This Lemon Basil Grilled Shrimp recipe is a bright, flavorful dish that’s quick and satisfying for any meal.
Packed with protein and healthy fats from olive oil, it’s low in carbs and perfect for a light, nourishing dinner.
The zesty lemon, fragrant basil, and garlic elevate simple shrimp into a vibrant, easy-to-prepare dish ideal for weeknight cooking or meal prep.
Lemon Basil Shrimp Skewers
Equipment
- 1 Medium Mixing Bowl
- 1 Whisk or Fork
- 4-6 wooden skewers (soaked in water 30 minutes) or metal skewers
- 1 Grill (or grill pan)
- 1 tongs
- Measuring spoons and cups
Ingredients
- 1 pound raw shrimp peeled and deveined
- 2 tablespoons fresh basil finely chopped
- 2 tablespoons fresh parsley finely chopped
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3 teaspoons minced garlic
- 1 tablespoon Dijon mustard
- Juice of 2 lemons
- ¼ cup olive oil
Instructions
- Prepare the Marinade: Start by making the marinade, which is the flavor base for your shrimp. In a medium mixing bowl, combine 2 tablespoons of finely chopped fresh basil, 2 tablespoons of chopped parsley, 3 teaspoons of minced garlic, 1 tablespoon Dijon mustard, juice of 2 lemons, ¼ cup of olive oil, 1 teaspoon of salt, and 1 teaspoon of black pepper. Whisk everything together thoroughly until you have a smooth, uniform mixture. The aroma of the herbs and garlic should be fresh and vibrant.
- Marinate the Shrimp: Place 1 pound of peeled and deveined shrimp into the bowl with the marinade. Gently toss the shrimp until every piece is evenly coated in the lemon-basil mixture. Cover the bowl with plastic wrap or transfer the shrimp and marinade to a sealable container. Refrigerate for at least 1 hour to allow the flavors to deeply penetrate the shrimp. For a more intense flavor, let the shrimp marinate overnight. Avoid marinating longer than 24 hours, as the acid from the lemon can begin to “cook” the shrimp.
- Prepare the Skewers: If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent them from burning. If you’re using metal skewers, lightly brush them with oil to prevent sticking. Once ready, thread the marinated shrimp onto the skewers, leaving a small space between each shrimp to ensure even cooking and proper heat circulation.
- Preheat the Grill: Preheat your grill or grill pan to medium-high heat. For a charcoal grill, wait until the coals are glowing red with a thin layer of ash. For a gas grill or stovetop grill pan, heat until it’s hot but not smoking excessively. Lightly oil the grill grates to prevent sticking and to give the shrimp a nice sear.
- Grill the Shrimp: Place the skewered shrimp on the preheated grill. Cook for approximately 4 to 6 minutes on the first side. You’ll notice the shrimp begin to turn pink and opaque, and the edges will start to char slightly. Flip each skewer carefully using tongs and grill for another 4 to 6 minutes on the other side.Shrimp cooks very quickly, so avoid overcooking; overdone shrimp will become rubbery and lose their tender texture.
- Check for Doneness: The shrimp are perfectly cooked when they are pink, firm to the touch, and opaque throughout. You can also cut a shrimp in half to ensure it is cooked evenly. If the shrimp needs a little more time, continue grilling in 1-minute increments to avoid overcooking.
- Serve Immediately: Once grilled to perfection, remove the shrimp from the skewers and transfer them to a serving platter. You can drizzle a little extra fresh lemon juice or a light splash of olive oil over the top for extra brightness. Garnish with additional chopped basil or parsley if desired. Serve immediately while warm for the best flavor and texture.
- Optional Serving Suggestions: These shrimp are fantastic on their own, over a fresh salad, with quinoa, or alongside steamed vegetables. They can also be paired with a light dipping sauce like garlic yogurt or a zesty aioli for extra flavor.
