Easy Grilled Shrimp

5 Servings
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes

Easy Grilled Shrimp is the ultimate and easy appetizer dish flavored in a honey, garlic, and paprika marinade, and grilled to crispy perfection.

Grilled Shrimp is an amazingly simple recipe that you can serve up for a weeknight meal or as an Appetizer. The shrimp cooks in minutes and it’s the perfect addition to any backyard barbecue this summer! For more amazing seafood Dinner Recipes try my Old Bay Shrimp, or Easy Honey Garlic Shrimp next.

Sabrina’s Easy Grilled Shrimp Recipe

My Grilled Shrimp recipe is a delicious, quick and easy dinner any time of year. Tender, plump shrimp are marinated in honey, garlic, and paprika then grilled to perfection. Its blend of sweet, savory, and spicy flavors makes it a crowd-pleaser. I created this easy recipe with simple instructions and helpful tips so that you get flavorful juicy shrimp every time.


  • ¼ cup Honey: Adds sweetness and helps to caramelize the shrimp while grilling. Brown sugar can be substituted for a similar effect.
  • ¼ cup Unsalted Butter: Provides richness and helps to bind the marinade ingredients together.
  • 5 cloves Garlic: Infuses a savory flavor into the marinade. 1 tablespoon of garlic powder can be substituted if fresh garlic is unavailable.
  • ½ teaspoon Kosher Salt: Enhances the overall flavor of the dish and helps to balance the sweetness of the honey.
  • ½ teaspoon Coarse Ground Black Pepper: Adds a subtle heat and complements the other spices in the marinade. Ground white pepper can be used as a milder alternative.
  • ½ teaspoon Paprika: Provides a smoky flavor and adds color to the shrimp. Smoked paprika can be used for a deeper smoky flavor.
  • ¼ teaspoon Crushed Red Pepper Flakes (optional): Offers a bit of heat to the marinade. It won’t make the shrimp overly spicy but you can skip it if you prefer.
  • 2 pounds Shrimp: Apart from the simple marinade all you need are medium-sized shrimp. The fresh shrimp soaks up all the delicious taste from the honey garlic marinade and is super easy to cook on the stovetop or an outdoor grill.

Kitchen Tools & Equipment

  • Grill or Grill Pan: Needed for cooking the shrimp, providing those desirable grill marks and smoky flavor. Ensure the grill or pan is preheated to medium-high heat before cooking.
  • Ziplock Bag: Used for marinating the shrimp, allowing for easy mixing and coating of the ingredients.
  • Skewers: Necessary for skewering the shrimp before grilling, preventing them from falling through the grill grates. If using wooden skewers, soak them in water for at least 30 minutes before threading the shrimp to prevent burning.
  • Knife: Use a sharp knife to chop the garlic cloves finely. You can also use a garlic press if you have one, but I find freshly minced garlic cloves have a stronger flavor.

How to Make Grilled Shrimp

Time needed: 25 minutes.

  1. Prepare Marinade

    Combine honey, softened butter, minced garlic, salt, black pepper, paprika, and optional red pepper flakes in a large ziplock bag.

  2. Marinate Shrimp

    Add the peeled and deveined shrimp to the marinade in the ziplock bag. Seal the bag and massage gently to ensure the shrimp are evenly coated. Let marinate for 15 minutes.bowl of seasoned raw shrimp

  3. Preheat Grill

    Preheat your grill or grill pan to medium heat. If using wooden skewers, soak them in water while the grill preheats to prevent burning.

  4. Skewer Shrimp

    Skewer the marinated shrimp onto metal or soaked wooden skewers, threading them through the body, ensuring they are evenly distributed.7 raw shrimp on a skewer

  5. Grill Shrimp

    Place the skewered shrimp on the preheated grill or grill pan. Grill for about 2-3 minutes on each side, or until the shrimp are bright pink and cooked through.grilling shrimp on the grill

  6. Serve

    Remove the grilled shrimp from the skewers and transfer them to a serving platter. Serve hot and enjoy the delicious flavors!plate of grilled shrimp on a skewer with lime wedges and cilantro garnish

Notes on Grilling

  • Inside grilling: You can use a grill pan on the stovetop for an indoor grill. Turn the stovetop to medium heat and grill shrimp for 2-3 minutes per side. You want the shrimp to be bright pink, don’t cook too long or you’ll end up with charred shrimp.
  • Outside cooking: If you’re grilling outside, you should put the raw shrimp on skewers. Thread shrimp on metal or soaked wooden skewers. Then bring the outdoor grill temperature to medium. Place the shrimp skewers and grill for 2-3 minutes. Then flip the shrimp kebabs and cook until cooked through and pink.

Can This Be Made Ahead?

Yes, since there are no acidic ingredients in the marinade, you can marinate the shrimp ahead of time, up to a few hours in advance. Store the marinated shrimp in the refrigerator until ready to grill. Even though there is no acid in the marinade (like lime juice), you still don’t want to marinate seafood for more than 8 hours or it will start to break down. If you add citric acid or vinegar to the marinade, do not marinate the shrimp for more than 30 minutes.

