If you’re craving bright, fresh flavors that scream summer, this Lemon Herb Grilled Shrimp Recipe is just what you need. It’s quick, easy, and brings a zesty herbaceous punch to every bite—perfect for weeknight grilling or weekend get-togethers.

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’ve made this recipe countless times, and honestly, it never gets old. The way the fresh herbs and lemon come together with the grilled shrimp reminds me of breezy summer dinners that are both simple and special.

Bright and Zesty Flavor: Fresh lemon juice and zest bring a tangy zip that wakes up your taste buds instantly.
Herbaceous Goodness: The blend of parsley, basil, and oregano adds a fresh garden flair that pairs perfectly with shrimp.
Quick Grill Time: Ready in just 10 minutes on the grill, this recipe is a total weeknight win.
Perfectly Portable: Skewers make these shrimp ideal for barbecues or picnics without the fuss.

Ingredients & Why They Work

This recipe shines with simple, fresh ingredients you can find at most markets. Look for large, fresh shrimp and vibrant herbs to get the best flavor. Trust me, fresh is the way to go here!

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: The star of the dish, peeled and deveined so they’re ready to marinate and grill.
Olive oil: Provides a silky base for the marinade and helps keep the shrimp juicy on the grill.
Lemon zest: Adds bright, aromatic oils that complement the juice and herbs.
Freshly squeezed lemon juice: Gives the marinade acidity that tenderizes and flavors the shrimp.
Fresh parsley: Offers a mild, slightly peppery note that balances the citrus.
Fresh basil: Brings a sweet, fragrant depth that pairs beautifully with seafood.
Fresh oregano: Contributes earthy, slightly minty undertones that deepen the herb profile.
Garlic: A classic addition that amps up the savory notes in the marinade.
Kosher salt: Enhances all the flavors without overpowering them.
Black pepper: Adds just a touch of heat and spice for balance.
Wooden skewers: Essential for grilling, soaked beforehand to keep from burning and to make turning 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

One of the best parts about this Lemon Herb Grilled Shrimp Recipe is how easy it is to tailor to your tastes or what you have on hand. Whether you're craving a little extra kick or want to keep it simple, there’s room to play around!

Variation: I love adding a pinch of crushed red pepper flakes to the marinade for a subtle heat that pairs beautifully with the fresh herbs. It adds a nice contrast to the bright lemon flavors without overpowering the shrimp.
Herb swaps: If fresh herbs aren’t available, dried parsley, basil, and oregano work just as well—just use 1 to 2 teaspoons of each dried herb to keep that vibrant, herby taste.
Cooking method: Don't have a grill? No worries. Simply skip the skewers and cook the marinated shrimp in a single layer on the stovetop over medium-high heat for about 2–3 minutes per side. Easy and just as delicious!
Make it a meal: Pair your grilled shrimp with a light quinoa salad or toss them over grilled veggies for a wholesome and colorful dinner perfect for warm summer nights.

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 to Prevent Burning

Before you do anything else, soak 10 to 11 wooden skewers in water for at least 30 minutes. This simple step stops the wood from catching fire on the grill and helps keep the shrimp intact while cooking. I usually start soaking early on so it’s ready by the time I begin prepping the shrimp.

Step 2: Whisk Up Your Bright, Flavorful Marinade

Grab a large bowl and 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, along with 4 cloves minced garlic, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. The vivid lemon and herb combo is what really makes this dish sing, so be sure the flavors are well blended before adding the shrimp.

Step 3: Marinate the Shrimp in Herb-Infused Goodness

Now, add 24 ounces of peeled and deveined large fresh shrimp (31-35 count) into the bowl. Toss gently so every shrimp gets coated in that lovely marinade. Cover the bowl with plastic wrap and pop it in the fridge for 15 minutes — enough time for the shrimp to soak up all those fresh lemon and herb flavors without turning mushy.

Step 4: Heat the Grill to the Perfect Temperature

While the shrimp marinates, preheat your grill to medium-high heat, aiming for a temperature between 375 and 400°F. This temperature range cooks the shrimp quickly and helps develop those beautiful, slightly charred edges that add extra flavor and texture.

