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.
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If you love shrimp recipes, be sure to try my mom’s Southern shrimp and grits recipe, these 15-minute honey garlic shrimp, this blackened shrimp, this shrimp and vegetable stir fry, these zesty Mexican shrimp, a pan of flavorful baked Italian shrimp, and this garlic and rosemary broiled shrimp, too!
How to Make Marinated Grilled Shrimp | 1-Minute Video
OMG is this fantastic! I am a 5th generation Floridian and I know good seafood when I taste it. Fabulous, love the sweetness of the honey and the savory of the Worcestershire sauce with the zing of limes. Total keeper.
– Cass
Why You’ll Love this Recipe
- Flavorful. Thanks to a perfectly balanced grilled shrimp marinade that includes olive oil, lime juice, honey, garlic, and Worcestershire sauce, you get a delicious, complex meal with a blend of sweet, savory, and umami flavors.
- Quick. Since the shrimp is already so tender, it only needs about 20 minutes in the marinade, making this an ideal supper for busy evenings. Just don’t leave the shrimp in the marinade for too long, or you’ll end up with mushy seafood.
- Easy. Shake together the easy shrimp marinade, let the shrimp soak in all of the flavor, and then grill them or broil them for 3-5 minutes. It doesn’t get much easier than that!
Ingredients
This is a quick overview of the ingredients that you’ll need to make the best shrimp marinade recipe. As always, specific measurements and complete cooking instructions are included in the printable recipe box at the bottom of the post.
- Shrimp: peeled and deveined. I like jumbo or extra-large shrimp, but any size will work. I typically use frozen shrimp that I thaw in the refrigerator overnight before marinating. For a quick-thaw method, place the frozen shrimp in a colander and run under cold water until thawed (this will only take a few minutes). I don’t recommend grilling pre-cooked shrimp. This will likely overcook the shrimp, resulting in a rubbery or tough finished product.
- Lime juice: a fresh burst of acidic tang that helps tenderize the shrimp and add tons of flavor to the marinade. Swap out the lime juice and use freshly-squeezed lemon juice instead if you prefer. And for an even stronger lime flavor, grate some lime zest (or lemon zest) directly into the marinade. You can also add a squeeze of lemon or lime juice over the cooked shrimp, too.
- Garlic: for even more savory flavor.
- Olive oil: the base of the marinade.
- Fresh parsley: for a bright, colorful touch and taste. Add other fresh herbs to the marinade if you like. Good options include rosemary, basil, thyme, oregano, cilantro, and chives.
- Worcestershire sauce: adds a bit of savory, umami flavor to the marinade. Low sodium soy sauce is a fine substitute.
- Honey: for sweetness. The sugars in the honey also caramelize and help to achieve a nice char on the shrimp.
- Salt and Pepper: to enhance the other ingredients in the dish.
Directions
The best shrimp marinade for grilling comes together quickly and easily! You’ll find detailed directions in the recipe card below, but here’s the overview with a few of my notes:
- Shake or whisk together the grilled shrimp marinade.
- Place the shrimp in a large Ziploc bag or bowl.
- Pour the marinade over the shrimp and toss to coat. Seal or cover, place in the refrigerator, and marinate for at least 20 minutes (but not more than 2-3 hours).
- Remove shrimp from the bag or bowl and discard the marinade.
- Thread the shrimp onto skewers.
- Grill the shrimp on a grill pan, gas grill, or charcoal grill over high heat for a total of 3-5 minutes, flipping halfway through. I always grill the shrimp with the shell off. This allows the marinade to directly flavor the shrimp, and it makes it easier to eat the shrimp once they’re cooked — no peeling at the table. You’ll know the shrimp are done when they turn pink. And if you don’t have access to an outdoor grill, feel free to cook the shrimp indoors by using a grill pan that’s preheated over high heat on the stove top or by placing them under the broiler.
- Remove the shrimp from the skewers and place on a serving platter or bowl. Garnish with fresh parsley and lime wedges, and enjoy!
Spectacular! I made this for an afternoon wedding reception and the crowd went wild.
– Lorinda
Serving Suggestions
Serve the marinated grilled shrimp alongside a crusty French baguette, Cheddar Bay biscuits, no-knead cast iron focaccia, Southern potato salad, Charleston red rice, our favorite Southern macaroni salad, a Hawaiian pasta salad, or an apple Snickers salad. For a veggie side dish, you might like a Southern Caesar salad, baked ratatouille, a broccoli grape salad, this cucumber tomato onion salad, Southern succotash, roasted yellow squash, or corn on the cob in the oven. Then, finish with a Bisquick peach cobbler for dessert!
Preparation and Storage Tips
- Marinate the shrimp in the fridge for at least 15-20 minutes, but not more than about 2-3 hours. The acid (lime juice) in this marinade will cause the shrimp to become rubbery or mushy if they’re left in the marinade for too long.
