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This Grilled Honey Lemon Shrimp is sweet, tangy, and so easy to make! The shrimp are coated in a simple mixture of honey, fresh lemon juice, garlic-free seasonings, and parsley, then broiled until tender and juicy. Ready in just 20 minutes, they’re perfect served over rice, salads, or alongside your favorite veggies.
What I love about this honey lemon shrimp recipe is how simple it is to put together with just a handful of ingredients. The honey adds just enough sweetness to balance the fresh lemon, and the shrimp turn out tender and juicy in minutes.
I also love that I can grill it in my oven or broiler without worrying about an outdoor grill. That said, you can grill these shrimp outdoors for a delicious smoky flavor. Both methods are quick and easy!
Recipe Overview
Ingredients Needed
Full measurements are listed in the recipe card below.
- Shrimp: Use one pound of large or jumbo raw shrimp, peeled and deveined. You can leave the tails on or remove them.
- Lemon: Both fresh lemon juice and zest give the shrimp their bright, tangy flavor.
- Honey: Adds sweetness and balances the tartness of the lemon.
- Fresh parsley: Adds a little freshness and color.
- Smoked paprika: Gives the shrimp a subtle smoky flavor. You can use cayenne pepper instead for some heat.
- Black pepper: For a little extra seasoning.
Recipe Tips
- Use large or jumbo shrimp if possible. They stay juicy and are less likely to overcook. Make sure you’re using raw shrimp, not precooked. This is a common mistake many people make.
- Pat the shrimp dry. This helps the honey-lemon mixture coat the shrimp instead of getting watered down.
- Keep an eye on the cooking time. Shrimp cook quickly, especially under the broiler. They’re ready when opaque and cooked through. As soon as it curls into a “C” shape, it’s ready.
- Use fresh lemon juice. It gives the shrimp a brighter, fresher flavor than bottled juice.
- Adjust the heat. Smoked paprika adds a mild smoky flavor, while cayenne pepper gives the shrimp a little kick.
How to Grill Honey Lemon Shrimp in the oven or broiler
Prepare the shrimp: If using frozen shrimp, thaw them completely and pat dry with paper towels.
Make the honey lemon mixture: In a large bowl, whisk together the lemon zest, lemon juice, honey, parsley, smoked paprika, and black pepper.
Coat the shrimp: Add the shrimp to the bowl and gently toss until evenly coated.
Broil: Preheat the broiler to high. Arrange the shrimp in a single layer on a lightly greased, broiler-safe rack set over a foil-lined baking sheet.
Position the shrimp about 5 inches from the heat and broil for 5-6 minutes, turning halfway through, until opaque and cooked through.
Serve: Remove from the oven and serve warm with your favorite sides.
How to Grill Honey Lemon Shrimp Outdoors
You can also make these honey lemon shrimp on an outdoor grill! Grilling gives them a slightly smoky flavor that pairs well with the sweet, tangy honey-lemon sauce.
- Preheat the grill: Heat your grill to medium-high, about 400°F, and lightly oil the grates to prevent sticking.
- Prepare the shrimp: Toss the shrimp with the honey lemon mixture as directed in the recipe. Thread them onto skewers to make flipping easier.
- Grill: Place the shrimp on the grill and cook for about 2-3 minutes per side, or until pink, opaque, and cooked through.
- Serve: Remove from the grill and serve warm with fresh lemon wedges.
Tip: If using wooden skewers, soak them in water for at least 30 minutes before grilling. Keep an eye on the shrimp since the honey can caramelize and burn quickly over high heat.
Common Questions
Yes! Frozen shrimp work just as well. Just make sure they’re completely thawed and patted dry before adding the honey-lemon mixture.
That’s entirely up to you. Leaving the tails on makes the shrimp easy to pick up when serving as an appetizer, but removing them makes eating a little easier, especially when serving over rice or salad.
Shrimp cook quickly. They should turn pink on the outside and opaque in the center. For food safety, shrimp should reach an internal temperature of 145°F. Be careful not to overcook them, or they can become rubbery.
You can mix the honey-lemon sauce ahead of time and refrigerate it separately. For the best texture, toss the shrimp with the sauce just before cooking.
Store leftover cooked shrimp in an airtight container in the refrigerator for up to 3-4 days. Reheat gently to avoid drying them out.
Serving Suggestions
These honey lemon shrimp are delicious on their own as an appetizer, but you can easily turn them into a complete meal. Serve them over fluffy rice or quinoa, add them to a fresh green salad, or pair them with roasted vegetables.
They’re also great with grilled zucchini, grilled asparagus, or a simple cucumber onion salad.
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Thanks so much for being here and cooking along with me. If you try this recipe, I’d love to hear how it turned out. Leave a comment and a ⭐️ rating below.
Oven Grilled Honey Lemon Shrimp Recipe
Video
Ingredients
- 1 pound Raw shrimp, tails on if preferred (about 24 pieces)
- ¾ teaspoon Lemon zest
- 1 ½ tablespoon Lemon juice , (fresh is best)
- 2 tablespoons Honey
- 1 teaspoon Fresh parsley, minced
- ¼ teaspoon Smoked paprika, or cayenne pepper if you prefer spicy
- ¼ teaspoon Black pepper
Instructions
- Peel and devein the 1 pound Raw shrimp if needed, then pat them dry with paper towels.
- In a large bowl, whisk together the ¾ teaspoon Lemon zest, 1 ½ tablespoon Lemon juice , 2 tablespoons Honey, 1 teaspoon Fresh parsley, ¼ teaspoon Smoked paprika, and ¼ teaspoon Black pepper.
- Add the shrimp to the bowl and toss until evenly coated with the honey-lemon mixture.
- Preheat your oven's broiler to high. Line a baking sheet with aluminum foil and place a lightly greased, broiler-safe rack on top. Arrange the shrimp in a single layer.
- Place the shrimp about 5 inches from the heating element and broil for 5-6 minutes, flipping halfway through, until pink, opaque, and cooked through.
- Remove from the oven and serve immediately with fresh lemon wedges and your favorite sides.
Notes
- Serving size: 2 Skewers- 3 shrimp in each skewer
- Use raw large or jumbo shrimp for the best results.
- Thaw frozen shrimp completely and pat dry before cooking.
- Watch the shrimp closely under the broiler since they cook quickly.
- Substitute lime juice and zest for lemon if preferred.
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- You can make these shrimp on an outdoor grill for that delicious smoky flavor or cook them under the oven broiler when grilling isn’t an option. Both methods are quick and easy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
