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Thanks to the fresh, flavorful lemon garlic and herb marinade, you’ll be enjoying this Grilled Shrimp recipe all summer long! It’s a healthy, quick-prep, easy dinner that the whole family will love!

Overhead shot of blue and white bowl full of rice and grilled shrimp

At the end of a warm summer day, nothing beats the versatility of grilled shrimp skewers for a light, delicious and satisfying meal. Whether you serve them over salad, stuff them in a taco or wrap, or pair them with pasta or rice, these shellfish are a healthy, quick-cooking option for busy days!

How to Grill Shrimp:

Any good grilled shrimp recipe starts with a delicious marinade! First, whisk together all of the simple ingredients (except the shrimp) to make this sweet and savory Lemon Garlic Herb sauce. I bet you might even have everything in your pantry right now!

  • olive oil
  • honey
  • lemon juice
  • vinegar
  • Dijon mustard
  • herbs (I used chives and basil)
  • garlic, salt and pepper
Lemon garlic herb marinade in a glass measuring bowl with whisk for grilled shrimp recipe

Use half of the dressing to marinate the shrimp in a large plastic bag at room temperature for about 20-30 minutes (or in the refrigerator for up to 2 hours).

Shrimp marinating in a large plastic bag

Thread the shrimp onto kabob skewers.

Raw marinated shrimp on skewers before grilling

Finally, grill the shrimp over high heat for a total of about 3-5 minutes, flipping halfway through.

Front shot of shrimp skewers on a grill pan

Use the extra reserved marinade to baste the shrimp as they cook, and for serving as an additional garnish.

Brushing marinade on grilled shrimp

Be sure to remove the shrimp from the grill as soon as they turn pink and become opaque. You don’t want to end up with overcooked, rubbery shrimp!

Side view of grilled shrimp skewers piled on a serving tray

What to serve with this grilled shrimp recipe:

This recipe pairs nicely with your favorite starch and vegetables. Here are a few easy side dishes that will go well with the shrimp:

Piece of grilled shrimp on a fork in a bowl with rice

Cook’s Tips and Recipe Variations:

  • Cooking for just 1 or 2 people? Cut all of the ingredients in half and grill just one pound of shrimp. The rest of the cooking instructions remain the same.
  • I recommend marinating the shrimp for at least 15-20 minutes, but not more than 2 hours. The acid (lemon juice) in this marinade will cause the shrimp to become rubbery if they’re left in the marinade for too long.
  • If using wooden kabob skewers, it’s important to soak the skewers in water for a couple of hours before threading the shrimp. This will prevent the wood from burning on the grill.
  • Shrimp cook very quickly, so keep a close eye on them and remove them from the grill as soon as they’re done. You know that they’re ready when they turn pink and opaque. Overdone shrimp will get tough, so they will likely only require about 3-5 minutes total over high heat.
  • I’ve used basil and chives in this recipe, but you can substitute with any of your favorite herbs. Try parsley, thyme, rosemary, oregano or cilantro for a twist!
  • Don’t have fresh herbs? You can substitute with about 1 tablespoon of dried chives and 1 tablespoon of dried basil.
  • If you can’t find fresh chives, sliced green onions (scallions) are a great substitute.
  • If you have extra reserved marinade (that hasn’t touched the raw shrimp), save it in the refrigerator for up to 1 week. It makes a great vinaigrette salad dressing!
  • Is it better to grill shrimp with the shell on or off? I always grill the shrimp with the shell off! This allows the marinade to directly flavor the shrimp, and it makes it easier to eat the shrimp once they’re cooked — no peeling at the table.
  • Can you grill cooked shrimp? I don’t recommend grilling pre-cooked shrimp. This will likely overcook the shrimp, resulting in a rubbery or tough finished product.
  • Can you grill frozen shrimp? I almost always use frozen shrimp for this recipe, but I always thaw the shrimp before marinating. Thaw the shrimp in the refrigerator overnight, or for a quick-thaw method, place the frozen shrimp in a colander and run under cold water until thawed (this will only take a few minutes)!
Marinated grilled shrimp served over rice in a blue and white bowl

More easy grilled shrimp recipes that you might enjoy:

Piece of grilled shrimp on a fork in a bowl with rice

Lemon Garlic Herb Grilled Shrimp Recipe

5 from 1 vote
Prep: 10 minutes
Cook: 5 minutes
Marinating Time 30 minutes
Total: 45 minutes
Servings 4 – 6 people
Calories 334.6 kcal
Thanks to the fresh, flavorful lemon garlic and herb marinade, you'll be enjoying this Grilled Shrimp recipe all summer long! It's a healthy, quick-prep, easy dinner that the whole family will love!

