Description
These grilled shrimp skewers are marinated with honey, garlic, and lemon, then quickly grilled until beautifully caramelized.
Ingredients
Scale
- ¼ cup extra-virgin olive oil
- ¼ cup fresh lemon juice (~2 large lemons)
- 4 cloves garlic (minced)
- 3 tablespoons honey
- 1 teaspoon kosher salt
- ½ teaspoon cayenne pepper
- 1 teaspoon paprika
- 2 pounds jumbo shrimp (peeled and deveined)
- lemon wedges (for serving)
Instructions
- Soak: If using wooden skewers, soak in water for at least 30 minutes before threading shrimp on the skewers. This will prevent the skewers from catching fire on the grill.
- Whisk: In a large bowl, whisk together ¼ cup extra-virgin olive oil, ¼ cup fresh lemon juice, 4 cloves garlic (minced), 3 tablespoons honey, 1 teaspoon kosher salt, ½ teaspoon cayenne pepper, and 1 teaspoon paprika. Remove and reserve ¼ cup marinade for brushing onto the shrimp skewers while grilling.
- Marinate: If needed, devein the shrimp. Pat dry with a paper towel, then add the shrimp to the marinade and gently toss to coat. Cover the bowl with plastic wrap and refrigerate for 15 minutes up to 1 hour. Do not allow the shrimp to sit in the marinade for longer than 60 minutes or the acid will begin to cook the shrimp. 15-30 minutes is ideal.
- Preheat: When ready to grill the shrimp skewers, lightly grease a grill pan or grill grates with a bit of oil then preheat to medium-high heat. (~400℉)
- Thread: While the grill is preheating, remove the shrimp from the marinade and thread onto skewers, ensuring the skewer goes through both the tail and thicker portion of the shrimp.
- Grill: Once the grill is preheated, place the skewers on the grill or grill plate and grill for 2 minutes. Flip and continue to grill for an additional 2 minutes.
- Glaze: Flip the skewers again and brush the tops with about half the reserved marinade. Cook for 1 minute, flip, brush the opposite side with the remaining marinade, and continue to cook for 1 minute longer or until the shrimp are opaque, pink, and lightly charred around the edges.
- Serve: Remove immediately from the grill to stop the cooking process and serve with lemon wedges.
Notes
Use jumbo shrimp to prevent overcooking. Marinate for 15-30 minutes; do not exceed 60 minutes to avoid mushy shrimp. Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 5 minutes
- Cook Time: 6 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 202 kcal
- Sugar: 7 g
- Sodium: 673 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 23 g
- Cholesterol: 286 mg
Keywords: grilled shrimp, honey garlic shrimp, shrimp skewers, easy seafood, low carb