10-Minute Honey Barbecue Grilled Shrimp
User Reviews
4.6
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Prep Time
5 mins
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Cook Time
5 mins
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Total Time
10 mins
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Servings
3 servings
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Calories
466 kcal
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Cuisine
American
10-Minute Honey Barbecue Grilled Shrimp
Description
The 10-Minute Honey Barbecue Grilled Shrimp recipe combines fresh shrimp with a sauce made from barbecue sauce, honey, finely minced garlic, and optional sriracha or chili garlic sauce for spiciness. The shrimp are threaded onto skewers, brushed with olive oil, and seasoned simply with salt and pepper before grilling over medium-high heat. The shrimp are cooked rapidly, about two minutes per side, and continuously basted with the sauce for a glossy, flavorful coating.
This method results in shrimp that carry sweet, tangy, and slightly spicy notes with a tender texture. The quick grilling ensures they do not overcook or become tough. Serving with fresh lemon wedges adds brightness and optional cilantro or parsley garnish adds a fresh herbal touch.
Leftover shrimp can be stored in the refrigerator for up to three days and are best served cold to maintain tenderness. The recipe is practical for a quick grill session or an appetizer, pairing well with side dishes or salads for a light meal.
Ingredients
- ⅓ cup barbecue sauce your favorite
- ⅓ cup honey
- 2 to 4 cloves garlic finely minced or pressed
- 1 to 3 tablespoons sriracha optional and to taste if you prefer some spiciness, or chili garlic sauce
- 1 to 1.25 pounds Shrimp cleaned and deveined (I use U20 shrimp, with tails still on; you can use larger shrimp or shrimp without tails on if desired, fresh
- 2 tablespoons olive oil
- salt for seasoning, freshly ground
- black pepper for seasoning, freshly ground
- lemon for serving, fresh, wedges
- cilantro optional for garnishing, or parsley
Instructions
- To a medium bowl, add the barbecue sauce, honey, garlic, optional sriracha or chili garlic sauce, and stir to combine. Divide mixture into two bowls (one for brushing on the shrimp while grilling and the other as a dipping sauce when serving); set bowls aside.
- Preheat an outdoor grill to medium-high heat (or indoor grill pan).
- Thread about 5 to 6 shrimp onto one metal or wooden grilling skewer (soak wooden skewers in water for about 30 minutes prior to using); repeat the threading with all remaining shrimp.
- Brush shrimp liberally with olive oil and season with salt and pepper.
- Grill the shrimp for about 2 minutes on the first side.
- Flip and brush the just-grilled side with the barbecue sauce mixture from one of the bowls.
- Grill for about 2 minutes on the second side, and brush the first side with the barbecue sauce mixture. As necessary, continue to brush the shrimp with the sauce and flip every 30 to 60 seconds or until done. Note – Shrimp cook very quickly, especially on a hot grill. Keep an eye on them and do not overcook or they will become tough and rubbery. There is a difference between a little charring on the tails from the grill versus overcooking them.
- Drizzle with lemon juice, optionally garnish with fresh cilantro or parsley, and serve immediately with the reserved dipping sauce. Shrimp are best warm and fresh.
Notes
- Store leftover shrimp in an airtight container in the refrigerator for up to three days.
- Serve refrigerated leftovers cold to maintain tenderness and avoid toughness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3servings
Amount Per Serving
Calories 466 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 466kcal | 23% |
| Carbohydrates | 51g | 17% |
| Protein | 47g | 94% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 8g | 47% |
| Cholesterol | 357mg | 119% |
| Sodium | 1203mg | 50% |
| Fiber | 2g | 8% |
| Sugar | 44g | 88% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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