Honey Glazed Grilled Shrimp Skewers

2 lb Panamei Raw, Peeled, Deveined, Tail-on Shrimp (Suggested size: 16/20 to 21-25)

½ cup Soy Sauce

1 cup of Honey

6 Garlic cloves, minced

1 tsp Paprika

1 tsp Onion powder

¼ cup Olive oil (for seasoning)

¼ cup Canola or vegetable oil (for the grill)

2-3 Lemons, cut into halves

Remove from the packaging and place in a covered container in the refrigerator overnight (6-8 hours). For quick thawing, place shrimp in a colander under running cool water for 15-20 minutes until thoroughly defrosted. Drain the excess water and cook immediately, do not refreeze seafood products after being thawed.

Combine the soy sauce, honey, minced garlic, paprika, onion powder, and olive oil in a large bowl. Add the shrimp and mix it well. Cover the bowl and let the shrimp marinate with the seasoning in the refrigerator for at least one hour before grilling.

Clean the grill grates and brush them with oil (canola or vegetable)—Preheat to 415˚F. If using wooden skewers, soak them in warm water for 15-30 minutes before use.  Build the skewers with three or four shrimp depending on the size of the sticks; as an option, you may add vegetables like onion, peppers, or cherry tomatoes in between.

Cook the shrimp skewers for about 2 minutes on each side. With the remaining marinade, brush the lemon halves and grill them open face down for a couple of minutes; squeeze lemon juice over the shrimp right before serving. ENJOY!

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