There's something magical about the scent of shrimp sizzling on the grill, especially when it's kissed with lemon and fragrant herbs. These Grilled Lemon Herb Shrimp Skewers are bursting with bright citrus, garlic, and fresh green notes that practically scream summer.

I first made these skewers on a whim during a beach vacation with friends, armed with just a few pantry staples and a fresh lemon. One bite and we were hooked. This recipe has since become a go-to for casual dinners, backyard cookouts, and even quick weeknight meals.

They're quick to marinate, fast to grill, and packed with flavor—making them a weeknight win and a crowd-pleaser. Let's dive into what makes these shrimp skewers so irresistible.

Why You'll Love These Grilled Lemon Herb Shrimp Skewers

Shrimp lovers, get ready—this is your new favorite way to grill. These skewers are everything you want in a warm-weather recipe: easy, fresh, and packed with flavor.

First off, they're lightning fast to make. From marinade to grill, you’re looking at just 30 minutes total. Perfect for those evenings when you want something impressive without all the work.

They're also incredibly light and healthy. Shrimp is naturally low in fat and high in protein, and when paired with a lemon-herb marinade instead of heavy sauces, it becomes a nutritious choice without sacrificing flavor.

Budget-friendly? You bet. You can often find frozen shrimp on sale, and the rest of the ingredients—like garlic, olive oil, and herbs—are pantry staples you likely already have.

Perfect for entertaining. Whether you're feeding a small family or a hungry crowd, these skewers scale easily. They also look gorgeous on a platter, served alongside rice, salad, or grilled veggies.

Once you make them, you’ll see how easy it is to keep this recipe in rotation all season long.

Ingredients Notes

The beauty of this dish lies in its simplicity. Each ingredient plays a role in building layers of brightness, richness, and that smoky charred finish only grilling can provide.

Shrimp is the star of the show. I recommend using large or extra-large peeled and deveined shrimp, preferably with tails on. The larger size helps them stay juicy on the grill, and the tails give a nice presentation. If using frozen shrimp, be sure to thaw them fully and pat them dry before marinating.

Lemon juice and zest provide the base of the marinade. The juice tenderizes the shrimp while the zest adds concentrated citrus flavor. Fresh lemon is key here—bottled juice won’t have the same bright, clean taste.

Garlic adds depth and savoriness. Use freshly minced garlic for the best flavor. It infuses the marinade and lightly roasts on the grill for an irresistible aroma.

Fresh herbs, like parsley, thyme, or oregano, take this recipe to the next level. Chopped finely and stirred into the marinade, they bring earthiness and color. If you're in a pinch, dried herbs will do, but fresh is best.

Olive oil helps the marinade coat the shrimp evenly and prevents them from sticking to the grill. Use a good-quality extra virgin olive oil if possible—it really does make a difference.

For tools, you'll need wooden or metal skewers (if using wooden, soak them in water for 30 minutes to prevent burning) and a hot grill or grill pan. A pair of tongs makes flipping easy, and a brush for any leftover marinade is handy too.

How To Make These Grilled Lemon Herb Shrimp Skewers

Making these skewers couldn’t be easier, but a few tips will help ensure success every time. Here’s how to bring it all together.

Start by preparing your marinade. In a medium bowl, whisk together fresh lemon juice and zest, minced garlic, chopped herbs, olive oil, salt, and pepper. The aroma alone will make you want to dive right in.

Add the shrimp to the marinade and toss until well coated. Cover and refrigerate for 15 to 20 minutes. Don’t go much longer—acidic marinades can start to “cook” the shrimp if left too long.

While the shrimp marinates, soak your wooden skewers in water (if using) and preheat your grill to medium-high heat. You want it hot enough to give a good sear but not so hot that the shrimp cook too quickly and dry out.

Thread the marinated shrimp onto skewers, piercing once through the tail and once through the thick end so they stay flat. This helps them cook evenly and look great on the plate.

Place the skewers on the grill and cook for 2–3 minutes per side, or until the shrimp are opaque and lightly charred around the edges. You’ll know they’re done when they turn pink and curl into a loose “C” shape.

Remove the skewers from the grill and let them rest for a minute or two. Serve immediately with lemon wedges for squeezing and your favorite sides.

From start to finish, the process takes about 30 minutes, and cleanup is a breeze. Perfect for any night of the week.

Storage Options

If you happen to have leftovers (which is rare in my house!), these shrimp keep well and are easy to repurpose.

Let the shrimp cool to room temperature, then store in an airtight container in the refrigerator. They’ll stay fresh for up to 3 days.

You can also freeze cooked shrimp skewers. Remove them from the skewers and place in a freezer-safe bag or container. They’ll keep for up to 2 months, though the texture is best when eaten fresh.

To reheat, warm them gently in a skillet over medium heat just until heated through, or use the microwave in 30-second intervals. Be careful not to overcook—they’ll turn rubbery if reheated too long.

Leftover shrimp also make a great addition to salads, wraps, or pasta dishes.

Variations and Substitutions

One of the best things about this recipe is how easy it is to customize. Whether you’re out of an ingredient or want to mix things up, there are plenty of ways to make it your own.

Try using lime instead of lemon for a tropical twist, especially if you add a touch of chili powder or cumin to the marinade. It’s a great variation for taco night.

If you're not a fan of shrimp, this marinade works beautifully with scallops, chicken, or even tofu. Just adjust the grilling time based on the protein you choose.

Swap the herbs depending on what you have—cilantro, basil, or even mint can all bring unique flavor profiles to the dish. Mixing herbs is encouraged!

Add some heat with a pinch of red pepper flakes or a splash of hot sauce in the marinade. It plays well with the lemon and adds a little zing.