Easy Grilled Shrimp with Honey Butter Marinade
Restaurant-quality grilled shrimp with a sweet and savory honey butter marinade, ready in just 25 minutes. Perfect for summer entertaining or quick weeknight dinners.
Ingredients
- 1 lb 500g shrimp, peeled, deveined, tail-on (jumbo or large size preferred)
- 1 tablespoon unsalted butter for grilling, room temperature
- Marinade:
- 3 tablespoons unsalted butter melted (let cool slightly before mixing)
- 1 teaspoon smoked paprika regular paprika works too
- 1 tablespoon honey raw honey adds extra flavor
- 1 tablespoon lemon juice fresh squeezed preferred
- 1/4 teaspoon salt adjust to taste
- 1 tablespoon fresh parsley chopped (for garnish and flavor)
Instructions
- Rinse shrimp under cold running water and pat completely dry with paper towels.
- In a medium bowl, whisk together melted butter, smoked paprika, honey, lemon juice, and salt until smooth.
- Add shrimp to marinade bowl and toss gently to coat evenly. Marinate for 10-15 minutes at room temperature (don't exceed 20 minutes).
- Preheat grill to medium-high heat (400-450°F for gas grill, or create two-zone fire for charcoal).
- Remove shrimp from marinade and place directly over heat source. Grill for 2-3 minutes on first side without moving.
- Flip shrimp and grill for another 1-2 minutes. Total cooking time should be 4-5 minutes until pink throughout and internal temperature reaches 145°F.
- Remove from grill and immediately brush with reserved tablespoon of butter. Sprinkle with fresh chopped parsley.
Notes
Choose jumbo or extra-large shrimp (16-20 count per pound) for best results
Don't overcrowd the grill - leave space between each shrimp
Use skewers for smaller shrimp to prevent falling through grates
Can be cooked on stovetop using cast-iron skillet or grill pan over medium-high heat
Leftover shrimp keeps in refrigerator for up to 3 days
Serve with coconut rice, grilled vegetables, watermelon and feta salad, or as appetizer with cocktail sauce
Don't overcrowd the grill - leave space between each shrimp
Use skewers for smaller shrimp to prevent falling through grates
Can be cooked on stovetop using cast-iron skillet or grill pan over medium-high heat
Leftover shrimp keeps in refrigerator for up to 3 days
Serve with coconut rice, grilled vegetables, watermelon and feta salad, or as appetizer with cocktail sauce
