Grilled Honey Herb Shrimp Recipes

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HONEY GRILLED SHRIMP

Easy and delicious! Onions, peppers, and mushrooms are perfect when alternated with shrimp on the skewers. Just cut into bite-sized pieces and add them to the marinade with the shrimp. Serve with rice and a salad.

Provided by Kendra

Categories     Seafood     Shellfish     Shrimp

Time 1h36m

Yield 3

Number Of Ingredients 10



Honey Grilled Shrimp image

Steps:

  • In a large bowl, mix together garlic powder, black pepper, 1/3 cup Worcestershire sauce, wine, and salad dressing; add shrimp, and toss to coat. Cover, and marinate in the refrigerator for 1 hour.
  • Preheat grill for high heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
  • In a small bowl, stir together honey, melted butter, and remaining 2 tablespoons Worcestershire sauce. Set aside for basting.
  • Lightly oil grill grate. Grill shrimp for 2 to 3 minutes per side, or until opaque. Baste occasionally with the honey-butter sauce while grilling.

Nutrition Facts : Calories 434.4 calories, Carbohydrate 33.4 g, Cholesterol 279.5 mg, Fat 20.2 g, Fiber 0.2 g, Protein 29.9 g, SaturatedFat 10.2 g, Sodium 1017.3 mg, Sugar 28.4 g

½ teaspoon garlic powder
¼ tablespoon ground black pepper
⅓ cup Worcestershire sauce
2 tablespoons dry white wine
2 tablespoons Italian-style salad dressing
1 pound large shrimp, peeled and deveined with tails attached
¼ cup honey
¼ cup butter, melted
2 tablespoons Worcestershire sauce
skewers

GRILLED HONEY-HERB SHRIMP

Citrus, honey and herbs give shrimp big flavor in these special grilled skewers.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h35m

Yield 8

Number Of Ingredients 11



Grilled Honey-Herb Shrimp image

Steps:

  • In 1-gallon resealable food-storage plastic bag, mix all ingredients except shrimp and skewers. Add shrimp to bag. Seal bag; turn to coat shrimp. Place bag in large bowl. Refrigerate at least 1 hour to marinate but no longer than 8 hours.
  • Soak skewers in water 30 minutes to prevent burning. Meanwhile, heat gas or charcoal grill.
  • Drain shrimp; discard marinade. Thread 3 shrimp and 3 lemon slices on each skewer, leaving 1/4-inch space between each shrimp.
  • Place shrimp on grill over medium heat. Cover grill; cook 5 to 7 minutes, turning once, until shrimp are pink. Serve warm.

Nutrition Facts : Calories 60, Carbohydrate 4 g, Cholesterol 55 mg, Fiber 0 g, Protein 5 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 100 mg, Sugar 4 g, TransFat 0 g

1/3 cup honey
1/4 cup vegetable oil
1/4 cup finely chopped green onions (4 medium)
3 tablespoons chopped fresh parsley
2 tablespoons chopped fresh thyme leaves
2 teaspoons grated fresh lemon or lime peel
1 tablespoon fresh lemon or lime juice
1/2 teaspoon salt
24 uncooked medium shrimp (about 1 lb), peeled, deveined
Lemon or lime slices, halved, if desired
8 bamboo skewers (5 or 6 inch)

HONEY GRILLED SHRIMP

My husband was given this super-simple recipe by a man who sold shrimp at the fish market. It's now become our family's absolute favorite easy shrimp recipe. We've even served it to company often, with great success. Enjoy! -Lisa Blackwell, Henderson, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 4



Honey Grilled Shrimp image

Steps:

  • In a small bowl, combine the salad dressing, honey and garlic; set aside 1/2 cup. Pour remaining marinade into a large resealable plastic bag; add the shrimp. Seal bag and turn to coat; refrigerate for 30 minutes. Cover and refrigerate reserved marinade for basting., Drain shrimp, discarding marinade from bag. Thread shrimp onto eight metal or soaked wooden skewers. On a greased grill rack, grill, uncovered, over medium heat or broil 4 in. from the heat for 1-1/2 to 2 minutes on each side. Baste with reserved marinade. Grill or broil 2-3 minutes longer or until shrimp are pink and firm, turning and basting frequently.

