Quick Honey Garlic Grilled Shrimp

Here is my favorite honey garlic grilled shrimp recipe, with a sweet and savory marinade made from honey, fresh garlic, citrus zest, and a touch of soy sauce, all finished with a buttery glaze and fresh cilantro.

This grilled shrimp is what I make whenever we’re having people over for a backyard dinner. It comes together so quickly and always disappears from the platter in minutes. Plus, who doesn’t love shrimp hot off the grill with that caramelized honey garlic coating?

What Kind of Shrimp Should I Use?

For this recipe, you’ll want to grab shrimp labeled 16/20 count, which means you’ll get about 16 to 20 shrimp per pound – these are a nice medium-large size that’s perfect for grilling. You can use either fresh or frozen shrimp, and honestly, most “fresh” shrimp at the grocery store has been previously frozen anyway, so don’t worry if frozen is your only option. Just make sure to thaw them completely in the fridge overnight or under cold running water before you start cooking. Look for shrimp that’s already peeled and deveined with the tail on, which saves you time and gives you something to hold onto while you’re eating them right off the grill.

Options for Substitutions

This recipe is pretty straightforward, but here are some swaps you can make if needed:

• Shrimp size: If you can’t find 16/20 count shrimp, larger or smaller sizes work too. Just adjust your grilling time – smaller shrimp cook faster (about 1-2 minutes per side), while jumbo shrimp need a bit longer (3-4 minutes per side).
• Honey: Maple syrup or agave nectar can replace honey in equal amounts. Brown sugar works too – use about 1 ½ tablespoons and dissolve it in the olive oil first.
• Fresh garlic: In a pinch, use ¾ teaspoon garlic powder instead of fresh minced garlic. It won’t be quite as punchy, but it’ll still give you that garlic flavor.
• Citrus zest: If you only have lemons or only have limes, just use 1 teaspoon of whichever you have. You can also skip the zest entirely and add an extra squeeze of juice at the end.
• Cilantro: Not a cilantro fan? Swap it with fresh parsley or basil for a different but equally fresh finish.
• Butter: You can use more olive oil instead of butter, or try ghee for a richer, nuttier taste.

Watch Out for These Mistakes While Grilling

The biggest mistake when grilling shrimp is overcooking them, which turns them rubbery and tough – they’re done as soon as they turn pink and opaque, usually just 2-3 minutes per side, so watch them closely and pull them off the grill immediately.

Another common error is not properly oiling your grill grates before cooking, which causes the shrimp to stick and tear when you try to flip them – use tongs and a folded paper towel dipped in oil to grease the grates right before adding your skewers.

If you’re using wooden skewers, soak them in water for at least 30 minutes before threading the shrimp to prevent them from burning on the grill.

To get the best flavor, make sure your shrimp lie flat on the skewers by threading them through both the head and tail ends, which also helps them cook more evenly and makes flipping easier.

What to Serve With Honey Garlic Grilled Shrimp?

These sweet and garlicky shrimp are perfect over a bed of fluffy white rice or cilantro lime rice to soak up all that amazing sauce. I love serving them alongside grilled vegetables like zucchini, bell peppers, and corn on the cob for a complete summer meal. A fresh cucumber salad or coleslaw adds a nice cool crunch that balances out the rich honey garlic flavors. You could also toss the shrimp with pasta, stuff them into warm tortillas for shrimp tacos, or serve them over a mixed green salad for a lighter option.

Storage Instructions

Store: Keep any leftover grilled shrimp in an airtight container in the fridge for up to 3 days. They’re great tossed into salads, pasta, or grain bowls throughout the week. Just remember that shrimp can get a bit rubbery if stored too long, so try to enjoy them within a couple days for the best texture.

Freeze: I don’t recommend freezing cooked shrimp since they tend to get mushy when thawed. If you want to prep ahead, you can freeze the raw marinated shrimp instead for up to 2 months, then thaw in the fridge overnight before grilling.

Serve Cold: Leftover honey garlic shrimp are actually delicious straight from the fridge! I love them chilled on top of a green salad or as a quick protein snack. No need to reheat if you don’t want to.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1050-1200
• Protein: 98-110 g
• Fat: 68-78 g
• Carbohydrates: 17-22 g

Ingredients

For the marinade:

• 1/4 cup olive oil (I prefer Bertolli Extra Virgin for a smooth finish)
• 2 tbsp honey
• 1 tbsp garlic (freshly minced for the best aroma and bite)
• 1 tsp soy sauce
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes
• 1 tsp lemon zest
• 1/2 tsp lime zest
• 1 tsp paprika

For the shrimp:

• 2 lb shrimp (peeled and deveined with tails left on)
• 3 tbsp butter (I like Kerrygold unsalted for a richer glaze)

For the garnish:

• 2 tbsp cilantro (finely chopped into 1/8-inch pieces)
• 1 lemon
• 2 limes

Step 1: Prepare the Honey Garlic Marinade

• 1/4 cup olive oil
• 2 tbsp honey
• 1 tbsp garlic, freshly minced
• 1 tsp soy sauce
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes
• 1 tsp lemon zest
• 1/2 tsp lime zest
• 1 tsp paprika

In a medium bowl, whisk together the olive oil, honey, freshly minced garlic, soy sauce, salt, black pepper, red pepper flakes, lemon zest, lime zest, and paprika until fully combined.

