Grilled Lemon Herb Shrimp Skewers Recipe

There’s something magical about the scent of lemon, garlic, and herbs mingling over an open flame. These Grilled Lemon Herb Shrimp Skewers are a summer favorite in our household—light, zesty, and bursting with bright, fresh flavor.

this Recipe

I first made this recipe during a beach trip, using whatever we had on hand after a local seafood market haul. It’s been in our warm-weather rotation ever since. Quick to marinate, fast to cook, and even faster to disappear, this dish is as easy as it is impressive.

Let’s dive into what makes these shrimp skewers a must-try!

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

There’s a lot to love about this recipe, whether you’re grilling for a crowd or just craving something light and flavorful on a weeknight.

First off, it’s incredibly quick and easy. The marinade takes minutes to throw together, and the shrimp only need about 15 minutes to soak up the flavor before hitting the grill.

It’s also perfect for healthy eating. Shrimp are naturally lean and high in protein, and with a simple marinade of olive oil, lemon juice, garlic, and herbs, you’re keeping things light without sacrificing taste.

Another bonus? It’s budget-friendly. You can often find frozen shrimp on sale, and the rest of the ingredients are pantry staples.

And don’t forget how versatile these skewers are. Serve them over rice, tucked into pita bread, alongside grilled veggies, or even chilled on a salad. They shine in any setting.

Once you try these, they’ll become a go-to for last-minute dinners or backyard BBQs.

Ingredients Notes

The beauty of this dish lies in its simplicity. With just a handful of ingredients, each one brings a key element to the final flavor profile.

Shrimp are, of course, the star of the show. Opt for large or jumbo shrimp, peeled and deveined. Tail-on is optional, but I find it adds a nice touch when serving. If using frozen shrimp, be sure they’re fully thawed and patted dry before marinating.

Fresh lemon juice and zest bring bright acidity and a touch of bitterness that balances the richness of the olive oil. The zest adds even more citrusy aroma—don’t skip it if you can help it.

Garlic is essential here. Use fresh cloves, finely minced or grated for the best punch of flavor. Garlic powder won’t quite cut it for this recipe.

Fresh herbs like parsley and thyme or oregano provide depth and color. You can use dried herbs in a pinch, but the fresh variety really makes the flavor sing.

Olive oil acts as the base of the marinade, helping the flavors coat the shrimp evenly and ensuring they don’t stick to the grill.

For skewers, you’ll need either metal or wooden ones. If using wooden skewers, be sure to soak them in water for at least 30 minutes to prevent burning.

How To Make This Grilled Lemon Herb Shrimp Skewers Recipe

Making these shrimp skewers is wonderfully straightforward. Here’s how it comes together.

Start by prepping your shrimp. If they’re frozen, thaw them completely, then peel and devein if necessary. Place the shrimp in a large mixing bowl and set aside while you make the marinade.

In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, chopped herbs, salt, and pepper. Pour this over the shrimp and gently toss to coat. Let the shrimp marinate for about 15-20 minutes at room temperature.

While the shrimp are marinating, soak your wooden skewers (if using) and preheat your grill to medium-high heat. Clean and oil the grates to prevent sticking.

Thread the shrimp onto skewers, about 4-6 per stick depending on size. Try to skewer each shrimp through both the head and tail end so they stay in place and lie flat on the grill.

Grill the skewers for about 2-3 minutes per side, or until the shrimp turn pink and opaque. Be careful not to overcook—they go from perfect to rubbery in a flash.

Once done, remove the skewers from the grill and let them rest for a minute. Serve them hot with an extra squeeze of lemon and a sprinkle of fresh herbs.

From start to finish, this meal takes about 30 minutes. It’s fast, flavorful, and ideal for summer nights.

Storage Options

If you have leftovers (though we rarely do!), they’re easy to store. Let the shrimp cool completely, then transfer to an airtight container.

In the fridge, they’ll last for up to 3 days. You can enjoy them cold on salads or grain bowls, or reheat them gently.

To reheat, place the shrimp in a skillet over low heat just until warmed through, about 1-2 minutes. Avoid the microwave if possible, as it can make them rubbery.

Freezing cooked shrimp isn’t ideal, as the texture can suffer, but you can freeze raw marinated shrimp for up to a month. Just thaw before grilling.

Variations and Substitutions

One of the best things about this recipe is how adaptable it is.

You can swap out the shrimp for scallops, chunks of white fish like cod or halibut, or even chicken for those who prefer land over sea. Just adjust the cooking time accordingly.

Not a fan of parsley or thyme? Try basil, cilantro, or dill. Each herb will add a unique twist to the flavor profile.

If you want a bit of heat, add a pinch of red pepper flakes or a dash of hot sauce to the marinade.

You can even mix in vegetables like cherry tomatoes, zucchini slices, or bell pepper chunks on the skewers. They grill beautifully alongside the shrimp and soak up the same delicious marinade.

And for a dairy-free creamy twist, serve them with a side of garlic tahini sauce or avocado crema.

Feel free to experiment with what you have on hand—this recipe is meant to be fun, flexible, and full of flavor!

Print