Garlic Grilled Shrimp With Herbs made with shrimp, garlic, olive oil, lemon, and fresh herbs—quick, smoky, and packed with flavor.

The first time I made Garlic Grilled Shrimp With Herbs, I honestly had no plan. Shrimp was on sale at the store (which almost never happens here), so I grabbed a bag and thought, “I’ll figure it out later.” Famous last words, right?

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

When I got home, I remembered this trip we took years ago to the coast. There was this tiny food stand right off the boardwalk—just a guy with a grill, skewers, and a bucket of shrimp. No fancy sauces, no sides, just shrimp brushed with garlic and herbs, kissed by the grill, and handed to you on a paper plate with lemon wedges. I swear it was one of the best things I’ve ever eaten, partly because it tasted amazing and partly because the salty air, the seagulls, and the vacation vibes made everything better. You know how food on vacation always feels magical?

So I tried to recreate it. My first attempt wasn’t perfect—some shrimp stuck to the grill, some were a little overdone—but it still brought me back to that boardwalk. Now, every summer I pull this recipe out. And if I’m being honest, sometimes in the middle of winter too. We’ll fire up the grill in coats and pretend it’s July, because food has that power to transport you.

Here’s a quick peek at what’s inside:

Why You’ll Love This Garlic Grilled Shrimp With Herbs Recipe?

Here’s the thing about Garlic Grilled Shrimp With Herbs—it’s ridiculously easy but somehow feels fancy. You marinate the shrimp with garlic, lemon, and a pile of fresh herbs, toss them on the grill for a couple of minutes, and suddenly everyone thinks you’re some kind of grilling genius. Spoiler: you’re not, you’re just smart enough to cook shrimp, which takes about as long as brewing a pot of coffee.

And the flavor? Bright from the lemon, a little smoky from the grill, fragrant from the herbs—it’s the kind of combination that makes you close your eyes for a second and just enjoy. Plus, shrimp skewers are fun. There’s something about eating food off a stick that makes adults feel like kids again. Agree?

Ingredient Notes:

I’ll give you the quick rundown of why each thing matters here:

Shrimp – Go big. Extra-large shrimp are easier to handle on the grill and don’t dry out as quickly. Leaving the tails on makes them look nice, but if that annoys you, ditch them.
Garlic – Fresh, minced. None of that pre-minced-in-a-jar stuff. You want that punchy flavor.
Herbs – Basil, chives, parsley, thyme… it’s like an herb garden in a bowl. Don’t stress if you’re missing one—just pile in whatever you’ve got.
Olive oil – Helps coat the shrimp and keeps them from sticking. Also adds that rich, smooth flavor.
Lemon juice & zest – The squeeze of brightness that brings everything alive. Without it, the shrimp feels a little flat.
Salt & pepper – Basics, but crucial. They make all the flavors pop.
Wooden skewers – Cheap and easy, but don’t forget to soak them in water first, or you’ll end up with charcoal sticks. Been there.

How To Make Garlic Grilled Shrimp With Herbs?

Step 1 – Make the marinade: In a bowl, mix lemon zest, garlic, herbs, and olive oil. It’ll smell so fresh you’ll want to dip bread in it.

Step 2 – Marinate the shrimp: Toss the shrimp in the marinade until everything’s coated. Cover and refrigerate for at least 20 minutes, or up to 2 hours if you’ve got the patience.

Step 3 – Get the grill ready: Soak those skewers if you’re using wood, then preheat your grill to medium-high. Oil the grates lightly—trust me, shrimp likes to stick.

Step 4 – Skewer and grill: Thread the shrimp onto skewers, leaving a little room between each. Grill them 2–3 minutes per side. They cook fast, so don’t wander off to check your phone.

Step 5 – Serve and enjoy: Drizzle with a little more olive oil, squeeze over fresh lemon juice, and either eat them straight off the skewers or slide them onto a platter. Just be warned—they disappear quickly.

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Storage Options:

Truthfully, Garlic Grilled Shrimp With Herbs almost never makes it to the “leftover” stage in my house. But if you do have extras, stick them in the fridge in an airtight container for up to two days. Reheat gently in a skillet or low oven—overheating will turn them rubbery. Cold shrimp tossed on a salad is honestly my favorite way to eat the leftovers. Freezing cooked shrimp? Eh, not my thing. The texture changes. But you can freeze them raw in the marinade and just thaw when you’re ready to grill.

Variations and Substitutions:

Want to shake things up? Here are some fun ideas:

Add spice: A pinch of cayenne or red pepper flakes will give it a kick.
Different herbs: Swap in dill, oregano, or cilantro if that’s what you’ve got.
Citrus swap: Lime or even orange juice will give it a different twist.
No grill? Use a grill pan indoors or roast them at 400°F for 8–10 minutes. Not quite the same smoky vibe, but still delicious.

What to Serve with Garlic Grilled Shrimp With Herbs?

This recipe is super flexible, so you can pair it with lots of things:

Rice or quinoa – Something simple to soak up the lemony, garlicky juices.
Grilled veggies – Zucchini, asparagus, or peppers are perfect partners.
Pasta – Toss shrimp with pasta, olive oil, and parmesan for an easy meal.
Fresh salad – A crisp green salad balances the richness.
Crusty bread – Because you’ll want to wipe up every last drop of marinade.

Frequently Asked Questions:

Can I use frozen shrimp?
Yes, just thaw them first. They won’t absorb the marinade well if they’re icy.

How do I know when shrimp are done?
They turn pink and opaque with a little char. Cook too long and they’ll bounce like rubber bands.

Can I make the marinade ahead of time?
Yep! Mix it up and keep it in the fridge for a day or so. Add the shrimp when you’re closer to cooking.

And that’s it—Garlic Grilled Shrimp With Herbs. Simple, fresh, and the kind of meal that makes you feel like you’re at a beachside grill even if you’re just standing in your backyard swatting mosquitoes. So tell me—are you a straight-off-the-skewer kind of person, or do you fancy yours up with pasta and wine?

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

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