Grilled Lemon Dill Shrimp Skewers Recipe

If there’s one dish that never fails to impress at cookouts, it’s grilled lemon dill shrimp skewers. They’re light, zesty, and packed with flavor. Best of all? They come together in no time. Whether you’re planning a backyard barbecue, a family dinner, or simply craving something fresh, these skewers deliver.

I’ve made shrimp dozens of ways, but this version with lemon, dill, and garlic is always a hit. Think of it as sunshine on a stick — quick to prepare, beautiful to serve, and gone within minutes.

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Why You’ll Love These Shrimp Skewers

• Fast and fuss-free: From marinating to grilling, the whole thing takes less than 30 minutes.
• Bright and flavorful: The lemon-dill combo is refreshing, while garlic adds depth.
• Crowd-pleasing: These grilled shrimp skewers work as an appetizer or a main dish.
• Versatile: Perfect with rice, salad, or even tucked into warm pita bread.

And here’s the secret — shrimp doesn’t need much. With the right balance of citrus, herbs, and a touch of char from the grill, you’ll end up with something restaurant-worthy without breaking a sweat.

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Ingredients You’ll Need

For the shrimp:

• 1 ½ pounds large raw shrimp, peeled and deveined
• 3 tablespoons olive oil
• Zest and juice of 2 lemons
• 3 cloves garlic, minced
• 2 tablespoons fresh dill, chopped
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon red pepper flakes (optional for heat)

For serving:

• Lemon wedges
• Extra fresh dill

Tip: Wooden skewers work fine, but soak them in water for at least 20 minutes before grilling to prevent burning. Metal skewers? Even better.

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How to Make Grilled Lemon Dill Shrimp Skewers

Step 1: Marinate the Shrimp

In a large bowl, whisk together olive oil, lemon juice, lemon zest, garlic, dill, salt, pepper, and red pepper flakes. Add the shrimp and toss well to coat. Let them marinate for about 15–20 minutes. Don’t go longer than 30 minutes, or the acid from the lemon will start “cooking” the shrimp.

Think of this marinade as a quick spa treatment for shrimp — refreshing, fragrant, and effective in no time.

Step 2: Skewer the Shrimp

Thread the shrimp onto skewers, piercing through the head and tail ends so they don’t spin around when flipped. Aim for 5–6 shrimp per skewer.

Step 3: Grill Time

Preheat your grill (or grill pan) to medium-high heat. Place the skewers on the grates and cook for 2–3 minutes per side. Shrimp cooks fast, so don’t wander off. You’re looking for opaque flesh and pink edges with a slight char.

Step 4: Garnish and Serve

Transfer to a platter, squeeze fresh lemon over the top, and sprinkle with extra dill. That’s it. Fresh, flavorful, and ready to serve.

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Serving Ideas

These shrimp skewers are versatile, and you can pair them with just about anything. Here are some of my favorite ways:

• With a crisp Greek salad – the tangy feta and olives balance the citrus shrimp beautifully.
• Over rice pilaf or couscous – simple, hearty, and delicious.
• Inside pita wraps – add tzatziki, lettuce, and cucumber for a Greek-inspired handheld meal.
• With grilled veggies – zucchini, peppers, and asparagus are perfect companions.
• As an appetizer – serve with toothpicks and a lemon-dill dipping sauce.

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Tips for Perfect Grilled Shrimp Skewers

• Don’t over-marinate: Lemon juice is powerful. Keep it under 30 minutes to avoid mushy shrimp.
• Use large shrimp: Smaller ones overcook too quickly. Aim for 16–20 count per pound.
• Hot grill = success: A hot surface sears the outside fast, locking in flavor.
• Double skewer trick: If your shrimp are twisting around, thread two skewers parallel to each other. It keeps them steady.

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Variations to Try

• Garlic butter twist: Swap olive oil with melted butter and add extra garlic.
• Mediterranean vibes: Add oregano and serve with a side of lemony orzo.
• Spicy kick: Stir in chili powder or cayenne for a smoky heat.
• Citrus swap: Try lime instead of lemon for a tropical edge.
• Greek-marinated shrimp skewers with lemon-dill sauce: Make a quick sauce with Greek yogurt, lemon, dill, and garlic to drizzle over.

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Why This Recipe Works

Shrimp is naturally sweet. Lemon brings brightness, dill adds herby freshness, and garlic delivers a savory punch. Grilling ties it all together with a smoky char. It’s simple cooking that highlights each ingredient without overwhelming the shrimp.

And honestly, there’s something fun about food on a stick. It feels casual, shareable, and a little festive.

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Final Bite

These grilled lemon dill shrimp skewers are everything summer cooking should be: quick, fresh, and satisfying. They’re light enough for a weeknight dinner yet impressive enough for a party spread. Once you make them, you’ll see why shrimp skewers are one of the easiest — and tastiest — dishes you can throw on the grill.

So grab your skewers, fire up the grill, and let’s make something delicious.

Frequently Asked Questions

1. Can I make these shrimp skewers without a grill?
Yes! A stovetop grill pan or even a cast-iron skillet works great. Just cook for 2–3 minutes per side.

2. How do I know when shrimp are done?
Shrimp are ready when they turn pink and opaque. Overcooked shrimp get rubbery fast, so keep an eye out.

3. Can I prep them ahead of time?
You can marinate the shrimp for up to 30 minutes, but don’t skewer them too early or they’ll lose moisture. Prep just before grilling for the best results.

4. Can I freeze marinated shrimp?
Yes, but freeze them in the marinade only if you’re planning to thaw and cook later the same day. For best texture, freeze raw shrimp separately and marinate fresh before grilling.

5. What’s the best shrimp for skewers?
Go for large or jumbo shrimp. They’re easier to thread, and they hold up better to grilling.

6. Can I add veggies to the skewers?
Absolutely. Bell peppers, zucchini, and red onions grill beautifully alongside shrimp. Just keep the pieces similar in size so they cook evenly.