soak up any delightful leftover marinade.

Make Ahead and Storage

Storing Leftovers

Store any leftover grilled shrimp in an airtight container in the refrigerator and enjoy within 1 day for the best taste and texture. They reheat nicely but are also fantastic cold, tossed into salads or added to scrambled eggs.

Freezing

Because shrimp are delicate, freezing cooked shrimp is not ideal for maintaining texture. If you anticipate extra shrimp, freeze the raw peeled and deveined shrimp in an airtight container or freezer bag before marinating. Thaw completely in the fridge before proceeding with the recipe.

Reheating

To reheat, gently warm your shrimp in a skillet over medium-low heat just until heated through—about 2 minutes. Avoid overheating to keep them juicy and tender.

Frequently Asked Questions:

Can I use frozen shrimp for this recipe?

Yes, you can use frozen shrimp. Just be sure to thaw them fully in the refrigerator before marinating and grilling for the best texture and flavor.

What if I don’t have fresh herbs on hand?

No worries! You can substitute dried herbs—use about 1 to 2 teaspoons of dried parsley, basil, and oregano instead of 2 tablespoons fresh each.

Can I cook the shrimp without skewers?

Absolutely! If you prefer, you can skip the skewers and cook the shrimp in a single layer in a large pan over medium-high heat until pink and opaque.

How do I know when the shrimp are perfectly cooked?

Shrimp are done when they turn pink, opaque, and firm to the touch with slightly charred edges—usually 2-3 minutes per side on a hot grill.

Final Thoughts

This Lemon Herb Grilled Shrimp Recipe is one of those dishes that feels like summer on a plate—bright, fresh, and bursting with flavor. Whether you’re firing up the grill for a quick weeknight dinner or entertaining guests, it’s a guaranteed crowd-pleaser that comes together simply and quickly. Give it a try, enjoy the juicy, herb-kissed shrimp, and don’t forget to savor every bite!