Nutrition Facts : Calories 175 calories, Fat 5g fat (1g saturated fat), Cholesterol 168mg cholesterol, Sodium 383mg sodium, Carbohydrate 14g carbohydrate (13g sugars, Fiber 0 fiber), Protein 18g protein. Diabetic Exchanges

3/4 cup Italian salad dressing
3/4 cup honey
1/4 teaspoon minced garlic
2 pounds uncooked medium shrimp, peeled and deveined

GRILLED HERB SHRIMP

Provided by Ina Garten

Categories     appetizer

Time 18m

Yield 6 servings

Number Of Ingredients 11



Grilled Herb Shrimp image

Steps:

  • Combine all the ingredients and allow them to marinate for 1 hour at room temperature or cover and refrigerate for up to 2 days.
  • Skewer the shrimp. I use 3 or 4 shrimp on a 12-inch skewer for dinner. Heat a grill with coals and brush the grill with oil to prevent the shrimp from sticking. Grill the shrimp for only 1 1/2 minutes on each side.

2 pounds large shrimp (16 to 20 per pound), peeled and deveined (see note)
3 cloves garlic, minced
1 medium yellow onion, small-diced
1/4 cup minced fresh parsley
1/4 cup minced fresh basil
1 teaspoon dry mustard
2 teaspoons Dijon mustard
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup good olive oil
1 lemon, juiced

SOY AND HONEY GRILLED SHRIMP

Make and share this Soy and Honey Grilled Shrimp recipe from Food.com.

Provided by - Carla -

Categories     Spring

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9



Soy and Honey Grilled Shrimp image

Steps:

  • Soak eighteen bamboo skewers in water for 10 minutes.
  • Peel and devein the shrimp, leaving the tail shells intact.
  • Combine the remaining ingredients, mix well, add the shrimp, and marinate for 30 minutes.
  • Remove the shrimp from the marinade, skewer with the bamboo, and grill over high heat for about 2 minutes, turning once, or until cooked.

Nutrition Facts : Calories 105.9, Fat 4.9, SaturatedFat 0.8, Cholesterol 31.9, Sodium 956.7, Carbohydrate 10.9, Fiber 0.3, Sugar 9.2, Protein 5.3

18 large raw shrimp
2 tablespoons soy sauce
2 tablespoons oyster sauce
3 tablespoons honey
2 tablespoons oil
1 tablespoon asian fish sauce
1 bird's-eye chile, ground in a mortar
1 teaspoon cracked black pepper
1/2 teaspoon salt

GRILLED HERBED SHRIMP

How stunning is this simple shellfish starter? Marinate shrimp with fresh herbs such as cilantro and parsley, garlic, lemon, and jalapeño peppers, then grill until charred and perfectly pink.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 8h45m

Yield Makes about 20 shrimp

Number Of Ingredients 7



Grilled Herbed Shrimp image

Steps:

  • Combine all ingredients except shrimp in a large resealable plastic bag. Snip through each shrimp shell down the back, leaving last segment and tail intact, and devein with a paring knife, leaving shell intact. Add shrimp to bag and massage with marinade. Refrigerate at least 8 hours or up to overnight.
  • Soak 10 short wooden skewers in water 30 minutes. Meanwhile, preheat grill for indirect heat, with coals to 1 side (or medium heat on a gas grill). Thread 2 shrimp onto each skewer and place on indirect side of grill. Cook, turning once, until shrimp are curled, slightly charred, and cooked through, about 5 minutes.

3 tablespoons chopped fresh cilantro leaves
3 tablespoons chopped fresh flat-leaf parsley leaves
1 tablespoon minced jalapeno chile (from 1/2 jalapeno)
1 tablespoon minced garlic (from about 3 cloves)
1 tablespoon grated fresh lemon zest
1/3 cup extra-virgin olive oil
1 pound jumbo shrimp, in shells (about 20)

GRILLED LEMON HERB SHRIMP

A fresh and delicious addition to your summer grilling menu. Got the recipe from a former co-worker; thanks Kevin! (Does not include marinating time.)

Provided by anovamom

Categories     Very Low Carbs

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 8



Grilled Lemon Herb Shrimp image

Steps:

  • Pour olive oil, lemon peel, lemon juice, herbs, and S&P into a large ziplock bag.
  • Add shrimp. Toss gently to coat.
  • Marinate at least two hours or overnight.
  • Grill for 2 minutes per side. (If desired, thread shrimp onto skewers.).

