Grilled shrimp turn from translucent to pink in minutes, with a smoky aroma and satisfying snap. This Lemon Herb Grilled Shrimp recipe is a quick, flavorful staple for summer nights or easy dinners. The simple marinade of lemon, garlic, and herbs makes them juicy and bright.

Why You’ll Love This Lemon Herb Grilled Shrimp

Quick & easy: Ready in about 20 minutes, mostly hands-off marinating time.
Bright, versatile flavor: Zesty lemon and herbs pair with grains, salads, or pasta.
Fancy without effort: Impressive skewered presentation feels special but is simple.
Customizable heat & herbs: Add red pepper flakes or swap herbs to your taste.

Ingredients & Tools

• 450 g large raw shrimp, peeled and deveined (tails on or off)
• 3 tbsp olive oil
• 2 lemons (one juiced, one sliced for grilling)
• 3 cloves garlic, minced
• 1 tbsp fresh parsley, finely chopped
• 1 tsp fresh thyme leaves
• 1/2 tsp dried oregano
• 1/4 tsp red pepper flakes (optional)
• 1/2 tsp sea salt
• 1/4 tsp black pepper

Tools: Grill (or grill pan), skewers (if using wood, soak them in water for 30 minutes), mixing bowl, brush for basting

Notes: Don’t skip the fresh herbs if possible—they add vibrant aroma. Soak wooden skewers to prevent burning.

Nutrition (per serving)

Serves: 4 | Prep Time: 10 minutes | Cook Time: 5 minutes | Total Time: 25 minutes (includes marinating)

Before You Start: Tips & Ingredient Notes

• Shrimp size matters. I recommend large (21/25 count per pound) or jumbo shrimp. They’re less likely to overcook on the grill and have a meatier texture that holds up well to the high heat.
• Don’t marinate for too long. Because of the acid in the lemon juice, leaving shrimp in the marinade for more than 30 minutes can start to “cook” them slightly, resulting in a tougher texture. Set a timer if you need to!
• Bring shrimp to room temperature before grilling. Taking them out of the fridge about 10 minutes before cooking helps them cook more evenly and prevents that rubbery bite.
• Pat your shrimp dry. After rinsing, give them a good pat with paper towels. This helps the marinade cling better and promotes a nicer sear on the grill.

How to Make Lemon Herb Grilled Shrimp

Storage & Freshness Guide

• Fridge: Store cooled shrimp in an airtight container for up to 2 days.
• Freezer: Freeze in a single layer then transfer to a bag for up to 1 month.
• Reviving: Reheat gently in a skillet with a splash of water or lemon juice to retain moisture.

Serving Suggestions

Complementary Dishes

• Garlic herb quinoa — The fluffy texture and mild flavor of quinoa soak up the lemony shrimp juices beautifully, making each bite a perfect balance.
• Grilled asparagus or zucchini — Tossed with a little olive oil and salt, these veggies cook alongside the shrimp and complement the smoky, herby notes.
• Fresh corn and tomato salad — The sweetness of summer corn and acidity from ripe tomatoes create a vibrant side that highlights the shrimp’s brightness.

Drinks

• Crisp Sauvignon Blanc — Its citrusy, grassy notes mirror the lemon and herbs in the shrimp, cleansing the palate between bites.
• Sparkling water with mint and lime — A non-alcoholic option that feels just as celebratory, with refreshing bubbles and a hint of mint that pairs wonderfully.
• Light lager or pale ale — The crisp, clean finish of a cold beer cuts through the richness of the shrimp and enhances the grilled flavor.

Something Sweet

• Lemon sorbet — A cool, tart finish that continues the citrus theme without feeling too heavy after a light seafood meal.
• Grilled peaches with honey — Warm, caramelized peaches offer a sweet contrast to the savory shrimp and are incredibly easy to prepare on the same grill.
• Shortbread cookies — Simple, buttery, and not too sweet, these provide a lovely textural contrast and a comforting end to the meal.

Top Mistakes to Avoid

• Over-marinating the shrimp. The acid in the lemon juice will start to denature the proteins, giving the shrimp a ceviche-like texture that can become rubbery once grilled. Stick to 30 minutes max.
• Using too high heat. It’s tempting to crank the grill, but shrimp cook so quickly that intense heat can burn the exterior before the inside is done. Medium-high is your friend here.
• Overcrowding the grill. If the shrimp are too close together, they’ll steam instead of sear. Give them some space to ensure those beautiful grill marks and smoky flavor.
• Skipping the rest. Letting the shrimp rest for a minute or two after grilling allows the juices to redistribute, so they stay moist and tender when you bite in.

Expert Tips

• Tip: If you’re worried about sticking, lightly oil the grill grates just before adding the shrimp. Use tongs and a folded paper towel dipped in oil—a quick swipe does the trick.
• Tip: For extra flavor, reserve a little of the marinade before adding the shrimp and use it as a finishing drizzle. Just make sure not to reuse the marinade that touched raw shrimp.
• Tip: If it’s raining or too cold to grill, a grill pan on the stove works beautifully. Get it screaming hot, and you’ll still get those coveted char marks.
• Tip: To make this ahead, you can marinate the shrimp in the fridge for up to 2 hours—just remember that the lemon’s effect will be stronger, so reduce marinating time if possible.

FAQs

Can I use frozen shrimp for this recipe?
Absolutely—just make sure to thaw them properly. The best way is to place frozen shrimp in a colander and run cold water over them for 5–10 minutes until fully thawed. Pat them dry thoroughly before marinating. Avoid using warm water, as it can start to cook the shrimp and affect their texture.

How do I know when the shrimp are done cooking?
Shrimp cook quickly and are done when they turn from gray and translucent to pink and opaque. They should also curl into a loose “C” shape. If they curl tightly into an “O,” they’re likely overcooked. An instant-read thermometer should read 120°F (49°C) for perfectly cooked shrimp.

Can I bake these shrimp instead of grilling?
Yes! Arrange them in a single layer on a baking sheet and bake at 400°F (200°C) for 6–8 minutes, flipping halfway. You won’t get the smoky grill flavor, but they’ll still be delicious. For a bit of color, you can broil them for the last minute.

What’s the best way to store and reheat leftovers?
Store cooled shrimp in an airtight container in the fridge for up to 2 days. To reheat, gently warm them in a skillet over low heat with a splash of water or lemon juice to keep them moist. Avoid the microwave, as it can make them rubbery.

Can I use dried herbs instead of fresh?
You can, but the flavor will be more muted. Use one-third the amount of dried herbs (since they’re more concentrated) and add them directly to the marinade. For example, 1 teaspoon fresh thyme becomes about 1/3 teaspoon dried. I still recommend fresh parsley for garnish, though!