Recipe submitted by: Amy Pickett

Recipe courtesy of:

Wild caught shrimp are the best tasting, especially when you have them paired with this marinade.
cook 15min prep + 1 hr marinade time
cook 3 min
cook 2-4

What's in it


32 (21-25) Gulf shrimp, peeled and deveined
2 tablespoons honey
2 tablespoons olive oil
Zest and juice from 1 lime
1/4 cup fresh cilantro, chopped
1 tablespoon garlic, minced
1 teaspoon red pepper flake
1/2 teaspoon toasted ground cumin
1 teaspoon kosher salt

How to cook it


  • Place all ingredients into a large, 1-gallon zip top bag. Seal and ‘massage’ in order to thoroughly coat shrimp with all of the marinade ingredients. Refrigerate for 30 minutes.
  • Remove the shrimp from the refrigerator and continue to marinate at room temperature for an additional 30 minutes.
  • Preheat the grill to high.
  • Thread each shrimp onto two skewers. One skewer should go through the largest end (head) and the other closer to the smallest end (tail). Thread 8 shrimp onto each skewer set, leaving a very small space in between each shrimp. Brush with any marinade left in the bag.
  • Lay on grill and cook for 1 1/2 minutes. Flip and cook for an additional 1 1/2 minutes or just until the shrimp turns pink and opaque white. Do not overcook. Serve immediately.