Ingredients
  

  • 2 lbs. peeled, deveined raw Jumbo shrimp (16-20 count per pound)
  • ½ cup extra-virgin olive oil
  • ½ cup honey
  • ¼ cup freshly-squeezed lemon juice
  • ¼ cup white vinegar
  • ¼ cup Dijon mustard
  • ¼ cup minced fresh chives
  • ¼ cup minced fresh basil
  • 1 tablespoon minced fresh garlic
  • 2 teaspoons salt
  • 1 teaspoon pepper

Instructions

  • To make the marinade, whisk together all ingredients except shrimp.
  • Marinate shrimp at room temperature in half of the dressing for 20-30 minutes, or in the refrigerator for up to 2 hours. Reserve the remaining marinade to use for basting later.
  • Thread shrimp onto kabob skewers (if using wooden skewers, make sure that you soak the skewers in water for about 30 minutes before adding the shrimp).
  • Grill the shrimp over high heat for a total of about 3-5 minutes, flipping halfway through. Use the remaining dressing to baste the shrimp while they cook.
  • Garnish with additional herbs just before serving, if desired.

Notes

  • Nutrition information listed below is just an estimate, assuming 1/4 of the shrimp and 1/4 of the marinade is actually consumed.
  • Cooking for just 1 or 2 people? Cut all of the ingredients in half and grill just one pound of shrimp. The rest of the cooking instructions remain the same.
  • I recommend marinating the shrimp for at least 15-20 minutes, but not more than 2 hours. The acid (lemon juice) in this marinade will cause the shrimp to become rubbery if they’re left in the marinade for too long.
  • If using wooden kabob skewers, it’s important to soak the skewers in water for a couple of hours before threading the shrimp. This will prevent the wood from burning on the grill.
  • Shrimp cook very quickly, so keep a close eye on them and remove them from the grill as soon as they’re done. You know that they’re ready when they turn pink and opaque. Overdone shrimp will get tough, so they will likely only require about 3-5 minutes total over high heat.
  • I’ve used basil and chives in this recipe, but you can substitute with any of your favorite herbs. Try parsley, thyme, rosemary, oregano or cilantro for a twist!
  • Don’t have fresh herbs? You can substitute with about 1 tablespoon of dried chives and 1 tablespoon of dried basil.
  • If you can’t find fresh chives, sliced green onions (scallions) are a great substitute.
  • If you have extra reserved marinade (that hasn’t touched the raw shrimp), save it in the refrigerator for up to 1 week. It makes a great vinaigrette salad dressing!
  • Is it better to grill shrimp with the shell on or off? I always grill the shrimp with the shell off! This allows the marinade to directly flavor the shrimp, and it makes it easier to eat the shrimp once they’re cooked — no peeling at the table.
  • Can you grill cooked shrimp? I don’t recommend grilling pre-cooked shrimp. This will likely overcook the shrimp, resulting in a rubbery or tough finished product.
  • Can you grill frozen shrimp? I almost always use frozen shrimp for this recipe, but I always thaw the shrimp before marinating. Thaw the shrimp in the refrigerator overnight, or for a quick-thaw method, place the frozen shrimp in a colander and run under cold water until thawed (this will only take a few minutes)!

Nutrition

Serving: 1/4 of the shrimp and 1/4 of the marinadeCalories: 334.6kcalCarbohydrates: 11.6gProtein: 46.1gFat: 10.9gSaturated Fat: 1.7gPolyunsaturated Fat: 2.3gMonounsaturated Fat: 5.6gCholesterol: 344.5mgSodium: 626.7mgPotassium: 438.1mgFiber: 0.1gSugar: 8.8gVitamin A: 410IUVitamin C: 11.1mgCalcium: 119mgIron: 5.5mg
Keyword: Easy Shrimp Recipe, grilled shrimp recipe, Shrimp Skewers
Course: Dinner
Cuisine: American
Author: Blair Lonergan
blair

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

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Comments

  1. 5 stars
    Blair–made this shrimp a few nights ago and it was delicious! My husband used his grill top pan (the type with the holes in it) to cook on our Weber. Instead of basting at the last minute, he put the shrimp in a bowl and I added a little more marinade and tossed everything together. Next time we’ll try basting as you suggested. Am sure both methods are really good. This makes a lot of dressing so when reheating for the second meal I put them in a pan on just moderate heat for a couple of minutes and added a little more dressing. Since then I have used the marinade as a salad dressing and it’s delicious for that! So glad you instruct to use only part of the marinade as it’s coming in handy. Imagine it would also be good on an orzo salad, potato salad, cucumber salad….etc.! Thanks for another great recipe!

    1. Hi, Norma! Wonderful! I love the extra dressing on salads, too. It’s a great thing to just have on hand in the fridge. So glad that y’all enjoyed the shrimp!