Nutritional Facts

Nutrition Facts
Easy Grilled Shrimp
Amount Per Serving
Calories 293 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 6g38%
Trans Fat 0.4g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 317mg106%
Sodium 453mg20%
Potassium 512mg15%
Carbohydrates 15g5%
Fiber 0.3g1%
Sugar 14g16%
Protein 37g74%
Vitamin A 413IU8%
Vitamin C 1mg1%
Calcium 127mg13%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

How to Serve Grilled Shrimp

There are lots of delicious ways you can serve this shrimp recipe. It makes a tasty appetizer at your backyard party with some Cocktail Sauce for dipping. For a complete meal, try serving the Grilled Garlic Butter Shrimp as the protein in a hearty salad or over the top of angel hair pasta lightly tossed in Parmesan and butter. Make a fancy surf n’ turf dinner by serving it with a Grilled Ribeye Steak, Baked Potatoes and Creamed Spinach.

How to Store


Don’t leave cooked shrimp at room temperature for more than 2 hours. After it cools down, you can seal and store Grilled Shrimp in the fridge for 3 days. Either reheat the shrimp on the stovetop or line a baking sheet with foil and heat the dish in the oven.

Reheating Tips

Reheat grilled shrimp in a regular oven or air fryer at 350 degrees for a few minutes until warmed through. Avoid using the microwave to prevent shrimp from becoming rubbery.


Freeze uncooked shrimp in the marinade for up to 3 months in an airtight container or freezer bag. Thaw overnight in the refrigerator before grilling.

Frequent Questions

Can I use frozen shrimp for this recipe?

Yes, make sure the frozen shrimp are fully thawed before marinating to ensure even flavor absorption and cooking.

Can I grill the shrimp without skewering them?

While skewers help prevent the shrimp from falling through grill grates, you can grill them directly on the grill if preferred. Just be cautious when flipping to avoid losing any shrimp.

How can I prevent the shrimp from sticking to the grill?

Ensure your grill grates are well-oiled before placing the shrimp on them. You can also use a grill mat or aluminum foil to prevent sticking.

Recipe Card

Easy Grilled Shrimp

Easy Grilled Shrimp is the ultimate and easy appetizer dish flavored in a honey, garlic, and paprika marinade, and grilled to crispy perfection.
Yield 5 Servings
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Course Dinner
Cuisine American
Author Sabrina Snyder


  • 1/4 cup honey , or packed brown sugar
  • 1/4 cup unsalted butter , softened
  • 5 cloves garlic , minced
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon coarse ground black pepper
  • 1/2 teaspoon paprika
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • 2 pounds shrimp , 16-20 per pound, peeled and deveined, defrosted


  • Add honey, butter, garlic, salt, pepper, paprika, crushed red pepper flakes in large ziplock bag.
  • Add the shrimp to the marinade and let marinate for 15 minutes.
  • Heat your grill or grill pan to medium heat. If using a grill, skewer the shrimp on metal or soaked wooden skewers.
  • Grill the shrimp, 2-3 minutes per side, until the shrimp is bright pink.


  • Click on the yield amount to slide and change the number of servings and the recipe will automatically update!
  • Click on times in the instructions to start a kitchen timer while cooking.
  • To convert measurements to grams, click on the Metric option next to Ingredients in the recipe card.


Calories: 293kcal | Carbohydrates: 15g | Protein: 37g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 317mg | Sodium: 453mg | Potassium: 512mg | Fiber: 0.3g | Sugar: 14g | Vitamin A: 413IU | Vitamin C: 1mg | Calcium: 127mg | Iron: 1mg
Keyword: Easy Grilled Shrimp

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Variations on Grilled Shrimp

  • Vegetable Skewers: If you’re making shrimp kebabs on the outdoor grill, you can add fresh veggies to the shrimp skewers to cook along with them. Fresh tomatoes, red onions, peppers, zucchini, and mushrooms would all taste amazing.
  • Grilled Shrimp Seasoning: You can add more simple ingredients to experiment with the spice mix. For a more smoky flavor, you can use smoked paprika instead of regular paprika. You could also make additions like cumin, Cajun seasoning, coriander, or Italian seasoning to change up the blend of spices.
  • Lemon Garlic Shrimp: For a refreshing citrus flavor, add a splash of lemon juice to the recipe for lemon garlic shrimp. Simply mix 2 tablespoons of fresh lemon juice into the shrimp marinade. Then you can squeeze lemon wedges over the shrimp right before serving for a little extra flavor.
  • Chili Lime Shrimp: Another variation you can try is chili lime shrimp. Use 2 tablespoons lime juice and 1 teaspoon chili powder in the marinade.

More Delicious Shrimp Recipes

Easy Grilled Shrimp cooked skewers of shrimp on plate with lime wedges, recipe name across bottom

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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