Garlic Herb Grilled Shrimp Skewers

These garlic herb grilled shrimp skewers are quick, flavorful, and perfect for summer cookouts or weeknight dinners. With a zesty marinade featuring lemon juice, garlic, and a mix of fresh herbs and spices, the shrimp turn out juicy and delicious every time. Whether I serve them as a main dish or an appetizer, they always impress.

Why You’ll Love This Recipe

I love how simple yet elegant this dish is. The marinade comes together in minutes with ingredients I usually already have in my kitchen. The shrimp cook fast—just a few minutes per side—making it a go-to when I want something satisfying without spending too much time cooking. Plus, grilling brings out a slightly smoky, charred flavor that complements the garlic and herbs perfectly.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 lb large shrimp, peeled and deveined (tails on for presentation)

• 2 tbsp olive oil

• 1 tbsp lemon juice

• 3 cloves garlic, minced

• 2 tsp fresh parsley, chopped

• 1 tsp dried oregano

• 1/2 tsp smoked paprika

• 1/4 tsp crushed red pepper flakes (optional)

• Salt and pepper to taste

• Wooden or metal skewers

Directions

1. Prep the Skewers:
If I’m using wooden skewers, I soak them in water for about 30 minutes to keep them from burning on the grill.

2. Marinate the Shrimp:
In a mixing bowl, I whisk together the olive oil, lemon juice, minced garlic, parsley, oregano, smoked paprika, red pepper flakes, salt, and pepper. Then I toss in the shrimp to coat them well and let them marinate in the fridge for 15–30 minutes.

3. Skewer and Grill:
Once marinated, I thread the shrimp onto the skewers and grill them over medium-high heat (or on a grill pan) for 2–3 minutes per side, just until they turn pink and slightly charred.

4. Serve:
I like to garnish with some extra fresh parsley and serve with lemon wedges on the side for a fresh burst of flavor.

Servings and timing

This recipe makes about 4 servings.
Prep time: 10 minutes (plus 15–30 minutes marinating)
Cook time: 6 minutes
Total time: Approximately 30–45 minutes

Variations

• Citrus twist: I sometimes swap lemon juice with lime or orange juice for a different flavor profile.

• Spicy version: When I’m in the mood for a kick, I increase the crushed red pepper flakes or add a pinch of cayenne.

• Butter base: Instead of olive oil, I occasionally use melted butter in the marinade for a richer, more decadent flavor.

• Herb swap: Fresh cilantro or basil can be used instead of parsley for a unique twist.

• Add veggies: I like to thread bell peppers, zucchini, or cherry tomatoes onto the skewers along with the shrimp.

Storage/Reheating

If I have leftovers, I store the shrimp in an airtight container in the fridge for up to 2 days. To reheat, I warm them gently in a skillet over medium heat for a couple of minutes until heated through. I try not to microwave them, as shrimp can become rubbery when overcooked.

FAQs

How do I know when shrimp are done grilling?

I look for the shrimp to turn opaque and pink with slight char marks. They usually curl into a “C” shape when cooked perfectly.

Can I use frozen shrimp?

Yes, I often use frozen shrimp. I just make sure to thaw them completely and pat them dry before marinating.

Can I bake these instead of grilling?

Absolutely. I bake them at 425°F for about 8–10 minutes or until the shrimp are cooked through.

What should I serve with garlic herb grilled shrimp skewers?

I usually pair them with rice, grilled veggies, or a fresh salad. They’re also great served over pasta or tucked into tortillas for shrimp tacos.

Can I prepare the marinade in advance?

Yes, I sometimes make the marinade up to a day ahead and store it in the fridge. I add the shrimp about 30 minutes before grilling to keep them fresh and tender.

Conclusion

These garlic herb grilled shrimp skewers are one of my favorite quick meals—simple to prepare, packed with flavor, and always a crowd-pleaser. Whether I’m firing up the grill for a weekend barbecue or making a fast weeknight dinner, this recipe never lets me down.