Fiery Honey-Lime Grilled Shrimp with Garden Herbs

Shrimp quick-marinated in honey, lime, garlic, and garden herbs, then grilled until charred and just cooked through. Sweet, spicy, and tangy—ready in under 30 minutes and endlessly versatile.

Print Recipe

Prep Time 25

Cook Time 6

Course Main Course

Cuisine American

Servings 4 servings

Ingredients

1 lb raw shrimp peeled and deveined
2 tablespoons olive oil
1 tablespoon honey
Juice and zest of 1 lime
2 cloves garlic minced
2 tablespoons chopped fresh cilantro or oregano
1/2 teaspoon red pepper flakes or chili powder
Salt and pepper to taste
Extra lime wedges for serving (optional)

Instructions

In a medium bowl, whisk together the olive oil, honey, lime juice and zest, garlic, herbs, chili flakes, salt, and pepper. Add the shrimp and toss to coat. Cover and refrigerate for 15 to 30 minutes. If using wooden skewers, soak them in water during this time.
Preheat the grill to medium-high. Thread the shrimp onto skewers or place them in a grill basket.
Grill for 2 to 3 minutes per side, until the shrimp are pink, opaque, and slightly charred at the edges. Don't overcook—they cook quickly.
Remove from the grill and serve hot with extra lime wedges and a sprinkle of fresh herbs.

Notes

Shrimp cook fast—pull them the moment they turn pink and opaque, usually 2 to 3 minutes per side. Not a fan of cilantro? Parsley or basil work beautifully. A pinch of smoked paprika deepens the flavor and adds gentle smokiness. This same marinade is wonderful on chicken thighs or cubes of tofu; just adjust the cook time. If using wooden skewers, soak them in water for 30 minutes first so they don't burn. Serve over rice, in tacos, or piled on a salad.