Marinated Shrimp on the Grill: Proven Methods for Juicy Results
Ingredients
For the Sauce:
- 2 ½ tablespoons butter
- ¼ cup pure honey
- 2 teaspoons Sriracha use less if you want it mild
- ½ tablespoon regular soy sauce or gluten-free Tamari
- 1 teaspoon lime juice freshly squeezed
- lime wedges for garnish
For the Shrimp:
- 12 oz jumbo raw shrimp peeled, deveined, and towel-dried
- ¼ teaspoon kosher salt
- ¼ teaspoon white pepper
- oil for greasing the grill
Method
- For the Sauce
- In a small saucepan, whisk together all ingredients (except lime juice) on medium heat until butter is melted and ingredients are smoothly incorporated, 2-3 min.
- Remove from heat and whisk in the lime juice. Set aside and cover to keep warm.
- For the Shrimp
- Grease either an outdoor grill or indoor grill pan. Heat grill over medium-high heat until oil is hot.
- While grill is heating, make sure shrimp is towel dried, and toss with kosher salt and white pepper.
- Grill shrimp in a single layer for 45-60 seconds per side (It cooks super-fast.) just until opaque; don't over-cook. Toss shrimp with sauce and serve with lime wedges, if desired.
Notes
- Make sure to thoroughly rinse and de-vein shrimp before cooking.
- If using smaller shrimp, use soaked wooden skewers to prevent them from falling through the grates while grilling.
- Watch shrimp closely, they very quickly go from undercooked to just right to overcooked. Remove from the heat when pink and opaque.
- Shrimp can also be broiled for 2-3 minutes on each side or cooked similarly on a grill pan on the stove top.