These Simple Grilled Shrimp are one of those meals that feel a little fancy but are secretly so easy to make. With just a handful of simple ingredients and a quick marinade, you can have juicy, flavorful shrimp on the table in no time. They’re light, tasty, and fuss-free. Whether you pile them into tacos, serve them over a salad, or enjoy them straight off the skewer, they never disappoint!
Oriana’s Thoughts On The Recipe
These grilled shrimp are juicy, flavorful shrimp marinated in my go-to lemon garlic herb seasoning and then grilled until perfectly charred and tender. I’ve been making this on repeat lately—especially when the weather’s nice and we’re craving something quick but satisfying. Whether you serve them with rice, stuff them into tacos, or toss them over a salad, this grilled shrimp recipe is a total crowd-pleaser and takes less than 30 minutes from start to finish!
What I Love About This Recipe
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Olive Oil: Helps the seasoning stick and keeps the shrimp moist on the grill. You can substitute with avocado oil if preferred.
- Lemon Juice: Adds brightness and a little zing to balance the richness. Fresh is best, but bottled will work in a pinch.
- Honey: A touch of sweetness to round out the flavors. Maple syrup or brown sugar are good substitutes.
- Garlic (Minced): Adds depth and a little kick. Fresh garlic is best, but garlic powder works too.
- Paprika: Gives the shrimp a warm color and smoky flavor. You can use smoked paprika for extra depth.
- Italian Seasoning: A blend of dried herbs that adds aroma and earthiness. You can also use a mix of dried oregano and thyme.
- Dried Basil: Boosts the herbal notes—totally optional but really nice!
- Salt and Black Pepper: Essential for bringing all the flavors together.
- Large Shrimp (peeled and deveined): I recommend using raw shrimp for the best texture. Tail-on or off—it’s up to you.
Food Allergy Swaps
- This recipe is naturally egg, dairy, gluten, nut, peanut, soy, and sesame-free, making it suitable for most dietary needs. However, always check labels for hidden allergens.
- Italian Seasoning: Double-check that your blend doesn’t contain hidden allergens like gluten or MSG if you have sensitivities.
- Shellfish-free: Unfortunately, there’s no direct swap for shrimp here if you have a shellfish allergy. However, this marinade works beautifully with cubed chicken or even tofu!
Potential Recipe Challenges & Pro Tips
- Overcooking the Shrimp: They can go from juicy to rubbery in seconds. Pro Tip: Grill the shrimp just until they turn pink and opaque—about 2–3 minutes per side, depending on their size. Keep a close eye and don’t walk away from the grill.
- Shrimp Sticking to the Grill: Especially if you forget to oil it. Pro Tip: Brush your grill grates (or grill pan) with oil before cooking. You can also thread the shrimp onto skewers to make them easier to flip and less likely to fall apart.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Marinate the Shrimp
Toss the shrimp in a bowl with the olive oil, lemon juice, honey, garlic, and all those yummy seasonings. Let them hang out for about 15 to 30 minutes—no need to wait longer than that. Shrimp soak up flavor super fast!
Step 2 – Get the Grill Hot
While the shrimp are marinating, go ahead and heat up your grill to medium-high. If you’re using a grill pan on the stove, same deal—get it nice and hot so you get those beautiful grill marks.
Step 3 – Skewer the Shrimp
Thread the shrimp onto skewers to make flipping easier. If you’re using wooden skewers, soak them in water for about 20 minutes first so they don’t burn on the grill.
Step 4 – Grill the Shrimp
Pop the shrimp on the hot grill and cook for about 2 to 3 minutes per side. They’re done when they turn pink, look opaque, and have a little char on the edges. Don’t walk away—they cook fast!
Step 5 – Serve & Enjoy
That’s it! Slide them off the skewers and serve them however you like—on rice, in tacos, or just straight from the plate with a squeeze of lemon. Yum!
Extra Recipe Tips For Success
- Use metal skewers (or soaked wooden ones) to make grilling easier and prevent shrimp from falling through the grates.
- Don’t overcrowd the shrimp—give them space so they grill instead of steaming.
- Taste your marinade before adding it to the shrimp. Adjust salt or lemon juice if needed!
