Grilled Shrimp with Basil Lemon Sauce is one of those recipes that looks effortless because it actually is. I first had a version of this in a cooking class in the South of France where the instructor blended fresh basil, lemon, garlic, and good olive oil into the simplest sauce and poured it over perfectly grilled shrimp. That was it. No fuss, no complicated technique, just beautiful ingredients doing exactly what they are supposed to do.
I made this as part of Mediterranean series. This was part of episode one, with a Delicious Mediterranean Orzo. Part two is this Crispy, Delicious Mediterranean Spinach, Feta and Tomato Pie you can't miss! Episode 3 hit the sweet spot with a Lemony No-Bake Cheesecake with a twist! Episode 4 Is a Chicken Kebabs Made in The Oven with no Skewers needed!
Why You’ll Love This Recipe
Quick & Easy – Ready in just 15 minutes, perfect for busy nights!
Healthy & Light – Packed with lean protein, fresh herbs, and heart-healthy olive oil.
Bursting with Flavor – The smoky, spiced shrimp pairs beautifully with the tangy, herby basil sauce.
Great for Meal Prep – Store leftovers in an airtight container for an easy meal the next day.
Versatile – Serve with rice, pasta, salads, or grilled veggies! You can pair it with my Zesty Asparagus & Orzo Pasta Salad!
Grilled Shrimp with Basil Lemon Sauce Video
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Ingredient Notes
Full recipe, instructions and photos in the recipe card at the end of this post
Medium Shrimp: Make sure your shrimp are dry. Dry shrimp sear properly. Wet shrimp steam and you lose the golden caramelized char that makes grilled shrimp worth eating. Medium shrimp are the sweet spot here -- large enough to get a proper sear without overcooking before the outside has any color. The same rule applies in my Sheet Pan Garlic Shrimp where size and dryness make all the difference.
Fresh Basil: Fresh basil is the backbone of the sauce and dried basil is not a substitute here. Dried basil has a completely different flavor profile, more medicinal and flat, and it will not give you the bright green, fragrant sauce you are looking for. Pick the freshest basil you can find; the leaves should smell intensely sweet and slightly peppery when you crush them between your fingers.
Extra Virgin Olive Oil: The base of the sauce and what makes it pourable and smooth. In the South of France cooking class where I first had this dish, the instructor was very specific about the olive oil. Good quality extra virgin olive oil carries the basil and lemon and ties everything together. A neutral oil will make the sauce taste flat. Use the best bottle you have. If you want to know what to look for, my Mediterranean olive oil guide breaks it all down.
Fresh Lemon: Juice of one full lemon straight into the blender. Fresh lemon juice brightens the entire sauce and balances the richness of the olive oil. Bottled lemon juice is flat and will not give you the same result.
Smoked Paprika: The spice that gives the shrimp their color and their warmth. Smoked paprika adds a gentle smokiness that regular paprika does not have and it is what makes these shrimp taste properly grilled even when you are using a grill pan on the stovetop. It is one of those ingredients that does a lot of quiet work.
Substitutions & Variations
No fresh basil? Flat leaf parsley makes a good substitute in the same quantity and gives you a different but equally bright and herby sauce. The flavor will be more grassy and less sweet but still very good with grilled shrimp.
No grill or grill pan? A cast iron skillet over medium high heat works perfectly. You will not get the grill marks but the sear will be just as good. Make sure the pan is properly preheated before the shrimp go in.
Want more heat? Add a pinch of red pepper flakes to the shrimp seasoning. The warmth works beautifully against the bright lemon basil sauce.
Want to serve it as a full meal? This pairs beautifully with my Lebanese Rice, my Pearl Couscous Tabbouleh, my Asparagus Orzo Pasta Salad, or my Hasselback Potatoes in the Air Fryer for a proper Mediterranean spread.
FAQ
Yes. Thaw completely, pat completely dry, and proceed with the recipe. The drying step is even more important with thawed frozen shrimp since they hold more moisture than fresh.
Yes. The basil lemon sauce keeps in an airtight container in the fridge for up to 3 days. Give it a good stir or a quick blend before using as the olive oil will separate slightly as it sits. Bring to room temperature before serving.
No. Skewers make flipping easier and look great for serving but loose shrimp in a hot grill pan works just as well. Just make sure not to crowd the pan and use tongs to flip each one individually.
They were either overcooked or the pan was not hot enough. Shrimp cook very fast, 2 to 3 minutes per side is all they need. If the pan is not properly preheated the shrimp steam rather than sear and the texture suffers. Preheat the grill pan for at least 2 minutes before the shrimp go in.
⭐️ Recipe
Grilled Shrimp with Basil Lemon Sauce
Ingredients
For the Basil Lemon Sauce
- 1 cup fresh basil leaves
- Juice of 1 lemon
- 1 clove garlic minced
- ¼ cup extra virgin olive oil
- ¼ teaspoon salt
- ¼ teaspoon oregano
- ¼ teaspoon black pepper
For the Grilled Shrimp
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1.5 lb shrimp peeled & deveined
- ½ tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon paprika
- extra virgin olive oil for grill or grill pan
Instructions
Make the Basil Lemon Sauce
- In a small blender, combine basil leaves, lemon juice, minced garlic, olive oil, salt, oregano, and black pepper.
- Set aside to let the flavors meld while you prepare the shrimp.
Season the Shrimp
- In a large bowl, toss the shrimp with olive oil, salt, black pepper, paprika, garlic powder and onion powder.
- Make sure the shrimp are evenly coated for the best flavor.
Grill the Shrimp
- I like to skewer my shrimp but you can skip this step if making it stovetop. If using an outdoor grill, make sure to soak your skewers in water first to prevent them from burning.
- Preheat your grill or grill pan over medium-high heat and place a little oil.
- Place the shrimp on the grill in a single layer.
- Cook for 2-3 minutes per side, or until the shrimp are pink and slightly charred.
- Brush on the basil lemon sauce.
- Remove from heat and transfer to a plate.
Serve & Enjoy
- Serve immediately with your favorite side dishes! You can also drizzle more basil lemon sauce over the shrimp while warm.
- Drizzle more basil lemon sauce over the shrimp while warm.
Happy Camper says
Made this last night, really good!