Honey Grilled Shrimp Recipe

Shrimp: Fresh seafood that should be peeled and deveined for this recipe.

Honey: Adds a natural sweetness to the marinade.

Soy sauce: Provides a salty, umami flavor that balances the sweetness of the honey.

Olive oil: Helps to coat the shrimp and prevent sticking during grilling.

Garlic: Minced to add a robust, aromatic flavor.

Black pepper: Adds a touch of heat and enhances the overall flavor.

When marinating the shrimp, make sure to reserve a small portion of the marinade before adding the shrimp. This reserved marinade can be brushed onto the shrimp during grilling to enhance the flavor and keep them moist.

• shrimp - Substitute with scallops: Scallops have a similar texture and mild flavor, making them a great alternative for grilling.

• honey - Substitute with maple syrup: Maple syrup provides a similar sweetness and viscosity, though it will add a slightly different flavor profile.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar umami flavor.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it suitable for grilling.

• garlic - Substitute with shallots: Shallots offer a milder, sweeter flavor that can complement the other ingredients well.

• black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different, more earthy flavor.

• Allow the shrimp to cool completely before storing. This prevents condensation, which can lead to soggy shrimp.
• Transfer the cooled shrimp to an airtight container or a resealable plastic bag. Ensure there is minimal air inside to maintain freshness.
• Store the container in the refrigerator if you plan to consume the shrimp within 2-3 days. For longer storage, place the container in the freezer.
• If freezing, lay the shrimp flat in a single layer on a baking sheet lined with parchment paper. Freeze until solid, then transfer to a resealable plastic bag or airtight container. This prevents the shrimp from sticking together.
• Label the container with the date to keep track of storage time. Frozen shrimp can be stored for up to 2 months.
• To reheat, thaw frozen shrimp in the refrigerator overnight. For a quicker option, place the sealed bag in a bowl of cold water until thawed.
• Reheat the shrimp in a skillet over medium heat for a few minutes until warmed through. Avoid overcooking to maintain the shrimp's tender texture.
• Alternatively, you can reheat the shrimp in the microwave. Place them in a microwave-safe dish, cover with a damp paper towel, and heat in short intervals until warmed through.
• Serve the reheated shrimp with a fresh squeeze of lemon juice or alongside a vibrant salad for a quick and delicious meal.

• Oven Method:

  1. Preheat your oven to 300°F (150°C).
  2. Place the shrimp on a baking sheet lined with parchment paper.
  3. Cover the shrimp with aluminum foil to prevent them from drying out.
  4. Heat for about 10-15 minutes, or until the shrimp are warmed through.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil or butter to the pan.
  3. Add the shrimp and cook for 2-3 minutes, stirring occasionally, until they are heated through.

• Microwave Method:

  1. Place the shrimp in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent.
  3. Microwave on medium power for 1-2 minutes, checking frequently to avoid overcooking.

• Steaming Method:

  1. Fill a pot with a small amount of water and bring it to a boil.
  2. Place the shrimp in a steamer basket and set it over the boiling water.
  3. Cover and steam for about 2-3 minutes, or until the shrimp are heated through.

• Air Fryer Method:

  1. Preheat your air fryer to 300°F (150°C).
  2. Place the shrimp in the air fryer basket in a single layer.
  3. Heat for about 3-4 minutes, shaking the basket halfway through to ensure even heating.

• Mixing bowl: Use this to combine the honey, soy sauce, olive oil, minced garlic, and black pepper.
• Whisk: This will help you mix the marinade ingredients thoroughly.
• Measuring cups: These are essential for accurately measuring the honey, soy sauce, and olive oil.
• Measuring spoons: Use these to measure the black pepper and any other small quantity ingredients.
• Garlic press: This tool will make mincing the garlic quick and easy.
• Skewers: These are necessary for threading the shrimp before grilling.
• Grill: Preheat this to medium-high heat for cooking the shrimp.
• Tongs: Use these to turn the shrimp on the grill to ensure even cooking.
• Serving platter: Once the shrimp are grilled, place them on this to serve hot.

Prepare the marinade ahead: Mix the honey, soy sauce, olive oil, minced garlic, and black pepper in advance and store in the fridge.

Use pre-peeled shrimp: Buy shrimp that are already peeled and deveined to save prep time.

Skewer in batches: Thread the shrimp onto skewers while the grill is preheating.

Double the recipe: Make extra marinade and shrimp to have leftovers for another meal.

Use a grill pan: If you don’t have a grill, use a grill pan on the stove for similar results.