Nothing beats the fresh, zesty flavors of seafood sizzling on the grill, and this Lemon Herb Grilled Shrimp Recipe is a perfect example. Juicy shrimp marinated in lemon, garlic, and fresh herbs come together for an effortless summer meal you'll want to make again and again.

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

Whenever I fire up the grill on a warm day, this lemon herb shrimp marinade is my go-to. The fresh herbs combined with lemon give such a vibrant taste, and grilling adds just the right amount of smoky char. It’s fast, fresh, and always a crowd-pleaser!

Bright, zesty flavor: The lemon and fresh herbs create an irresistible tangy marinade that pops.
Quick and easy: From marinating to grilling in under 45 minutes, perfect for busy days.
Healthy and light: Olive oil and fresh herbs keep it nutritious without sacrificing taste.
Versatile serving options: Great on skewers, tossed in salads, or alongside grilled veggies.

Ingredients & Why They Work

When shopping for this recipe, fresh, high-quality shrimp and herbs make all the difference. Look for large shrimp peeled and deveined for ease, and fresh parsley, basil, and oregano to get that vibrant herbaceous punch.

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: I prefer big shrimp (31-35 count) for their juicy texture and quick cooking time.
Olive oil: Adds richness and helps the marinade cling to each shrimp.
Lemon zest: Brings intense lemon flavor without extra acidity.
Freshly squeezed lemon juice: Balances the oil with bright, tart notes.
Chopped fresh parsley: Adds a fresh, slightly peppery flavor.
Chopped fresh basil: Provides a sweet, aromatic touch that complements seafood beautifully.
Chopped fresh oregano: Gives a hint of earthiness that rounds out the herbs.
Minced garlic: For that classic savory depth that shrimp loves.
Kosher salt: Enhances all the natural flavors without overpowering.
Black pepper: Adds just a subtle kick of heat.
Wooden skewers: Soaking them prevents burning and makes grilling 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

The great thing about this Lemon Herb Grilled Shrimp Recipe is how wonderfully adaptable it is. Feel free to tweak the herbs, adjust the lemon zing, or switch up the cooking method to fit your mood or pantry staples.

Variation: I love swapping fresh basil for cilantro when I want a slightly different fresh flavor that pairs beautifully with a squeeze of lime instead of lemon—perfect for a Southwestern twist.
Dietary tweak: If you need a quick gluten-free or paleo option, grilling the shrimp as is keeps this dish naturally gluten-free and healthy, with lots of fresh flavors and no fuss.
Seasonal swap: When fresh herbs aren’t available, I grab dried herbs and use 1 to 2 teaspoons per fresh herb. It still delivers great flavor without breaking the bank or the calendar.
Cooking method: No grill? No problem! You can easily cook these shrimp on the stovetop in a hot skillet, using the marinade to keep them tender and flavorful.

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: Soak the Skewers

Start by soaking your 10 to 11 wooden skewers in water for at least 30 minutes. This little trick prevents the skewers from burning or catching fire on the grill and makes threading and grilling the shrimp a breeze.

Step 2: Whisk Together the 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, 4 minced garlic cloves, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. This zesty blend is where the magic begins, infusing the shrimp with bright and herby notes.

Step 3: Marinate the Shrimp

Add your 24 ounces of peeled and deveined large shrimp (31-35 count) to the marinade bowl. Toss them gently but thoroughly so each shrimp is coated in that delicious mixture. Cover the bowl tightly with plastic wrap and pop it in the fridge for 15 minutes. This short marinating time lets the flavors really soak in without overpowering the shrimp’s natural sweetness.

Step 4: Preheat the Grill

While your shrimp is marinating, preheat your grill to medium-high heat, aiming for about 375 to 400 degrees Fahrenheit. This temperature is just right to get a nice sear and those lovely charred edges without drying out the shrimp.

Step 5: Thread the Shrimp onto Skewers

Take the marinated shrimp out of the fridge and start threading them onto the soaked skewers. Leave a little gap between each shrimp so they cook evenly and don’t end up stuck together. This spacing lets the heat circulate and ensures each shrimp gets perfectly tender and juicy.