- Leftover shrimp will keep in an airtight container in the refrigerator for 3-4 days.
- To extend the life of the shrimp, you can wrap it tightly and keep it in the freezer for up to 2 months.
- Use the leftover grilled shrimp in shrimp rolls, in shrimp tacos, on a Greek salad, or in Aunt Bee’s shrimp pasta salad.
Tips for Success
- To feed a smaller family, cut all of the ingredients in half and marinate just 1 lb. of shrimp.
- If using wooden skewers, soak the skewers in water for a couple of hours before threading the shrimp. This will prevent the wood from burning on the grill.
- Shrimp cook very quickly, so keep a close eye on them and remove them from the grill as soon as they’re done. You know that they’re ready when they turn pink and opaque.
- Season the shrimp with kosher salt and ground black pepper to taste after it comes off of the grill.
- Make it spicy by adding cayenne pepper or crushed red pepper flakes to the marinade. Smoked paprika is also a nice addition!
Out of this world delicious! One of the best marinades I’ve ever tried. Just the right bit of everything!
– Pam F.
More Grilled Shrimp Recipes to Try
Lemon Garlic Grilled Shrimp Recipe
45 minutes mins
Honey Lime Grilled Shrimp
50 minutes mins
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Watch How to Make It
Marinated Grilled Shrimp
Ingredients
FOR THE MARINADE
- ⅓ cup olive oil
- ¼ cup freshly squeezed lime juice
- 2 teaspoons minced garlic (about 2 cloves)
- 2 tablespoons chopped fresh parsley
- 2 tablespoons Worcestershire sauce
- 1 tablespoon honey
- ¼ teaspoon kosher salt
- Pinch of ground black pepper
FOR SERVING
- 2 lbs. raw, peeled, and deveined shrimp (I use extra large or jumbo shrimp)
- Optional garnish: fresh lime wedges and additional chopped parsley
Instructions
- In a jar with a lid, combine all of the marinade ingredients. Shake until completely combined.
- Place shrimp in a large zip-top bag or bowl. Pour the marinade in the bag with the shrimp. Seal the top of the bag and place shrimp in the refrigerator to marinate for at least 15-20 minutes (but not more than 2 or 3 hours).
- Remove shrimp from the bag and discard the marinade. Thread shrimp onto skewers and grill over high heat for 3-5 minutes, flipping halfway through. If you prefer, you can also broil the shrimp on a sheet pan in the oven for about 3-5 minutes, flipping halfway through.
- Garnish with fresh lime wedges and additional chopped parsley.
Notes
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- I recommend marinating the shrimp for at least 15-20 minutes, but not more than 2-3 hours. The acid (lime juice) in this marinade will cause the shrimp to become rubbery or mushy if they’re left in the marinade for too long.
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- If using wooden skewers, it’s important to soak the skewers in water for a couple of hours before threading the shrimp. This will prevent the wood from burning on the grill.
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- Shrimp cook very quickly, so keep a close eye on them and remove them from the grill as soon as they’re done. You know that they’re ready when they turn pink and opaque.
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- Season the shrimp with kosher salt and ground black pepper to taste after it comes off of the grill.
Nutrition
This post was originally published in June, 2017. It was updated in May, 2024.
Shrimp is definitely a feel good food for me! It’s seafood, which I feel is naturally healthier, and SO delicious! I love grilling shrimp, especially in the summer, and this marinated version looks SO good, Blair! Pinning to try!
Thanks so much, Gayle! Shrimp is such a staple in our house at this time of year. So fast, easy, and healthy! Thanks for the pin!
I’ve heard one should use only the zest of citrus fruit and never the juice in marinades as after an hour or so the acid in the juice begins to degrade the meat of the shrimp.
The Best Marianade for Shrimp that I have ever tasted! My husband who usually sticks to fried shrimp loved this marinade!!!
Thank you, Lawanna! We’re so glad!
I grill 2-3 times a week. These shrimp were a great addition to my repertoire. I held some marinade back in a ramekin (unblended with the shrimp) to use as a dipping sauce for those who want the bigger flavor. Also I highly recommend the lime wedges on the side (as you mention) because a spritz of extra lime juice on the finished shrimp really highlights the overall flavor. Great simple marinade, well laid out, with good attention to detail. Thank you!
Thanks for your thoughtful comment. I’m so glad that you enjoyed the shrimp!
Great recipe! I make shrimp at least once a week and am always coming up with different ways to cook it. I just posted a recipe on my blog for baked garlic shrimp that had this buttery breadcrumb topping on it. Oh My. I could have chowed down on the whole 2 lbs myself. LOL
Sounds delicious! I’ve got a similar baked, breaded garlic shrimp on my blog and it’s amazing! You can’t go wrong with that flavor combo! 🙂
Great recipe. We substitute lemon for lime simply because we always have lemons in the house..
My favorite summer food is boiled crabs with hard crusted bread.
Favorite cold weather foods are Portuguese roast and kale soup (not in one meal).
