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Grilled Lemon Herb Shrimp Skewers

These shrimp skewers are marinated briefly in a citrusy herb mixture, then grilled to perfection for a smoky, tender bite. The marinade infuses the shrimp with bright flavors while keeping their natural sweetness, resulting in a juicy, vibrant dish with lightly charred edges and an inviting aroma.
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Prep Time 20 minutes
Cook Time 6 minutes
Total Time 26 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound large shrimp (preferably wild-caught, peeled and deveined, tails on) Ensure they are uniform in size for even cooking
  • 2 tablespoons olive oil Good-quality extra virgin preferred
  • 1 tablespoon lemon juice Freshly squeezed for brightness
  • 2 cloves garlic, minced Fresh garlic adds warmth and pungency
  • 2 tablespoons chopped parsley or cilantro Fresh herbs for brightness
  • 1/2 teaspoon smoked paprika or cayenne Optional for smoky or spicy flavor
  • 1 teaspoon lemon zest Adds aromatic citrus punch
  • Salt and pepper to taste seasoning

Equipment

  • Skewers (metal or soaked wooden)
  • Grill or grill pan
  • Tongs
  • Small brush

Method
 

  1. Start by preparing your marinade: in a bowl, whisk together olive oil, lemon juice, minced garlic, chopped herbs, lemon zest, spices, salt, and pepper.
  2. Add the shrimp to the bowl and toss gently to coat all sides evenly with the marinade. Let them sit at room temperature for 15 minutes—this allows the flavors to meld and the shrimp to tenderize slightly.
  3. While the shrimp marinate, preheat your grill or grill pan to medium-high heat, about 200°C/400°F. Lightly oil the grates with a brush to prevent sticking.
  4. Thread 4-6 pieces of shrimp onto each skewer, leaving a little space between each for even cooking and easy turning. Tails should be visible for handling.
  5. Place the skewers on the hot grill and cook for about 2–3 minutes. You should hear a sizzle and see the shrimp start to turn pink and develop light grill marks.
  6. Flip the skewers using tongs and cook for another 2–3 minutes on the other side, until the shrimp are opaque, firm, and lightly charred at the edges.
  7. Remove the skewers from the grill, and let them rest for 2 minutes—this helps the juices settle and keeps the shrimp juicy.
  8. Serve the shrimp skewers hot with lemon wedges on the side, garnished with extra herbs if desired, and enjoy their smoky, citrusy flavor with a tender, juicy bite.

Notes

For extra flavor, brush the skewers with additional marinade during grilling. Soak wooden skewers in water for 30 minutes before threading to prevent burning.