If you love bright, fresh flavors with a touch of smoky char, you’re going to adore this Lemon Herb Grilled Shrimp Recipe. It’s an easy way to bring a zesty, herby twist to your summer cookouts or quick weeknight dinners.

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 can’t get enough of how simple yet seriously flavorful this grilled shrimp turns out. Every bite bursts with lemony freshness and those fragrant herbs—perfect for summer vibes or anytime you want a light, satisfying meal that feels special.

Super Quick: Ready in just about 45 minutes, including marinating and grilling time.
Bright & Fresh: The combo of lemon zest, juice, and fresh herbs makes every shrimp pop with flavor.
Perfectly Tender: Grilling at the right temp seals in juiciness and adds a subtle char you’ll love.
Versatile Serving: Great for casual backyard grilling, salads, or even as a protein-packed snack.

Ingredients & Why They Work

Picking the right fresh ingredients really makes this recipe shine. You want large shrimp for a meaty bite and fresh herbs to bring that garden-fresh aroma. Don’t skip soaking the skewers—it’s a small step that protects them from burning and makes grilling easier.

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): Using big shrimp ensures juicy, satisfying bites that grill up beautifully without drying out.
Olive oil: Acts as the flavor carrier and helps keep shrimp moist on the grill.
Lemon zest: Adds intense citrus oils and aromatic brightness beyond the juice.
Freshly squeezed lemon juice: Brings tangy freshness that tenderizes and flavors the shrimp.
Chopped fresh parsley: Offers a mild, slightly peppery note balancing other herbs.
Chopped fresh basil: Adds a sweet, slightly minty flavor that pairs beautifully with lemon.
Chopped fresh oregano: Gives an earthy, warm herbaceous depth to the marinade.
Minced garlic: Packs a savory punch that complements the herbs and lemon perfectly.
Kosher salt: Enhances all the natural flavors without overpowering the shrimp.
Black pepper: Adds subtle heat and rounds out the seasoning.
Wooden skewers (soaked): Absorbing water keeps the skewers from burning on the grill and makes handling easier.

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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

This Lemon Herb Grilled Shrimp Recipe is wonderfully flexible, making it easy to tailor to your tastes or whatever you have on hand. Don’t hesitate to get creative and make it uniquely yours!

Variation: For a spicy kick, I love adding a pinch of red pepper flakes to the marinade. It adds just enough heat to balance the bright lemon and fresh herbs without overpowering the shrimp’s natural sweetness.
Herb Swap: If you don’t have fresh herbs available, I’ve successfully used 1 teaspoon of dried parsley, basil, and oregano each instead of fresh. It’s a convenient shortcut that still delivers great flavor.
Cooking Alternative: Not in the mood to fire up the grill? No problem! Pan-searing the marinated shrimp in a hot skillet for 2 to 3 minutes per side gives you a lovely caramelized finish with minimal effort.
Seasonal Twist: During summer, I like to toss in some fresh thyme or dill with the herbs for a different aromatic profile that pairs beautifully with grilled veggies.

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 Your Skewers to Perfection

Start by soaking your 10 to 11 wooden skewers in water for at least 30 minutes. This simple step keeps them from catching fire and ensures they stay intact while grilling. Using 12-inch skewers gives you plenty of room to thread the shrimp comfortably.

Step 2: Whisk Together Your Zesty Herb Marinade

In a large bowl, whisk 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. The vibrant aroma that fills the kitchen at this point always puts me in a good mood!

Step 3: Marinate Your Shrimp for Maximum Flavor

Add your 24 ounces of peeled and deveined large shrimp to the marinade bowl. Toss gently to coat every piece evenly. Cover the bowl tightly with plastic wrap, then pop it into the fridge for 15 minutes. This short marinating time lets the lemon and herbs really soak into the shrimp without making them mushy.

Step 4: Preheat Your Grill to Medium-High Heat

Fire up your grill and bring it to a steady medium-high heat, aiming for 375 to 400°F. This temperature cooks the shrimp quickly while giving them just the right amount of char without drying them out.

Step 5: Thread the Shrimp Onto the Skewers

Grab your marinated shrimp and thread them carefully onto the soaked skewers, leaving a little space between each shrimp. This spacing helps the heat circulate evenly, ensuring each bite is perfectly cooked and juicy.

