Grilled shrimp skewers are the ultimate quick seafood dinner juicy, flavorful, and ready in under 30 minutes. This recipe combines tender extra-large shrimp with a vibrant lemon herb gremolata that adds fresh garlic, parsley, and citrus brightness in every bite. Whether you call them shrimp kabobs or BBQ shrimp skewers, they’re perfect for summer grilling or a light weeknight meal. This is one of the top summer seafood recipes to try for fresh and vibrant flavor.
The secret is in the marinade. Fresh lemon juice and zest bring tangy lift, while olive oil keeps the shrimp moist as they grill. A quick sear over high heat locks in the natural sweetness without overcooking, so every bite stays tender.
Grilled Shrimp Skewers with Lemon Herb Marinade
Ingredients
- 1 pound extra large shrimp peeled and deveined
- Lemon wedges for serving
- Gremolata Sauce
- 1 bunch flat-leaf Italian parsley tender stems ok
- 2 cloves garlic peeled
- 1 tablespoon lemon zest
- 1/2 cup extra-virgin olive oil
- 1 tablespoon lemon juice
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Make the gremolata by adding parsley, garlic, lemon zest, olive oil, lemon juice, salt, and black pepper to a blender, food processor, or immersion blender cup.
- Blend until the sauce is completely smooth and bright green.
- Divide the sauce in half and set one half aside for serving.
- Place the shrimp in a bowl, pour the remaining half of the sauce over the shrimp, and toss to coat evenly.
- Cover and refrigerate the shrimp for 30 minutes.
- Preheat the grill to medium-high heat, about 475 to 500 F (240 to 260 C).
- Thread the shrimp onto skewers, packing them snugly so they cook evenly.
- Oil the grates lightly, then grill the shrimp for about 2 minutes per side until opaque and lightly charred.
- Transfer the skewers to a plate and let the shrimp rest for 2 to 3 minutes.
- Remove the shrimp from the skewers if desired, and serve with the reserved gremolata and lemon wedges for squeezing.
Notes
Nutrition
Table of Contents
Table of Contents
Grilled Shrimp Skewers : Everything You Need to Know
Why These Grilled Shrimp Skewers Are Juicy, Flavorful, and Foolproof
These grilled shrimp skewers shine because they’re simple yet packed with flavor. The lemon herb gremolata delivers a fresh, garlicky punch that balances the shrimp’s natural sweetness. Quick cooking over high heat means the shrimp stay plump and juicy instead of turning rubbery.
With a cook time of just 15 minutes, this dish works equally well for busy weeknights and relaxed weekend BBQs. Plus, the marinade doubles as a dipping sauce for extra zesty flavor at the table.
How to Choose the Best Shrimp for Perfect Skewers
For the best results, choose extra-large shrimp (about 16–20 per pound). Their size helps them cook evenly and hold up well on the grill without falling apart.
If using frozen shrimp, look for ones that are peeled, deveined, and ideally with tails on for easy skewering. Thaw them in the refrigerator overnight or under cold running water before marinating. Fresh shrimp should smell clean and slightly salty, never fishy.
How to Make Grilled Shrimp Skewers with Fresh Gremolata
Step-by-Step Lemon Herb Marinade for Perfect Flavor
Start by making the gremolata sauce a blend of fresh parsley, garlic, lemon zest, lemon juice, olive oil, salt, and pepper. Use a food processor, blender, or immersion blender to create a smooth, vibrant mixture.
Once blended, divide the sauce in half. Pour one half over the peeled and deveined shrimp, tossing to coat evenly. Cover and refrigerate for 30 minutes to let the flavors infuse without over-marinating, which can make the shrimp mushy.
Expert Grilling Tips for Juicy, Tender Shrimp Skewers
Preheat your grill to medium-high heat (475°F–500°F). Thread the shrimp onto skewers, keeping a little space between each so they cook evenly. Grill for 2 minutes per side just until pink and opaque. Overcooking will make them tough.
Serve immediately with the reserved gremolata for dipping and extra lemon wedges for a fresh squeeze at the table.
Serving & Pairing Ideas for Irresistible Grilled Shrimp Skewers
Crowd Pleasing Side Dishes for Grilled Shrimp Skewers
These grilled shrimp skewers pair beautifully with light, fresh sides. Try them alongside grilled vegetables, a chilled cucumber salad, or a simple lemon orzo. Garlic bread or crusty baguette is perfect for soaking up any extra gremolata.
For a fuller meal, serve with rice pilaf, quinoa, or buttery corn on the cob. The citrusy marinade works well with nearly any seasonal produce.
reative & Delicious Ways to Serve Shrimp Without Skewers
You don’t have to serve these shrimp on sticks. Slide them off and tuck into warm tortillas for easy shrimp tacos, toss them into pasta with olive oil and fresh herbs, or top a crisp garden salad.
They also make a great protein addition to grain bowls or a light seafood platter alongside Zesty Fish Tacos, Creamy Garlic Butter Scallops, and Easy Homemade Shrimp Ceviche.
How to Store and Reheat Grilled Shrimp Without Drying Out
How Long Will Cooked Shrimp Stay Fresh in the Fridge?
Cooked shrimp should be cooled to room temperature, then stored in an airtight container in the refrigerator. For the best flavor and texture, enjoy within 2–3 days. Beyond that, the shrimp can lose moisture and taste less fresh.
If you need to keep them longer, freeze in a single layer on a baking sheet before transferring to a freezer-safe bag. Frozen cooked shrimp can last up to 3 months.
For more seafood safety tips, check out the FDA’s official guide to fish and shellfish handling.
Best Way to Reheat Shrimp and Keep Them Juicy
To keep shrimp tender when reheating, avoid high heat. Warm gently in a skillet over low heat with a splash of olive oil or broth, just until heated through.
You can also reheat them briefly in the microwave at 50% power in short bursts, checking often. Overheating will make the shrimp rubbery, so aim to warm not recook them.
What is the best marinade for shrimp skewers?
A fresh, citrusy marinade like this lemon herb gremolata works best. It infuses the shrimp with bright flavor without overpowering their natural sweetness.
How many days can you marinate shrimp?
Shrimp should be marinated for no more than 1–2 hours. Longer times can affect the texture and make them mushy.
Why put lemon on shrimp?
Lemon balances the shrimp’s natural sweetness and adds freshness. Its acidity also helps tenderize the shrimp slightly.
Can you marinate cooked shrimp?
Yes, but limit it to 15–20 minutes to avoid breaking down the texture. Use the marinade as more of a dressing than a long soak.
These grilled shrimp skewers with lemon herb marinade prove that fresh ingredients and simple techniques can create a restaurant-worthy dish at home. With bright gremolata, juicy shrimp, and just minutes on the grill, they’re perfect for warm-weather dinners, BBQs, or a quick seafood night.
Serve them as an appetizer, main course, or part of a seafood spread with Zesty Fish Tacos, Creamy Garlic Butter Scallops, and Easy Homemade Shrimp Ceviche. However you plate them, they’re sure to bring bold flavor to your table.
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