Lemon Herb Grilled Shrimp

Juicy grilled shrimp flavored with lemon and fresh herbs – this is a light and flavorful summer dinner that’s so easy to make.

I am so ready for grilling, so I’m kicking things off with some lemony and herby-grilled shrimp! This easy recipe is all about summer: it’s light and easy to make, plus you can serve these grilled shrimp in a few different ways.

Pair them with some grilled veggies, pile them on some rice, toss them in a salad, or enjoy them as an appetizer with some cocktail sauce on the side. There are so many options with these delicious bites.

How to Make It

The shrimp marinate for about 15 minutes so they absorb all of the flavors. Thread them onto skewers, pop them on a hot grill, and minutes later, they’re done.

If you aren’t into grilling, you can cook the shrimp on the stove in a hot pan instead, so these really are a year-round thing. You don’t have to wait for summer!

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Lemon Herb Grilled Shrimp

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Grilled shrimp flavored with lemon and fresh herbs. This is a deliciously easy summer recipe!

• Author: April Anderson
• Prep Time: 20 minutes
• Marinate Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Dinner
• Method: Grill
• Cuisine: American

Ingredients

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• 1 ½ pounds large fresh shrimp, peeled and deveined (31–35 count)
• ½ cup olive oil
• 1 teaspoon lemon zest
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh basil
• 2 tablespoons chopped fresh oregano
• 4 cloves garlic, minced
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper

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Instructions

1. Soak 10 to 11 (12″) skewers in water for at least 30 minutes to prevent burning on the grill.
2. In a large bowl, whisk together the olive oil, zest, lemon juice, parsley, basil, oregano, minced garlic, salt, and pepper.
3. Add the fresh shrimp to the bowl and toss to coat evenly with the marinade. Cover the bowl with plastic wrap and refrigerate for 15 minutes.
4. Preheat the grill to medium-high heat (375-400°F).
5. Thread the marinated shrimp onto the soaked wooden skewers, leaving a little space between each shrimp for even cooking.
6. Place the shrimp skewers on the preheated grill and cook for 2-3 minutes on each side or until the shrimp are pink, opaque, and slightly charred around the edges.

Notes

You can skip the skewers if you want to cook the shrimp on the stove. Marinate the shrimp as instructed and then cook them in a single layer in a large pan over medium-high heat.

Fresh herbs are so delicious with the shrimp, but you can use dried herbs instead. For each kind of fresh herb, use one to two teaspoons of dried.

Leftovers: If you have leftover shrimp, they will keep for a day or so in the refrigerator. They’re great in salads, or add the shrimp to some scrambled eggs for breakfast the next day.

Nutrition

• Calories: 395
• Sugar: 0.3g
• Sodium: 360mg
• Fat: 28g
• Saturated Fat: 3.9g
• Unsaturated Fat: 23g
• Trans Fat: 0g
• Carbohydrates: 2.9g
• Fiber: 0.9g
• Protein: 34.6g
• Cholesterol: 273.7mg

The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.

I hope you give these lemon herb shrimp a try this summer! They’re so light and delicious – the perfect warm-weather dinner. Enjoy!

Happy grilling,

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