Lemon Herb Grilled Shrimp

One summer evening, I stumbled upon this Lemon Herb Grilled Shrimp recipe while rummaging through my grandmother's old cookbook. The fresh citrus aroma instantly brought back memories of warm backyard cookouts and lively conversations under the fading sun.

I remember the first time unexpected guests showed up just as I was marinating the shrimp. Grilling them fresh and serving with lemon wedges had everyone asking for seconds before dinner was even set.

Ingredients

• Large shrimp: I always choose peeled and deveined with tails on for easy eating and the perfect grilled texture
• Olive oil: A good quality one adds richness and helps the herbs stick
• Lemon juice and zest: They bring that vibrant zing, freshly squeezed just before mixing
• Fresh herbs: Parsley, basil, and a touch of dill for complexity—chopped finely to release their oils
• Garlic: Minced fresh for that unmistakable punch
• Salt and pepper: Season carefully, balancing the brightness without overpowering
• Red pepper flakes (optional): To add a subtle kick when you feel adventurous

Instructions

Mix It Up:

Whisk together olive oil, lemon juice, zest, garlic, parsley, basil, dill, salt, black pepper, and red pepper flakes until everything is beautifully combined and fragrant

Marinate The Shrimp:

Toss the shrimp in the marinade, coating each one evenly. Cover and let them soak up the flavors in the fridge for 15–30 minutes—any longer and they might get too tender

Heat Things Up:

Preheat your grill or grill pan to medium-high so you get that perfect sear without drying the shrimp

Skewer and Grill:

Thread the shrimp onto skewers, shaking off extra marinade. Grill each side for 2–3 minutes until the shrimp turn pink and opaque—you’ll hear that satisfying sizzle and smell the citrusy aroma fill the air

Serve and Enjoy:

Remove from grill, arrange on a platter, and garnish with extra herbs and lemon wedges for that final fresh touch

Save

This dish became more than just a weeknight dinner when I served it at a family reunion—everyone gathered around, sharing stories with plates full of shrimp and glasses raised with crisp white wine.

Keeping It Fresh

Whenever possible, use fresh, wild-caught shrimp for the best flavor and texture. The freshest ingredients truly shine in this simple recipe.

Serving Ideas That Clicked

Serving these shrimp with a light salad or grilled veggies makes a balanced meal. I often add a side of herbed rice to soak up any extra marinade drippings—it’s a crowd pleaser every time.

A Time This Recipe Saved the Day

Last summer, when our power went out just before dinner, I fired up the gas grill and used this recipe as a quick rescue meal. The result was so good, the evening felt like a cozy celebration despite the circumstances.

• Don’t forget to soak your skewers early if you plan to use wooden ones
• Double the marinade for leftovers—they taste great cold the next day
• Keep lemon wedges handy for that extra burst of freshness at the table

Save

Thanks for hanging out in my kitchen! I hope this recipe brightens your table and sparks good conversation just like it has mine.

Recipe FAQs

→ How long should the shrimp marinate?

Marinate the shrimp for 15 to 30 minutes to allow the citrus and herbs to infuse flavor without over-curing the seafood.

→ What grilling temperature is best?

Use medium-high heat to grill the shrimp. This ensures a quick cook time of about 2-3 minutes per side while maintaining juiciness.

→ Can dried herbs be used instead of fresh?

Yes, substitute dried herbs at one-third the amount of fresh herbs to maintain balanced flavor.

→ What side dishes pair well with this shrimp?

This dish complements rice, fresh salad, or grilled vegetables beautifully, enhancing the light, Mediterranean profile.

→ How should I prepare wooden skewers for grilling?

Soak wooden skewers in water for at least 30 minutes before grilling to prevent burning and help with even cooking.