A simple honey lime marinade yields sweet, savory, and tender grilled shrimp!
Table of Contents
If you love shrimp as much as we do, be sure to try this 15-minute honey garlic shrimp, this dump-and-bake shrimp alfredo, a classic shrimp dip appetizer, this dump-and-bake shrimp marinara, shrimp ramen, shrimp and vegetable stir fry, southern shrimp and grits, blackened shrimp, and this crispy fried shrimp, too!
Excellent and easy recipe! Will definitely make again!
– Anne
This easy grilled shrimp recipe is the kids’ absolute favorite! The adults love it too — not only because the shrimp are healthy and flavorful, but also because the recipe is quick and easy. My mom adapted this dish from a recipe that she found in a Weber grilling magazine years ago, and we’ve been enjoying it ever since!
A Few Tips Before You Get Started
- If using wooden skewers, soak the skewers in water for a couple of hours before threading the shrimp. This will prevent the wood from burning on the grill.
- I like jumbo or extra-large shrimp, but any size will work. I typically use frozen shrimp that I thaw in the refrigerator overnight before marinating. For a quick-thaw method, place the frozen shrimp in a colander and run under cold water until thawed (this will only take a few minutes).
- Don’t marinate the shrimp for too long. The acid in the citrus and vinegar can break down the proteins too much, resulting in a mushy texture. Ideally, shrimp should be marinated for about 15 to 30 minutes. Anything longer than 1 hour may negatively impact the texture.
- If you don’t have an outdoor grill, no problem! You can cook the shrimp on a grill pan on the stovetop or broil them in the oven.
- Cut the recipe in half if you’re serving a smaller family.
Directions
It’s amazing that such a simple, easy marinade results in such incredible grilled shrimp! The combination of bright acid, fresh herbs, and sweet honey provides complex flavor without overpowering the dish. You’ll find step-by-step instructions in the recipe card below, but here’s the overview:
- Whisk or shake together the shrimp marinade ingredients.
- Add the shrimp to half of the marinade, and refrigerate for 30 minutes. If you’re in a hurry, as little as 15 minutes in the marinade is totally fine! Just don’t extend the marinating beyond about 1 hour.
- Thread the shrimp onto kabob skewers.
- Grill the shrimp skewers on a grill pan, gas grill, or charcoal grill over high heat for a total of about 10 minutes for jumbo shrimp or as little as 3-5 minutes for smaller shrimp, flipping halfway through. I always grill the shrimp with the shell off. You’ll know the shrimp are done when they turn pink.
- Baste the shrimp with the reserved honey lime marinade while they cook, and again at the end if you like.
Serving Suggestions
Serve the marinated grilled shrimp alongside a loaf of no-knead Dutch oven bread, Aunt Bee’s 3-ingredient biscuits, Southern potato salad, grilled potatoes, Charleston red rice, Crockpot mac and cheese, or our favorite Southern macaroni salad. For a veggie side dish, you might like this cucumber tomato onion salad, Southern succotash, roasted yellow squash, garlic parmesan zucchini casserole, spinach casserole, or corn on the cob in the oven.
Preparation and Storage Tips
- Marinate the shrimp in the fridge for at least 15-20 minutes, but not more than about 1 hour. The acid (fresh lime juice and vinegar) in this marinade will cause the shrimp to become rubbery or mushy if they’re left in the marinade for too long.
- Leftover shrimp will keep in an airtight container in the refrigerator for 3-4 days.
- To extend the life of the shrimp, you can wrap it tightly and keep it in the freezer for up to 2 months.
- Use the leftover grilled shrimp in shrimp rolls, in shrimp tacos, on a Greek salad, or in Aunt Bee’s shrimp pasta salad.
Amazing recipe! My son who doesn’t like shrimp even went for seconds. We did add a shake of red pepper flakes (we like things a little spicy), and reduced the oil and salt due to dietary restrictions. We will definitely be having this again, and we saved the extra marinade to use with chicken skewers, and as salad dressing.
– Judythe
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Honey Lime Grilled Shrimp
Ingredients
- 2 lbs. peeled, deveined raw shrimp
- ¼ cup freshly-squeezed lime juice (about 2 limes)
- ¼ cup seasoned rice vinegar
- ¼ cup Dijon mustard
- ½ cup honey
- ¼ cup minced fresh chives
- 2 teaspoons minced fresh garlic
- 2 teaspoons salt
- 1 teaspoon pepper
- ½ cup extra-virgin olive oil
Instructions
- To make the marinade, whisk together all ingredients except for the shrimp.