Step 6: Grill the Shrimp to Juicy, Charred Perfection

Place your shrimp skewers on the preheated grill. Cook them for about 2 to 3 minutes on each side. You’ll know they’re done when they turn pink and opaque with slight char marks forming on the edges. Keep an eye on them, as shrimp cook quickly and can become rubbery if overdone.

Top Tip

To get the most out of this Lemon Herb Grilled Shrimp Recipe, these tips will help your shrimp turn out juicy, flavorful, and perfectly grilled every time.

Marinate Just Right: I’ve found that 15 minutes is the sweet spot for marinating. Too short, and the shrimp won’t soak up enough lemon-herb goodness; too long and the acid starts to “cook” the shrimp, altering the texture.
Soak Your Skewers: Trust me on this one! Soaking the wooden skewers for at least 30 minutes prevents them from burning or catching fire on the grill, keeping your shrimp nice and safe.
Give Space to Your Shrimp: When threading the shrimp, leaving a little breathing room between each piece ensures even heat circulation for perfect cooking and those gorgeous slight char marks.
Don’t Overcook: Shrimp cook quickly. Overcooking can lead to rubbery bites. Watch closely and pull them off the grill as soon as they turn pink and opaque with a slight char.

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 herbs like additional parsley or basil sprinkled on top add a pop of green and freshness. A wedge of lemon on the side invites everyone to add a little extra citrus zing. For an elegant touch, a drizzle of good-quality extra virgin olive oil or a sprinkle of flaky sea salt just before serving really elevates the flavors.

Side Dishes

This grilled shrimp pairs beautifully with light, summer sides. Think a crisp cucumber and tomato salad, garlic butter grilled asparagus, or a fluffy couscous with lemon and herbs. For something heartier, creamy mashed potatoes or quinoa tossed with roasted vegetables will complement the citrusy shrimp deliciously.

Make Ahead and Storage

Storing Leftovers

Store any leftover Lemon Herb Grilled Shrimp in an airtight container in the refrigerator for up to 1 day. Keep them chilled to maintain freshness and flavor. These leftovers are fantastic tossed into a leafy green salad or mixed into scrambled eggs for a quick, protein-packed breakfast.

Freezing

For best quality, it’s ideal to enjoy this shrimp fresh. However, if you need to freeze them, freeze the cooked shrimp in a single layer on a baking sheet first, then transfer to a freezer-safe bag or container. Use within 1 month for optimal taste and texture.

Reheating

Reheat leftover shrimp gently in a skillet over medium heat just until warmed through. Avoid high heat or microwaving for too long, which can make the shrimp tough. A quick toss in a bit of olive oil or butter with some fresh herbs refreshes their flavor beautifully.

Frequently Asked Questions:

Can I use frozen shrimp for this recipe?

Yes! Just thaw the shrimp fully, pat them dry, and marinate as directed. Using fresh or properly thawed shrimp helps ensure the marinade adheres well and the grilling turns out perfect.

What herbs work best in the marinade?

Fresh parsley, basil, and oregano are the stars here, offering a bright and fragrant flavor. If you don’t have fresh, you can substitute 1 to 2 teaspoons of dried herbs for each tablespoon of fresh.

Can I skip the skewers and cook shrimp in a pan instead?

Absolutely! You can cook the marinated shrimp in a single layer in a large pan over medium-high heat for 2 to 3 minutes per side. Just keep an eye on them to avoid overcooking.

How do I know when the shrimp are done?

Shrimp turn from translucent to pink and opaque when cooked. Look for slight charring on the edges from the grill. Overcooking will make them rubbery, so remove as soon as they’re done.

Final Thoughts

This Lemon Herb Grilled Shrimp Recipe has become a go-to for quick, bright, and delicious grilling that fits perfectly into any summer gathering or weekday dinner. The freshness of the herbs combined with zesty lemon creates a vibrant flavor that feels both uplifting and light. I hope you enjoy making it as much as I do—there’s truly nothing like that first bite of succulent shrimp kissed by the grill and bursting with herbaceous goodness. Happy grilling!