Name: Lemon Herb Grilled Shrimp Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: American
Ingredients: 1 pound extra large shrimp (peeled and deveined); 1 bunch flat-leaf Italian parsley (tender stems used); 2 cloves garlic (peeled); 1 tablespoon lemon zest; ½ cup extra-virgin olive oil; 1 tablespoon lemon juice; ½ teaspoon kosher salt (such as Diamond Crystal); ¼ teaspoon black pepper; Lemon wedges (for serving, optional)

If you love quick and vibrant seafood dishes, this Lemon Herb Grilled Shrimp Recipe is about to become your new weeknight favorite. Juicy extra-large shrimp get infused with bright lemon and fresh herbs, then hit the grill for a perfectly charred finish.

A white square plate sits on a wooden board with a yellow cloth nearby on a white marbled surface. The plate holds a bed of fresh green herbs, layering parsley and dill with their leafy textures spread out evenly. On top, there are many cooked shrimp coated in a green herb sauce, arranged in a casual pile. Four lemon wedges with bright yellow rinds and juicy pale interiors are placed around the shrimp, adding pops of color. A pair of silver tongs rests on the top left of the plate. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Lemon Herb Grilled Shrimp Recipe
Top Tip
How to Serve Lemon Herb Grilled Shrimp Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Lemon Herb Grilled Shrimp Recipe

Why You'll Love This Recipe

Honestly, I can’t get enough of how fast this grilled lemon herb shrimp comes together — and that zing of fresh lemon brightens every bite. It’s a recipe that feels gourmet without any fuss.

Speed and simplicity: Ready in just 15 minutes from start to plate, perfect for busy nights.
Fresh, vibrant flavors: The citrusy herb marinade makes shrimp taste fresh and lively.
Great for any grill: Whether you use a gas, charcoal, or even indoor grill pan, the shrimp cooks beautifully.
Versatility on a plate: Works well with salads, grilled veggies, or alongside rice for a full meal.

Ingredients & Why They Work

When shopping for this recipe, focus on getting extra-large shrimp for the best grill texture and freshness in your herbs and produce. Here’s why each ingredient makes the magic happen:

Flat lay of extra large raw shrimp with shells removed and veins cleaned, fresh lemon wedges arranged neatly, a small bunch of vibrant flat-leaf Italian parsley with tender stems, two whole uncracked garlic cloves with smooth white skins, a small white ceramic bowl filled with bright yellow lemon zest, a small white ceramic bowl holding golden extra-virgin olive oil, a small white ceramic bowl containing fresh lemon juice, a small white ceramic bowl with coarse kosher salt, a small white ceramic bowl with freshly ground black pepper, all ingredients balanced symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Extra large shrimp: Larger shrimp hold up better on the grill and soak in marinade flavors without falling apart.
Flat-leaf Italian parsley: Tender stems bring fresh herbal brightness without bitterness.
Garlic cloves: Adds a savory kick that balances the citrus notes.
Lemon zest: Packs in that citrus aroma and sharp flavor essential to the marinade.
Extra-virgin olive oil: Helps to bind the herb mixture and keeps shrimp moist on the grill.
Lemon juice: Adds tang and tenderizes the shrimp just enough during the short marinade time.
Kosher salt: Brings out the natural flavors and seasons evenly.
Black pepper: A subtle spice that rounds out the marinade’s flavor profile.
Lemon wedges: Optional garnish to squeeze extra fresh lemon on grilled shrimp before eating.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Lemon Herb Grilled Shrimp Recipe is how easy it is to tweak and personalize to fit your tastes or dietary needs. Whether you want to swap out herbs or add some spice, make this recipe your own by experimenting with flavors you love.

Variation: Add a Kick of Heat — I love mixing in a pinch of crushed red pepper flakes or a dash of smoked paprika to the marinade when I want a little extra warmth. It adds a subtle smoky layer without overpowering the fresh lemon and herb flavors.
Variation: Use Different Herbs — While Italian parsley is bright and fresh, sometimes I swap it with cilantro or basil for a different herbal twist. Each herb brings its own character, making the shrimp taste new every time.
Variation: Lemon-Lime Combo — For a slightly tangier twist, I like to replace half of the lemon juice with fresh lime juice. It’s refreshing and complements grilled shrimp beautifully, especially in summer.
Variation: Garlic-Free Version — If you’re avoiding garlic, you can omit it and add a teaspoon of finely grated ginger instead. It gives the shrimp an aromatic zing that’s just as delicious.

Step-by-Step: How I Make Lemon Herb Grilled Shrimp Recipe

The dish shows a white rectangular plate filled with several rows of shrimp skewers. Each shrimp is pink with green herbs or sauce spread lightly over them, giving a fresh look. The shrimp are placed on a bed of green parsley leaves covering the entire plate surface. On the plate's sides, there are three lemon wedges adding yellow and white color. The plate sits on a wooden board with a bright yellow cloth underneath, all placed on a white marbled table. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Whip Up the Herbaceous Marinade

Start by blending together fresh flat-leaf Italian parsley, peeled garlic cloves, lemon zest, extra-virgin olive oil, lemon juice, kosher salt, and cracked black pepper. I use a blender or food processor to get the marinade perfectly smooth — it coats the shrimp evenly and infuses them with bright citrus and herb flavors. This vibrant green sauce smells incredibly fresh and sets the tone for a delicious dinner.

