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Honey Grilled Shrimp

Honey Grilled Shrimp

  • Prep

    30 m
  • Cook

    6 m
  • Ready In

    1 h 36 m
Kendra

Kendra

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.

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Nutrition

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  • Calories:
  • 434 kcal
  • 22%
  • Fat:
  • 20.2 g
  • 31%
  • Carbs:
  • 33.4g
  • 11%
  • Protein:
  • 29.9 g
  • 60%
  • Cholesterol:
  • 279 mg
  • 93%
  • Sodium:
  • 1017 mg
  • 41%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. Preheat grill for high heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
  3. In a small bowl, stir together honey, melted butter, and remaining 2 tablespoons Worcestershire sauce. Set aside for basting.
  4. 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.
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Reviews

naples34102
101

naples34102

4/6/2008

This had a great starting point, but in reading the recipe I thought it needed a little tinkering. First, the recipe calls for way too much Worcestershire in my view, so I reduced it to 1 T. I substituted fresh minced garlic for the garlic powder, and for a boost of flavor used a full envelope of packaged, dry Italian salad dressing mix rather than the bottled, adding some olive oil to compensate. I didn't bother with the honey marinade as it wasn't necessary, and just brushed some melted butter on the shrimp before serving. This had a mellow but perfectly adequate flavor, that did not overpower the shrimp. I served this on a bed of Rice with Summmer Squash, also from this site.

SUNSET1MAY
59

SUNSET1MAY

1/25/2004

Very good recipe. The worcestshire seemed like a little too much for our liking so we used 1/2 cup worcestshire and 1/2 cup Pineapple Juice to give it a tropical flare. Served with terikayi chicken, grilled pineapple slices and jasmine rice, it was excellent!!!

CSANDST1
55

CSANDST1

1/18/2003

This was very good. We don't have a grill so I sauteed the shrimp in the honey-butter sauce. Will definitely make again!

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