Honey and Garlic Shrimp Skewers
- 1 pound medium shrimp
- 8 to 10 small bamboo skewers, soaked in water for at least 20 minutes
- 3 tablespoons extra-virgin olive oil
- ¼ cup honey
- 6 garlic cloves, minced
- 1 tablespoon soy sauce
- 1 tablespoon freshly squeezed lime juice
- 1 teaspoon fish sauce
- 2 teaspoons olive oil
- 2 tablespoons minced parsley
- 2 limes, cut into wedges
- Thread shrimp onto the skewers and arrange in a single layer in a wide, shallow dish.
- Mix 3 tablespoons olive oil, honey, garlic, soy sauce, lime juice, and fish sauce together in a small bowl; pour over the shrimp and toss to coat.
- Cover the dish with plastic wrap and refrigerate for at least 1 hour but preferably overnight.
- Warm 2 teaspoons olive oil in a grill pan over medium heat. Cook the shrimp skewers until shrimp are firm and pink, 2 to 3 minutes per side.
- Garnish with parsley and serve with lime wedges.
Prepare the ingredients fully a day before or early in the AM and get grilling when you're ready to eat!
What others are saying
frances thomas says:
I used tamari to make GF and this simple recipe was done so fast. I took above recommendations to marinate a little longer for more flavor. We added these to tacos for date night, and I topped the next day on a salad for lunch. Love the tangy and sweet flavor combo here!
Caro Hodgin says:
Such a delicious and easy recipe. Like the person above said, def better the longer you can marinate. I served these with a big grain bowl with a lot of roasted veggies. Had leftovers and took to work and were just as good on day 2.
Queen Foodie says:
This a definitely an easy recipe with great results. I defintely, definitely recommend marinating the shrimp overnight to get maximum flavor. A sauce made from the same ingredients as the marinade would make it Five stars. I served it with a rice mixed with parsley, lime and a little fried garlic on top.
Aja A says:
This is one delicious appetizer! Definitely marinate this as long as you can. Even if you want to have this recipe right away and not marinate the full 24 hours, just 1 hour still makes a big difference. The shrimp are juicy and cooked perfectly. Toss these shrimps in your next taco/rice dish or eat them on its own (how I like it). If you love sodium as much as I do, you may want to add a tiny bit more salt to the marinade. Be careful not to overdo it if you are not using low-sodium soy sauce or tamari. Make sure to be able to char these a little bit as well. This will be my go-to recipe when I have shrimp on hand and want something quick to cook and easy.