- In a large Ziploc resealable bag or bowl, marinate the shrimp in half of the dressing for at least 15-20 minutes, or up to 1 hour. Reserve the remaining dressing to use for basting later.
- Remove the shrimp from the marinade. Discard the marinade that the shrimp was in. Thread the shrimp onto kabob skewers.
- Grill the shrimp over high heat, flipping halfway through, until the shrimp turn pink and opaque. Jumbo shrimp will require a total of about 10 minutes on the grill, while smaller shrimp will be done in as little as 3-5 minutes. Use the reserved dressing to baste the shrimp while they cook.
Notes
Nutrition
Recipe Variations
- Cut the recipe in half to prepare just 1 lb. of shrimp.
- Swap out the lime juice for lemon juice or orange juice.
- Use other fresh herbs, such as parsley, cilantro, or basil. You can also use dried herbs when you don’t have fresh herbs on hand. You’ll need about 1 tablespoon of dried chives.
- Add crushed red pepper flakes or cayenne for a spicy kick!
More Easy Shrimp Recipes to Try
Marinated Grilled Shrimp
35 minutes mins
Sheet Pan Italian Shrimp
20 minutes mins
Baked New Orleans Barbecue Shrimp Recipe
20 minutes mins
This recipe was originally published in August, 2014. It was updated in September, 2024.
Oh yum! Another delicious looking recipe to try! We love shrimp on the grill!
I’ve got shrimp in the freezer just waiting to be turned into something yummy! Thanks for the recipe. Pinning!
I’d love for you to share this at my Show-Licious Party. We are live now!
~ Ashley
Looks amazing! I can’t wait to try this….pinning now!
Thanks so much, Kate!!!
We would just love your Grilled Honey Lime Shrimp, it looks delicious! Thanks so much for sharing with Full Plate Thursday and have a great weekend!
Come Back Soon!
Miz Helen
Your shrimp looks and sounds so yummy. I will make it soon for a dinner party. Thanks so much for the recipe.
That’s great, Linda! I hope that you enjoy it. Thanks for visiting! 🙂
Just saw this on foodgawker and began drooling….recipe sounds amazing and fantastic job on the pics! Looking forward to trying this one out sometime this summer!
Thanks so much for stopping by, Mindy! It’s one of our favorites!!!
These look delicious! Looking forward to trying it 🙂
Thanks, Amanda! 🙂
Blair–I made this a few nights ago and it was really delicious! Only used a small amount of the portion of the marinade that is set aside for the basting so I was able to also use it over noodles and, when eating leftovers, as a salad dressing. It was great in those applications as well. The marinade is so yummy I think it would be great over just about anything! We really like your Marinated Grilled Shrimp, but I think this Grilled Honey Lime Shrimp is even better!
Wonderful, Norma! I’m so glad that you enjoyed the marinade. I use it for salads and other dishes as well. It’s delicious!!! 🙂
Made the grilled lime Honey shrimp for dinner. Swapped out the pepper for a tsp. of chipotle powder and reduced the remaining marinade until thick. I used it as a dipping sauce. WOW!! Thanks for the recipe.
Sounds perfect, Bill! Thanks for letting me know! 🙂
I made this today. The shrimps were delicious!
Thanks, Eveline!
Excellent and easy recipe! Will definitely make again!
Thank you, Anne!
This looks really good. I love shrimp I’m gonna have to try it.
Thanks, Matt! I hope you will!
Just found thus recipe have it marinating in the fridge right now can’t wait to cook on the grill in an hour. Making Porterhouses steaks and baked potato wit it for me and the family Thanks for sharing your wonderful recipe with the world!
Thanks from Kevin in South Jersey
Thank you, Kevin! That sounds like a delicious meal. Enjoy!
Awesome shrimp and sauce. Everyone loves it! Son recommends drizzling sauce over shrimp and veg.
Thanks much
Thanks, Anne! I’m so glad to hear that even your son approves of the sauce on veggies. That’s a true win! 🙂
So Delicious! “IF” and that is a big “IF” you have leftovers it is yummy with used in a breakfast burrito or breakfast taco.
Thank, Dana!
Amazing recipe! My son who doesn’t like shrimp even went for seconds. We did add a shake of red pepper flakes (we like things a little spicy), and reduced the oil and salt due to dietary restrictions. We will definitely be having this again, and we saved the extra marinade to use with chicken skewers, and as salad dressing.
Thank you! 🙂
We made Grilled Honey Lime Shrimp today for our family cookout. They were ready to make & everyone loved them! Thanks for a great recipe.
That’s great to hear, Mollyann! I’m so glad they were a hit.