Honey Lime Marinated Grilled Shrimp

Here is my favorite marinated grilled shrimp recipe, with a zesty lime and garlic marinade made with olive oil, Worcestershire sauce, honey, fresh parsley, and a hint of smoky paprika and red pepper flakes.

These grilled shrimp are always a hit at our summer cookouts. The marinade is so simple to throw together, and the shrimp cook up in just minutes on the grill. Perfect for those busy weeknights when you want something tasty without spending hours in the kitchen, right?

What Kind of Shrimp Should I Use?

For this recipe, I recommend using extra large or jumbo shrimp since they hold up better on the grill and won’t overcook as quickly as smaller sizes. You can use either fresh or frozen shrimp – just make sure frozen shrimp are fully thawed and patted dry before marinating. When buying shrimp, look for ones that are already peeled and deveined to save yourself some prep time, though you can certainly do this step yourself if you prefer. If you’re at the seafood counter, fresh shrimp should smell like the ocean and have a firm texture, not mushy or slimy.

Options for Substitutions

This marinade is pretty forgiving, so here are some swaps you can make if you’re missing an ingredient:

• Lime juice: Fresh lemon juice works just as well and gives you that same bright, citrusy flavor. You can also use bottled lime juice in a pinch, though fresh tastes better.
• Fresh parsley: Swap it out for fresh cilantro if you prefer that flavor, or use about 2 teaspoons of dried parsley instead. Just add the dried version at the start of marinating so it has time to rehydrate.
• Worcestershire sauce: If you don’t have this on hand, try soy sauce or coconut aminos. You’ll get a slightly different flavor profile, but it’ll still be tasty.
• Honey: Maple syrup, agave nectar, or even brown sugar will work here. If using brown sugar, dissolve it in the lime juice first before mixing with the other ingredients.
• Shrimp size: Any size shrimp works for this recipe. Just keep in mind that smaller shrimp cook faster, so watch them closely on the grill to avoid overcooking.

Watch Out for These Mistakes While Grilling

The biggest mistake people make with grilled shrimp is marinating them for too long, which can actually make them mushy – stick to the 15-20 minute window since the acid in the lime juice starts breaking down the delicate shrimp texture after that.

Overcooking is another common issue that turns perfectly good shrimp into rubbery little hockey pucks, so watch for them to turn pink and opaque (they’ll curl into a loose “C” shape when done, but if they’re tightly curled into an “O” you’ve gone too far).

If you’re using wooden skewers, soak them in water for at least 30 minutes before threading on the shrimp to prevent them from catching fire on the grill, and make sure your grill grates are clean and well-oiled so the shrimp don’t stick and tear when you try to flip them.

What to Serve With Grilled Shrimp?

These marinated shrimp are perfect over a bed of fluffy white rice or cilantro lime rice to soak up all those delicious juices. I love pairing them with a simple side salad tossed with avocado and cherry tomatoes, or some grilled vegetables like zucchini and bell peppers for an easy weeknight dinner. If you’re in the mood for something more filling, serve the shrimp in warm tortillas with shredded cabbage and a drizzle of chipotle mayo for quick shrimp tacos. You can also toss them with pasta and a bit of butter and garlic for a simple but satisfying meal.

Storage Instructions

Store: Grilled shrimp keeps well in the fridge for up to 3 days in an airtight container. I like to drizzle any leftover marinade over the top before sealing it up to keep the shrimp moist and flavorful.

Freeze: You can freeze the cooked shrimp for up to 2 months in a freezer-safe container or bag. Just know that the texture might be a bit softer after thawing, so I usually save freezing for when I plan to toss them into pasta or salads rather than eating them on their own.

Serve Cold: Leftover grilled shrimp is actually amazing served cold! Toss it into a salad, make shrimp tacos, or just eat it straight from the fridge as a quick protein snack. No reheating needed, which makes it perfect for easy lunches throughout the week.

Estimated Nutrition

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

• Calories: 950-1050
• Protein: 150-170 g
• Fat: 37-42 g
• Carbohydrates: 13-17 g

Ingredients

For the marinade:

• 1/3 cup extra virgin olive oil
• 1/4 cup lime juice, freshly squeezed
• 1 tablespoon minced garlic
• 3 tablespoons chopped fresh parsley
• 2 tablespoons Worcestershire sauce
• 1 tablespoon honey
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon red pepper flakes

For the shrimp and garnish:

• 2 lb large shrimp, peeled and deveined, tails on
• Fresh lime wedges
• Extra chopped parsley for garnish

Step 1: Prepare the Marinade Base

• 1/3 cup extra virgin olive oil
• 1/4 cup lime juice, freshly squeezed
• 1 tablespoon minced garlic
• 2 tablespoons Worcestershire sauce
• 1 tablespoon honey
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon red pepper flakes
• 3 tablespoons chopped fresh parsley

In a small bowl or jar, combine the olive oil, lime juice, minced garlic, Worcestershire sauce, and honey.

