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Grilled Lemon and Herb Shrimp

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4.8 from 12 reviews

  • Author: Audra


Makes approximately 15 skewers, 5 shrimp per skewer



5 lbs jumbo U-15 shrimp

For the marinade

  • 1 1/2 cup Extra Virgin Olive Oil
  • 1 cup of fresh squeezed lemon juice
  • 4 TBS fresh basil, finely chopped
  • 1 TBSP + 1 tsp fresh lemon thyme, finely chopped
  • 1 TBSP fresh oregano, finely chopped
  • 1 TBSP fresh parsley, finely chopped
  • 2 TBSP shallot, finely chopped
  • 4 garlic cloves, finely chopped
  • 1 tsp kosher salt
  • 1/2 tsp ground pepper
  • 1 tsp granulated sugar

For the grilled vegetable medley

  • yellow squash, halved and sliced
  • zucchini, halved and sliced
  • red bell pepper, halved and sliced
  • asparagus, cut into small sections
  • cherry tomatoes, halved
  • sun burst tomatoes, halved

Additional Ingredients

  • quinoa
  • vegetable broth


For the marinade

  1. Combine all ingredients in a mason jar or bowl by shaking or whisking.

For the shrimp

  1. Peel and devein, then set aside.
  2. Preheat grill to 400 degrees (medium high heat)
  3. With foil, cover a large baking sheet with sides.
  4. If using wooden skewers, soak wooden skewers for at least 15 minutes before placing on the shrimp.
  5. Place shrimp on wooden skewers and then onto the foiled cover baking sheet.
  6. Whisk or shake the marinade and then evenly pour about 1 cup of the marinade over the shrimp skewers.
  7. Take a basting brush and make sure all shrimp are cover in the marinade.
  8. Add additional salt and pepper to taste.
  9. Oil grill grates before place the shrimp skewers on the hot grates.
  10. Grill shrimp for about 3-5 minutes on each side, until shrimp is opaque.
  11. Serve shrimp skewers over quinoa and a grilled vegetable melody.

For the grilled vegetable medley

  1. Add all the sliced and diced vegetables in a large mixing bowl.
  2. Then add the remaining amount of lemon and herb marinade.
  3. Toss with tongs to evenly coat.
  4. Add additional salt and pepper to taste.
  5. Now add vegetables to a 12 inch grill skillet and cover and cook on grill until vegetables are nice and tender, about 7 – 10 minutes. Cook vegetables in several batches.

For the quinoa

  1. Cook according to the package directions.
  2. I cook mine in vegetable broth instead of water for added flavor.