If you’re craving a bright, fresh seafood dish that screams summer, this Lemon Herb Grilled Shrimp Recipe is exactly what you need. Juicy shrimp kissed by lemon and fragrant herbs make for an irresistible, quick 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

I can’t get enough of how this grilled shrimp turns out—so tender, with that perfect balance of zesty lemon and fresh herbs. It’s always a hit whether I’m cooking for just my family or entertaining friends.

Simple Prep: Ready in under an hour including marinating and soaking skewers.
Fresh Flavor: The lemon zest and fresh herbs create a bright, vibrant taste.
Perfectly Grilled: Juicy shrimp with just a hint of smoky char.
Versatile Serving: Serve over rice, salad, or simply on its own.

Ingredients & Why They Work

This recipe relies on fresh, quality ingredients to deliver its refreshing flavor. Look for large, peeled, and deveined shrimp for the best grilling experience, and fresh herbs whenever possible to really brighten up the marinade.

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: Using big shrimp (31-35 count) means they cook quickly yet stay tender and juicy.
Olive oil: Helps the marinade coat the shrimp and keeps them moist during grilling.
Lemon zest: Adds an extra punch of citrus aroma beyond just lemon juice.
Freshly squeezed lemon juice: Brings bright acidity that balances the richness.
Fresh parsley: Offers a mild, fresh herbal note.
Fresh basil: Adds a sweet, slightly peppery flavor that complements shrimp.
Fresh oregano: Brings earthy, aromatic hints to the marinade.
Garlic: Gives savory depth and a little zing.
Kosher salt: Enhances all the natural flavors without overpowering.
Black pepper: Adds subtle heat and complexity.
Wooden skewers: Essential for easy grilling and portioning; soaking prevents burning.

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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 beauty of this Lemon Herb Grilled Shrimp Recipe lies in its flexibility—you can easily switch up the herbs or add your favorite flavors to make it your own. Whether you like things a bit spicy or want to keep it super fresh and zesty, there’s room to play.

Variation: For a little kick, I sometimes add a pinch of red pepper flakes to the marinade. It gives the shrimp a subtle heat that pairs beautifully with the citrus and herbs.
Herb Swaps: Don’t have fresh oregano or basil on hand? No worries! I’ve swapped in thyme and cilantro before, and it still turns out deliciously fresh and fragrant.
Cooking Method: While grilling is my favorite for that charred smoky flavor, I’ve also cooked these shrimp in a cast-iron skillet on the stovetop when the weather’s not cooperating. It’s a great fallback option!

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 and Prep Your Skewers

Start by soaking 10 to 11 wooden 12-inch skewers in water for at least 30 minutes. This simple step prevents them from burning on the grill later. While they soak, you can move on to making your marinade—multitasking is always a win!

Step 2: Whisk Together the Marinade

In a large bowl, combine your olive oil, lemon zest, freshly squeezed lemon juice, chopped parsley, basil, oregano, minced garlic, kosher salt, and black pepper. Whisk everything until it's completely blended, creating a beautiful herby and citrusy mixture that’s bursting with flavor.

Step 3: Marinate the Shrimp

Add the peeled and deveined shrimp to your marinade bowl. Use a spoon or your hands to toss them, making sure every shrimp is evenly coated. Cover the bowl with plastic wrap and refrigerate for 15 minutes to let those bright, fresh flavors really penetrate the shrimp.

Step 4: Preheat the Grill

While your shrimp soak up all that goodness, preheat your grill to medium-high heat, aiming for around 375-400°F. This temperature is perfect for cooking the shrimp quickly while developing a lovely char.

Step 5: Skewer the Shrimp

Thread the marinated shrimp onto your soaked skewers, leaving a little space between each piece. This helps the heat circulate evenly so each shrimp cooks perfectly without getting crowded.

Step 6: Grill to Juicy Perfection

Place the shrimp skewers on your preheated grill. Let them cook for 2 to 3 minutes on one side, then flip and grill for another 2 to 3 minutes. You’re looking for the shrimp to turn pink and opaque with some slight charring at the edges — that’s your cue that they’re tender, juicy, and ready to enjoy!

Top Tip

These tips will help you elevate your Lemon Herb Grilled Shrimp Recipe to restaurant-quality deliciousness every time. Grilling shrimp perfectly can be tricky, but with a few pointers, you'll be a pro in no time!

Marinate Just Right: I’ve found that marinating the shrimp for exactly 15 minutes is key. Longer than that, and the acid from the lemon juice can start to "cook" the shrimp, making them chewy instead of tender.
Don’t Overcrowd the Skewers: Leaving a small gap between each shrimp ensures even cooking and those tasty char marks. I used to pack them tight, but spacing makes a noticeable difference!
Watch the Heat: Keeping your grill at a medium-high heat of about 375-400°F lets the shrimp cook quickly without drying out. High heat brings out the best grilled flavor, but too hot burns them fast.
Use Soaked Skewers: Soaking wooden skewers for at least 30 minutes keeps them from burning. This simple step saves you from an acrid flare-up and ruined sticks.

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

Freshness is key as always, so a sprinkle of extra chopped parsley or basil right before serving brightens the dish beautifully. A handful of lemon wedges on the side invites guests to add an extra zesty kick if they like. For a bit of color and texture, some thinly sliced red onion or a dusting of smoked paprika can also be delightful.

Side Dishes

Lemon Herb Grilled Shrimp pairs wonderfully with light, summery sides. Consider serving it alongside a crisp mixed green salad, garlic butter grilled asparagus, or a refreshing cucumber and tomato salad. For something heartier, fluffy couscous or a bright quinoa salad with fresh herbs complements the shrimp perfectly. Don’t forget warm, crusty bread to mop up any leftover marinade juices!

Make Ahead and Storage

Storing Leftovers

Store any leftover shrimp in an airtight container and keep it in the refrigerator. They’ll stay fresh for up to one day. This makes for a fantastic addition to salads, sandwiches, or even scrambled eggs the next morning.

Freezing

For best texture and flavor, it’s generally not recommended to freeze cooked shrimp from this recipe. If you must freeze, place the shrimp in an airtight freezer-safe bag or container, remove excess air, and freeze for up to one month. Thaw overnight in the fridge before reheating gently.

Reheating

Reheat leftovers gently on the stovetop over medium heat or in a warm oven to avoid overcooking the shrimp. A quick 1-2 minute warm-up per side is plenty—shrimp cook fast, even when reheated!

Frequently Asked Questions:

Can I use frozen shrimp for this Lemon Herb Grilled Shrimp Recipe?

Yes! Just be sure to thaw the shrimp completely and pat them dry before marinating. This helps the marinade stick better and prevents excess moisture during grilling.

Can I grill the shrimp without skewers?

Absolutely! If you prefer, you can cook the marinated shrimp directly in a large pan over medium-high heat in a single layer. Just watch them closely and flip after 2-3 minutes until they’re pink and opaque.

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

You can substitute with dried herbs—use 1 to 2 teaspoons of dried parsley, basil, and oregano each in place of the fresh herbs. The flavor will still be delicious!

How do I know when the shrimp are done grilling?

Shrimp are ready when they turn pink, become opaque, and have slightly charred edges. This usually takes about 2-3 minutes per side on a medium-high grill.

Final Thoughts

This Lemon Herb Grilled Shrimp Recipe has become a summertime favorite of mine because it’s both quick and bursting with fresh, bright flavors. Whether you’re cooking for a crowd at a backyard barbecue or whipping up a weeknight dinner, these shrimp always deliver tender, juicy bites with just the right herbal pop. I hope you enjoy making it as much as I do — here’s to many sunny meals ahead!