Recipe

Festive Grilled Shrimp Recipe

Juicy grilled shrimp with a bright lemon herb marinade and a light, creamy yogurt sauce that tastes holiday-level special but cooks in minutes.

By Matt Campbell

•

4.8

A real photo of grilled shrimp with charred edges on a platter, drizzled with a light creamy lemon herb sauce and garnished with fresh dill and lemon wedges on a wooden table

Jump to Recipe

If you want something that feels festive without turning your kitchen into a full-time job, grilled shrimp is the move. It cooks fast, loves bold flavors, and looks like you tried harder than you did. This version is my sweet spot: a quick lemony marinade for that bright, holiday sparkle, plus a light and creamy sauce that clings to the shrimp instead of drowning it.

It’s the kind of recipe that works for a weeknight dinner, but also slides confidently onto a party table with some crusty bread and a big salad. Also, shrimp is quick and high stakes in the best way: high heat, a short cook, and permission to stop the second it turns opaque. That’s the whole game.

A real photo of shrimp threaded on metal skewers sizzling on a backyard grill with light smoke rising

Why It Works

Fast flavor: A short marinade with lemon zest, garlic, and smoked paprika gives you brightness plus a hint of warmth.
Light and creamy, not heavy: Greek yogurt makes a sauce that tastes rich but stays fresh and tangy.
Grill-friendly: Skewers keep shrimp from doing the classic slip-through-the-grates routine.
Holiday vibes: Dill, lemon, and a little paprika read “special occasion” with pantry-level effort.

Pairs Well With

Garlic Parmesan Roasted Potatoes
Lemony Orzo Salad
Simple Arugula Salad
Crusty Bread and Olive Oil

Storage Tips

Fridge: Store leftover shrimp in an airtight container for up to 3 days. Keep the sauce separate if you can. It stays fresher and the shrimp doesn’t get overly soft.

Reheat: Shrimp can go rubbery fast, so reheat gently. I like a quick warm-up in a skillet over medium-low heat with a tiny splash of water, just until heated through. Or eat it cold in a salad, which is honestly elite.

Sauce: The yogurt sauce keeps for 3 to 4 days in the fridge. If it loosens up, stir it and add a pinch of salt and a squeeze of lemon to wake it back up.

Freezing: I don’t recommend freezing the yogurt sauce. You can freeze cooked shrimp, but texture is best if you enjoy it fresh.

Allergen note: Shrimp is a shellfish.

Common Questions

Can I make this without a grill?

Yes. Use a grill pan or a cast iron skillet. Get it hot, add a thin slick of oil, and cook the shrimp about 1 to 2 minutes per side depending on size. Heads up: high heat can get smoky, so crack a window or run the hood fan.

How do I know when shrimp is done?

Look for shrimp that’s opaque with a rosy pink outside and a gentle “C” shape. If it curls into a tight “O,” it’s usually overcooked. If you’re using a thermometer, aim for 145°F (63°C) at the thickest part. Pull it early, it finishes fast off the heat.

Can I use frozen shrimp?

Absolutely. Thaw in the fridge overnight, or do the quick method: put shrimp in a colander and run cold water over it for 5 to 8 minutes. Pat very dry before marinating so it actually sticks.

What can I use instead of Greek yogurt?

Sour cream works and is still creamy, just a bit richer. For dairy-free, use a thick, unsweetened plant-based yogurt. Taste and adjust salt and lemon since brands vary a lot.

Is this spicy?

Not as written. If you want a little heat, add a pinch of cayenne to the marinade or a spoonful of chopped Calabrian chiles to the sauce.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Outdoor grill or grill pan
Skewers (metal or soaked wooden skewers)
Medium bowl (for marinade)
Small bowl (for sauce)
Tongs
Microplane or fine grater (for lemon zest)
Instant-read thermometer (optional, but helpful)

I started making versions of this shrimp when I realized I wanted “special dinner” energy without committing to a three-hour cleanup. Shrimp is my favorite kind of chaotic: blink and it’s done, look away and it’s over. The first time I paired it with a yogurt sauce, I expected it to taste like a compromise. Instead, it tasted bright, creamy, and kind of fancy in a way that made me want to put candles on the table for no reason. Now it’s my go-to whenever I need a win that looks like I planned ahead.

Festive Grilled Shrimp Recipe

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 6 minutes

Total Time 21 minutes

Servings 4

Ingredients

For the shrimp

1 1/2 pounds large shrimp (16 to 20 count), peeled and deveined, tails on or off
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon lemon zest
2 cloves garlic, finely grated or minced
1 teaspoon smoked paprika
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
Optional: 1 teaspoon honey (for a subtle caramelized edge)

Light and creamy lemon herb sauce

3/4 cup plain Greek yogurt (2% or whole)
1 tablespoon mayonnaise (optional, for extra silkiness)
1 tablespoon lemon juice
1 teaspoon lemon zest
1 tablespoon olive oil
2 tablespoons chopped fresh dill (or parsley)
1 tablespoon chopped chives or green onion
1 small clove garlic, finely grated
1/2 teaspoon kosher salt, plus more to taste
Black pepper to taste

To finish

Lemon wedges
Extra dill or parsley
Optional: a pinch of smoked paprika over the top

Instructions

Soak skewers (if using wood) and preheat the grill. Soak wooden skewers in water for at least 20 minutes so they don’t burn up on the grill. Preheat the grill to medium-high (about 400 to 450°F) with the lid closed.
Mix the marinade. In a medium bowl, whisk olive oil, lemon juice, lemon zest, garlic, smoked paprika, salt, pepper, and honey (if using).
Marinate the shrimp briefly. Add shrimp and toss until coated. Let sit 10 minutes at room temperature while the grill finishes heating. Don’t go long; the lemon can start to “cook” the shrimp. Try to keep the total marinating time under 15 minutes.
Make the light creamy sauce. In a small bowl, stir together Greek yogurt, mayonnaise (if using), lemon juice, lemon zest, olive oil, dill, chives, garlic, salt, and pepper. Taste. If it feels flat, try adding another pinch of salt (about 1/8 teaspoon) or a small squeeze of lemon (about 1 teaspoon) to wake it up.
Clean and oil the grates. Once hot, brush grates clean and oil lightly. (If you’re using a grill pan, heat it over medium-high until very hot, then oil it right before cooking.)
Skewer the shrimp. Thread shrimp onto skewers, about 5 to 6 shrimp per skewer. For less spinning, double-skewer each row of shrimp if you have enough skewers.
Grill fast. Grill shrimp for 2 to 3 minutes per side, just until opaque and lightly charred at the edges. If you’re checking temp, aim for 145°F (63°C) at the thickest part. Pull them immediately.
Serve. Arrange shrimp on a platter, drizzle with sauce or serve it on the side for dipping. Finish with lemon wedges, herbs, and a pinch of smoked paprika if you want the extra festive look.

Matt tip: Shrimp is easy, but not exactly forgiving. It goes from perfect to rubbery in a hurry. Pat it dry before marinating if it seems wet, grill hot and fast, and pull the second it turns opaque. Dry shrimp equals better char, and better char equals better mood.

Make-ahead: The yogurt sauce can be made up to 2 days ahead. Grill the shrimp close to serving for best texture.

A real photo of a serving platter of grilled shrimp with a small bowl of creamy lemon herb sauce and lemon wedges beside it

Nutrition information is estimated.

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