Honey Grilled Shrimp with Glossy Amber Glaze
By Lucas Morgan
Prep
40 min
Cook
10 min
Total
50 min
Servings
4
Level
Easy
High heat gets dark marks on dry jumbo shrimp before the centers turn rubbery, and honey goes on near the end, and it sets into a thick amber coat without burning. I make these skewers when I want sweet shrimp with cracked pepper heat and a firm snap on the plate.
I reduce the honey and apple cider vinegar in a small saucepan until the glaze coats the back of a spoon, then I hold it warm for basting, and the glaze clings to the shrimp on the grill. Cold shrimp hold their shape on a hot grate, and I keep them chilled until they go onto the soaked skewers.
Leave room between the skewers over the hottest part of the grill or they won't get dark marks, and wait for the bottom half to turn pink-orange before flipping. Brush on the glaze during the final 2 minutes after flipping, since honey burns fast over an open flame (it's a short window).
I put the finished skewers on a white plate with the remaining pepper and fresh parsley. I'd serve them with jalapeno slaw for spicy crunch, or pair them with spicy garlic beef croquettes for a surf-and-turf plate. Extra shrimp can be served cold over jalapeno slaw the next day.
Why you'll love this recipe
- Patting the shrimp dry gets dark grill marks before the exterior starts to steam.
- The reduced honey glaze coats the curved shrimp instead of running onto the grill grates.
- High-smoke point avocado oil handles the hot grill and helps the shrimp release cleanly.
- Basting near the end gives the shrimp a sticky amber coating without leaving honey over the flame too long.
- Jumbo shrimp hold up on the skewers and stay snappy through the high-heat cook.
- Coarse cracked black pepper stays visible against the glaze and adds a sharp bite.
Ingredients
- •1.5 lbs jumbo shrimp (16-20 count, peeled and deveined, tails on)
- •0.5 cup raw honey (for the glossy amber glaze)
- •2 tbsp avocado oil (grapeseed oil can be used instead)
- •1 tsp cracked black pepper (coarsely ground)
- •2 tbsp fresh Italian parsley (finely chopped)
- •1 tbsp apple cider vinegar
- •1 tsp kosher salt
- •12 wooden skewers (soak in water for 30 minutes before use)
Instructions
- 1
Submerge the wooden skewers in a shallow dish of water for at least 30 minutes.
- 2
Combine the honey and apple cider vinegar in a small saucepan. Simmer over medium heat until thickened into a glossy amber glaze, then stir in half the cracked black pepper.
- 3
Thread 4-5 jumbo shrimp onto each soaked skewer. Pat the shrimp dry, brush with avocado oil, and sprinkle with kosher salt.
- 4
Grill the skewers over high heat for 2-3 minutes, until the shrimp are pink and orange with dark charred marks.
- 5
Flip the skewers, brush generously with the honey glaze, and cook for 2 more minutes, basting again until the glaze is thick and glossy. Remove from the heat.
- 6
Place the skewers on a white plate. Sprinkle with the remaining cracked black pepper and finely chopped fresh parsley.
FAQ
Nutrition (per serving)
Calories
285
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