Light Lemon Herb Shrimp (Printable Version)

Zesty lemon and herbs bring a fresh, light touch to succulent grilled shrimp skewers for an easy, flavorful meal.

# Needed Ingredients:

→ Seafood

01 - 1 lb 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 - ½ teaspoon salt
09 - ¼ teaspoon freshly ground black pepper
10 - ½ teaspoon red pepper flakes
11 - Zest of 1 lemon

→ For Serving

12 - Lemon wedges
13 - Fresh chopped herbs for garnish

# Steps:

01 - In a medium bowl, whisk together lemon juice, olive oil, minced garlic, parsley, basil, thyme, salt, pepper, red pepper flakes, and lemon zest until well combined.
02 - Add shrimp to the marinade, toss thoroughly to coat all pieces, and refrigerate for 10 to 15 minutes. Do not exceed this time as the acid will begin cooking the shrimp.
03 - If using wooden skewers, submerge them in water for at least 15 minutes to prevent burning during grilling.
04 - Heat grill or grill pan to medium-high temperature, approximately 400°F, allowing adequate time for proper heat distribution.
05 - Remove shrimp from marinade and thread onto skewers, piercing each shrimp twice through the head and tail sections to ensure secure positioning.
06 - Place skewers on preheated grill and cook 2 to 3 minutes per side until shrimp are opaque and develop light char marks.
07 - Transfer grilled skewers to serving platter immediately and garnish with lemon wedges and fresh chopped herbs.

# Expert Advice:

01 -
  • Ready in under 25 minutes from fridge to table, perfect for those nights when you're hungry now.
  • The shrimp gets tender and juicy without any babying, and the lemon-herb marinade does all the heavy lifting.
  • Feels restaurant-quality but uses ingredients you probably already have sitting around.
02 -
  • Don't marinate longer than 15 minutes or the acid will turn your shrimp mushy and gray instead of pink and tender, which I learned the hard way by trying to meal-prep these ahead.
  • The marinade tastes mild in the bowl because seasoning intensity changes dramatically on the grill, so trust the recipe even if it seems understated.
03 -
  • Dry your shrimp well before marinating, because excess moisture will steam them instead of let them sear properly on the grill.
  • Thread them all before you start grilling so you're not fumbling with cold shrimp over hot metal, which is both unsafe and stressful.
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