Lemon Garlic Grilled Shrimp

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

5 from 1 vote

Thanks to the fresh, flavorful citrus marinade, this Lemon Garlic Grilled Shrimp recipe is full of refreshing, bright flavors! No matter the time of year, this grilled shrimp recipe can be made indoors or outdoors with simple ingredients.

Course Dinner

Cuisine American

Keyword Easy Shrimp Recipe, grilled shrimp recipe, Shrimp Skewers

Prep Time 10

Cook Time 5

Marinating Time 30

Total Time 45

Servings people

Calories 334.6kcal

Author Blair Lonergan

Ingredients

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

Instructions

To make the marinade, whisk together all ingredients except shrimp.
½ cup extra-virgin olive oil, ½ cup honey, ¼ cup lemon juice, ¼ cup white vinegar, ¼ cup Dijon mustard, ¼ cup fresh chives, ¼ cup fresh basil, 1 tablespoon fresh garlic, 2 teaspoons salt, 1 teaspoon pepper
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.
2 lbs. raw Jumbo shrimp
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.
I've used basil and chives in this recipe, but you can substitute them 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!
Additionally, you can mix the marinade with some melted butter for a delicious lemon garlic butter sauce! Dip the grilled shrimp in the sauce, or drizzle over the kabobs along with some lemon zest.
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.

Nutrition