Lemon Herb Grilled Shrimp

shrimp skewers on a plate.

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


  • 1 ½ pounds large fresh shrimp, peeled and deveined (3135 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


  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.


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.