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
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 (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.
Looks delicious!! Can these be made/any tips for using an indoor grill (like a George Forman grill?) thanks!
Hi, Marisa! I’m not as familiar with a George Foreman grill, but I regularly make these on a cast iron indoor grill pan, which is probably very similar to the Foreman. It works great! The same instructions apply on the indoor pan — high heat for 4-6 minutes. Enjoy!
Spectacular! I made this for an afternoon wedding reception and the crowd went wild. I did add a bit of ginger just to zip it up a bit. This is definitely going into my crowd pleaser files.
That’s wonderful, Lorinda! Thank you for taking the time to leave a note. 🙂
Woooow…..It’s the only thing that taste good! And so easy to do…
I think I will look for these and try your recipe this weekend. Thank you for sharing!
Dang Thai from Embeya !
Made this last night with rice pilaf. Easy to make and delicious.
Thanks, Lee! I’m so glad that you enjoyed it! 🙂
I really love these shrimps. I can’t wait to make this one for my family to try.
Out of this world delicious! One of the best marinades I’ve ever tried. Just the right bit of everything!
Thank you, Pam! So glad that you loved it!
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.
Yay! Thank you, Cass!
You ought to take part in a contest for one of the best blogs on the internet. I most certainly will highly recommend this web site!
My family has been in Key West and Miami since the early 1800’s. I consider myself a seafood connoisseur. This is one of the best shrimp recipes I’ve ever ever ever had. Everytime I make it. it fills the neighborhood with delicious mouth watering fragrance. As a personal preference, I use key lime juice instead of everyday limes. Other than that, I think it’s perfect. I sure wish my mom were still here to enjoy it.
Thank you for your blog and all your recipes.
Thank you so much for your kind words, Cassandra. That’s a huge compliment! I actually used key lime juice the last time we made this too, because I had some leftover from a pie recipe. Such a treat!
Absolutely loved the marinade. The shrimp had a great flavor. I’m thinking that this marinade would make a great seasoning for other food. Like salmon for starters
Thanks, Annette! Yes, I totally agree!
Wow, this marinade is fantastic! I was too lazy to put the shrimp on skewers so I was going to follow the option to broil the shrimp in the oven, but I really wanted the smoky/grilled flavor. So I used a large vegetable grilling basket and put them on my grill (med-high heat) for 8 minutes, stirring them halfway through. They were phenomenal! I am definitely adding this to my permanent repertoire of dishes!!
Sounds perfect, Chris! Thank you so much for taking the time to come back here and leave a note. 🙂
I love my shrimp marinated. It gives it a different texture that just feels right. And then I add the lime after it’s cooked. Tastes so good.
Thanks, Caroline!
Excellent recipe! The whole family really liked the flavor of the shrimp. I will definitely make this again.
Wonderful! Thanks, Lynne!
Made it tonight as an appetizer. Was praised and friends want me to make it again. A great hit.
Perfect! Thanks, Rich!
Made the shrimp tonight..delicious!
Will make again and marinate longer!
Thank you, Bonnie! We’re glad you enjoyed it.
Great recipe. Added some hatch chile flakes and some Crystal hot sauce. Really nice.
Thank you, Ken! We’re so glad you enjoyed it.
Very flavourful, quick and easy recipe. Thank you!
Awesome! Thanks, Claire!
Great easy recipe, amazing flavor! This recipe is how I discovered Blair, I’ve since used so many of her recipes!
Thanks, Denise! I’m so glad that you enjoyed it!
very tasty and easy recipe
Thank you, Stefan!
Awesomeness on a skewer!!
All I had was extra virgin olive oil, so I substituted Peanut oil with a dash of EVO.
Otherwise copied the recipe exactly using Argentine pink shrimp. We all raved about the flavor. Great recipe!! Will do again for sure.
Thanks, Dave! I’m so glad that the meal was a success. Thanks for taking the time to let us know!