Shrimp Skewers Recipe
Make juicy grilled Shrimp Skewers marinated with lime, garlic, honey, cilantro, and spices for an easy summer meal or appetizer.
Ingredients
- 4 finely minced garlic cloves
- Zest of 1 lime
- Juice of 2 limes, about 3 to 4 tablespoons
- 2 tablespoons champagne vinegar
- 1/3 cup neutral flavored oil
- 1 ½ tablespoons honey
- 3 tablespoons minced fresh cilantro
- ½ teaspoon crushed red pepper flakes
- salt to taste
- 2 pounds peeled and deveined 16/20 shrimp
- 4 tablespoons melted unsalted butter
Instructions
- In a large bowl, add the garlic, lime zest, lime juice, vinegar, oil, honey, cilantro, red pepper flakes, and salt. Whisk until combined and emulsified. Taste it and make sure it’s delicious. Next, reserve 3 to 4 tablespoons to the side.
- Add the shrimp to the large bowl of marinade and mix thoroughly. Cover and refrigerate for 15 to 30 minutes. Don’t go much longer than that, or you will have ceviche.
- In the meantime, turn the grill to high heat, 500° to 600°.
- Next, skewer the shrimp on metal skewers or on water-soaked wood skewers. Be sure not to over-crowd them.
- Once the shrimp is skewered and the grill is at the correct temperature, place the skewers and cook for 90 seconds per side, or until the shrimp has a gentle char or grill mark, is pink, and is cooked through. The shape should be in a loose C.
- Remove from the grill and rest on a plate or platter.
- In the meantime, mix the 3 to 4 tablespoons of marinade that was set to the side with the melted butter. Adjust any seasonings with salt.
- Baste the shrimp on both sides with the butter marinade with a brush. Serve.
Notes
Shrimp skewers are a great appetizer or light meal, but when you want heartier bites, I recommend combining the shrimp with veggies on the skewers. Go with bite-sized pieces of quick-cooking veggies so they finish cooking at the same time as the shrimp; bell peppers, red onion, zucchini, mushrooms, or cherry tomatoes would be my picks.
Soak wooden/bamboo skewers in water for at least 30 minutes before threading the shrimp to keep the exposed ends from catching fire on the grill.
Double-skewer trick: This is totally optional, but threading your shrimp through two parallel skewers instead of just one prevents them from spinning on the stick when you flip them.
If grilling outside isn’t an option, heat a heavy cast-iron grill pan or skillet over high heat until smoking hot, lightly oil the surface, and sear the shrimp skewers for 90 seconds per side.
The honey garlic marinade isn’t just for shrimp. It works just as well with skewered pieces of salmon, swordfish, scallops, and chicken. These heartier proteins will just need a few extra minutes on the grill to cook through.
Make-Ahead: For the best results, serve these shrimp immediately after basting. Sometimes, to start this recipe in advance, I’ll whisk the marinade together and keep it in an airtight jar in the fridge for up to 3 days.
How to Store: Refrigerate any leftover shrimp in an airtight container (either left on the skewers or pulled off) for up to 3 days.
How to Reheat: Reheat the shrimp in a skillet over low heat with a splash of water for 1 to 2 minutes or just until they’re warmed through. Or, skip the heat entirely and enjoy the shrimp cold over a salad.
Nutrition
Calories: 391kcalCarbohydrates: 6gProtein: 37gFat: 25gSaturated Fat: 7gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gTrans Fat: 0.4gCholesterol: 316mgSodium: 292mgPotassium: 502mgFiber: 0.1gSugar: 5gVitamin A: 356IUVitamin C: 1mgCalcium: 125mgIron: 1mg