Made This?
Let us know how it went in the comments below!
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:
What People Are Saying:
“I tried your recipe last night for company & they loved it........very simple but very tasty! thank you so much for sharing!" - sziklai
"DELISH! will make again for sure! Family loved it!" - PurpleBike
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.
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.
Stored in an airtight container in the refrigerator, your leftovers will last up to 4 days.
garlic cloves, minced
extra-virgin olive oil
fresh lime juice
honey
low-sodium soy sauce
chili garlic sauce or sriracha
shrimp, peeled, deveined
freshly chopped fresh cilantro
Lime wedges, for serving
Let us know how it went in the comments below!