Light Lemon Herb Shrimp (Printable Version)

Juicy shrimp marinated with lemon and herbs, grilled to a flavorful, light finish.

# What You'll Need:

→ Seafood

01 - 1 pound 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, optional
11 - Zest of 1 lemon

→ For Serving

12 - Lemon wedges
13 - Fresh chopped herbs for garnish

# How-To Steps:

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, toss to coat evenly, and refrigerate for 10 to 15 minutes. Do not exceed this time as the acid will begin to cook the shrimp.
03 - If using wooden skewers, soak them in water for at least 15 minutes to prevent burning during grilling.
04 - Preheat a grill or grill pan to medium-high heat, approximately 400 degrees Fahrenheit.
05 - Thread the marinated shrimp onto skewers, piercing each shrimp twice at the head and tail to ensure they remain secure during cooking.
06 - Grill shrimp skewers for 2 to 3 minutes per side until opaque and lightly charred on the exterior.
07 - Transfer grilled skewers to a serving platter and serve immediately with lemon wedges and a sprinkle of fresh herbs.

# Tips for Success:

01 -
  • Ready in under 25 minutes, which means you can have dinner on the table before the kitchen gets hot.
  • The shrimp stays impossibly juicy because you're not overthinking the marinade time.
  • It feels fancy enough for guests but casual enough for a Tuesday night.
02 -
  • Do not leave shrimp in the marinade longer than 15 minutes or the lemon acid will essentially cook them raw and turn them mushy and chalky.
  • Threading the shrimp twice on the skewer keeps them from spinning and ensures even cooking on both sides.
03 -
  • Pat the shrimp completely dry before marinating them so the marinade actually coats them instead of sliding off.
  • If you don't have a grill, a cast iron skillet on high heat works just as well and gives you even more control over the cooking.
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