Once the weather warms up and we can dust the
grill off, grilled proteins become our go-to mains all season long. While steak or burgers might get all the spotlight, one of our favorite proteins to grill has to be shrimp. The char compliments the shrimp’s natural sweetness, and their fast cook time makes them a perfect match for the high-heat that comes from a grill. This grilled shrimp recipe with a simple spicy marinade (that doubles as a glaze!) is the perfect way to take advantage of all that the grill has to offer. Keep reading on for everything you need to know:
How to grill shrimp:
— The best shrimp to use. You can use fresh or frozen (and thawed) shrimp in this recipe, just make sure they are peeled and deveined before cooking.
— Do I need to soak my skewers? If you’re using wooden ones, absolutely—it’s a must. Make sure to soak them before adding your shrimp and placing on the grill.
How to make the marinade:
Our simple marinade includes lime juice, garlic, honey, soy sauce, and Sriracha (or another chili garlic sauce) for that kick of heat. But, this is your grilled shrimp—feel free to adjust the marinade as needed! Not a fan of heat? Sub out the sriracha for some mild harissa, or simply marinate in a bit of minced garlic, lemon zest, and salt. If you don’t have honey on hand, try brown sugar or pure maple syrup. Lemon juice will certainly work in place of lime, and your favorite hot sauce can step in for the Sriracha. The cilantro is also flexible—any fresh herb will do.
The best part about this recipe: The sauce doubles as a marinade and a glaze—don’t forget to reserve some for basting the shrimp while it’s on the grill!
How long to grill your shrimp:
Watch for a color change: your shrimp will turn from gray and translucent to pink and opaque. Also keep an eye on their tails—when they’re done, they’ll curl slightly. Overcooked shrimp will have tightly curled tails, so take care to remove them from the grill before they’re tightly coiled. They should only around 2-3 minutes per side!
Ingredients
- 1/4 c.extra-virgin olive oil
- 1/4 c.lime juice
- 4garlic cloves, minced
- 3 tbsp.honey
- 2 tbsp.low-sodium soy sauce
- 1 tbsp.chili garlic sauce or Sriracha
- 2 lb.shrimp, peeled and deveined
- 1/4 c.freshly chopped cilantro, for garnish
- Lime wedges, for serving
Directions
- Step 1
- If using wooden skewers, soak in water for 30 minutes.
- Step 2In a medium bowl, whisk together olive oil, lime juice, garlic, honey, soy sauce, and chili sauce. Reserve 1/4 cup marinade for brushing onto shrimp while grilling.
- Step 3In a large bowl, toss shrimp with remaining marinade. Preheat grill or grill pan and thread shrimp onto skewers. Grill shrimp until pink and opaque, about 3 minutes per side, brushing with reserved 1/4 cup marinade before and after each flip.
- Step 4Garnish with cilantro and serve hot with lime wedges.
