Spicy Honey Lime Shrimp Kabobs

I am a huge shrimp fan, and this shrimp is to-die-for. It is marinated and glazed in a spicy honey lime sauce that is packed so full of flavor you will want to drink it! But for all you shrimp haters, feel free to sub in chicken, because it tastes pretty great on chicken too!

I love a good kabob, be it:

We are a fan. But shrimp kabobs are something else!

Every year for New Year’s Eve we have shrimp. All the while I was growing up the shrimp was made with honey and butter, and it was beautiful and delicious, and while I still love it that way, I wanted to try something new this year. New Year…New Recipe…right? And I am so glad I did because the flavor of this shrimp had me licking my plate clean! But it is also really easy to make if you have a blender and a few minutes of time.

Basically you just whip up your marinade in the blender, throw the shrimp in and pop it in the fridge for a few minutes.

Then pull it out, skewer it (optional), and pop it on a grill until it turns pink (flipping it half way through). This should only take about 2-3 minutes per side, depending on the size of your shrimp.

Then you move from a state of mere existence to a state of palette-al bliss! You’re Welcome.

Cooking shrimp kabobs is a delightful way to enjoy succulent, flavorful shrimp right off the grill. These tips will help you achieve perfect shrimp kabobs every time, ensuring they are juicy, well-seasoned, and cooked to perfection.

Choosing and Prepping the Shrimp

Selecting the Shrimp:
- Opt for large or jumbo shrimp for kabobs. They are easier to skewer and less likely to overcook quickly.
- Fresh shrimp is ideal, but if you use frozen, make sure to thaw them completely before marinating.
Peeling and Deveining:
- Remove the shell but leave the tail on for a nice presentation. Make sure to devein the shrimp by making a shallow cut along the back and pulling out the dark vein.
Soaking Skewers:
- If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent them from burning.

Marinating the Shrimp

Choosing a Marinade:
- Shrimp absorbs flavors quickly, so a short marinating time is sufficient. And a flavorful marinade like this one will make a big impact.
Marinating Time:
- Marinate shrimp for 15-30 minutes. Avoid marinating for longer as the acid in the marinade can start to cook the shrimp and make them tough.
Even Coating:
- Ensure all shrimp are evenly coated with the marinade. Toss them gently in the marinade and let them sit in a single layer. Reserve some marinade to baste the shrimp once during the cooking time.

Grilling the Shrimp

Preheating the Grill:
- Preheat your grill to medium-high heat. Ensure the grates are clean and lightly oiled to prevent sticking.
Skewering the Shrimp:
- Thread the shrimp onto skewers, piercing once near the tail and once near the head to keep them secure. This also helps them cook evenly.
- If desired, alternate with vegetables like bell peppers, cherry tomatoes, and zucchini for added flavor and color.
Grilling Time:
- Grill shrimp kabobs for about 2-3 minutes per side. Shrimp cook very quickly, and overcooking can make them rubbery. Look for shrimp to turn pink and opaque, with slight grill marks.
Monitoring Doneness:
- Pay close attention to the shrimp as they cook. They should be firm to the touch but not hard. A good indicator of doneness is when they curl into a “C” shape.

Serving and Storing

Immediate Serving:
- Serve shrimp kabobs immediately after grilling. They taste best hot off the grill.
Garnishing:
- Garnish with a squeeze of fresh lemon juice and a sprinkle of chopped herbs like parsley or cilantro for a burst of fresh flavor.
Accompaniments:
- Pair shrimp kabobs with sides like a fresh green salad, grilled vegetables, rice pilaf, or a light pasta salad. Dipping sauces like garlic aioli, tzatziki, or a spicy sriracha mayo can enhance the flavors.
Storing Leftovers:
- If you have leftovers, remove the shrimp from the skewers and store them in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to avoid overcooking.