The honey will take a moment to fully incorporate into the oil—keep whisking until you have a smooth, emulsified marinade with no visible honey streaks.

This creates the flavor base that will coat and infuse the shrimp.

Step 2: Marinate the Shrimp

• 2 lb shrimp, peeled and deveined with tails left on
• honey garlic marinade from Step 1

Add the peeled and deveined shrimp to the marinade bowl and toss gently to coat each piece evenly.

Let sit for 30 minutes at room temperature—this allows the flavors to penetrate the delicate shrimp meat without cooking it.

While the shrimp marinates, prepare your grill and thread the shrimp onto skewers (soak wooden skewers in water for 15 minutes first if using them, or use metal skewers).

I like to leave shrimp tails on as they add visual appeal and stay juicy when grilled.

Step 3: Prepare and Oil the Grill

• marinated shrimp from Step 2

Heat your grill to 275-325°F (medium to medium-low heat)—this moderate temperature prevents the honey from burning while allowing the shrimp to cook through gently.

Once preheated, oil the grill grates generously with a high-heat oil to prevent sticking.

Thread the marinated shrimp onto skewers, spacing them so they cook evenly and don’t crowd together on the grill.

Step 4: Grill the Shrimp Until Cooked Through

• grilled shrimp skewers from Step 3

Place the shrimp skewers directly on the oiled grates, close the lid, and cook for 2-3 minutes on the first side without moving them—this develops a light char and caramelizes the honey marinade slightly.

Flip the skewers and cook for another 2-3 minutes on the second side until the shrimp are opaque throughout and just cooked (overcooked shrimp becomes rubbery, so watch carefully).

The total cooking time should be 4-6 minutes depending on shrimp size.

Remove from the grill and transfer to a serving platter.

Step 5: Finish with Butter and Garnish

• 3 tbsp butter
• 2 tbsp cilantro, finely chopped
• 1 lemon, cut into wedges
• 2 limes, cut into wedges

Immediately brush the hot grilled shrimp with softened butter—the residual heat will melt it into a glossy glaze that enriches the honey garlic flavors.

Sprinkle the finely chopped cilantro over the shrimp for a fresh, herbaceous finish and bright color contrast.

Arrange lemon and lime wedges alongside the shrimp so guests can squeeze fresh citrus juice over their portions for added brightness and acidity to balance the rich honey and garlic.

Quick Honey Garlic Grilled Shrimp

Delicious Quick Honey Garlic Grilled Shrimp recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 42 minutes mins

Servings: 7 servings

Calories: 1125

Ingredients Method

Ingredients

  

For the marinade

• 1/4 cup olive oil (I prefer Bertolli Extra Virgin for a smooth finish)
• 2 tbsp honey
• 1 tbsp garlic (freshly minced for the best aroma and bite)
• 1 tsp soy sauce
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes
• 1 tsp lemon zest
• 1/2 tsp lime zest
• 1 tsp paprika

For the shrimp

• 2 lb shrimp (peeled and deveined with tails left on)
• 3 tbsp butter (I like Kerrygold unsalted for a richer glaze)

For the garnish

• 2 tbsp cilantro (finely chopped into 1/8-inch pieces)
• 1 lemon
• 2 limes

Method

 

1. In a medium bowl, whisk together the olive oil, honey, freshly minced garlic, soy sauce, salt, black pepper, red pepper flakes, lemon zest, lime zest, and paprika until fully combined. The honey will take a moment to fully incorporate into the oil—keep whisking until you have a smooth, emulsified marinade with no visible honey streaks. This creates the flavor base that will coat and infuse the shrimp.
2. Add the peeled and deveined shrimp to the marinade bowl and toss gently to coat each piece evenly. Let sit for 30 minutes at room temperature—this allows the flavors to penetrate the delicate shrimp meat without cooking it. While the shrimp marinates, prepare your grill and thread the shrimp onto skewers (soak wooden skewers in water for 15 minutes first if using them, or use metal skewers). I like to leave shrimp tails on as they add visual appeal and stay juicy when grilled.
3. Heat your grill to 275-325°F (medium to medium-low heat)—this moderate temperature prevents the honey from burning while allowing the shrimp to cook through gently. Once preheated, oil the grill grates generously with a high-heat oil to prevent sticking. Thread the marinated shrimp onto skewers, spacing them so they cook evenly and don't crowd together on the grill.
4. Place the shrimp skewers directly on the oiled grates, close the lid, and cook for 2-3 minutes on the first side without moving them—this develops a light char and caramelizes the honey marinade slightly. Flip the skewers and cook for another 2-3 minutes on the second side until the shrimp are opaque throughout and just cooked (overcooked shrimp becomes rubbery, so watch carefully). The total cooking time should be 4-6 minutes depending on shrimp size. Remove from the grill and transfer to a serving platter.
5. Immediately brush the hot grilled shrimp with softened butter—the residual heat will melt it into a glossy glaze that enriches the honey garlic flavors. Sprinkle the finely chopped cilantro over the shrimp for a fresh, herbaceous finish and bright color contrast. Arrange lemon and lime wedges alongside the shrimp so guests can squeeze fresh citrus juice over their portions for added brightness and acidity to balance the rich honey and garlic.