Light Lemon Herb Shrimp (Printable Version)

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

# What You 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
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, black 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 grill or grill pan to medium-high heat, approximately 400°F.
05 - Thread marinated shrimp onto skewers, piercing each shrimp twice through the head and tail to ensure they remain secure during cooking.
06 - Place skewers on the grill and cook for 2 to 3 minutes per side until shrimp are opaque and lightly charred.
07 - Transfer grilled shrimp skewers to a serving platter. Garnish with fresh herbs and serve immediately with lemon wedges.

# Expert Advice:

01 -
  • It's ready faster than you can set the table, making weeknight entertaining feel effortless.
  • The shrimp stays tender and juicy while the grill gives you those charred edges that taste like summer.
  • There's no dairy, no grains, just pure Mediterranean flavors that somehow feel both simple and impressive.
02 -
  • Don't marinate the shrimp longer than 15 minutes or the lemon juice will start cooking them, turning them mushy before they even hit the grill.
  • Piercing the shrimp twice on the skewer matters more than you'd think because it keeps them from spinning and ensures even cooking on both sides.
03 -
  • The moment you pull them off the grill is when they're most tender, so don't let them sit around getting cold and rubbery before people eat them.
  • Marinating while the grill heats means you're never actually waiting for anything to happen, which is the whole point of cooking something this simple.
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