Summer is my favorite time to relax with a chilled glass of white wine and fire up the grill. These honey-lime grilled shrimp marinate and cook quickly, letting me stay out of the kitchen and enjoy backyard BBQs with friends and family.
Summer has arrived and my grill is fired up. In this heat—especially here in Chi-town—the last thing I want is to stand over an oven or wrestle a large cut of meat for ages. Quick, easy grilling recipes that require minimal time at the heat are a must when you want to enjoy the sun instead of sweating in the kitchen.
My husband is a big fan of seafood—anything from shrimp to lobster. During warm months I try to grill as much as possible; I’ve even learned to grill lobster for him. One hectic Saturday he asked to take over the grill, which was a fun change since I usually helm our Weber. The fridge was looking a little sparse that afternoon, so I made a quick grocery run.
The shrimp looked especially good, so I picked up a pound of easy-peel shrimp (still with shells on). I prefer leaving the shells on while cooking because they add extra flavor—shells are often used to make rich seafood broths, and they help keep the shrimp juicy on the grill.
With very little prep time, I tossed the shrimp in a quick marinade of garlic, honey, lime, chili flakes, salt, pepper, cilantro, and olive oil. I marinated them with the shells on so they’d absorb flavor without becoming soggy. After a few minutes of tossing, we skewered them and grilled them on high heat for about 3 minutes per side.
My husband pronounced them excellent—high praise from a seafood lover—and he jokingly took credit for his “grilling skills.” The reality is these shrimp are so simple and fast to prepare that anyone can get great results. They’re perfect for a last-minute light dinner or a crowd-pleasing appetizer.
To make the marinade, combine garlic, cilantro, honey, lime juice and zest, chili flakes, salt, pepper, and olive oil in a blender or food processor. Pulse until the ingredients are well combined; a slightly chunky texture is nice and adds character to the sauce.
Tip: microwave limes for about 15 seconds before cutting and juicing them. Warming the fruit helps release more juice when you squeeze it with a fork.
Pour the marinade over the shrimp and toss to coat. Let them sit at room temperature for 15–30 minutes. Any longer and the lime’s acidity will begin to “cook” the shrimp, turning them toward a ceviche-like texture, which is not what we want for grilling.
After marinating, thread the shrimp onto skewers. If you use wooden skewers, soak them in water for at least 30 minutes to prevent burning on the grill.
Grill on an oiled, high-heat grill for 3 minutes per side—no more, no less—to achieve a nicely charred exterior while keeping the shrimp tender inside. Let the shrimp rest briefly, then serve and enjoy.
Easy Grilling…Honey Lime Grilled Shrimp
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- Author: Mila Furman
Description
These honey-lime grilled shrimp are quick to marinate and even quicker to cook, making them ideal for relaxed summer dinners or casual entertaining.
Ingredients
- 1 pound of 15–20 size easy-peel shrimp (shells on)
- Juice and zest of 2 limes
- 5 garlic cloves
- 1/4 cup honey
- 1/2 bunch cilantro, washed
- Chili flakes, to taste
- Salt and pepper, to taste
- Olive oil (for the marinade and to oil the grill)
Instructions
- Combine garlic, cilantro, honey, lime juice and zest, salt, pepper, chili flakes, and olive oil in a blender or food processor. Pulse until combined; a slightly chunky texture is fine.
- Microwave limes for 15 seconds before cutting and juicing to release more juice.
- Pour the marinade over the shrimp and toss to coat. Let them sit at room temperature for 15–30 minutes; don’t exceed that or the lime will begin to “cook” the shrimp.
- Thread the shrimp onto skewers. Soak wooden skewers for at least 30 minutes beforehand to prevent burning.
- Preheat and oil the grill, set to high. Grill shrimp 3 minutes per side, then remove and let rest briefly before serving.
- Category: Entree
- Cuisine: American