Nutrition Facts : Calories 661.6, Fat 57, SaturatedFat 8, Cholesterol 259.2, Sodium 253.7, Carbohydrate 2.6, Fiber 0.3, Sugar 0.2, Protein 34.7

1 1/2 lbs large shrimp, peeled and deveined
1 cup olive oil
2 teaspoons lemon peel, grated
2 tablespoons lemon juice
1 tablespoon oregano
1 tablespoon thyme
salt and pepper, to taste
skewer (optional)

CHEF JOHN'S GRILLED GARLIC AND HERB SHRIMP

This grilled garlic and herb shrimp recipe is very easy, IF you can just walk out into the backyard, and pick a handful of your own fresh, green sprigs. However, these are so amazingly delicious, if you don't have a garden, then do splurge and buy a bunch of all the herbs. And get the extra large shrimp so they can grill longer and get maximum caramelization.

Provided by Chef John

Categories     Seafood     Shellfish     Shrimp

Time 3h

Yield 6

Number Of Ingredients 16



Chef John's Grilled Garlic and Herb Shrimp image

Steps:

  • Place salt, lemon zest, and 3 cloves garlic in bowl of a mortar and pestle. Pound with the pestle until mixture begins to form a paste, about 2 minutes. Add chopped basil, parsley, oregano, and thyme and pound with pestle until mixture begin to come together, about 5 minutes.
  • Drizzle about 1 tablespoon of the olive oil into herb mixture. Grind together until mixture begins to form a sauce for marinating, about 1 minute. Pour in the remaining 3 tablespoons olive oil. Stir mixture with a spoon until mixture is thoroughly combined, adding additional olive oil as needed. Mixture should be fairly thick but pourable.
  • Place shrimp in a large bowl and mix in about 2/3 of the sauce, reserving 1/3 for serving. Stir until shrimp are evenly coated with the sauce, about 2 minutes. Transfer shrimp to a resealable plastic bag. Refrigerate 2 to 3 hours. Cover and refrigerate remaining sauce.
  • Preheat an outdoor grill for high heat and lightly oil the grate.
  • Thread shrimp onto skewers (pierce each twice, once through large part of shrimp, once through small part). Place skewers on hot grill. Cook on each side until shrimp are bright pink and opaque and exterior is beginning to caramelize, 2 to 3 minutes per side. Transfer skewers to serving platter.
  • Pour remaining sauce into mixing bowl. Whisk in 1 tablespoon olive oil, lemon juice, red pepper flakes, cayenne pepper, salt and black pepper. Spoon sauce over shrimp. Serve with lemon wedges.

Nutrition Facts : Calories 223.2 calories, Carbohydrate 1.9 g, Cholesterol 230.4 mg, Fat 12.6 g, Fiber 0.7 g, Protein 25.1 g, SaturatedFat 1.9 g, Sodium 772.5 mg, Sugar 0.1 g

1 ½ teaspoons kosher salt
½ teaspoon lemon zest
3 cloves garlic, thinly sliced
3 tablespoons chopped fresh basil leaves
3 tablespoons chopped fresh flat-leaf parsley
1 tablespoon chopped fresh oregano leaves
1 tablespoon chopped fresh lemon thyme leaves
4 tablespoons olive oil, divided, or as needed
2 pounds extra large shrimp (16-20), peeled and deveined, tail left on
skewers
1 tablespoon olive oil
½ lemon, juiced
½ teaspoon red pepper flakes
1 pinch cayenne pepper
salt and ground black pepper to taste
1 lemon, cut into wedges

GRILLED HONEY-BUTTER SHRIMP

Planning a barbecue? Get the grill going early, and your guests can savor these special shrimp skewers before the main course.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 40m

Yield 20

Number Of Ingredients 6



Grilled Honey-Butter Shrimp image

Steps:

  • Soak skewers in water 30 minutes to prevent burning. Meanwhile, heat gas or charcoal grill.
  • In small bowl, mix honey, butter, garlic-pepper blend and chives until thoroughly combined. On each skewer, thread about 3 shrimp, leaving 1/4-inch space between each. Brush honey-butter mixture on both sides of shrimp.
  • Place skewers on grill over medium heat. Cover grill; cook 5 to 7 minutes, turning once, until shrimp are pink. Serve warm.

Nutrition Facts : Calories 70, Carbohydrate 7 g, Cholesterol 50 mg, Fat 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 1 1/2 g, ServingSize 1 Skewer, Sodium 95 mg, Sugar 7 g, TransFat 0 g

20 (6-inch) bamboo skewers
1/2 cup honey
1/4 cup butter, melted
1 1/2 teaspoons garlic-pepper blend
1 tablespoon chopped fresh chives
1 bag (2 lb) frozen uncooked medium (31 to 35 count) shrimp, peeled (tail shells removed) and deveined, thawed

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