If you’re after a fresh, flavorful twist on seafood, this Lemon Herb Grilled Shrimp Recipe is a total winner. Juicy shrimp meet a vibrant mix of lemon zest, garlic, and fresh herbs for that perfect summer grill feast.

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 remember the first time I grilled shrimp like this — the combination of char from the grill and the bright zing from fresh lemon and herbs was an absolute game-changer. It’s so easy to make yet feels impressively gourmet.

Bright and Fresh Flavor: The lemon zest and fresh herbs combine to deliver a lively punch with every bite.
Quick and Simple: From marinade to grill, this recipe only takes about 45 minutes including prep and soak time.
Perfectly Tender Shrimp: Marinating the shrimp infuses flavor and keeps them juicy, while quick grilling gets just the right amount of char.
Versatile Dish: Great served on its own, over salad, or alongside your favorite summer sides.

Ingredients & Why They Work

Shopping for this recipe is simple, but a few tips make all the difference. I always opt for large, fresh shrimp that are peeled and deveined — it saves you time and ensures no hidden grit. And when it comes to herbs, fresh parsley, basil, and oregano really bring that garden-fresh vibe.

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 shrimp make grilling easier and tastier, letting the flavors really shine.
Olive Oil: Adds richness and helps carry the lemon and herb flavors evenly across the shrimp.
Lemon Zest: Packs a fragrant, citrusy punch without adding extra liquid.
Freshly Squeezed Lemon Juice: Brightens the marinade and tenderizes the shrimp gently.
Fresh Parsley: Brings a clean, mild herbaceous note that balances the lemon.
Fresh Basil: Adds sweet, aromatic undertones for that summery feel.
Fresh Oregano: Offers a slightly peppery flavor that rounds out the herb blend beautifully.
Garlic Cloves: Minced garlic infuses a warm, savory depth to the marinade.
Kosher Salt: Enhances all the flavors and seasons the shrimp perfectly.
Black Pepper: Adds subtle heat and complexity.

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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 tailor the flavors to your liking. Whether you want to kick up the spice, swap out herbs, or even change up the cooking method, there’s plenty of room for personalization.

Herb Swap: I sometimes replace fresh basil with fresh cilantro for a fresh twist that complements the lemon beautifully.
Heat It Up: Adding a pinch of crushed red pepper flakes to the marinade gives it a nice gentle kick without overwhelming the shrimp.
Herb-Free Option: When fresh herbs aren’t on hand, I’ve had great results using 1 to 2 teaspoons of dried parsley, basil, and oregano as substitutes — still full of flavor!
Stovetop Shortcut: If the weather isn’t grilling-friendly, cooking the marinated shrimp in a hot pan over medium-high heat works wonders and is just as delicious.
Serve It Up: For a heartier meal, serve the grilled shrimp over a bed of quinoa or alongside grilled vegetables for a colorful summer plate.

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 the Skewers to Prevent Burning

Start by soaking 10 to 11 wooden skewers that are about 12 inches long in water for at least 30 minutes. This little prep step is key to avoiding any unwanted burning or charring on the grill. I like to set a timer so I don’t forget, and it gives me some hands-off time to prep the marinade.

Step 2: Whisk Together the Zesty Herb Marinade

In a large bowl, whisk together ½ cup olive oil, 1 teaspoon lemon zest, 2 tablespoons freshly squeezed lemon juice, chopped parsley, basil, oregano (2 tablespoons each), minced garlic, ½ teaspoon kosher salt, and ¼ teaspoon black pepper until everything is well combined. The vibrant scent of fresh herbs and citrus brightens the kitchen right away and sets the stage for those juicy shrimp.

Step 3: Marinate the Shrimp for Flavor Infusion

Next, add 24 ounces of peeled and deveined large fresh shrimp (31-35 count) to that flavorful marinade. Toss gently to coat every shrimp evenly. Cover the bowl tightly with plastic wrap and refrigerate it for 15 minutes. This short marinating time allows the shrimp to soak up all those lemony, herbaceous notes without losing their natural juiciness.

Step 4: Fire up the Grill to Medium-High

While the shrimp marinates, preheat your grill to medium-high heat — aim for 375 to 400 degrees Fahrenheit. This temperature range is just right to give the shrimp a beautiful char without drying them out. If you don’t have a temperature gauge, medium-high usually corresponds to around 7 on a 10-point dial.

