Name: Grilled Lemon Herb Shrimp
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 1½ pounds medium to large shrimp, peeled and deveined, tails on; 2 large shallots, cut into chunks; 1/3 cup avocado oil; 2 tablespoons fresh lemon juice; 1 teaspoon lemon zest; 1 garlic clove, finely grated; 3 tablespoons fresh parsley, finely chopped; 1 teaspoon kosher salt; ½ teaspoon black pepper; Flaky salt, for finishing; Lemon wedges, for serving

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Perfect for outdoor entertaining.

These Grilled Lemon Herb Shrimp combine fresh lemon, plenty of parsley, and garlic to create a bright, simple marinade that lets the shrimp shine. Grilled in just a few minutes and finished with an extra spoonful of herby sauce, they’re perfect for an easy weeknight dinner or backyard entertaining.

Skewers!

One of the easiest dishes to cook and serve for a backyard gathering are skewers!

It can basically be an entire meal in one, everyone gets their own skewer. I even love the idea of a make your own skewer. A few main options like steak, shrimp, and chicken & then all the veggies! I love mushrooms, onions, peppers, zucchini…the list is endless and totally customizable.

These shrimp are thrown in a quick marinade and served with a drizzle of sauce off the grill. Super easy & incredibly versatile. You can throw the shrimp in tacos, on top of rice, or even over a simple pasta with garlic and oil.

Ingredients

Shrimp are the star of this recipe, soaking up a simple marinade made with fresh lemon juice, lemon zest, garlic, parsley, avocado oil, salt, and pepper. Pieces of shallot tucked between the shrimp become lightly sweet and caramelized on the grill, while a final spoonful of reserved herb sauce adds even more fresh flavor just before serving.

shrimp – peeled, deveined and tails on or off
shallots – or onion if its all you have on hand
avocado oil – higher heat tolerant oil for the grill
fresh lemon juice
lemon zest
garlic
kosher salt – I use Diamond Crystal in all my recipes
fresh parsley
black pepper

A bowl of raw shrimp, a measuring cup of oil, a glass bowl of seasonings, 2 shallots, a lemon, a garlic clove, and a bunch of parsley.

How to Make Grilled Lemon Herb Shrimp

Make the Marinade: Whisk together the avocado oil, lemon juice, lemon zest, garlic, parsley, salt, and pepper. Reserve a small portion for finishing after grilling.

Marinate the Shrimp: Toss the shrimp with the remaining marinade and refrigerate for about 20 minutes while the grill heats.

Assemble the Skewers: Thread the shrimp onto skewers, adding pieces of shallot between the shrimp.

Grill: Cook the shrimp skewers over medium-high heat until the shrimp are opaque and lightly charred, flipping halfway through.

Finish and Serve: Transfer the shrimp to a serving platter, spoon the reserved lemon herb sauce over the top, and finish with flaky salt and serve with fresh lemon wedges.

A bowl of marinated shrimp and two skewers of shrimp and shallots.

What to Serve with Grilled Lemon Herb Shrimp

Shrimp tends to make for a lighter meal so depending on when and where you’re serving these skewers, there are a ton of great side dishes to make a full meal!

Some of my favorites are:

Parmesan roasted potatoes
Arugula Salad
Basil Butter Corn
Lemon Parmesan Asparagus
Crusty bread
Seasoned rice
Couscous
Spaghetti with garlic and oil

Grilled lemon herb shrimp on a bed of rice on a white platter.

How to Make Grilled Lemon Herb Shrimp Ahead of Time

The lemon herb marinade can be prepared a day in advance and refrigerated until ready to use. Marinate the shrimp only about 30 minutes before cooking for the best texture.

Store leftover cooked shrimp in an airtight container in the refrigerator for up to 2 days.

Grilled lemon herb shrimp on a bed of rice with a drizzle of herb sauce on a white platter.

Equipment I Use to Make Grilled Lemon Herb Shrimp

Fun Spotted Tray – really versatile to have in the kitchen
Skewers – heavy duty and a good price for the quality
Microplane – a versatile kitchen tool I use to grate garlic

Today’s elevation: Reserve some of the lemon herb mixture before adding the shrimp and spoon it over the finished skewers when serving.

Frequently Asked Questions

Can I use frozen shrimp?

Yes. Thaw them completely and pat them dry before marinating.

Can I make these without a grill?

Absolutely. A grill pan or cast iron skillet would also work.

How do I know when shrimp are done?

They’re ready when they turn opaque with pink edges and curl into a loose “C.” Overcooked shrimp become tightly curled and rubbery.

Can I remove the tails?

Yes. Leaving them on tends to be easier to work with but either option works.