Light Lemon Herb Shrimp Skewers (Printer-friendly)

Zesty lemon-herb shrimp grilled to perfection for a fresh, protein-rich summer main dish.

# What You’ll Need:

→ Seafood

01 - 1 lb large shrimp, peeled and deveined, tails on

→ Marinade

02 - 3 tablespoons fresh lemon juice
03 - 2 tablespoons olive oil
04 - 2 cloves garlic, minced
05 - 1 tablespoon fresh parsley, chopped
06 - 1 tablespoon fresh basil, chopped
07 - 1 teaspoon fresh thyme leaves
08 - ½ teaspoon salt
09 - ¼ teaspoon freshly ground black pepper
10 - ½ teaspoon red pepper flakes
11 - Zest of 1 lemon

→ For Serving

12 - Lemon wedges
13 - Fresh chopped herbs for garnish

# Directions:

01 - In a medium bowl, whisk together lemon juice, olive oil, minced garlic, parsley, basil, thyme, salt, pepper, red pepper flakes, and lemon zest until well combined.
02 - Add shrimp to the marinade bowl, toss to coat evenly, and refrigerate for 10 to 15 minutes. Do not exceed this time as the citric acid can begin cooking the shrimp.
03 - If using wooden skewers, soak them in water for at least 15 minutes to prevent burning during grilling.
04 - Preheat your grill or grill pan to medium-high heat, reaching approximately 400 degrees Fahrenheit.
05 - Remove marinated shrimp from refrigerator and thread onto prepared skewers, piercing each shrimp twice through the head and tail to ensure they remain secure during cooking.
06 - Place shrimp skewers on the preheated grill and cook for 2 to 3 minutes per side until the shrimp are opaque and lightly charred.
07 - Remove skewers from grill, transfer to a serving platter, and serve immediately with lemon wedges and a sprinkle of fresh herbs.

# Expert Tips:

01 -
  • The shrimp cook in under 10 minutes, so dinner comes together faster than you'd expect for something this impressive.
  • That bright lemon-herb combination tastes like summer on a plate, and the grill char adds depth that feels almost indulgent.
  • It's naturally gluten-free and low-carb, so you don't have to explain or apologize for what you're eating.
02 -
  • Don't overthink the marinade time, because once the acid from the lemon starts working on the shrimp proteins, you're essentially cooking them cold and they'll lose that tender texture that makes them special.
  • Piercing each shrimp twice keeps them from spinning and sliding around on the skewer, which I discovered after my first batch rotated itself into uneven cooking.
03 -
  • The marinade is good for about 15 minutes on the shrimp and then becomes a liability, so don't get distracted while they're in the fridge, even if something else needs your attention.
  • If you're cooking for people with different heat tolerances, skip the red pepper flakes in the shared marinade and let people add their own hot sauce or finishing heat at the table instead.
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