Grilled Lemon Herb Shrimp Skewers Recipe

There’s something magical about the sizzle of shrimp hitting a hot grill, especially when they’re marinated in lemon, garlic, and fresh herbs. These Grilled Lemon Herb Shrimp Skewers are juicy, smoky, and bursting with flavor — an ideal dish for summer cookouts or easy weeknight dinners.

this Recipe

I started making these skewers during one of our impromptu backyard BBQ nights. With just a few pantry staples and fresh shrimp, this recipe came together in a flash — and instantly became a go-to for warm evenings with friends and family. It’s fast, flavorful, and feels just a little bit fancy without any of the fuss.

Let’s dive into what makes these skewers so crave-worthy.

Why You’ll Love These Grilled Lemon Herb Shrimp Skewers

Get ready to meet your new favorite grill recipe. These shrimp skewers are as easy to make as they are impressive on the plate.

First and foremost, they’re incredibly quick to prepare. The shrimp only need about 15 minutes to marinate, and they cook in under five — meaning dinner can be on the table in just 30 minutes from start to finish.

They’re also wonderfully light and healthy. With a marinade built on olive oil, fresh lemon juice, and garden herbs, this dish is naturally low-carb, gluten-free, and packed with protein — ideal for anyone looking to eat well without sacrificing taste.

Another big plus? These skewers are perfect for entertaining. Whether you're hosting a backyard BBQ, a beach picnic, or a casual family dinner, they look beautiful on the plate and pair well with a variety of side dishes.

And finally, they’re endlessly versatile. You can serve them over rice, tucked into pita, or alongside a big salad. Don’t have skewers? No problem — they grill up just as nicely in a grill pan.

Let’s take a closer look at the simple, fresh ingredients that make this recipe shine.

Ingredients Notes

The beauty of these shrimp skewers lies in the fresh, vibrant ingredients that do all the heavy lifting. Each component is chosen to highlight the natural sweetness of the shrimp while bringing brightness and depth to the dish.

Large shrimp are the star here. I recommend using peeled and deveined shrimp, with the tails left on for presentation. Look for 16/20 count per pound for the best grilling results — they’re big enough not to overcook in a flash but still tender and juicy.

Fresh lemon juice is essential for both flavor and tenderizing the shrimp. It adds a punch of brightness that balances the richness of the olive oil and helps the herbs really pop. Be sure to use fresh-squeezed juice rather than bottled for the best flavor.

Garlic and fresh herbs bring this marinade to life. I love using a mix of chopped parsley, thyme, and oregano, but basil or rosemary can work too depending on your taste. The garlic adds a subtle sharpness that really rounds out the dish.

Olive oil not only carries the flavor of the herbs and spices but also helps the shrimp develop a beautiful char on the grill. Use a good-quality extra virgin olive oil — you’ll taste the difference in the final dish.

For equipment, you’ll need metal or soaked wooden skewers and either a grill or grill pan. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.

How To Make These Grilled Lemon Herb Shrimp Skewers

Making these flavorful shrimp skewers couldn’t be easier. A quick marinade, a few minutes on the grill, and you’re ready to eat.

Start by preparing the marinade. In a medium bowl, whisk together olive oil, lemon juice, minced garlic, and your chopped herbs. Season with a pinch of salt and pepper. Give it a quick taste — it should be punchy and herbaceous.

Add the shrimp to the marinade and toss to coat well. Let them sit for about 15 minutes at room temperature. Because of the acid in the lemon juice, you don’t want to marinate them much longer or the shrimp can start to “cook” before they hit the grill.

While the shrimp are marinating, preheat your grill to medium-high heat. Clean and oil the grates to help prevent sticking. If you're using wooden skewers, make sure they’ve been soaked to avoid charring.

Thread the marinated shrimp onto the skewers, piercing each shrimp twice (once near the tail and once near the head) to keep them stable on the grill. Don’t overcrowd the skewers — leaving a little space between each shrimp helps them cook evenly.

Place the skewers on the hot grill and cook for about 2–3 minutes per side. You’ll know they’re done when they turn opaque and develop light grill marks. Be careful not to overcook — shrimp can go from juicy to rubbery very quickly.

From start to finish, you’re looking at a 25–30 minute recipe. The result is tender, charred shrimp with a bright, lemony flavor and hints of fresh herbs in every bite.

Storage Options

These shrimp skewers are best enjoyed fresh off the grill, but leftovers can definitely be saved for later.

Store any leftover shrimp in an airtight container in the refrigerator for up to 2 days. Because shrimp tend to dry out in the fridge, be sure not to overcook them initially — this gives you a little leeway for reheating.

To freeze, remove the shrimp from the skewers and lay them in a single layer on a parchment-lined baking sheet. Freeze until solid, then transfer to a freezer-safe bag or container. They’ll keep for up to 2 months.

Reheat gently in a skillet over low heat with a touch of olive oil, or enjoy them cold atop salads or grain bowls. Avoid microwaving — it tends to make shrimp rubbery and unevenly heated.

Variations and Substitutions

One of the things I love most about this recipe is how easy it is to tweak based on what you have on hand.

For a spicier version, add a pinch of red pepper flakes or a splash of hot sauce to the marinade. The heat pairs beautifully with the lemon and garlic.

No fresh herbs? No problem. You can substitute 1 teaspoon of dried herbs per tablespoon of fresh. Try Italian seasoning for a quick, balanced mix that still packs great flavor.

If you’re not a fan of shrimp, this marinade also works wonderfully with scallops, chunks of firm white fish, or even chicken. Just be sure to adjust the grilling time accordingly.

For a heartier skewer, try alternating the shrimp with vegetables like bell peppers, red onions, or cherry tomatoes. The veggies soak up the marinade and add color and texture to your plate.

Want a tropical twist? Swap the lemon juice for lime and toss in some chopped cilantro and a bit of crushed pineapple. Serve with coconut rice for an island-inspired meal.

Don’t be afraid to experiment — once you get the basics down, the flavor possibilities are nearly endless.

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