Garlic Herb Grilled Shrimp

This shrimp is the kind of dinner that makes you swear you’ll never order seafood out again — quick, garlicky, bright with herbs, and a little char from the grill that tastes like summer and zero effort. It’s basically shrimp, a fat kiss of garlic-herb butter (or olive oil if you’re keeping it light), a squeeze of lemon, and a hot grill or pan that gives everything a tiny crisp. Fast, elegant, and forgiving — the weekday miracle.

My husband hoards the skewers like a raccoon with shiny stuff. He’ll stand over the grill with a beer, turning shrimp like it’s his job, and announce every five minutes that it’s “the best shrimp I’ve ever had” until I cave and hand him the tongs. The kids? They dip, they dunk, they ignore the salad, and suddenly it’s a whole-family win. This recipe became our default when friends drop by, because it’s one of those dishes that looks fancy but doesn’t make you sweat in the kitchen.

Kitchen Talk

MORE EASY DINNER RECIPES...

DINNER

Easy Chicken Pad Thai Recipe

DINNER

Gnocchi with Tomato Sauce Recipe

DINNER

Easy Stovetop Steak Recipes

DINNER

Crockpot Nacho Cheese Soup Recipe

This one taught me to trust the grill. The first time I tried to be fancy and slow-cook the marinade into the shrimp, they came out soggy and sad. After that, I stuck to short marinades — long enough to flirt with flavor, not enough to change the texture. Also: don’t skip the minute on a screaming-hot pan or grill. That color is flavor. Once, in a sleepy haze, I tossed in a handful of dried parsley instead of fresh — still tasty, but funny how fresh herbs actually make it taste like a party instead of leftovers.

Shopping Tips

– Seafood: Buy shrimp that are fresh-smelling (briny, not fishy) and firm to the touch; if frozen, thaw in the fridge overnight or under cold running water.
– Fresh Herbs: Parsley and cilantro are great here; pick bunches with bright leaves and no slimy stems.
– Citrus: Grab unwaxed lemons — they’re juicier and the zest is more flavorful; limes work if you want a tangier vibe.
– Fats & Oils: Use a good olive oil for the marinade and real butter for finishing if you want a richer sauce.
– Spices: Paprika and red pepper flakes are optional but give great depth; check labels for low-sodium blends if you’re watching salt.

Prep Ahead Ideas

– Peel and devein shrimp the night before (or buy prepped). Store in a covered container on ice in the fridge for the freshest texture.
– Make the garlic-herb marinade a day ahead — herbs, garlic, oil, lemon — and give it a whisk before you toss with shrimp.
– Zest citrus and store zest in a small airtight box; juice the lemons and keep the juice in the fridge for up to 48 hours.
– Use shallow airtight containers or zip-top bags to marinate; lay shrimp flat so everything gets coated evenly.

✔Time-Saving Tricks

– Use thawed frozen shrimp — they’re usually cheaper and just as good once properly thawed and patted dry.
– Thread shrimp on skewers for faster flipping and less fuss on the grill; metal skewers heat through and speed cooking too.
– Substitute jarred minced garlic in a pinch, but fresh is worth the two extra minutes.
– Cook over high heat for a short time — shrimp cook so fast that a hot pan equals faster dinner.

✔Common Mistakes

– Over-marinating: I left shrimp in an acidic lemon-heavy marinade once for hours and they turned rubbery — 15–30 minutes is plenty.
– Crowding the pan: It steam-fried instead of crisped, and nothing looks sadder than gray shrimp. Work in batches if needed.
– Burning the garlic: Garlic can go from golden to bitter in a blink — if you’re sautéing a sauce, keep the heat medium-low and watch it.
– Undersalting: Shrimp need salt to pop. Taste the sauce (not the raw shrimp) and adjust before you finish.

What to Serve It With

– Quick weeknight: garlicky lemon rice or plain steamed rice with parsley.
– Cozy dinner: buttery garlic noodles or linguine tossed with olive oil and lemon.
– Fresh sides: a crunchy green salad or charred asparagus.
– Casual: pile in tortillas with slaw for shrimp tacos.

✔Tips & Mistakes

– Pat shrimp dry before marinating — moisture = no crust.
– If using wooden skewers, soak them 20–30 minutes so they don’t burn.
– Salt after you sear if you’re finishing with a salty butter sauce to avoid oversalting.
– If shrimp look translucent in the center, give them 30 seconds more — they keep cooking from residual heat.

✔Storage Tips

Leftovers keep in an airtight container in the fridge for 2 days. Reheat gently in a hot skillet for just a minute to avoid rubbery shrimp. Cold shrimp tossed into a salad the next day? Delicious and zero shame — try it with lemony mayo or an herby vinaigrette. Breakfast idea: chop leftover shrimp into scrambled eggs or an omelet for a salty, bright kick.

✔Variations and Substitutions

– Grill vs. pan: both work; grill adds smokiness, skillet gives better pan sauce control.
– Butter ↔ olive oil: butter at the end gives richness; olive oil keeps it lighter and dairy-free.
– Herbs: swap parsley for cilantro or basil for a different profile.
– Heat: add red pepper flakes or a drizzle of hot honey for a sweet-heat twist.
– Protein swap: use scallops or firm fish fillets if shrimp aren’t your thing, adjusting cook time accordingly.

Frequently Asked Questions

Garlic Herb Grilled Shrimp

Juicy shrimp soak in a zesty garlic-herb marinade, then grill up in minutes. Fresh, bright, and perfect for weeknights.

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 20 minutes minutes

Cook Time: 8 minutes minutes

Total Time: 28 minutes minutes

Servings: 4

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 1.5 lb large raw shrimp, peeled and deveined tails on or off
• ▢ 2.5 tbsp extra-virgin olive oil
• ▢ 1 tbsp minced garlic
• ▢ 2 tbsp fresh lemon juice
• ▢ 1 tsp lemon zest
• ▢ 2 tbsp chopped fresh parsley
• ▢ 1 tbsp chopped fresh basil or 1 tsp dried
• ▢ 0.75 tsp kosher salt plus more to taste
• ▢ 0.5 tsp black pepper freshly ground
• ▢ 0.25 tsp crushed red pepper flakes optional heat
• ▢ 1 tbsp unsalted butter, melted for basting

Instructions

Preparation Steps

• Preheat grill to medium-high heat. Clean and oil the grates.
• Whisk olive oil, lemon juice, zest, garlic, parsley, basil, salt, pepper, and red pepper flakes in a bowl.
• Pat shrimp dry with paper towels. Add to the bowl and toss to coat well.
• Marinate 15–20 minutes in the refrigerator. Do not over-marinate.
• Thread shrimp on skewers or use a grill basket for easy turning.
• Grill shrimp 2–3 minutes per side until just opaque and lightly charred.
• Brush with melted butter during the last minute for extra richness.
• Rest 2 minutes off heat. Taste and adjust salt, then serve hot.

Notes

Try a smoky twist by adding 1/2 tsp smoked paprika to the marinade, or finish with a squeeze of fresh lemon at the table. Leftovers keep 2 days in the fridge; serve chilled over salad or reheat gently to avoid overcooking.

This recipe is an original creation inspired by classic Garlic Herb Grilled Shrimp flavors. All ingredient ratios and instructions are independently developed.