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Grilled Shrimp Skewers with Honey Lime Glaze
Gluten Free

Grilled Shrimp Skewers with Honey Lime Glaze

Succulent grilled shrimp skewers glazed with a sweet and tangy honey lime sauce that's perfect for summer grilling.
Gluten Free

Grilled Shrimp Skewers with Honey Lime Glaze

Succulent grilled shrimp skewers glazed with a sweet and tangy honey lime sauce that's perfect for summer grilling.

28 minutes

Prep Time

8 minutes

Cook Time

Easy

Level

Serves 4

Servings

28 minutes

Prep Time

8 minutes

Cook Time

Easy

Level

Serves 4

Servings

These grilled shrimp skewers are pure summer magic on a stick! The combination of perfectly seasoned shrimp with a glossy honey lime glaze creates an irresistible dish that’s both elegant and easy to make. Whether you’re hosting a backyard barbecue or preparing a quick weeknight dinner, these skewers deliver restaurant-quality flavor with minimal effort. The sweet honey balances beautifully with the zesty lime, while the high heat of the grill gives the shrimp that perfect char and smoky flavor.

Ingredients

  • shrimp
    2
    pounds
  • honey
    1/3
    cup
  • lime juice
    1/4
    cup
  • lime zest
    2
    tablespoons
  • garlic
    3
    cloves
  • olive oil
    2
    tablespoons
  • paprika
    1
    teaspoon
  • cumin
    1/2
    teaspoon
  • salt
    1/2
    teaspoon
  • black pepper
    1/4
    teaspoon
  • cilantro
    2
    tablespoons
  • wooden skewers
    8
    pieces

Tips

  1. Spicy version: Add 1/4 teaspoon cayenne pepper or a pinch of red pepper flakes to the seasoning mix.

  2. Asian twist: Replace lime with lemon and add 1 tablespoon soy sauce to the glaze.

  3. Coconut variation: Add 2 tablespoons coconut flakes to the seasoning and use coconut oil instead of olive oil.

  4. Vegetable skewers: Alternate shrimp with bell peppers, red onions, and cherry tomatoes on the skewers.

Storage

Store leftover grilled shrimp in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat or enjoy cold in salads. The glaze can be stored separately for up to 1 week.

Steps:

Prepare the Skewers and Shrimp
Soak wooden skewers in water for 30 minutes to prevent burning. Pat shrimp completely dry with paper towels and thread onto skewers, leaving small spaces between each piece.
Make the Honey Lime Glaze
In a small bowl, whisk together honey, lime juice, lime zest, and minced garlic until well combined. Reserve half of the glaze for serving.
Season the Shrimp
Brush shrimp skewers with olive oil, then season with paprika, cumin, salt, and black pepper. Make sure all shrimp are evenly coated.
Preheat the Grill
Preheat grill to medium-high heat. Clean and oil the grates to prevent sticking.
Grill the Shrimp
Place skewers on the grill and cook for 2-3 minutes per side. Brush with half of the honey lime glaze during the last minute of cooking.
Finish and Serve
Remove from grill when shrimp are pink and slightly charred. Drizzle with reserved glaze and sprinkle with fresh cilantro before serving immediately.

Nutritions

  • Calories

    285 kcal

    Energy

    1193 kJ

    Protein

    35 g

    Fat

    8 g

    Carbohydrates

    18 g

    Fiber

    1 g

    Sugars

    17 g

    Salt

    1.2 g

Recipe Variations

This recipe is easy to adapt to your taste. Try one of the variations below to change the flavor or ingredients.

  1. Spicy version: Add 1/4 teaspoon cayenne pepper or a pinch of red pepper flakes to the seasoning mix.

  2. Asian twist: Replace lime with lemon and add 1 tablespoon soy sauce to the glaze.

  3. Coconut variation: Add 2 tablespoons coconut flakes to the seasoning and use coconut oil instead of olive oil.

  4. Vegetable skewers: Alternate shrimp with bell peppers, red onions, and cherry tomatoes on the skewers.

FAQ

Yes! Heat a grill pan over medium-high heat and cook the skewers for the same amount of time, turning once halfway through.
Large or jumbo shrimp work best (16-20 count per pound) as they won’t overcook as quickly and are easier to handle on skewers.
Absolutely! The honey lime glaze can be made up to 2 days in advance and stored in the refrigerator. Just whisk before using.
Shrimp are done when they turn pink and opaque throughout. They should feel firm but not tough when pressed gently.