Step 5: Thread Shrimp onto the Skewers Evenly

After marinating, thread the shrimp onto the soaked wooden skewers, leaving a small space between each one. This helps the heat circulate evenly so every shrimp cooks perfectly and gets a touch of smoky grill flavor on the edges. I like to use both hands here to keep them spaced just right.

Step 6: Grill Until Pink, Opaque, and Slightly Charred

Place your shrimp skewers on the grill and cook for 2 to 3 minutes on each side. You’re looking for the shrimp to turn a lovely pink color, become opaque, and develop slightly charred edges — that’s the sweet spot. Overcooking can make shrimp tough, so keep an eye on them and turn carefully using tongs.

Top Tip

Getting the most out of your Lemon Herb Grilled Shrimp recipe means paying attention to a few simple but impactful details. These tips come from my own kitchen experiments and ensure your shrimp turn out juicy, flavorful, and perfectly cooked every time.

Marinate Just Right: I’ve found that 15 minutes of marinating is just enough to infuse the shrimp with lemon, garlic, and herbs without making the texture mushy. Longer marinades can affect the shrimp’s firmness.
Medium-High Heat Works Best: Grilling at 375 to 400°F guarantees that lovely slight char and juicy center. I learned this the hard way after undercooking or overcooking shrimp at inconsistent temperatures.
Space Out the Shrimp: When threading shrimp on skewers, leaving a bit of space between each allows the heat to circulate evenly, resulting in consistent cooking and those beautiful grill marks.
Prevent Skewers from Burning: Soaking wooden skewers for at least 30 minutes is a simple step I never skip. It prevents them from catching fire and helps the shrimp cook more evenly.

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

To brighten up your plate, scatter freshly chopped parsley or basil over the shrimp right before serving. A few lemon wedges on the side also invite your guests to add an extra burst of citrus. For an elegant touch, consider a light drizzle of extra virgin olive oil or a sprinkle of flaky sea salt to enhance the flavors.

Side Dishes

This Lemon Herb Grilled Shrimp pairs wonderfully with a variety of sides. Try a crisp summer salad with mixed greens and a lemon vinaigrette, herbed quinoa or couscous, or grilled vegetables like asparagus and zucchini. For something heartier, garlic butter mashed potatoes or rice pilaf are crowd-pleasers that complement the shrimp’s vibrant herbs.

Make Ahead and Storage

Storing Leftovers

If you have any leftover grilled shrimp, store them in an airtight container in the refrigerator. They’ll stay fresh and flavorful for up to one day. Leftover shrimp are fantastic tossed into salads or mixed into scrambled eggs for a protein-packed breakfast the next morning.

Freezing

While fresh is always best for this recipe, you can freeze grilled shrimp if needed. Place cooled shrimp in a single layer on a baking sheet and freeze until solid. Then transfer them to a freezer bag or airtight container. Use frozen shrimp within one month for best taste and texture.

Reheating

To reheat leftover shrimp, gently warm them in a skillet over medium heat for a couple of minutes until just heated through. Avoid microwaving too long, as shrimp can become tough and rubbery. A quick sauté preserves their juicy texture and delicate herb flavors.

Frequently Asked Questions:

Can I use frozen shrimp for this recipe?

Absolutely! Just be sure to fully thaw and pat the shrimp dry before marinating to ensure the best flavor absorption and grilling results.

What if I don’t have a grill—can I cook the shrimp another way?

Yes! You can skip the skewers and pan-cook the marinated shrimp over medium-high heat on the stove. Cook them in a single layer for 2-3 minutes per side until pink and opaque.

How do I prevent shrimp from sticking to the grill?

Make sure your grill grates are well cleaned and preheated. Lightly brush the grates with oil before placing the shrimp skewers on to help prevent sticking.

Can I substitute dried herbs for the fresh ones?

Yes, you can! Use 1 to 2 teaspoons each of dried parsley, basil, and oregano to replace the fresh herbs. Keep in mind dried herbs are more concentrated, so adjust to taste.

Final Thoughts

This Lemon Herb Grilled Shrimp recipe truly embodies the joy of summer cooking—fresh herbs, bright lemon, juicy shrimp, and simple grilling come together beautifully on your plate. Whether you’re serving it for a casual weeknight or your next backyard BBQ, it’s a guaranteed crowd-pleaser that’s easy to prepare yet full of vibrant flavor. I hope these tips and serving ideas inspire you to make this recipe again and again. Happy grilling!