Step 5: Skewer the Shrimp with Care

Take the shrimp out of the marinade and thread them onto your soaked wooden skewers. Make sure to leave a small bit of space between each shrimp so the heat can circulate evenly, ensuring perfect cooking. This step helps keep the shrimp tender and juicy.

Step 6: Grill to Juicy, Tender Perfection

Place the shrimp skewers on the preheated grill. Cook for 2 to 3 minutes on one side, then flip and grill for another 2 to 3 minutes. You’ll know they’re done when the shrimp turn pink and opaque with those delightful slight char marks around the edges. Overcooking can make them rubbery, so keep an eye on them—they cook fast!

Top Tip

Getting the perfect balance of bright citrus and fresh herbs in your Lemon Herb Grilled Shrimp Recipe really elevates the dish. Here are some tips I've learned that make a big difference!

Marinate Just Right: I’ve found that 15 minutes of marinating is perfect—any longer and the lemon juice can start "cooking" the shrimp, changing the texture.
Wooden Skewers Soak Time: Soaking the skewers for at least 30 minutes really prevents burning on the grill. I never skip this step now!
Don’t Crowd the Shrimp: Leaving space between shrimp on the skewer helps them cook evenly and get those lovely char marks without steaming.
Watch the Grill Closely: Shrimp cook fast—about 2 to 3 minutes per side—so staying attentive avoids overcooking, which can make them rubbery.

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

Finish your Lemon Herb Grilled Shrimp with a sprinkle of extra fresh parsley or basil for a pop of color and herbaceous aroma. Thin lemon wedges on the side add an extra zing if anyone wants a little more citrus kick. For a bit of contrast, a light drizzle of good-quality olive oil or a dash of smoked paprika can bring warmth and depth.

Side Dishes

This grilled shrimp pairs wonderfully with refreshing summer sides like a crisp cucumber and tomato salad, grilled corn on the cob, or a light quinoa salad tossed with lemon vinaigrette. For a heartier meal, serve over garlic butter pasta or alongside roasted vegetables. Don’t forget crusty bread to soak up any leftover marinade juices on the plate!

Make Ahead and Storage

Storing Leftovers

Store any leftover grilled shrimp in an airtight container in the refrigerator. They’re best enjoyed within one day to keep their tender texture and fresh flavor. Leftover shrimp are fantastic cold in salads or chopped into wraps.

Freezing

You can freeze the marinated shrimp before grilling for up to one month. Place the shrimp and marinade in a freezer-safe bag or container. When ready, thaw overnight in the fridge and then grill as usual. Cooked shrimp can also be frozen, but texture may change slightly after reheating.

Reheating

To reheat cooked shrimp, gently warm them in a non-stick skillet over medium heat for just a couple of minutes to avoid toughness. Alternatively, add leftover shrimp cold to scrambled eggs or salads for a quick meal without reheating.

Frequently Asked Questions:

Can I use frozen shrimp for this recipe?

Yes! Just be sure to completely thaw the shrimp and pat them dry before marinating to ensure the marinade absorbs well and the shrimp grill nicely without excess moisture.

What if I don’t have fresh herbs?

You can substitute fresh herbs with 1 to 2 teaspoons of dried parsley, basil, and oregano each. Just mix them in with the marinade as usual, but keep in mind fresh herbs offer a brighter flavor.

How do I prevent shrimp from sticking to the grill?

Make sure your grill is clean and well-oiled before heating. Also, soaking the wooden skewers helps, and threading shrimp with some space allows heat to circulate—this all helps prevent sticking.

Can I cook the shrimp on the stovetop instead of the grill?

Absolutely! Skip the skewers and cook marinated shrimp in a single layer in a large pan over medium-high heat for 2-3 minutes per side until pink and opaque.

Final Thoughts

This Lemon Herb Grilled Shrimp Recipe is one of those effortless go-to dishes that bring sunshine to your plate. It’s fresh, vibrant, and quick enough to make any day feel like a weekend cookout. Whether you’re enjoying it with family or friends, I hope these bright, juicy shrimp become a beloved staple in your summer meals. Happy grilling!