Grilled Shrimp

Once the weather warms up and I can dust the grill off, grilled proteins become my go-to all season long. While steak or burgers might get all the spotlight, one of my favorite proteins to grill has to be shrimp. The char complements the shrimp's natural sweetness, and their fast cook time makes them a perfect match for the high-heat that comes from a grill. This grilled shrimp recipe with a simple spicy marinade (that doubles as a glaze!) is the perfect way to take advantage of all that the grill has to offer. Keep reading on for everything you need to know:

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“I tried your recipe last night for company & they loved it........very simple but very tasty! thank you so much for sharing!" - sziklai

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How To Make Grilled Shrimp

INGREDIENTS

• Extra-Virgin Olive Oil: Use your favorite olive oil brand, or consult our list of the best (and worst!) olive oil brands for inspo.
• Lime Juice: Freshly squeezed lime juice adds acidity and freshness to the marinade. If you’ve run out of limes, lemon juice will certainly work.
• Garlic: What does garlic not improve? I add 4 cloves to the marinade because I love a strong garlic flavor, but adjust as needed!
• Honey: Honey adds a nice touch of sweetness to the marinade. If you don't have honey on hand, try brown sugar or pure maple syrup.
• Low-Sodium Soy Sauce: Make sure you’re using low-sodium soy sauce in the marinade so you can prevent it from becoming overly salty.
• Chili Garlic Sauce: You can use chili garlic sauce or sriracha; I love the kick of heat that either adds. Not a fan of heat? Sub out the sriracha for some mild harissa, or simply marinate in a bit of minced garlic, lemon zest, and salt.
• Shrimp: You can use fresh or frozen (and thawed) shrimp in this recipe, just make sure they are peeled and deveined before cooking. You can leave the tails on or off—either will taste great, so it is just up to personal preference.
• Cilantro: I have a special love for cilantro, but almost any fresh herb will do in this recipe.

STEP-BY-STEP INSTRUCTIONS

First, if you’re using wooden skewers, make sure you soak them in water for at least 30 minutes before using. Then, we’ll create our marinade by whisking together the olive oil, lime juice, garlic, honey, soy sauce, and chili sauce in a medium bowl. Set 1/4 cup of the marinade aside—we’ll brush this onto the shrimp while grilling.

Once your shrimp are peeled and deveined, toss them in the bowl with the remaining marinade. Let them sit in the marinade until your grill or grill pan has preheated, then add them onto the skewers.

Grill the shrimp until pink and opaque—around 3 minutes per side. While cooking, brush the skewers with the reserved marinade before and after each time you flip. This will really make sure our shrimp are extra flavorful.

Once done, garnish with fresh cilantro and serve with lime wedges for squeezing.

The full list of ingredients and instructions can be found in the recipe below.

Recipe Tips

• Do I need to soak my skewers? If you’re using wooden ones, absolutely—it’s a must. Make sure to soak them before adding your shrimp and placing on the grill.
• How long should I grill my shrimp? Watch for a color change: your shrimp will turn from gray and translucent to pink and opaque. Also keep an eye on their tails—when they're done, they'll curl slightly. Overcooked shrimp will have tightly curled tails, so take care to remove them from the grill before they're tightly coiled. They should only take around 2-3 minutes per side!

What To Serve With Grilled Shrimp

A homemade aioli or cowboy butter for dipping is a great place to start. As for sides, why not keep it on the grill? This spicy-sweet grilled broccoli is one of our all-time faves, as are these cheesy foil pack potatoes and grilled corn salad.

Storage

Stored in an airtight container in the refrigerator, your leftovers will last up to 4 days.