The easiest Grilled Shrimp recipe ever! Shrimp is soaked in a four ingredient marinade for just 30 minutes then grilled in a flash. It’s super flavorful and incredibly easy to make! Talk about perfect weeknight dinner.
Grilled Shrimp Recipe
I’m ready for fall but not quite ready for grilling season to be over so I thought I better share more good grilling recipe before it’s too cold. And this isn’t just good, this is one of the best ways to make grilled shrimp!
Aren’t we always on the look out for incredibly fast recipes that aren’t bland and boring? I know come busy weekdays they’re a life saver for me sometimes and I’m all about the proteins with a quick and zesty marinade on repeat on those days.
This shrimp is just that. Nothing complicated at all – just prep the shrimp, stir together a simple marinade with pantry staples, soak together only 30 minutes and grill on skewers.
The flavor and seasoning in the marinade pairs perfectly with shrimp. It’s sweet, it’s salty, and (if you prefer) it’s spicy! The the soy sauce adds a deep, robust flavor while the honey gives it that sweet, mouthwatering flavor we crave.
Then to finish the dinner just steam or grill some veggies and you’ll have a meal that will get compliments all around!
Shrimp and Marinade Ingredients:
- Shrimp – I recommend using extra large or even jumbo shrimp.
- Honey – real maple syrup should work fine here too.
- Soy sauce – you can use regular or low-sodium soy sauce here based on how salty you like things. Keep in mind the longer you marinate the more sodium (saltiness) will be absorbed so if you plan to leave it for a couple of hours use low-sodium.
- Olive oil – this will help keep the exterior of the shrimp from drying and adds a little richness.
- Garlic – this ingredient adds a lot of flavor especially when you use fresh. I don’t recommend substitutes.
- Crushed red pepper flakes (optional) – if you want the spicy option add red pepper flakes. Start with 1/4 tsp, taste the marinade (before you’ve added it to the shrimp), then if you want it spicier add more to desired heat level.
- Green onions or parsley (optional) – this is only if you want that nice color contrast for looks, it’s really not necessary just if you’re going for presentation.
How to Make Grilled Shrimp:
- Make the marinade: In a mixing bowl whisk together honey, soy sauce, olive oil, garlic cloves and red pepper flakes if using until well combined.
- Pour marinade over shrimp, rest: Place shrimp in a gallon size resealable bag or a shallow dish. Pour marinade over shrimp, seal bag while removing excess air. Rub marinade over shrimp and transfer to refrigerator and let marinate 30 – 60 minutes.
- Tip: if using wooden skewers soak in water at least 30 minutes so they don’t burn up. While the shrimp is marinating throw them in water if you haven’t already.
- Heat grill: Preheat a grill over medium-high heat to about 400 degrees.
- Thread shrimp on skewers: Thread shrimp onto skewers running through top and bottom of the shrimp, and fitting about 5 – 6 on each.
How Long to Grill Shrimp?
Grill time for shrimp will vary based on a number of factors like size of shrimp, temperature of shrimp to begin with, grill temperature, outside temperature, flame distance to shrimp etc. For this recipe using extra large shrimp and a grill temperature of about 400 degrees shrimp should take about 2 minutes per side.
Tip: Be sure to clean grill grates with a grill brush and brush with oil before adding shrimp. This sticky marinade will stick to grates if not oiled.
What Size Shrimp work Best for Grilling?
Extra large or jumbo shrimp work best on the grill. They won’t cook too quickly and they hold together well on skewers.
Can I Halve the Recipe?
Definitely! This recipe makes enough for 6 skewers of 6 shrimp per each, so if you only need to feed 2 or 3 people then half the recipe will work perfect. Those amounts are 1/4 cup honey, 3 Tbsp soy sauce, 1 Tbsp olive oil, 2 tsp garlic, 1/8 – 1/4 tsp red pepper flakes (optional) and 18 extra large shrimp.
Tips for the Best Grilled Shrimp:
- Use a flavorful marinade and one that includes honey like we use here for a nice char on the shrimp.
- Be sure to peel shrimp first before adding to the marinade so it can soak up the flavors.
- Soak wooden skewers in water for at least 30 minutes before adding shrimp and grilling or they may burn up.
- Preferably use frozen and thawed shrimp. Not that from the meat/seafood counter as it’s previously frozen anyway and could have been sitting there a few days.
- Don’t overcook the shrimp or they will be rubbery.
0 Comments