Lemon Herb Grilled Shrimp Skewers (Printable Version)

Juicy grilled shrimp with zesty lemon and fresh herbs, ready in 21 minutes for a light Mediterranean summer meal.

# What You'll Need:

→ Seafood

01 - 1 lb large shrimp, peeled and deveined, tails on

→ Marinade

02 - 3 tbsp fresh lemon juice (about 1 large lemon)
03 - 2 tbsp olive oil
04 - 2 cloves garlic, minced
05 - 1 tbsp fresh parsley, chopped
06 - 1 tbsp fresh basil, chopped
07 - 1 tsp fresh thyme leaves
08 - ½ tsp salt
09 - ¼ tsp freshly ground black pepper
10 - ½ tsp red pepper flakes (optional, for heat)
11 - Zest of 1 lemon

→ For Serving

12 - Lemon wedges
13 - Fresh chopped herbs (parsley, basil, or cilantro)

# Directions:

01 - In a medium bowl, whisk together lemon juice, olive oil, garlic, parsley, basil, thyme, salt, pepper, red pepper flakes, and lemon zest until well combined.
02 - Add the shrimp to the marinade, toss to coat evenly, and refrigerate for 10–15 minutes. Do not exceed 15 minutes as the acid will begin to cook the shrimp.
03 - If using wooden skewers, soak them in water for at least 15 minutes to prevent burning during grilling.
04 - Preheat a grill or grill pan to medium-high heat, approximately 400°F.
05 - Thread the marinated shrimp onto skewers, piercing each shrimp twice through the head and tail sections to secure them firmly.
06 - Grill shrimp skewers for 2–3 minutes per side until shrimp are opaque throughout and display light charring.
07 - Remove from grill and transfer to a serving platter. Serve immediately with lemon wedges and a sprinkle of fresh herbs.

# Expert Tips:

01 -
  • It's ready in under 25 minutes, which means you can have dinner on the table before the sun fully sets.
  • The shrimp stay juicy and tender while the grill gives them just enough char to make them feel fancy and effortless at once.
  • One marinade, one skewer, one pan—your cleanup is practically done before you sit down.
02 -
  • Overmarinating shrimp is a mistake I made once and learned from fast—the acid will make them rubbery, so set a timer and stick to it.
  • Threading shrimp properly matters more than you'd think; two pierces per shrimp keeps them from doing barrel rolls on the grill and cooking unevenly.
03 -
  • Pat your shrimp dry before threading them onto skewers so they caramelize instead of steam on the grill.
  • If the weather isn't cooperating, a grill pan over medium-high heat works just as well as an outdoor grill and gives you the same charred finish.
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