Lemon Herb Grilled Shrimp Skewers
lemon herb grilled shrimp skewers are honestly my last-minute dinnertime hero. I mean, ever had that “oh shoot, what should I make tonight?” panic at 4 pm? Story of my life. And my kids—picky as raccoons, except with shrimp, which is kinda weird, right? If you’ve got fresh lemons rolling around in the fridge (or want to avoid the sad, dried-up lemon tragedy… try this trick for fresh lemons), this recipe’s about to solve your “what-the-heck’s-for-dinner” problem. These lemon herb shrimp skewers never fail to vanish off my table. Plus, there are so many ways to mix things up—I’ll share my favorite swaps and extra ideas too. Oh, and if you like lemony-flavored things, these crispy chickpea balls with lemon herb sauce are also very worth your time.
How to Make It
First off, let’s keep it simple. Grab yourself some peeled shrimp—medium or large, whatever fits on the skewer. I actually buy frozen most of the time (almost always on sale), then run them under cool water in a colander. Toss your shrimp in a mix of olive oil, fresh lemon juice, and chopped herbs. Parsley and dill are my go-to, but basil works too when I don’t have the others. I add a crushed garlic clove for extra oomph. You can let them sit for 20 minutes but, honestly, sometimes I throw them right on the sticks and it still tastes five-star.
Thread your shrimp onto skewers—don’t pack them like sardines, give ‘em some room! Grill them hot and quick. About 2 minutes each side (don’t wander off to check your phone, these guys cook fast). When the shrimp go opaque and get those little grill marks, they’re done. If it smells like a boardwalk seafood shack outside, you’ve nailed it.
Here’s a testimonial from someone who tried this after asking me about quick dinner ideas:
I made the lemon herb grilled shrimp skewers for my family cookout, and everyone raved about them. Super easy, yet tasted like something from a fancy restaurant. Plus, hardly any cleanup. Totally recommend!
What You Need to Know
A couple things before you fire up the grill. Never over-marinate shrimp. Sounds weird, but too much lemon will actually “cook” them and make the texture a little, eh, squeaky? Twenty minutes max is good. Also, if you’re using wooden skewers, soak those babies in water. Seriously, nothing like catching your skewer on fire and melting your dinner dreams. Been there, almost lost my eyebrows.
Shrimp cook blazingly fast. Like, blink-and-you-miss-it fast. They curl up, turn pink, and that means they’re ready. If you let them go too long, they get rubbery. If I had a nickel for every overcooked shrimp I’ve eaten at backyard parties… well, I wouldn’t be rich, but you get the idea.
And don’t stress about perfect lemon herb combos. Sometimes I use whatever herbs are hanging around from last weekend. Dried works too—just use less, because that stuff packs a punch. Remember, cooking’s not an exact science, it’s more like controlled chaos.
Variations and Substitutions
There’s more than one way to skewer a shrimp (wait, is that a saying?). You can swap out parsley for cilantro if you like it bold. Change the lemon out for lime if that’s what you have—tastes just as fresh, maybe zestier. Feeling spicy? Sprinkle in smoked paprika, or even a little cayenne, and suddenly you have a totally new vibe on your lemon herb grilled shrimp skewers.
Don’t eat shrimp? Heard ya. Try the same marinade on cubes of chicken (those grill up nicely) or chunks of cauliflower and halloumi. Vegetarian friends rave about grilled zucchini marinated the same way, too.
Also: no grill? No problem. Cast iron pan works in a pinch. Even the broiler will do if your weather’s acting up. You can check out these herbed cauliflower quinoa fritters with lemon dill yogurt sauce for another fresh herb-packed idea, too.
Serving Suggestions
Alright, let’s hit some quick sides and pairings—my family swears by these:
- Lay the shrimp over a big pile of fluffy rice, or serve them up with garlicky grilled bread if you want to look like a kitchen wizard.
- Mix up a little yogurt dip with lemon and more herbs—simple but foolproof.
- Serve lemon herb grilled shrimp skewers with a big leafy salad or some roasted veggies for a light meal.
- For full showstopping dinner, I love throwing in something fun like baked avocados with cheese and herbs.
Feel free to mix things up—it’s your kitchen, not a cooking show.
Recipe Tips
Little tricks here go a long way. Pat your shrimp dry before marinating, or else the oil and herbs won’t stick very well. If your shrimp smell “fishy,” toss them—they’re not fresh enough. When in doubt, buy frozen shrimp, thaw them yourself, and skip the grocery store weirdness. Also, if you’re grilling a bunch at once, don’t overload your grill or pan. Shrimp like their space (honestly, who doesn’t?).
Squeeze a last bit of lemon over your lemon herb grilled shrimp skewers after grilling for max brightness. If you want them extra juicy, don’t forget that last little flourish. Oh, and please—don’t even think about skipping the fresh herbs. Dried herbs work in a pinch, but they can’t beat that fresh, zingy punch.
If you want more grilled seafood inspiration, this smoky garlic herb shrimp recipe is my other go-to. It’s another "takes ten minutes" recipe for busy nights.
If you’re sitting on the fence about making lemon herb grilled shrimp skewers, honestly just do it. They’re almost absurdly easy, cook in less than ten minutes (I mean, that’s basically instant, right?), and you can swap ingredients without breaking a sweat. If you’re ever stuck for ideas, recipes like these grilled lemon herb shrimp skewers with gremolata or tips from Girl Gone Gourmet’s lemon herb grilled shrimp version have good spin-offs. For perfect results every time, keep an eye out for feelgoodfoodie’s grilled shrimp skewers tips as well—they’ve got the marinade locked down. Happy grilling!
Lemon Herb Grilled Shrimp Skewers
Ingredients
Method
- If using frozen shrimp, thaw them under cool water.
- In a bowl, mix the olive oil, lemon juice, chopped herbs, and crushed garlic.
- Toss the shrimp in the marinade and let them sit for up to 20 minutes.
- Thread the shrimp onto skewers, leaving space between each shrimp.
- Preheat the grill to medium-high heat.
- Grill the shrimp skewers for about 2 minutes on each side, or until opaque with grill marks.
- Squeeze fresh lemon juice over the shrimp before serving.