Thanks, Theresa! Yes — lemons are a great substitute! And you can’t go wrong with crabs and crusty bread at this time of year. So, so good! 🙂
This recipe is AWESOME!!! I decided to give it a try couple days ago. I used the largest shrimp I could find, replaced the tomato sauce with chili sauce, upped the cayenne pepper, marinated them for two hours and then grilled. People were raving about them.Thanks so much for this recipe!!!
Excellent! So glad that they were a hit! My 3-year-old son requested them again for dinner last night, so they’re definitely a favorite around here, too. Your changes sound delicious as well!
I didn’t see tomato sauce in the recipe. Where did that come from? I’ve got mine marinating right now, sans tomato sauce. Hope it comes out as well as reviewed. 🙂
Hi, Teresa! There’s definitely NO tomato sauce in the recipe. No idea where that comment came from! 🙂
I believe the person was referring to another recipe on the internet for marinated shrimp, it called for tomato sauce, chili, etc. Definitely, not in this recipe.
looks wonderful however did not give any directions after marinade…..
You’re right, Sandy! I have no idea how the second half of the recipe got cut off! Adding it right now. 🙂
Can you make the marinade days before if it is kept refrigerated?
Absolutely, Jim! It’s like a vinaigrette salad dressing, so it will keep in an airtight container in the fridge for up to a week! Enjoy. 🙂
I found your site & this recipe via Skinny Taste. Even though it is October here in Ohio, the weather is still warm enough that this grilled shrimp recipe can be a last salute to summer. The accompanying photograph is lovely. I am looking forward to checking out more of your recipes!
Hi, Linda! I’m so glad that you found the blog! This grilled shrimp is one of our go-to family favorites (especially in the summer)! I hope that you love it too!
I read that some one changed the tomato sauce for chili sauce and added cayenne pepper but i don’t see anything in the recipe with these items.
I don’t know, Jessica — there’s definitely no tomato sauce in the recipe. 🙂
Looks really good… My fiance and I love Grilled shrimp and are always looking For new and different recipes… Trying this recipe next weekend… I will let you know what we thought about it…
Awesome, Angela! I hope that you enjoy it!
Can I use frozen shrimp?
Hi, Ann! Yes, you can definitely use frozen shrimp (that’s often what I do). Just thaw them before cooking. You can either thaw the shrimp in the refrigerator overnight, or run them under cold water in a colander for about 5-7 minutes if you’re pressed for time!
Your marinated grilled shrimp recipe is stored in my memory bank. I have made this easy wholesome recipe many times and it is always a crowd pleaser. I give you Five Large Stars Thank you!
That’s wonderful, Albert! It’s definitely a staple in our summer meal rotation as well. So glad that you like it!
Made this a couple of months ago and thought it was OK, but then realized in my rush that I neglected to include the garlic and salt and pepper! Finally got around to making it again yesterday, following the ingredient list and only adding a little bit of red pepper flakes. Marinated for about 45 minutes. It was fantastic! Very easy and quick to put together–like most of your recipes. My husband cooked them on the grill top saute pan (the one with the holes in it). We used the lovely U15 easy peel fresh shrimp from Costco, which is a perfect size for this since they stay moist and very flavorful. Thanks for a keeper recipe!
Great recipe my family and guest Absolutely loved these marinated shrimp.
Wonderful! Thank you! 🙂
I love your approach to food. I feel that the restrictive fad diets of cutting entire food groups are myopic in the extreme. My mom also had the same approach to food – good wholesome food that made you happy for that particular occasion, season or reason. Will be trying this soon! And bookmarking your website to come back to!
Thank you, Steve! I hope that you love the shrimp! 🙂
Big hit with the fam and so easy to put together. Thank you for an awesome recipe!!
Thanks, Julie! I’m so happy to hear that!
It would be nice if there was some way to print the recipe.
Hey, Chuck! There’s a green button in the box at the very top of the post that says, “PRINT RECIPE.” You can also find a “PRINT” button in the recipe box (just below the photo). Hope that helps, and enjoy! 🙂
What would be the downfall to marinating the shrimp for say 10 hours as opposed to the max 2 or 3 you say?
Hey, Tyler! The acid in the marinade from the lime juice starts to break down the delicate shrimp meat and makes it mushy if it sits in the marinade too long. 🙂
This is a keeper excellent!!!!
This is a keeper excellent!!!!
Thank you, Bob!!!
We tried it with the shrimp twice in one week and it was delicious! Have you tried this marinade on another seafood?
So glad you’ve enjoyed it, Olivia! I haven’t tried the marinade with any other seafood, but I’m sure it would be great. Scallops would be delicious, and fish would work well, too — just be sure that you don’t marinate for too long or the acid in the lime juice will make the fish mushy. 🙂
This recipe is delicious as well as quick and easy to prepare. Everyone loved it. Will do again. Thanks for sharing.
Thanks, Denise!!!