Variations & Additions
- Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce to the marinade.
- Herb Boost: Add fresh chopped parsley or cilantro after grilling for a fresh finish.
- Surf & Turf: Grill some steak alongside the shrimp for a fun twist on classic surf & turf.
Serving Suggestions
These grilled shrimp go with just about anything! Try them over fluffy rice, tucked into tacos, or piled on top of a fresh salad. They also make an amazing appetizer if you’re entertaining—just add toothpicks and a squeeze of lemon juice. For a full meal, pair with grilled veggies, corn on the cob, or a side of pasta salad.
Storage and Freezing Instructions
Storage: Store leftover cooked shrimp in an airtight container in the fridge for up to 2 days. To reheat shrimp leftovers, check out my How to Reheat Grilled Shrimp post.
Freezing: Raw, marinated shrimp can be frozen for up to 2 months. Just thaw in the fridge before grilling. Cooked shrimp can also be frozen, though the texture may change slightly.
Frequently Asked Questions
More Shrimp Recipes You’ll Love!
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- Easy Spicy Grilled Shrimp
- Easy Peri Peri Shrimp
- Simple Shrimp Marinade (Perfect for Grilling!)
- Grilled Barbecue Shrimp and Corn Avocado Salad Bowls
- Browse more recipes…
Recipe Card
Grilled Shrimp with Simple Seasoning
Equipment
Ingredients
- 4 tablespoons (60 ml) olive oil
- 4 tablespoons (60 ml) fresh lemon juice
- 1 tablespoon (25 g) honey
- 5 – 6 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 lb (900 g) large shrimp, peeled and deveined
Important
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
Instructions
Make the seasoning marinade:
- In a small bowl, whisk together the olive oil, lemon juice, honey, minced garlic, paprika, Italian seasoning, salt, and black pepper until well combined.
Prep the shrimp:
- If your shrimp aren’t already peeled and deveined, go ahead and do that now. Pat them dry with a paper towel—this helps the seasoning stick better.
Marinate the shrimp:
- Place the shrimp in a large bowl or zip-top bag and pour the marinade over them. Toss to coat evenly. Cover and refrigerate for 15 to 30 minutes. Don’t marinate for too long—shrimp are delicate and can get mushy if they sit too long in the lemon juice.
Grill the shrimp:
- Preheat your grill to medium-high heat. If you’re using wooden skewers, don’t forget to soak them in water for 20 minutes to prevent burning. Thread the shrimp onto skewers and grill for 2 to 3 minutes per side, or until they turn pink and are slightly charred around the edges. Don’t overcook!
Serve and enjoy:
- Remove from the grill and serve immediately. These are delicious on their own or served over salad, rice, pasta, or tucked into warm tortillas for shrimp tacos.
- This recipe is naturally egg, dairy, gluten, nut, peanut, soy, and sesame-free, making it suitable for most dietary needs. However, always check labels for hidden allergens.
- Italian Seasoning: Double-check that your blend doesn’t contain hidden allergens like gluten or MSG if you have sensitivities.
- Shellfish-free: Unfortunately, there’s no direct swap for shrimp here if you have a shellfish allergy. However, this marinade works beautifully with cubed chicken or even tofu!
- Overcooking the Shrimp: They can go from juicy to rubbery in seconds. Pro Tip: Grill the shrimp just until they turn pink and opaque—about 2–3 minutes per side, depending on their size. Keep a close eye and don’t walk away from the grill.
- Shrimp Sticking to the Grill: Especially if you forget to oil it. Pro Tip: Brush your grill grates (or grill pan) with oil before cooking. You can also thread the shrimp onto skewers to make them easier to flip and less likely to fall apart.
- Use metal skewers (or soaked wooden ones) to make grilling easier and prevent shrimp from falling through the grates.
- Don’t overcrowd the shrimp—give them space so they grill instead of steaming.
- Taste your marinade before adding it to the shrimp. Adjust salt or lemon juice if needed!
- Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce to the marinade.
- Herb Boost: Add fresh chopped parsley or cilantro after grilling for a fresh finish.
- Surf & Turf: Grill some steak alongside the shrimp for a fun twist on classic surf & turf.
I appreciate your feedback, and it helps others, too!
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
