Grilled Shrimp is quick, flavorful, and perfect for warm nights. These skewers come out juicy, garlicky, lightly charred, and are great for tossing into tacos, pasta, or a fresh salad. With a buttery lemon herb drizzle and just the right hint of smoke, this recipe is easy enough for a weeknight but tasty enough to serve at a backyard cookout.
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I keep coming back to this grilled shrimp recipe because it’s just that good. The shrimp cook fast, soak up tons of flavor, and pair with just about anything, from grilled corn on the cob to a big bowl of rice. That lemon herb butter? It’s the secret sauce that takes everything up a notch. Whether I’m grilling for two or feeding a crowd, this one’s always a win.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Grilled Shrimp
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Here’s exactly how I make grilled shrimp that turns out tender, juicy, and packed with lemony garlic-herb goodness.
Prep the shrimp
Start by patting the shrimp dry with paper towels. This helps them grill instead of steam. Then thread them onto soaked wooden skewers so they don’t slip through the grates.
I soak my skewers in a 4-cup measuring cup because it’s just the right depth and keeps them from floating up or tipping over.
Season it up
Drizzle the shrimp with olive oil and sprinkle with salt, pepper, and a little lemon zest. Let them hang out while you make the butter sauce.
I like to use these glass prep bowls to portion everything out beforehand—it saves time when things start moving fast.
Make the butter lemon herb sauce
In a small saucepan, melt the butter over medium heat. Stir in lemon juice, more zest, olive oil, minced garlic, and chopped fresh herbs like parsley, dill, or oregano. Let that simmer for a minute or two, just long enough to bring everything together.
I keep a silicone basting brush nearby for brushing the sauce on—it’s great for this because it doesn’t drip everywhere or melt on contact. Set aside some for brushing and the rest for serving.
Get the grill ready
Preheat your grill about 20 minutes before cooking. If you’re using charcoal, pile the coals to one side for indirect heat. For gas grills, crank all the burners to high. You want it hot, around 400°F.
I usually use our gas grill because it heats evenly and gets up to temp fast, which is key when you’re grilling something quick like shrimp.
But if it’s one of those evenings when I’ve got more time and want that smoky flavor, I’ll light up the charcoal kettle instead. Either way, just make sure the grates are nice and hot before the shrimp go on—they cook fast and need that sizzle.
Grill the shrimp
Place the skewers on the hot grill grates and brush them with the butter sauce. Grill for about 4–5 minutes per side, flipping carefully. Shrimp are done when they’re pink, opaque, and slightly charred at the edges.
I use extra-long stainless steel tongs for flipping—they’re long enough to keep my hands out of the heat and sturdy enough not to bend when I’m turning skewers.
Finish and serve
Drizzle with the reserved butter sauce and garnish with lemon slices or wedges. Serve right away while they’re still warm and juicy.
Grilled Shrimp
Add Preferred SourceEquipment
- Gas grill or
Ingredients
- 1 pound shrimp peeled and deveined
- 1 tablespoon olive oil
- 6 wooden skewers soak them for at least 30 minutes
Butter Lemon Herbs:
- ½ cup butter
- 1 fresh lemon juice
- 1 tablespoon lemon zest
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 2 tablespoons fresh herbs parsley, oregano, dill, chopped
- Salt and pepper to taste
Instructions
- Pat the shrimp dry with paper towels. Thread the shrimp onto the soaked wooden skewers. Drizzle with olive oil and season with salt, pepper, and a bit of lemon zest. Set aside.1 pound shrimp, 1 tablespoon olive oil, 6 wooden skewers, Salt and pepper
- In a small saucepan over medium heat, melt the butter. Stir in the lemon juice, lemon zest, olive oil, minced garlic, and chopped herbs. Let simmer for 1–2 minutes, stirring occasionally. Remove from heat and set aside.½ cup butter, 1 fresh lemon juice, 1 tablespoon lemon zest, 2 cloves garlic, 2 tablespoons fresh herbs, 1 tablespoon olive oil
- Begin preheating your grill about 20 minutes before cooking: for charcoal grills, Arrange coals to one side for indirect heat. For gas grills, Preheat all burners to high, aiming for at least 400°F (200°C).
- Place the shrimp skewers on the hot grill grates. Brush generously with the lemon herb butter (save some for serving).
- Grill for 4–5 minutes per side, depending on the size of your shrimp, until pink and slightly charred. Flip carefully to avoid tearing. Drizzle the cooked shrimp with reserved herb butter and garnish with lemon slices or wedges.
- Serve hot with grilled veggies, salad, or rice on the side.
Video
Notes
- Use large shrimp: They’re easier to skewer, don’t overcook as fast, and stay juicy.
- Shrimp prep: If they’re not already prepped you’ll need to peel and devein them. Peeling and deveining helps the marinade soak in and makes them easier to eat.
- Soak wooden skewers: At least 30 minutes in water keeps them from burning on the grill.
- Dry before grilling: Patting the shrimp dry helps them get that nice char instead of steaming.
- Don’t overcook: Shrimp only need a few minutes per side. Once they’re opaque and pink, they’re done.
- Brush with butter often: More butter = more flavor. Don’t be shy.
- Mix up the herbs: Use what you have on hand, like fresh parsley, dill, basil, oregano. They all work.
- Try a grill pan: No outdoor grill? A hot grill pan on the stove does the job.
- Serve quickly: These are best right off the grill while still warm and juicy.
Storage and Reheating Instructions
- Fridge: Grilled shrimp leftovers can be stored in an airtight container in the fridge for up to 3 days. Let them cool completely before packing them up.
- Eat cold or reheat: When you’re ready to eat, you can enjoy them cold over a salad or gently reheat them in a skillet over medium heat—just until warmed through so they don’t get rubbery.
Nutrition
Recipe Notes and Tips
I always follow these simple tips to make sure the grilled shrimp turn out just right:
- Use large shrimp: They’re easier to skewer, don’t overcook as fast, and stay juicy.
- Shrimp prep: If they’re not already prepped you’ll need to peel and devein them. Peeling and deveining helps the marinade soak in and makes them easier to eat.
- Soak wooden skewers: At least 30 minutes in water keeps them from burning on the grill.
- Dry before grilling: Patting the shrimp dry helps them get that nice char instead of steaming.
- Don’t overcook: Shrimp only need a few minutes per side. Once they’re opaque and pink, they’re done.
- Brush with butter often: More butter = more flavor. Don’t be shy.
- Mix up the herbs: Use what you have on hand, like fresh parsley, dill, basil, oregano. They all work.
- Try a grill pan: No outdoor grill? A hot cast iron grill pan on the stove does the trick.
- Serve quickly: These are best right off the grill while still warm and juicy.
How to Store Leftover Grilled Shrimp
Grilled shrimp leftovers can be stored in an airtight container in the fridge for up to 3 days. Let them cool completely before packing them up.
When you’re ready to eat, you can enjoy them cold over a salad or gently reheat them in a skillet over medium heat, just until warmed through so they don’t get rubbery.
What to Serve With Grilled Shrimp
Grilled shrimp goes with just about everything. I love serving it with grilled vegetables like asparagus or zucchini, or tossing it into a fresh Waldorf salad.
It’s also great with fried rice, loaded potato skins, or stuffed into tacos for a quick dinner. If you want to make it feel extra summery, serve it with lemon wedges and a side of pasta tossed with garlic butter and herbs.
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