Step 2: Let the Shrimp Soak Up the Flavor

Place your peeled and deveined extra-large shrimp into a bowl or resealable bag, then pour over the herb marinade. Toss everything gently to coat every shrimp in that zesty sauce. Let the shrimp marinate at room temperature for exactly 10 minutes—this short time is key. It’s enough to absorb the flavors without “cooking” the shrimp with the lemon’s acidity, so they stay tender and juicy.

Step 3: Get Your Grill Ready

Preheat your grill to medium-high heat, around 400 degrees Fahrenheit. I like using a gas grill because it heats quickly and gives me great control. If using wooden skewers, don’t forget to soak them in water for at least 20 minutes beforehand to stop them from burning. The grill should be hot enough that you hear a nice sizzle when the shrimp hit the grates.

Step 4: Grill the Shrimp to Perfection

Thread the marinated shrimp onto the skewers for easy flipping, or place them directly on the grill grates if you prefer. Grill the shrimp for about 2 to 3 minutes on each side. You’ll know they’re done when they turn a beautiful pink color, become opaque, and sport slight grill marks. Be careful not to overcook—the shrimp should be plump and juicy, not tough.

Step 5: Serve with a Burst of Freshness

Once grilled, immediately transfer the shrimp to a serving plate and garnish with lemon wedges. A fresh squeeze of lemon brightens each bite and pairs perfectly with the herbaceous marinade. Enjoy your Lemon Herb Grilled Shrimp Recipe right away for the best flavor and texture, alongside a crisp salad or grilled veggies for a complete meal.

Top Tip

These tips come straight from plenty of grilling adventures to help you get the most out of your Lemon Herb Grilled Shrimp Recipe. Trust me, little tweaks make a big difference!

Marinate Just Right: I’ve found that marinating the shrimp for exactly 10 minutes is crucial. Any longer, and the lemon juice starts “cooking” the shrimp, making the texture a bit rubbery.
Use Extra-Large Shrimp: Using extra-large shrimp really elevates the dish. They hold up beautifully on the grill and soak up the marinade without drying out.
Preheat the Grill Properly: Getting your grill to a medium-high heat of about 400°F ensures you get those perfect grill marks and flavorful sear without overcooking.
Skip Dry Skewers: Always soak wooden skewers for 20 minutes before grilling. This simple step helped me avoid burned skewers and messy flare-ups many times.

How to Serve Lemon Herb Grilled Shrimp Recipe

A dark baking tray holds several wooden skewers, each threaded with raw shrimp coated in a green and white herb and garlic marinade. The shrimp are pale gray with a fresh, glossy texture and are arranged closely together, filling the tray. Small bits of chopped green herbs and white garlic pieces stick to the shrimp, creating a fresh, textured look. The tray has some shiny spots from oil or marinade drops. The tray sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Garnishes

Fresh lemon wedges are a natural and delightful garnish—squeezing extra lemon juice right before eating really brightens up the flavors. You can also add a sprinkle of finely chopped parsley for a fresh herb touch that ties back to the marinade beautifully.

Side Dishes

This grilled shrimp pairs wonderfully with light, fresh sides like a crisp green salad, grilled asparagus, or a medley of summer vegetables. For something heartier, try serving it over a bed of quinoa or alongside garlic butter rice to soak up those zesty juices.

Make Ahead and Storage

Storing Leftovers

If you end up with any leftover lemon herb grilled shrimp, store them in an airtight container in the refrigerator. They’re best enjoyed within 2 days to keep their fresh flavor and tender texture.

Freezing

While this recipe is quick enough you might not need to freeze leftovers, you can freeze cooked shrimp if necessary. Place them in a freezer-safe container or bag, removing as much air as possible. Use within 1 month for best quality and thaw in the fridge overnight before reheating gently.

Reheating

To reheat your grilled shrimp, warm them on the stovetop over low heat for a few minutes or gently in the microwave. Avoid high heat as shrimp can toughen quickly. Adding a splash of water or a little olive oil can help keep them moist.

Frequently Asked Questions:

Can I use frozen shrimp for this recipe?

Absolutely! Just be sure to thaw the shrimp completely and pat them dry before marinating. This helps the marinade stick better and ensures even grilling.

How can I tell when the shrimp are done grilling?

Look for the shrimp to turn pink and opaque with slight grill marks. They should be firm but still juicy. Overcooking can make them rubbery, so 2 to 3 minutes per side at 400°F is ideal.

Can I make this recipe without a grill?

Yes! You can use a grill pan on the stovetop or broil the shrimp in the oven. Either method will give you a similar char and flavor — just watch them closely to avoid overcooking.

Is this recipe suitable for a low-fat diet?

Yes, this Lemon Herb Grilled Shrimp Recipe is low in fat and packed with protein, making it a healthy choice that fits well within a low-fat eating plan.

Final Thoughts

There’s something truly special about the simple joy of lemon, herbs, and perfectly grilled shrimp coming together on your plate. This Lemon Herb Grilled Shrimp Recipe is one of those recipes I turn to when I want quick, fresh, and satisfying flavors that feel like a celebration — even on a weeknight! I hope it brings the same ease and delight to your table. Happy grilling and bon appétit!