Honey Grilled Shrimp Recipes

STICKY HONEY GARLIC BUTTER SHRIMP

Steps:

• In a small bowl whisk honey, soy sauce, garlic and lemon. Add half of the sauce to the shrimp and let marinate for 30 minutes.
• In a medium sized skillet add the butter. Add the shrimp and save marinade. Season with salt and pepper.
• Turn the heat to medium high. Cook until the shrimp turns pink about 2 minutes each side.
• Add the reserved marinade and pour over shrimp. Cook until the sauce starts to thicken and coats the shrimp. Garnish with green onions.

HONEY GRILLED SHRIMP

Steps:

• In a small bowl, combine the salad dressing, honey and garlic; set aside 1/2 cup. Pour remaining marinade into a large resealable plastic bag; add the shrimp. Seal bag and turn to coat; refrigerate for 30 minutes. Cover and refrigerate reserved marinade for basting., Drain shrimp, discarding marinade from bag. Thread shrimp onto eight metal or soaked wooden skewers. On a greased grill rack, grill, uncovered, over medium heat or broil 4 in. from the heat for 1-1/2 to 2 minutes on each side. Baste with reserved marinade. Grill or broil 2-3 minutes longer or until shrimp are pink and firm, turning and basting frequently.

10-MINUTE HONEY BARBECUE GRILLED SHRIMP

Steps:

• To a medium bowl, add the barbecue sauce, honey, garlic, optional sriracha or chili garlic sauce, and stir to combine. Divide mixture into two bowls (one for brushing on the shrimp while grilling and the other as a dipping sauce when serving); set bowls aside.
• Preheat an outdoor grill to medium-high heat (or indoor grill pan).
• Thread about 5 to 6 shrimp onto one metal or wooden grilling skewer (soak wooden skewers in water for about 30 minutes prior to using); repeat the threading with all remaining shrimp.
• Brush shrimp liberally with olive oil and season with salt and pepper.
• Grill the shrimp for about 2 minutes on the first side.
• Flip and brush the just-grilled side with the barbecue sauce mixture from one of the bowls.
• Grill for about 2 minutes on the second side, and brush the first side with the barbecue sauce mixture. As necessary, continue to brush the shrimp with the sauce and flip every 30 to 60 seconds or until done. Note - Shrimp cook very quickly, especially on a hot grill. Keep an eye on them and do not overcook or they will become tough and rubbery. There is a difference between a little charring on the tails from the grill versus overcooking them.
• Drizzle with lemon juice, optionally garnish with fresh cilantro or parsley, and serve immediately with the reserved dipping sauce. Shrimp are best warm and fresh.

GRILLED HONEY LIME SHRIMP

Steps:

• To make the marinade, whisk together all ingredients except shrimp.
• Marinate shrimp in half of the dressing for 30 minutes.
• Thread shrimp onto kabob skewers.
• Grill the shrimp over high heat for about 10 minutes, flipping halfway through. Small shrimp will cook faster (about 5-7 minutes), so adjust the cooking time based on the size of your shrimp. Use the remaining dressing to baste the shrimp while they cook.

GRILLED SHRIMP (THE BEST RECIPE)

Steps:

• Rinse the shrimp with cold running water. Drain and pat dry with paper towels.
• Marinate the shrimp with all the ingredients in the Grilled Shrimp Marinade. Stir to mix well. Set aside for 10-15 minutes.
• Fire up a grill. Place the shrimp on direct heat and grill for about 1-2 minutes on each side. Turn the shrimp over and grill for another 1-2 minutes. Turn another time and grill until they are cooked through, total time to grill shrimp is about 5 minutes.
• Remove grilled shrimp from the grill, serve immediately.

