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Grilled shrimp with honey grilled 10 minutes – Fast, EASY, healthy, ready in 10 minutes and the perfect way to enjoy shrimp! Tender, juicy and full of FLAVOR so great from the barbecue sauce and honey!
Easy recipe for grilled shrimp on the grill
Grilled shrimp have a lot of flavor, especially when brushed with a mixture of barbecue sauce made from honey, garlic, olive oil and finished with lemon juice for a tangy touch and fresh coriander to complete the flavor profile.
This grilled shrimp recipe is quick, easy, healthy, ready in 10 minutes, and a perfect way to take advantage of your grill before the weather gets too cold. Cleaning is practically non-existent, which is another great advantage. The shrimp are tender, juicy, full of great flavor from the barbecue sauce and honey.
Because I'm a fan of spicy foods, I added a couple tablespoons of sriracha to the sauce that is rubbed on the shrimp as they roast, as well as the dipping sauce that you serve them with, but it's optional. The shrimp are not very spicy, but have a lot of flavor and soft heat. The grill seems to temper and soften the power of the sriracha.
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What is in grilled shrimp?
For this honey barbecue barbecue shrimp recipe, you will need:
- Barbecue sauce
- Sriracha (optional)
- Fresh shrimp
- Olive oil
- Salt and pepper
- Lemon slices
What kind of shrimp should I buy?
For this easy grilled shrimp recipe, I used fresh U20 shrimp, which means there are about 20 shrimp per pound. You can go with bigger shrimp like U12-16, which are meatier and bigger, but also cost more, pound for pound. I buy deveined shrimp without shells and without tails. I could save a little money and buy intact shrimp and clean them myself, saving only the tail, rather than the butcher in the store doing it, but time is money.
I always buy fresh shrimp. I have not tried this recipe with frozen shrimp and while it would probably be "good" it would not be my taste preference and not something I would do.
How to make shrimp with honey and barbecue
Cooking shrimp on the grill does not take time and is very easy to do! To make this barbecue shrimp recipe, first mix the honey barbecue sauce and divide it into two bowls (one for spreading the shrimp and one for dipping).
Pass the shrimp on metal or wooden skewers, then brush with olive oil and season with salt and pepper. Grill the shrimp on a preheated grill, brushing the honey barbecue sauce on each side once it's roasted. Continue brushing the barbecue sauce over the shrimp as needed while grilling.
Serve the grilled shrimp immediately with the reserved dipping sauce. Squeeze the lemon juice over the top and garnish with fresh coriander.
How long to grill shrimp?
Although it depends a bit on the size of the shrimp and the overall heat of your grill, in general, shrimp will cook very quickly on the grill. Probably in about 2 minutes per side, and because my outdoor grill is a very serious monster, I always need to keep a close eye on things.
There is nothing worse than cooked shrimp (or lobster) because it is chewy and chewy and I think it is almost inedible. A little charring from the grill on the tails or certain parts of the meat is fine and adds a ton of flavor, but just be careful not to overcook them. Note that I have not made this recipe in an inner skillet, but I am sure you could.
Tips for the best grilled shrimp
If you roast often, I recommend investing in a set of metal skewers. They are easy to clean and can be used over and over again. If you use wooden skewers, you will need to soak them in water for 30 minutes before screwing them into them. If you don't soak them, the skewers can catch fire on the grill.
You can use any barbecue sauce you want for this recipe, but my favorite is this one. If you want your grilled shrimp to be gluten-free or refined without sugar, check the ingredients in your barbecue sauce before using them.
Finally, grilled shrimp are best enjoyed right away. Seafood generally doesn't heat up well, so if you're done with the leftovers, you might want to enjoy it cold (this shrimp would taste wonderful on top of a salad the next day).
Yield: 3 servings
Preparation time 5 minutes
Time to cook 5 minutes
Total time 10 minutes
- 1/3 cup of your favorite barbecue sauce
- 1/3 cup honey
- 2 to 4 garlic cloves, finely minced or pressed
- 1 to 3 tablespoons of sriracha or chili sauce with garlic, optional and to taste if you prefer something spicy
- 1 to 1.25 pounds of fresh, clean, deveined shrimp (I use U20 shrimp, tails still on; you can use larger shrimp or shrimp without tails if desired)
- 2 tablespoons of olive oil
- salt and freshly ground black pepper, to season
- fresh lemon slices, to serve
- fresh coriander or parsley, optional for garnish
- In a medium bowl, add barbecue sauce, honey, garlic, optional sriracha sauce, or garlic chili, and stir to combine. Divide the mixture into two bowls (one for brushing the shrimp while grilling and the other as a dipping sauce when serving); Set the bowls aside.
- Preheat an outdoor grill over medium-high heat (or indoor skillet).
- Spend about 5 to 6 shrimp on a metal or wooden skewer (soak wooden skewers in water for about 30 minutes before using them); repeat threading with all remaining shrimp.
- Brush the shrimp liberally with olive oil and season with salt and pepper.
- Grill the shrimp for about 2 minutes on the first side.
- Turn and brush the freshly roasted side with the barbecue sauce mixture from one of the bowls.
- Grill on the second side for about 2 minutes and brush the first side with the barbecue sauce mixture. As needed, continue brushing the shrimp with the sauce and turn every 30 to 60 seconds or until done. Note: shrimp cook very quickly, especially on a hot grill. Keep an eye on them and don't overcook them or they will get tough and chewy. There is a difference between a little charring on the grill tails vs. overcooking.
- Drizzle with lemon juice, optionally garnish with fresh cilantro or parsley, and serve immediately with reserved dip sauce. Shrimp are the best hot and fresh.
1 Amount per proportion: Calories: 466 Total Fat: 10 g Saturated Fat: 1 g Trans Fat: 0 g Unsaturated Fat: 8 g Cholesterol: 357 mg Sodium: 1203 mg Carbohydrates: 51 g Fiber: 2 g Sugar: 44 g Protein: 47 g
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