|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 6g||8%|
|Saturated Fat 1g||6%|
|Total Carbohydrate 41g||15%|
|Dietary Fiber 0g||1%|
|Total Sugars 35g|
|Vitamin C 10mg||49%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This is a deliciously sweet and citrus-flavored shrimp dish that can be served as either an appetizer or an entree. Enjoy with your favorite grilled vegetables or served over fresh greens and pasta.
For this recipe, you will need 8 to 10 wooden kebab skewers that are presoaked in water.
“This grilled shrimp recipe is very versatile and was tasty atop a big green salad on a hot summer day. If you’re using frozen peeled and deveined shrimp, check the package to see if there is any added salt, in which case I would recommend using half the amount of salt in the marinade.” —Young Sun Huh
1/2 cup freshly squeezed lime juice, plus wedges for serving
1/2 cup honey
1 tablespoon vegetable oil
2 cloves garlic, minced
1/2 teaspoon ground white pepper
1 teaspoon salt
1 1/2 pounds large or jumbo shrimp, peeled, deveined
Gather the ingredients.
Combine lime juice, honey, oil, garlic, white pepper, and salt. Pour half of the mixture into a separate bowl for basting.
Place shrimp into a resealable plastic bag (use two if necessary). Pour remaining half of citrus-honey mixture into the bag. Make sure all of the shrimp is coated. Seal bag and refrigerate, 15 to 30 minutes (no longer than this).
Soak wooden skewers in water, about 30 minutes. Pre heat a gas or charcoal grill to medium heat (350°F to 375°F).
Remove shrimp from refrigerator and thread 3 to 4 shrimp onto each wooden skewer.
Place shrimp on grill and cook for 2 to 3 minutes, basting with reserved citrus-honey mixture.
Turn shrimp once, grill for another 2 to 3 minutes, or until opaque.
Remove from grill and serve immediately with the lime wedges.
- If using wooden skewers, we recommend soaking them for about 30 minutes before grilling. Soaking your skewers can prevent them from catching on fire, which ultimately leads to all your meat and veggies falling to the bottom of the grill.
- For soaking, you can use wine as an alternative to the water, which will add another flavor element.
- An alternative to soaking skewers would be to use stainless steel or metal skewers. They do not require any soaking and can be reused.
- To yield the most juice from your limes, try rolling them on the countertop first or microwaving them until warm.
- Try using other kinds of citrus juice, such as lemon or orange, in place of or in combination with the lime juice.
- Add some finely grated lime zest to the marinade.
- Instead of white pepper, try a few pinches of crushed red pepper for some heat.