Marinated Grilled Shrimp

Marinated grilled shrimp are the perfect easy, healthy dinner for warm weather months. With honey, lime juice, garlic, and olive oil, this grilled shrimp marinade comes together in just 10 minutes for a fresh, flavorful, and simple meal!

Photography by BEA MORENO.

Before You Get Started

A few things make the difference between tender, flavorful shrimp and a rubbery, mushy batch. Keep these in mind before you fire up the grill.

• Don’t marinate too long. Fifteen to twenty minutes is the sweet spot. The acid in the lime juice turns the shrimp mushy if they soak past a few hours.
• Start with raw shrimp. Pre-cooked shrimp turn rubbery on the grill, so reach for raw, peeled, and deveined. Extra-large or jumbo hold up best.
• Pull them off fast. Shrimp grill in just 3 to 5 minutes and go from done to tough quickly. They are ready the moment they turn pink and opaque.

How to Make Marinated Grilled Shrimp

The best shrimp marinade for grilling comes together in one jar, and the shrimp cook in minutes. Here is the full walk-through, with the notes I have picked up over the years:

Step 1: Shake Up The Marinade

Add the olive oil, lime juice, garlic, parsley, Worcestershire sauce, honey, salt, and pepper to a jar with a lid and shake until combined. 

The honey is doing double duty here: it balances the tang of the lime and helps the shrimp caramelize into a nice char on the grill.

⇢ Swap the citrus if you like. Fresh lemon juice works in place of lime, and a little grated lime or lemon zest deepens the flavor even more.

⇢ No Worcestershire? Low-sodium soy sauce stands in nicely for that same savory, umami backbone.

Step 2: Marinate the Shrimp

Place the shrimp in a large zip-top bag or bowl, pour the marinade over the top, and toss to coat. Seal, refrigerate, and let them soak for at least 15 to 20 minutes.

⇢ Set a timer. Do not go past 2 to 3 hours. The lime juice keeps working on the shrimp, and too long in the marinade leaves them soft and mushy.

If you are starting from frozen shrimp, thaw them first by placing them in a colander under cold running water for a few minutes, or in the refrigerator overnight.

Step 3: Thread Onto Skewers

Remove the shrimp from the marinade and discard the liquid. Thread the shrimp onto skewers so they are easy to flip and turn on the grill.

⇢ Soak wooden skewers first. A couple of hours in water keeps them from burning over the flame. Metal skewers skip this step entirely.

Step 4: Grill Until Pink

Grill the shrimp over high heat on a grill pan, gas grill, or charcoal grill for a total of 3 to 5 minutes, flipping halfway through. 

I grill them with the shells off so the marinade flavors the shrimp directly and there is no peeling at the table. You will know they are done when they turn pink and opaque. 

⇢ No outdoor grill? A grill pan preheated over high heat on the stovetop, or a few minutes under the broiler, does the job just as well.

⇢ Make it spicy. Stir cayenne or crushed red pepper flakes into the marinade, or add a pinch of smoked paprika for a little warmth and color.

Step 5: Garnish and Serve

Slide the shrimp off the skewers onto a platter, season with a little salt and pepper to taste, and garnish with fresh parsley and lime wedges. 

Serve right away while they are warm.

Out of this world delicious! One of the best marinades I’ve ever tried. Just the right bit of everything!

– Pam F.

What to Serve with Grilled Shrimp

These grilled shrimp work as a light main or the centerpiece of a summer cookout. A few favorites to round out the plate:

• Cast Iron Focaccia Bread
• Cucumber Tomato Onion Salad (for something cool and fresh)
• Summer Corn Salad
• Charleston Red Rice
• Grilled Potatoes (since the grill is already going)
• Antipasto Pasta Salad

Finish the meal with a warm Bisquick Peach Cobbler or No Bake Peanut Butter Pie for dessert.

Storage and Make-Ahead

Store. Keep leftover shrimp in an airtight container in the refrigerator for 3 to 4 days.

Freeze. Wrap the cooked shrimp tightly and freeze for up to 2 months.

Reheat. Warm leftovers gently and briefly, just a quick pass in a skillet or about 10 seconds in the microwave. Grilled shrimp toughen fast when reheated, so less is more.

Use the leftovers. Cold or rewarmed, leftover grilled shrimp are great in my Shrimp Rolls, on my Greek Shrimp Salad, or stirred into my Shrimp Pasta Salad.

Frequently Asked Questions

How long should you marinate shrimp before grilling?

Fifteen to twenty minutes is ideal. Because the lime juice gently tenderizes the shrimp, you do not need long, and you should never go past 2 to 3 hours or the texture turns soft and mushy.

Do you have to marinate shrimp before grilling?

You do not have to, but even a quick soak makes a real difference. The marinade adds layers of sweet, savory, and tangy flavor and helps the shrimp brown and char on the grill. Fifteen minutes is enough to taste the payoff.

Can you grill shrimp without skewers?

Yes. A grill basket keeps them from falling through the grates, or you can lay them perpendicular to the bars. A preheated grill pan or the broiler also works well if you would rather skip skewers altogether.

Can you serve grilled shrimp cold?

Absolutely. These shrimp are just as good chilled as they are warm, which makes them perfect for piling over a salad, tucking into rolls, or serving as a make-ahead appetizer.

More Easy Shrimp Dinners

• Honey Garlic Shrimp
• Blackened Shrimp
• Garlic Butter Shrimp with Old Bay
• Southern Shrimp and Grits
• Shrimp and Vegetable Stir Fry