Zesty grilled garlic shrimp is spicy, juicy, and light enough that you won’t feel guilty going back for seconds. These healthy shrimp skewers are coated in a bright garlic-lime marinade with a touch of heat from red pepper flakes and a hint of sweetness from honey. They’re bursting with flavor and cook in minutes—perfect for a quick, low-carb dinner that doesn’t sacrifice taste.
This lime-and-garlic marinade delivers bold flavor while keeping the dish light and healthy. If you want a fast, low-calorie meal that’s still satisfying, this honey-lime shrimp recipe is an excellent choice.
Why You’ll Love This Garlic Grilled Shrimp Recipe
- Full of flavor. The balance of garlic, honey, lime, paprika and crushed red pepper creates a sweet, tangy and slightly spicy profile that pairs perfectly with shrimp.
- Ready fast. These skewers cook in about 4–5 minutes, making them one of the quickest grilled shrimp recipes you can make.
- Healthy and versatile. Shrimp is high in protein, low in calories and naturally gluten-free, so it suits many diets and pairings.
Garlic Shrimp Kabob Marinade Ingredients
- Olive oil: or another light neutral oil.
- Lime: zest and juice of fresh limes for maximum brightness; extra wedges for serving.
- Honey: use raw local honey or real maple syrup if preferred.
- Herbs & spices: chopped fresh parsley, minced garlic, salt, paprika, crushed red pepper flakes, and ground black pepper.
- Shrimp: jumbo shrimp, peeled and deveined with tails left on for presentation and easier handling.
How To Make Shrimp Kabobs
- Make the marinade. In a small bowl whisk together olive oil, lime juice, honey, chopped parsley, minced garlic, lime zest, salt, paprika, crushed red pepper and black pepper.
- Marinate the shrimp. Toss the shrimp in the marinade until well coated. Reserve about 2 tablespoons of the marinade to brush on later. Marinate in the refrigerator for at least 30 minutes, up to a couple of hours (avoid marinating too long or the shrimp can turn mushy).
- Skewer the shrimp. Thread the shrimp onto metal or soaked wooden skewers.
- Grill. Cook the skewers on a hot grill, griddle or grill pan for 4–5 minutes total, turning once or twice, until the shrimp are opaque and firm.
- Finish and serve. Brush the reserved marinade over the cooked skewers, garnish with chopped parsley and lime wedges, and serve immediately.
Tips To Make The Best Grilled Shrimp
- Use fresh shrimp or fully thaw frozen shrimp before marinating.
- Choose jumbo shrimp that are peeled and deveined with the tail on for easy handling and better presentation.
- If using wooden skewers, soak them for at least 30 minutes to prevent burning.
- Marinate shrimp for at least 30 minutes but not more than a few hours.
- Keep the shrimp refrigerated while marinating.
- Watch the shrimp closely while grilling—shrimp cooks very quickly and overcooking will make it tough and dry.
- Turn skewers halfway through cooking for even char and doneness.
Frequently Asked Questions
Over direct heat, shrimp typically cooks in about 4–5 minutes. Flip once halfway through cooking.
Cooked shrimp turn pink, become opaque, and feel firm but not rubbery.
Place shrimp on a heat-safe cooling rack set over the grill grates, or use a grill basket. Flip with tongs when needed and cook until opaque.
Store leftovers in an airtight container in the refrigerator for 2–3 days. Reheat gently in a skillet over low heat or enjoy cold in salads.
Yes—freeze leftovers in an airtight container for up to three months. Thaw overnight in the fridge and reheat gently.
More Shrimp Recipes
- Kung Pao Shrimp Recipe
- Firecracker Shrimp
- Easy Dynamite Shrimp Tacos
- Air Fryer Popcorn Shrimp
- Lemon Garlic Butter Shrimp
- Air Fryer Coconut Shrimp
I hope you enjoy this honey-lime shrimp recipe. If you try it, please rate and leave a comment. Share your photos with the recipe hashtag on social media so I can see your versions and tweaks.
Zesty Grilled Garlic Shrimp Kabobs
Ingredients
- ¼ cup olive oil
- 3 tablespoons fresh lime juice
- 1 tablespoon honey
- 1 tablespoon chopped parsley
- 1 teaspoon minced garlic
- 1 teaspoon lime zest
- 1 teaspoon salt
- 1 teaspoon paprika
- ½ teaspoon crushed red pepper flakes
- ½ teaspoon ground black pepper
- 1.5 lb jumbo shrimp, peeled & deveined, tail-on
- Lime wedges, to garnish
Instructions
- Whisk together olive oil, lime juice, honey, parsley, garlic, lime zest, salt, paprika, crushed red pepper and black pepper.
- Pour the marinade over the shrimp and toss to coat. Reserve 2 tablespoons for brushing later. Marinate at least 30 minutes in the fridge.
- Thread the shrimp onto wooden or metal skewers.
- Grill the skewers on a hot griddle or grill pan for 4–5 minutes, turning often, until the shrimp are opaque and cooked through.
- Brush with the reserved marinade, garnish with parsley and lime wedges, and serve immediately.
Notes
- Use fresh shrimp or fully thaw frozen shrimp.
- Soak wooden skewers for at least 30 minutes to prevent burning.
- Do not marinate shrimp longer than a few hours to avoid a mushy texture.
- Watch shrimp closely while cooking—remove from heat as soon as they’re opaque and firm.
Nutrition
Calories: 263 kcal | Carbohydrates: 8 g | Protein: 23 g | Fat: 15 g | Sodium: 1550 mg