These crispy honey garlic shrimp skewers are a burst of sweet, savory, and tangy flavors in every bite. The juicy shrimp are coated in a golden glaze of honey and garlic, grilled or pan-seared to perfection, and served with a refreshing lime dipping sauce. This dish is one of my go-to recipes when I crave something that’s both quick and impressive.
Why You’ll Love This Recipe
I love this recipe because it’s incredibly flavorful and easy to make. The combination of honey, garlic, and lime creates a perfect balance—sweet, sticky, and slightly tangy. It’s also a versatile dish that I can serve as an appetizer, main course, or even a party snack. Plus, it’s ready in less than 30 minutes, making it ideal for busy days or last-minute gatherings.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the shrimp:
500g large shrimp, peeled and deveined
2 cloves garlic, minced
2 tablespoons honey
1 tablespoon soy sauce
1 tablespoon olive oil
Salt and pepper to taste
Wooden skewers, soaked in water (if grilling)
For the tangy lime dip:
3 tablespoons mayonnaise
1 tablespoon lime juice
1 teaspoon honey
1 clove garlic, minced
A pinch of salt
Directions
I start by preheating my grill or pan to medium-high heat.
In a bowl, I whisk together honey, soy sauce, olive oil, minced garlic, salt, and pepper.
I add the shrimp to the marinade and let them sit for about 10–15 minutes to soak up the flavors.
Next, I thread the shrimp onto the soaked skewers.
I grill the shrimp for about 2–3 minutes per side, until they turn pink and slightly charred.
For the lime dip, I mix mayonnaise, lime juice, honey, minced garlic, and a pinch of salt until smooth.
I serve the shrimp hot with the tangy lime dip on the side.
Servings and Timing
This recipe serves 3 to 4 people and takes about 25–30 minutes from start to finish, including marination time.
Variations
I sometimes add a pinch of chili flakes or sriracha to the marinade for a spicy kick.
For a tropical twist, I replace soy sauce with a splash of pineapple juice.
I occasionally swap honey for maple syrup for a slightly different sweetness.
When I want to make it lighter, I use Greek yogurt instead of mayonnaise for the dip.
Storage/Reheating
I store leftover shrimp in an airtight container in the refrigerator for up to 2 days. To reheat, I place them in a skillet over medium heat for a few minutes until warmed through. I avoid microwaving to keep the shrimp from turning rubbery. The lime dip should be kept chilled and used within 2 days.
FAQs
Can I use frozen shrimp?
Yes, I often use frozen shrimp. I just make sure to thaw and pat them dry before marinating to ensure they cook evenly.
Can I bake the shrimp instead of grilling?
Absolutely. I bake them at 400°F (200°C) for about 8–10 minutes, flipping halfway through for even cooking.
Can I prepare the marinade ahead of time?
Yes, I make the marinade a day in advance and store it in the fridge. It helps the flavors develop even more.
What can I serve with these shrimp skewers?
I usually serve them with rice, grilled veggies, or a simple salad. They also pair beautifully with garlic noodles or couscous.
How do I keep the shrimp from sticking to the grill?
I lightly oil the grill grates or brush the shrimp with oil before grilling. This keeps them from sticking and ensures perfect grill marks.
Conclusion
These crispy honey garlic shrimp skewers are one of my favorite quick seafood dishes. I love how the honey caramelizes slightly as the shrimp cook, creating a golden, sticky coating that pairs perfectly with the zesty lime dip. Whether I’m hosting friends or craving something flavorful on a weeknight, this recipe never disappoints.
Crispy honey garlic shrimp skewers are marinated in a sweet and savory glaze, grilled to perfection, and served with a tangy lime dipping sauce for a refreshing burst of flavor in every bite.
Ingredients
500g large shrimp, peeled and deveined
2 cloves garlic, minced
2 tablespoons honey
1 tablespoon soy sauce
1 tablespoon olive oil
Salt and pepper to taste
Wooden skewers, soaked in water (if grilling)
3 tablespoons mayonnaise
1 tablespoon lime juice
1 teaspoon honey
1 clove garlic, minced
A pinch of salt
Instructions
Preheat the grill or a pan to medium-high heat.
In a bowl, whisk together 2 tablespoons honey, soy sauce, olive oil, 2 cloves minced garlic, salt, and pepper.
Add the shrimp to the marinade and let sit for 10–15 minutes.
Thread the marinated shrimp onto the soaked wooden skewers.
Grill the shrimp for 2–3 minutes per side until pink and slightly charred.
In a small bowl, mix mayonnaise, lime juice, 1 teaspoon honey, 1 clove minced garlic, and a pinch of salt until smooth.
Serve the shrimp skewers hot with the tangy lime dip on the side.
Notes
Add chili flakes or sriracha for a spicy variation.
Substitute soy sauce with pineapple juice for a tropical twist.
Use maple syrup instead of honey for a different sweetness.
Swap mayonnaise with Greek yogurt for a lighter dip.
Store leftovers in an airtight container for up to 2 days in the fridge.
Reheat shrimp in a skillet, not a microwave, to avoid rubbery texture.