HONEY GINGER GRILLED SHRIMP SKEWERS

Steps:

• If using wooden skewers, place them in water to soak before prepping the recipe.
• Combine all the ingredients in a large measuring cup and stir together with a small whisk.
• Place the shrimp in a large ziplock bag, then pour the marinade over the shrimp and set it inside the fridge to marinate for 20 minutes.
• Next prep the bell peppers. Cut the tops and bottoms off with the knife and remove the seeds by hand or by tapping the pepper over the counter or a garbage can. Cut the pepper in half, then slice each half into three pieces. Slice each of those three pieces in two and set aside.
• For the onion, slice it with the knife in half. Then depending on the size of the onion, make two or three cuts in the other direction. You want to divide the onion into roughly the same size pieces as the bell pepper (with the outer layers likely being a bit larger and the inner layers being quite a bit smaller).
• Prep the pineapple by slicing off the top, bottom, and the outer layers. Cut the pineapple from top to bottom twice, leaving 4 long piece. Slice the very tip of each piece off (the core of the pineapple), so the piece remaining does not contain any hard parts. Then cut each slice into roughly 1-inch pieces.
• Take half of the skewers and slide the produce onto them in whatever order you like, leaving a little bit of space between each one. When placing the onion pieces on, you can include two layers at a time for convenience. Place the finished skewers on a large plate or platter to easily carry them to the grill.
• Using a basting brush, lightly brush the vegetables and pineapple with a high heat oil (like avocado oil), making sure to get all sides of each piece.
• Once the shrimp is done marinating, remove it from the refrigerator. Take a piece and very gently shake off any residual marinade. Slide it onto a skewer, then repeat the process until all the shrimp is on a skewer. Be sure to leave a little room between each piece of shrimp to ensure more even cooking. Throw away any marinade left over from the meat.
• Oil the grill using a paper towel dipped in (but not saturated with) the same high heat oil. Then heat the grill to a medium heat (400 to 450 degrees F).
• If you have a large grill that heats evenly, you will be able to cook the produce and shrimp skewers at the same time. If you don't, you can cook the produce skewers first as they will take longer, then remove them and cook the shrimp skewers.
• Once the grill is at temperature, put an oven mitt on your hand and place the skewers on the grill and close the lid. Cook the produce ones for 4 to 5 minutes on all four sides (16 to 20 mins total). For the shrimp, cook 2 minutes on one side then flip and cook 2 to 3 minutes on the other side. The shrimp will be done when they are opaque all the way through.
• Service with a side, like rice or cauliflower rice.

GRILLED DIJON HONEY GLAZED SHRIMP

Steps:

• In a small bowl, whisk together the mustard, honey, lemon juice and garlic.
• Peel and devein shrimp, leaving tails intact. Skewer onto metal skewers or if using wood skewers, soak the skewers in advance in water for 30 minutes. Preheat grill to 350 degrees. Salt and pepper shrimp. Place shrimp on hot grill and brush generously with glaze. Cook two minutes. Turn and cook the other side of the shrimp for two more minutes. Again, slathering with the glaze.
• Serve Immediately.

HONEY-LIME GRILLED SHRIMP

Steps:

• Combine olive oil, vinegar, honey, lime juice, salt, pepper and garlic together to make marinade. Marinate shrimp for about 30 minutes or more if desired, then drain marinade into a cup and save to make glaze after cooking shrimp.
• Heat grill pan to medium, grill shrimp for a total of 3 minutes, turning over once. Remove shrimp from pan and cover to keep warm.
• Blend butter and flour together and add to juices in pan. Add saved marinade to pan also and heat till thickened stirring to prevent lumps, about a minute or two. Cover shrimp with glaze or serve separately over white rice.
• Makes two servings.

HONEY GRILLED SHRIMP

Steps:

• In a large bowl, mix together garlic powder, black pepper, 1/3 cup Worcestershire sauce, wine, and salad dressing; add shrimp, and toss to coat. Cover, and marinate in the refrigerator for 1 hour.
• Preheat grill for high heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
• In a small bowl, stir together honey, melted butter, and remaining 2 tablespoons Worcestershire sauce. Set aside for basting.
• Lightly oil grill grate. Grill shrimp for 2 to 3 minutes per side, or until opaque. Baste occasionally with the honey-butter sauce while grilling.