Grilled Lemon Herb Shrimp Skewers Recipe

There’s something magical about the way shrimp sizzles on a hot grill, especially when it’s been marinated in lemon, garlic, and fresh herbs. The aroma alone is enough to draw everyone out to the patio, and the flavor? Bright, juicy, and just the right amount of smoky.

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I first made these lemon herb shrimp skewers for a summer cookout, hoping for something light yet satisfying. They were such a hit that I now keep a bag of frozen shrimp on hand year-round. It’s a quick, easy, and downright delicious way to bring a bit of sunshine to your dinner table—even in the middle of winter.

Let’s dive into why these shrimp skewers deserve a spot on your weekly menu.

Why You’ll Love This Grilled Lemon Herb Shrimp Skewers Recipe

Get ready to meet your new go-to for fast and flavorful grilling. These lemon herb shrimp skewers are a total win for weeknight dinners, backyard BBQs, and everything in between.

First, they’re incredibly quick to make. The shrimp only need about 15–20 minutes in the marinade, and once they hit the grill, they cook in less than 5 minutes. That means you can have dinner on the table in under 30 minutes—prep and all.

They’re also wonderfully healthy. Shrimp is low in fat and high in protein, and the marinade is made with olive oil, fresh lemon juice, garlic, and herbs—simple, wholesome ingredients that pack a ton of flavor.

These skewers are surprisingly budget-friendly too. Shrimp might sound fancy, but frozen peeled and deveined shrimp are often very affordable, especially when you catch them on sale. Add in pantry staples like olive oil and garlic, and you’ve got a gourmet dish on a weeknight budget.

Finally, the versatility of this recipe is hard to beat. Serve the shrimp over salad, with rice, or tucked into pita with tzatziki for a Mediterranean-style wrap. However you plate them, they’re always a crowd-pleaser.

Now let’s take a closer look at the fresh, zesty ingredients that make these skewers shine.

Ingredients Notes

The beauty of this recipe lies in its fresh, minimal ingredients. Each one is chosen to enhance the natural sweetness of the shrimp while infusing it with bright, summery flavor.

Shrimp is, of course, the star of the show. I recommend using large or extra-large shrimp—about 21/25 count per pound. They’re big enough to stay juicy on the grill and easy to thread onto skewers. Be sure to use peeled and deveined shrimp for the best texture and ease of preparation.

Lemon juice and zest give this recipe its signature brightness. Fresh lemon is a must here; bottled juice just doesn’t have the same vibrant punch. Don’t skip the zest—it adds an extra layer of citrusy flavor that clings beautifully to the shrimp.

Garlic plays a key supporting role, bringing depth and savory aroma to the marinade. I like to grate mine using a microplane for a more intense infusion, but finely minced works just as well.

Fresh herbs like parsley, basil, or oregano round out the flavor profile. You can use just one or a combination, depending on what’s in your fridge or garden. If using dried herbs, reduce the quantity by half since their flavor is more concentrated.

All you’ll need in terms of equipment are skewers (metal or soaked wooden ones), a grill or grill pan, and a small mixing bowl. If you’re grilling outdoors, don’t forget to lightly oil the grates to prevent sticking.

How To Make This Grilled Lemon Herb Shrimp Skewers Recipe

Making these shrimp skewers is as simple as mixing a quick marinade, threading shrimp, and tossing them on the grill. Let me walk you through it step by step.

Start by preparing the marinade. In a small bowl, whisk together olive oil, freshly squeezed lemon juice, lemon zest, grated garlic, chopped herbs, salt, and a few cracks of black pepper. The aroma will already give you a preview of the flavor to come—fresh, garlicky, and citrusy.

Place the raw shrimp in a large bowl or zip-top bag and pour the marinade over them. Toss well to ensure every shrimp is coated. Let them marinate in the refrigerator for 15–20 minutes, no longer. Because shrimp are delicate, too much time in acid can start to "cook" them and change the texture.

While the shrimp marinates, preheat your grill to medium-high heat. If you're using wooden skewers, soak them in water during this time to prevent burning. Metal skewers, on the other hand, are ready to go straight out of the drawer.

Once marinated, thread the shrimp onto skewers. Pierce each shrimp twice—once near the tail and once near the head—so they stay secure and don’t curl too much during cooking. Leave a little space between each one so they grill evenly.

Place the skewers on the hot grill and cook for about 2–3 minutes per side. You’ll know they’re done when they turn opaque and pink, with light grill marks. Be careful not to overcook—shrimp can go from perfect to rubbery in seconds.

From start to finish, the entire process takes around 30 minutes. The result? Plump, flavorful shrimp with a light char, infused with citrus and herbs, perfect for summer nights or anytime you're craving a bright, satisfying meal.

Storage Options

Leftover grilled shrimp can be stored in an airtight container in the refrigerator for up to 3 days. Be sure to let them cool completely before sealing to avoid excess moisture buildup.

You can also freeze cooked shrimp, though it’s best to use them within a month for optimal texture. To freeze, lay them in a single layer on a baking sheet until solid, then transfer to a freezer bag or container.

When you’re ready to enjoy them again, simply thaw in the fridge overnight. Avoid microwaving, as it can toughen the shrimp. Instead, reheat gently in a skillet over low heat with a splash of olive oil or lemon juice to revive the flavor.

These skewers are also excellent cold—try them chopped over a salad or wrapped in a tortilla for a next-day lunch that tastes like summer.

Variations and Substitutions

One of the things I love most about this recipe is how flexible it is. A few simple tweaks can turn this dish into something entirely new, depending on your mood or what’s in your pantry.

If you’re out of fresh herbs, dried Italian seasoning makes a great substitute. Just use about half the amount, as dried herbs are more concentrated. Add a pinch of red pepper flakes if you like a little heat.

Swap lemon for lime juice and zest for a tangy tropical twist. It pairs especially well if you add a little chopped cilantro in place of parsley and serve with a side of coconut rice.

Not in the mood to grill? No problem. These shrimp can also be cooked under the broiler or in a hot cast iron skillet. You’ll still get that delicious caramelization on the outside.

Looking for a different protein? This marinade works beautifully with chicken, scallops, or even chunks of firm white fish like halibut or cod. Just adjust the cooking time accordingly.

Don’t be afraid to play around. Add a spoonful of Dijon mustard for depth, a splash of white wine for brightness, or a drizzle of honey for balance. The marinade is forgiving and fun to customize.

Whether you stick to the original or put your own spin on it, these grilled lemon herb shrimp skewers are guaranteed to impress. They’re fast, flavorful, and totally irresistible—just be prepared to make a second batch.

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