There’s something about the sizzle of shrimp on a hot grill that instantly feels like summer. The aroma of citrus mingling with garlic and fresh herbs is enough to gather the whole family around before dinner is even served.

This grilled lemon herb shrimp skewers recipe became a staple in our home during a vacation beach trip. I needed a quick meal after a long day in the sun, and this came together in minutes—with rave reviews. It’s light, flavorful, and perfect for warm evenings when you want dinner on the table fast.

Let’s dive into why this simple shrimp recipe deserves a regular spot on your weekly meal plan.

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

Get ready to fall in love with this backyard barbecue favorite. These shrimp skewers are as simple as they are impressive, making them perfect for weeknight meals and weekend cookouts alike.

First, the prep is lightning fast. You’ll spend just 10–15 minutes marinating the shrimp in a zesty blend of lemon juice, garlic, olive oil, and herbs. Once skewered, they hit the grill for only a few minutes per side—making this an ideal option when time is short.

These skewers are wonderfully light yet satisfying. The fresh lemon and herbs give them a bright, clean flavor that’s perfect for summer meals or as a contrast to heartier sides like rice pilaf or grilled veggies.

They’re also a budget-friendly seafood option. Shrimp cook quickly and pair well with pantry staples, meaning you won’t need anything fancy or expensive to create something delicious.

And don’t forget how versatile this recipe is. Whether you're serving them over salad, tucking them into tacos, or enjoying them right off the skewer, these shrimp adapt to whatever your menu calls for.

Now that you know why they’re such a hit, let’s take a closer look at what makes these skewers shine.

Ingredients Notes

The beauty of this recipe lies in its fresh, accessible ingredients. You don’t need anything complicated—just a few flavorful basics that come together to create something greater than the sum of its parts.

Shrimp is the undeniable star here. I prefer large (16/20 count) peeled and deveined shrimp with the tails left on—they’re easy to thread onto skewers and look beautiful when served. Make sure they’re raw, not pre-cooked, for the best texture and flavor.

Lemon juice and zest add a bold brightness to the marinade. Use fresh lemons for the best flavor—you’ll need both the juice and a little zest to really amp up that citrusy zing.

Garlic provides a savory backbone to the marinade. Freshly minced cloves are best here, adding that perfect aromatic depth that balances the brightness of the lemon.

Fresh herbs like parsley, basil, or oregano infuse the shrimp with garden-fresh flavor. You can mix and match based on what you have on hand, but parsley is a classic go-to.

You’ll also need olive oil, which helps carry the flavors and ensures the shrimp don’t stick to the grill. As for equipment, a set of metal skewers works best since they don’t burn on the grill, but soaked wooden skewers will do in a pinch.

How To Make This Grilled Lemon Herb Shrimp Skewers Recipe

Making these shrimp skewers couldn’t be easier, and it all starts with a simple marinade that packs in big flavor with minimal effort.

Start by prepping your shrimp. If they’re frozen, defrost them in a bowl of cold water for 10–15 minutes, then pat them dry thoroughly with paper towels. Dry shrimp absorb marinade better and grill more evenly.

In a large mixing bowl, whisk together the lemon juice, lemon zest, minced garlic, chopped herbs, olive oil, salt, and pepper. Toss the shrimp in the marinade until fully coated, then cover and refrigerate for at least 15 minutes (or up to 1 hour if you’ve got the time).

While the shrimp are marinating, preheat your grill to medium-high heat—around 400°F. If you’re using wooden skewers, now’s the time to soak them in water to prevent burning.

Thread the marinated shrimp onto the skewers, about 4–5 per skewer, making sure they lay flat and aren’t too tightly packed. This helps them cook evenly and develop those tasty grill marks.

Place the skewers directly onto the hot grill. Cook for about 2–3 minutes per side, or until the shrimp are pink and opaque with a slight char. Keep a close eye on them—they cook fast and can go from perfect to overdone in seconds.

From start to finish, this recipe takes about 25 minutes. It’s quick, fresh, and ideal for those warm-weather nights when you want dinner that feels special without spending hours in the kitchen.

Storage Options

If you have leftovers, store the cooked shrimp in an airtight container in the refrigerator. They’ll keep well for up to 3 days, making them great for meal prep or a quick protein boost during the week.

You can also freeze grilled shrimp, though they’re best when fresh. If freezing, place them in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag. They’ll keep for about 1 month—just thaw overnight in the fridge before reheating.

For reheating, use a skillet over medium heat for a couple of minutes until warmed through. Avoid microwaving, as it can make the shrimp rubbery. A quick flash in a hot pan will bring them back to life beautifully.

Leftover skewers also make a fantastic addition to salads, wraps, or grain bowls—just remove the shrimp from the skewers and enjoy them cold or gently reheated.

Variations and Substitutions

This recipe is incredibly flexible, making it a great foundation for your own creative spin. Whether you're accommodating dietary needs or just using what’s in your fridge, there are plenty of ways to mix things up.

For a spicy twist, add a pinch of red pepper flakes or a dash of hot sauce to the marinade. The heat pairs beautifully with the brightness of the lemon and the sweetness of the shrimp.

Want to go Mediterranean? Swap out the parsley for fresh oregano and thyme, and toss in a few kalamata olives or cherry tomatoes on the skewers between the shrimp.

If you don’t have fresh herbs on hand, don’t worry. Dried herbs work just fine—use about one-third the amount, since they’re more concentrated in flavor.

Looking for a low-FODMAP option? You can skip the garlic and use garlic-infused olive oil instead. It keeps that savory depth without upsetting sensitive stomachs.

And if you’re not in the mood to grill, no problem! These shrimp are also fantastic when broiled or cooked in a hot cast-iron pan. The results are just as delicious—crispy edges, juicy centers, and big flavor.

Feel free to experiment with flavors and techniques. Once you have the basics down, this recipe becomes a blank canvas for your culinary creativity.