Whisk until the honey dissolves completely and the mixture is well combined.

Add the kosher salt, black pepper, smoked paprika, and red pepper flakes, stirring to distribute the spices evenly.

Taste the marinade and adjust seasoning if needed—it should be balanced between acidic (lime), savory (Worcestershire), and slightly sweet (honey).

Stir in the fresh parsley just before using.

Step 2: Marinate the Shrimp

• 2 lb large shrimp, peeled and deveined, tails on
• marinade from Step 1

Place the peeled and deveined shrimp (tails on) in a bowl or zip-top bag.

Pour the marinade from Step 1 over the shrimp and gently toss to coat evenly, making sure all shrimp are submerged or well coated.

Cover the bowl or seal the bag and refrigerate for 15-20 minutes.

I find that shrimp don’t need much longer than this—their delicate texture absorbs the flavors quickly, and marinating too long can make them mushy.

Step 3: Prepare for Grilling and Preheat

While the shrimp marinates, preheat your grill or broiler to medium-high heat (around 400-450°F for a grill, or position the oven rack 4-6 inches from the broiler element).

If using wooden skewers, soak them in water for at least 10 minutes to prevent burning.

Once the marinating time is complete, remove the shrimp from the marinade and discard the remaining liquid.

Step 4: Skewer and Grill the Shrimp

• marinated shrimp from Step 2

Thread the marinated shrimp onto skewers (about 5-6 shrimp per skewer), alternating direction if desired for even cooking.

Place the skewers directly on the grill grates or on a broiler pan.

Cook for 2-3 minutes on the first side without moving them—this creates a nice caramelized exterior.

Flip the skewers and cook for another 2-3 minutes until the shrimp are opaque and cooked through.

I like to slightly rotate them on the second side to create beautiful grill marks.

Shrimp cook fast, so watch carefully to avoid overcooking and keep them tender.

Step 5: Plate and Garnish

• grilled shrimp from Step 4
• Fresh lime wedges
• Extra chopped parsley for garnish

Transfer the grilled shrimp skewers to a serving platter.

Sprinkle with extra chopped fresh parsley and arrange fresh lime wedges alongside for squeezing over the shrimp.

Serve immediately while still warm.

Honey Lime Marinated Grilled Shrimp

Delicious Honey Lime Marinated Grilled Shrimp recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings 4 servings

Calories 1000 kcal

Ingredients

  

For the marinade

• 1/3 cup extra virgin olive oil
• 1/4 cup lime juice, freshly squeezed
• 1 tablespoon minced garlic
• 3 tablespoons chopped fresh parsley
• 2 tablespoons Worcestershire sauce
• 1 tablespoon honey
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon red pepper flakes

For the shrimp and garnish

• 2 lb large shrimp, peeled and deveined, tails on
• Fresh lime wedges
• Extra chopped parsley for garnish

Instructions

 

• In a small bowl or jar, combine the olive oil, lime juice, minced garlic, Worcestershire sauce, and honey. Whisk until the honey dissolves completely and the mixture is well combined. Add the kosher salt, black pepper, smoked paprika, and red pepper flakes, stirring to distribute the spices evenly. Taste the marinade and adjust seasoning if needed—it should be balanced between acidic (lime), savory (Worcestershire), and slightly sweet (honey). Stir in the fresh parsley just before using.
• Place the peeled and deveined shrimp (tails on) in a bowl or zip-top bag. Pour the marinade from Step 1 over the shrimp and gently toss to coat evenly, making sure all shrimp are submerged or well coated. Cover the bowl or seal the bag and refrigerate for 15-20 minutes. I find that shrimp don't need much longer than this—their delicate texture absorbs the flavors quickly, and marinating too long can make them mushy.
• While the shrimp marinates, preheat your grill or broiler to medium-high heat (around 400-450°F for a grill, or position the oven rack 4-6 inches from the broiler element). If using wooden skewers, soak them in water for at least 10 minutes to prevent burning. Once the marinating time is complete, remove the shrimp from the marinade and discard the remaining liquid.
• Thread the marinated shrimp onto skewers (about 5-6 shrimp per skewer), alternating direction if desired for even cooking. Place the skewers directly on the grill grates or on a broiler pan. Cook for 2-3 minutes on the first side without moving them—this creates a nice caramelized exterior. Flip the skewers and cook for another 2-3 minutes until the shrimp are opaque and cooked through. I like to slightly rotate them on the second side to create beautiful grill marks. Shrimp cook fast, so watch carefully to avoid overcooking and keep them tender.
• Transfer the grilled shrimp skewers to a serving platter. Sprinkle with extra chopped fresh parsley and arrange fresh lime wedges alongside for squeezing over the shrimp. Serve immediately while still warm.