Light Lemon Herb Shrimp Skewers (Printable)

Juicy shrimp marinated in lemon and herbs, grilled to tender, flavorful perfection.

# What You'll Need:

→ Seafood

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

→ Marinade

02 - 3 tablespoons fresh lemon juice
03 - 2 tablespoons olive oil
04 - 2 cloves garlic, minced
05 - 1 tablespoon fresh parsley, chopped
06 - 1 tablespoon fresh basil, chopped
07 - 1 teaspoon fresh thyme leaves
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon freshly ground black pepper
10 - 1/2 teaspoon red pepper flakes, optional
11 - Zest of 1 lemon

→ For Serving

12 - Lemon wedges
13 - Fresh chopped herbs for garnish

# Step-by-step Directions:

01 - In a medium bowl, whisk together lemon juice, olive oil, minced garlic, parsley, basil, thyme, salt, black pepper, red pepper flakes, and lemon zest until well combined.
02 - Add shrimp to the marinade and toss thoroughly to coat all pieces. Refrigerate for 10 to 15 minutes, being careful not to exceed this time as the acid will begin to cook the shrimp.
03 - If using wooden skewers, submerge them in water for at least 15 minutes to prevent burning during grilling.
04 - Preheat grill or grill pan to medium-high heat, approximately 400 degrees Fahrenheit.
05 - Remove marinated shrimp from refrigerator and thread onto prepared skewers, piercing each shrimp twice at the head and tail to ensure they remain secure during grilling.
06 - Place shrimp skewers on heated grill and cook for 2 to 3 minutes per side until shrimp are opaque and lightly charred on the exterior.
07 - Transfer grilled skewers to a serving platter and garnish with fresh lemon wedges and chopped herbs. Serve immediately while still warm.

# Expert Advice:

01 -
  • Ready in under 25 minutes, which means dinner happens while you're still energized instead of exhausted.
  • The shrimp stays tender and juicy because the marinade is short and punchy, not aggressive.
  • Those charred edges catch the light when you plate it, making even a weeknight feel like an occasion.
02 -
  • Do not marinate shrimp longer than 15 minutes—the acid in the lemon juice will actually denature the proteins and turn the texture mealy and disappointing, a lesson I learned by watching it happen.
  • Room-temperature shrimp will cook more evenly than cold shrimp straight from the fridge, so take them out of the marinade a few minutes before you grill, as counterintuitive as that feels.
03 -
  • If you don't have fresh herbs, a combination of dried oregano, basil, and thyme works in a pinch—use about a third of the amount since dried herbs are more concentrated.
  • Soaking wooden skewers in water prevents burning, but soaking them in lemon juice or white wine beforehand adds an extra layer of flavor that filters into the shrimp.
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