Grilled Honey Lime Shrimp
These Grilled Honey Lime Shrimp are a quick, easy, and healthy summer dinner!
Servings 4 servings
- 2 lbs. peeled, deveined raw shrimp
- ¼ cup freshly-squeezed lime juice (about 2 limes)
- ¼ cup rice vinegar
- ¼ cup Dijon mustard
- ½ cup honey
- ¼ cup minced fresh chives
- 2 teaspoons minced fresh garlic
- 2 teaspoons salt
- 1 teaspoon pepper
- ½ cup extra-virgin olive oil
To make the marinade, whisk together all ingredients except shrimp.
Marinate shrimp in half of the dressing for 30 minutes.
Thread shrimp onto kabob skewers.
Grill the shrimp over high heat for about 10 minutes, flipping halfway through. Small shrimp will cook faster (about 5-7 minutes), so adjust the cooking time based on the size of your shrimp. Use the remaining dressing to baste the shrimp while they cook.
Don't have access to an outdoor grill? I've prepared these grilled shrimp on an indoor grill pan on the stovetop many times, and they work perfectly!
Cooking Just for Two? Use just 1 lb. of shrimp, but keep the marinade measurements the same. Grilling instructions remain the same.
Recipe adapted from Weber's All-Time Best Grilling Recipes magazine.
Serving: 8ounces raw shrimp + 2 T marinade | Calories: 336.3kcal | Carbohydrates: 10.9g | Protein: 46g | Fat: 10.9g | Saturated Fat: 1.7g | Cholesterol: 344.5mg | Sodium: 716.7mg | Sugar: 8.6g