There’s something magical about the scent of shrimp sizzling over a hot grill, kissed with fresh herbs and bright citrus. These Grilled Lemon Herb Shrimp Skewers are a quick, flavorful option for summer dinners, backyard BBQs, or even a light weeknight meal.

I first made these on a whim after a spontaneous beach trip left me craving something fresh, fast, and satisfying. What started as a simple marinade turned into one of my go-to recipes—light, zesty, and bursting with grilled goodness. They’re easy to prep, even easier to devour, and always impress guests with their restaurant-worthy flavor.

Keep reading to see why these shrimp skewers are the perfect addition to your dinner rotation.

Why You'll Love This Grilled Lemon Herb Shrimp Skewers Recipe

Get ready to fall in love with a dish that checks all the boxes: fast, flavorful, and fuss-free. Whether you're grilling outdoors or using a stovetop grill pan, this recipe brings the sunshine to your plate.

First, let’s talk about the time factor. These shrimp skewers come together in under 30 minutes, including marinating time. That makes them perfect for busy weeknights or last-minute entertaining when you need something that looks impressive but doesn't take all evening.

They’re incredibly healthy, too. Made with fresh herbs, heart-healthy olive oil, and lean protein from shrimp, this dish is naturally low in carbs and full of clean, bright flavors. It fits beautifully into most dietary lifestyles, from Mediterranean to keto to Whole30.

The cost-to-flavor ratio is another win. Shrimp is often available frozen and on sale, and the rest of the ingredients are pantry staples. You won’t need anything fancy—just good-quality basics that let the shrimp shine.

Finally, this recipe is wildly versatile. Serve the skewers with rice, salad, pasta, or inside pita bread with a dollop of tzatziki. You can even swap out the herbs or citrus depending on what’s in season or what you’ve got on hand.

Ready to fire up the grill? Let’s talk ingredients.

Ingredients Notes

The magic of this dish is in its simplicity. These shrimp skewers are built on a foundation of fresh, vibrant ingredients that work in perfect harmony. Each element is chosen to bring out the natural sweetness and tenderness of the shrimp while adding layers of flavor and aroma.

Start with large shrimp, peeled and deveined. I recommend using 21/25 count shrimp (meaning 21 to 25 per pound). This size is perfect for grilling—big enough to hold up on skewers without drying out, but still bite-sized and tender. If using frozen shrimp, thaw them overnight in the fridge or quickly under cold running water.

Next up is fresh lemon juice, which brings that citrusy brightness you crave in a summer dish. The acid in the lemon helps tenderize the shrimp and infuse them with flavor. I also like to add a bit of zest for extra punch—just a teaspoon will do the trick.

Then there are the fresh herbs. A combination of chopped parsley, basil, and oregano gives the marinade a garden-fresh quality. If you only have dried herbs, reduce the quantity by half, but nothing beats the fragrance and color of fresh.

Garlic is another must-have. I use two to three cloves, finely minced. Raw garlic mellows out as the shrimp cook, leaving behind a warm, savory note that pairs beautifully with the lemon and herbs.

You’ll also need olive oil, which acts as the base for the marinade. It helps carry all the flavors and gives the shrimp a light coating that helps them char just right on the grill. Choose a good-quality extra virgin olive oil if possible—it makes a noticeable difference in flavor.

For equipment, you’ll need wooden or metal skewers. If using wooden skewers, soak them in water for at least 20 minutes beforehand to prevent burning. A grill or stovetop grill pan works perfectly, and a pair of tongs will help you flip the skewers easily.

How To Make This Grilled Lemon Herb Shrimp Skewers Recipe

Making these shrimp skewers is as easy as mix, marinate, and grill. With just a few simple steps, you'll be serving up a dish that looks and tastes gourmet in no time.

Start by preparing your marinade. In a medium bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, and your chopped herbs. Add a pinch of salt and a crack of black pepper to round it out. This mixture should smell bright and herbal with a hint of sharpness from the garlic.

Next, add your shrimp to the bowl and toss until each piece is evenly coated. Let them marinate for about 15 to 20 minutes at room temperature. This short time is all you need—the acid from the lemon will start to "cook" the shrimp if left too long, so don’t overdo it.

While the shrimp are marinating, preheat your grill or grill pan over medium-high heat. If you’re using wooden skewers, now’s the time to make sure they’re well-soaked. Thread the shrimp onto the skewers, piercing once near the tail and once near the top to keep them secure and flat for even cooking.

Place the skewers directly on the hot grill. Cook for about 2-3 minutes per side, just until the shrimp are pink and opaque with slight char marks. Be careful not to overcook—shrimp go from tender to rubbery in a flash, so keep an eye on them.

Once done, remove the skewers from the grill and let them rest for a minute or two. You can finish them with a final squeeze of lemon juice or a sprinkle of chopped herbs if you like. Serve immediately for the best texture and flavor.

From start to finish, you’re looking at under 30 minutes—including marinating and cooking. It’s one of the fastest, most rewarding meals you can make when you want something fresh and satisfying.

Storage Options

If you happen to have leftovers, these shrimp skewers store surprisingly well. Let them cool completely, then remove the shrimp from the skewers and place them in an airtight container. They’ll keep in the fridge for up to 3 days without losing their flavor.

You can also freeze the cooked shrimp, although the texture may change slightly upon reheating. Place them in a single layer on a baking sheet to freeze, then transfer to a zip-top freezer bag. They’ll keep for about 2 months this way.

To reheat, avoid the microwave if possible—it tends to overcook shrimp. Instead, warm them gently in a skillet over low heat or in a 300°F oven for 5-7 minutes until heated through.

If you're storing the shrimp alongside rice or salad, consider storing the components separately to preserve their textures. Shrimp do best when stored solo and added to meals just before serving.

Variations and Substitutions

One of the best things about this recipe is how customizable it is. You can tailor it to suit your tastes, what’s in your fridge, or the occasion without sacrificing any of its fresh, summery charm.

Not a fan of parsley or basil? Try using cilantro and lime instead of the lemon and herbs for a Southwest twist. Add a pinch of chili flakes or a sliced jalapeño to the marinade for a little extra heat.

For a Mediterranean version, swap in rosemary and thyme and add a splash of red wine vinegar. Serve with hummus, olives, and warm pita bread for a full mezze-style platter.

You can also substitute chicken or even tofu if you're not into seafood. Use the same marinade and cook time—just make sure to adjust the internal temperature for chicken to reach 165°F.

Add some vegetables to the skewers for extra color and nutrition. Cherry tomatoes, chunks of red onion, zucchini slices, or bell peppers all hold up well on the grill and soak in the same marinade.

Don’t be afraid to get creative with this one. Once you master the basic technique, you can mix and match flavors and ingredients to make it your own.