Grilled Honey Garlic Shrimp Skewers
Charred shrimp glazed in a sticky honey garlic sauce, ready in under 30 minutes on the grill.
Dietary: Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher
Allergens: Shellfish, Soy
Jumbo shrimp marinate briefly in a honey garlic mixture before hitting a hot grill, developing a caramelized char while staying juicy inside. The quick-cooking nature makes these skewers ideal for weeknight dinners or casual backyard cookouts, and the sweet-savory glaze pairs well with rice or a crisp salad.
Ingredients
- 1 1/2 pounds large shrimp, peeled and deveined, tails on
- 1/3 cup honey
- 3 tablespoons soy sauce
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped, for garnish
- 1 lemon, cut into wedges, for serving
Method
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If using wooden skewers, submerge 8 skewers in water and soak for 20 minutes to prevent burning on the grill.
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In a medium bowl, whisk together the honey, soy sauce, minced garlic, olive oil, lemon juice, red pepper flakes, salt, and black pepper.
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Add the shrimp to the bowl and toss to coat evenly. Cover and marinate in the refrigerator for 15 minutes, reserving 2 tablespoons of the marinade separately for basting.
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Preheat a grill or grill pan to medium-high heat, about 400°F, and lightly oil the grates.
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Thread the marinated shrimp onto the skewers, piercing through the head and tail ends so they lie flat, about 5 to 6 shrimp per skewer.
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Grill the skewers for 2 to 3 minutes per side, basting once with the reserved marinade, until the shrimp are opaque and lightly charred at the edges.
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Transfer the skewers to a platter, sprinkle with chopped parsley, and serve immediately with lemon wedges.