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!
More from the grill:
Photography by BEA MORENO.
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
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
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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 (extra large or jumbo)
- 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 the shrimp in a large zip-top bag or bowl. Pour the marinade over the shrimp and toss to coat. Seal and refrigerate for at least 15 to 20 minutes, but not more than 2 to 3 hours.
- Remove the shrimp from the bag and discard the marinade. Thread the shrimp onto skewers and grill over high heat for 3 to 5 minutes, flipping halfway through, until pink and opaque. You can also broil them on a sheet pan for 3 to 5 minutes, flipping halfway.
- Garnish with fresh lime wedges and additional chopped parsley.
Notes
- Marinate for 15 to 20 minutes, but not more than 2 to 3 hours. The acid in the lime juice will turn the shrimp rubbery or mushy if they soak too long.
- Skip pre-cooked shrimp. Start with raw shrimp so they do not overcook into a tough, rubbery texture on the grill.
- Soak wooden skewers in water for a couple of hours before threading the shrimp so they do not burn on the grill.
- Watch them closely. Shrimp cook fast and are done as soon as they turn pink and opaque. Season with kosher salt and black pepper to taste after they come off the grill.
- To feed a smaller family, cut all of the ingredients in half and marinate just 1 lb. of shrimp.
- Make it spicy by adding cayenne or crushed red pepper flakes to the marinade. Smoked paprika is a nice addition too.
Nutrition
Originally published in June, 2017, this post was updated in June, 2026.
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!!!