Step 6: Grill to Perfection

Place your shrimp skewers on the preheated grill. Cook them for 2 to 3 minutes on each side, watching closely as they turn from translucent to pink and opaque. You’ll also notice some slight charring on the edges—this is when you know they’re ready. Be careful not to overcook, or the shrimp can become rubbery.

Top Tip

Perfecting this Lemon Herb Grilled Shrimp Recipe is all about balancing flavors and timing. These tips will help you get the juiciest, most flavorful shrimp every time.

Marinate Just Right: I’ve found that 15 minutes is the sweet spot for marinating. Any less, and the shrimp miss out on the zesty lemon-herb infusion; too long, and the acidity can start to “cook” the shrimp prematurely.
Water Soak the Skewers: Don’t skip soaking your wooden skewers! This simple step prevents burning and keeps your shrimp from tasting smoky instead of fresh and bright.
Leave Space on the Skewers: I like to space the shrimp just right on the skewers to avoid steaming. This lets the grill’s heat circulate around each piece for that perfect char and texture.
Watch the Grill Temperature: Keeping your grill between 375 and 400°F ensures they cook quickly without drying out—this is a step I learned after a few overcooked batches!

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

A fresh sprinkle of chopped parsley or basil on top immediately brightens the plate. A few lemon wedges on the side invite guests to add an extra zip of citrus if they like. To add a subtle kick, try a light dusting of smoked paprika or a drizzle of good-quality extra virgin olive oil.

Side Dishes

For a full summer feast, pair your lemon herb grilled shrimp with a crisp mixed green salad or a chilled cucumber and tomato salad dressed simply with olive oil and vinegar. Grilled vegetables like asparagus or zucchini complement the smoky seafood beautifully. Or serve alongside fluffy couscous or garlic butter rice to soak up every last bit of that zesty marinade.

Make Ahead and Storage

Storing Leftovers

Store any leftover grilled shrimp in an airtight container in the refrigerator. They’ll keep well for up to one day. Enjoy them cold tossed in a salad or gently reheat for a quick meal the next day.

Freezing

While fresh is always best, you can freeze marinated shrimp before grilling. Place the shrimp and marinade in a sealed freezer bag and freeze for up to one month. Thaw in the refrigerator overnight before grilling. Avoid freezing cooked shrimp as the texture can suffer.

Reheating

Reheat leftover shrimp gently in a skillet over medium heat for 1-2 minutes per side, just until warmed through. Avoid overheating which can make shrimp tough. Alternatively, pop them briefly in the microwave at low power, covered, stirring halfway.

Frequently Asked Questions:

Can I use frozen shrimp for this recipe?

Yes! Just be sure to fully thaw and pat the shrimp dry before marinating. This will help the marinade adhere better and prevent extra moisture on the grill.

What if I don’t have a grill?

No grill? No problem! You can cook the marinated shrimp in a large pan over medium-high heat for 2 to 3 minutes per side until pink and opaque. Using skewers is optional when pan-cooking.

Can dried herbs be substituted for fresh herbs?

Absolutely. Use one to two teaspoons of dried parsley, basil, and oregano for each two tablespoons of fresh herbs called for. Dried herbs are more concentrated, so adjust accordingly.

How do I know when the shrimp are done grilling?

Shrimp are done when they turn pink, become opaque inside, and develop a slight char on the edges. Usually, this takes about 2 to 3 minutes per side over medium-high heat (375-400°F).

Final Thoughts

This Lemon Herb Grilled Shrimp Recipe is a go-to for adding a fresh, vibrant dish to your summer table. It’s simple enough for a weeknight dinner, yet elegant enough to impress guests at your next barbecue. The zing of lemon and fragrant herbs elevate tender shrimp in a way that feels light and satisfying. I hope this recipe brings you as much joy in cooking and savoring as it has for me—happy grilling and bon appétit!