- Storage and Reheating (Optional): If you have leftovers, store the shrimp in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to prevent drying out. Avoid microwaving at high temperatures, as this can make the shrimp rubbery.
Notes
- Flavor Infusion: Marinating shrimp in lemon, garlic, and fresh herbs enhances their natural sweetness while keeping them juicy and tender during grilling.
- Quick and Easy: This recipe is perfect for weeknights or last-minute meals, with a total prep and cook time under 30 minutes.
- Grill-Friendly: Wooden skewers should always be soaked to prevent burning, and grill grates lightly oiled to avoid sticking.
- Nutrition Boost: High in protein and healthy fats from olive oil, this dish is low in carbs and saturated fat, making it ideal for light, balanced meals.
- Versatile Pairing: Shrimp can be served as a main dish, over salads, grains, or even in wraps for flexible meal options.
Chef’s Secrets: Achieving Perfect Shrimp
To grill shrimp that’s tender, juicy, and bursting with flavor, attention to detail is key.
Start with a fresh, high-quality shrimp selection—peeled, deveined, and uniform in size to ensure even cooking.
The marinade is your flavor engine: don’t rush this step.
Allowing the shrimp to sit for at least an hour, or ideally overnight, ensures the lemon, basil, and garlic deeply penetrate the shrimp, making every bite flavorful.
When placing the shrimp on skewers, avoid overcrowding; a little space between each piece allows heat to circulate evenly.
During grilling, medium-high heat is perfect for achieving a lightly charred exterior while keeping the inside tender.
Overcooking is the most common mistake, so watch carefully—shrimp cook quickly and are done when pink and opaque.
Serving Suggestions: Elevate Your Meal Presentation
Lemon Basil Grilled Shrimp are incredibly versatile and can shine in multiple serving styles.
Serve them straight off the grill for a light, protein-packed main dish.
For a refreshing summer salad, pair with mixed greens, cherry tomatoes, avocado, and a drizzle of olive oil.
They also complement grains like quinoa, couscous, or brown rice, creating a satisfying, balanced meal.
Add a wedge of lemon and a sprinkle of fresh herbs for a visually appealing presentation.
For gatherings or meal prep, serve the shrimp skewers on a platter with small bowls of dipping sauces like garlic aioli, tzatziki, or a light citrus vinaigrette.
Storage Tips: Keep Shrimp Fresh Longer
To maintain flavor and texture, store cooked shrimp in an airtight container in the refrigerator for up to 2 days.
Avoid storing them at room temperature, as seafood spoils quickly.
When reheating, do so gently over low heat on a stovetop skillet or in a preheated oven to prevent drying out.
Avoid microwaving at high heat, which can make shrimp rubbery.
Marinated raw shrimp can be stored for up to 24 hours in the fridge before grilling, but never exceed this time, as the acidic lemon juice can start “cooking” the shrimp and change the texture.
Frequently Asked Questions
1. Can I use frozen shrimp for this recipe?
Yes, but make sure to fully thaw the shrimp before marinating.
Pat them dry to remove excess moisture so the marinade adheres properly and the shrimp grill evenly.
2. Can I skip the skewers and grill directly?
Absolutely. You can grill shrimp directly on lightly oiled grates or in a grill basket.
Skewers are primarily for convenience and even handling.
3. How long should I marinate the shrimp?
At least 1 hour for good flavor, though marinating overnight intensifies the taste.
Avoid more than 24 hours, as the lemon can start to “cook” the shrimp.
4. Can I make this recipe in an oven?
Yes! Preheat your oven to 425°F (220°C) and place the skewered shrimp on a baking sheet lined with parchment or foil.
Bake for 6–8 minutes, flipping halfway, until pink and opaque.
5. What should I serve with Lemon Basil Grilled Shrimp?
These shrimp pair beautifully with light salads, steamed vegetables, whole grains like quinoa or couscous, or in wraps and tacos.
Fresh lemon wedges and a drizzle of olive oil enhance flavor and presentation.
