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Square overhead shot of marinated grilled shrimp on a blue serving platter.
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5 from 29 votes

Marinated Grilled Shrimp

This light, healthy, and flavorful grilled shrimp comes together with a 10-minute honey-lime marinade and just a few minutes on the grill. It is an easy, fresh dinner for warm-weather nights.
Course Dinner
Cuisine American
Keyword grilled shrimp, grilled shrimp marinade, grilled shrimp skewers, how to grill shrimp, Marinated Shrimp, Shrimp Skewers
Prep Time 10 minutes
Cook Time 5 minutes
Marinating Time 20 minutes
Total Time 35 minutes
Servings 6 people
Calories 123kcal
Author Blair Lonergan

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.
    Ingredients for a marinated grilled shrimp recipe.
  • 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.
    Marinating shrimp in a glass bowl.
  • 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.
    Grilling marinated shrimp.
  • Garnish with fresh lime wedges and additional chopped parsley.
    Horizontal overhead shot of marinated grilled shrimp on a blue serving platter.

Video

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

Serving: 1/6 of the recipe | Calories: 123kcal | Carbohydrates: 5g | Protein: 0.2g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Sodium: 135mg | Potassium: 48mg | Fiber: 0.1g | Sugar: 3g | Vitamin A: 120IU | Vitamin C: 5mg | Calcium: 8mg | Iron: 0.3mg