Recipe: Grilled shrimp with honey

Shrimp Salad

Enjoy the taste of the ocean in your backyard. 

Grilled shrimp with honey (2 of 2)

Total time: 2 hours
Active time: 1.5 hours
Yield: 8 servings


  1. Sauce: Honey-Ginger BBQ Sauce* (recipe below)
  2. Shrimp:
  • 4 pounds jumbo (21-25 per pound) or extra-large (26-30 per pound) shrimp in shell, peeled, leaving tail and adjoining shell segment intact, and deveined (See Chefs Notes)
  • 4 tablespoons vegetable oil
  • 1 teaspoon salt
  1. Special equipment:  18 to 24 (12-inch) wooden skewers (depending on size of shrimp used), soaked in water for 30 minutes

Shrimp Preparation

  1. If necessary, pat shrimp dry, then thread about 6 shrimp (through top and tail, leaving shrimp curled), onto each skewer, without leaving space between shrimp.
  2. Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high for gas);
  3. Meanwhile, brush shrimp with vegetable oil and sprinkle evenly with salt.
  4. Lightly oil grill rack. Grill shrimp, covered only if using a gas grill, turning over once, 2 minutes. Brush shrimp with some sauce from the saucepan, then turn. Brush shrimp with additional sauce then grill until just cooked through, 1 to 2 minutes. Serve with reserved sauce.

Chefs’ notes:

  • In terms of shrimp size, go by the count per pound versus the descriptive terms such as jumbo and extra-large. If the count is not displayed, ask.
  • Sauce can be made 3 days ahead and refrigerated once cooled. Reheat before proceeding.
  • Shrimp can be threaded onto skewers and refrigerated on a tray, loosely covered with plastic wrap, 2 hours before grilling.



  • 1 1/2 cups apple cider vinegar
  • 1/2 cup mild honey
  • 1/2 cup ketchup
  • 1 1/2 tablespoons hot sauce, such as Tabasco
  • 4 large garlic cloves, minced
  • 2 tablespoons minced peeled ginger
  • 1 teaspoon salt

Honey-ginger BBQ Sauce Preparation

Stir together all sauce ingredients in a 2- to 2 1/2-quart heavy saucepan and briskly simmer, uncovered, stirring occasionally, until thickened and reduced to about 1 1/4 cups, 25 to 30 minutes. (Stir frequently toward end of cooking to prevent sticking.)

Chefs’ notes:

  • Sauce can be made 3 days ahead and refrigerated once cooled. Reheat before proceeding.
  • If making the shrimp and the corn, double the recipe for the sauce and cook it until it is reduced to 2 1/2 cups.



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