Honey Garlic Shrimp Skewers (Grill or Broil)

When I need a fast, impressive dish, honey garlic shrimp skewers are near the top of my list. Large shrimp soak up a sweet and savory marinade of honey, garlic, soy sauce, lime and a pinch of ginger, then get threaded onto skewers and cooked for just a few minutes until sticky, lightly charred and juicy.

In this post I will show you how to choose shrimp, how to keep wooden skewers from burning, the ingredients, step-by-step directions for the grill and the broiler, plus tips, variations, serving ideas, common mistakes and storage advice. The printable recipe card with exact measurements and estimated nutrition is waiting at the bottom of the post.

Why These Honey Garlic Shrimp Skewers Work

Shrimp are one of the fastest proteins you can cook, which means the marinade has to do its work quickly. Honey brings sweetness and helps the shrimp caramelize, garlic and ginger add warmth, soy sauce brings salt and depth, and lime adds a bright finish. Twenty minutes is all they need.

• A short marinade. Shrimp turn mushy if they sit in acid too long, so 15 to 30 minutes is the sweet spot.
• Reserved glaze. I simmer a little of the marinade ingredients separately, without raw shrimp touching it, to brush on at the end for extra shine.
• High heat. A hot grill or broiler sets the outside quickly while the inside stays tender.
• Skewers make it easy. Flipping a whole row at once is much simpler than chasing loose shrimp across the grate.
• Flexible cooking. No grill? The broiler gives you nearly the same result.

These skewers are also great for entertaining. They can be threaded ahead of time, they cook in minutes, and guests can eat them without a plate or fork.

Choosing the Right Shrimp

Look for large (21 to 25 per pound) or jumbo (16 to 20 per pound) raw shrimp, peeled and deveined, with the tails on or off. Larger shrimp are less likely to overcook and slip through the grate. If you can only find smaller shrimp, thread them on two parallel skewers to keep them from spinning.

Frozen raw shrimp are a great choice, and they are often frozen soon after they are caught. Thaw them in the refrigerator overnight, or seal them in a zip-top bag and set it in a bowl of cold water for about 20 minutes. Pat them very dry so the glaze clings.

Ingredients You Will Need

• Shrimp: 1 1/2 pounds (680 g) large raw shrimp, peeled and deveined.
• Honey: Gives the glaze its sticky sweetness.
• Garlic: Four cloves, finely grated.
• Soy sauce: Low sodium works best so the glaze is not too salty.
• Lime: Zest and juice for brightness.
• Fresh ginger: A teaspoon, grated.
• Olive oil or avocado oil: Helps the shrimp brown and keeps them from sticking.
• Finishing touches: Sesame seeds, sliced scallions and lime wedges.

You will also need about 8 skewers. If you use wooden ones, soak them in water for 30 minutes first so they do not burn. Metal skewers work with no soaking and can be reused.

A pinch of red pepper flakes or a drizzle of chili sauce is optional but delicious if you like a little heat against the sweetness.

How to Make Honey Garlic Shrimp Skewers

Start the marinade first so the shrimp can soak up flavor while the grill or broiler heats up.

1. Soak the skewers. If using wooden skewers, submerge them in water for 30 minutes.
2. Mix the marinade. Whisk together half of the honey, the garlic, ginger, soy sauce, lime zest, lime juice and oil.
3. Marinate the shrimp. Pat the shrimp dry, add them to the marinade and toss. Refrigerate for 15 to 30 minutes, no longer.
4. Make the glaze. In a small saucepan, simmer the remaining honey with 1 tablespoon of soy sauce and a splash of lime juice for 2 minutes, until slightly thickened. This stays separate from the raw shrimp.
5. Thread the skewers. Slide 5 or 6 shrimp onto each skewer, curving them into a C shape and piercing near the tail and the head end.
6. Cook. Grill over medium-high heat for 2 to 3 minutes per side, or broil on a foil-lined pan 4 to 5 inches (10 to 13 cm) from the heat for 2 to 3 minutes per side, until pink, opaque and lightly charred.
7. Glaze and serve. Brush the cooked shrimp with the warm glaze, sprinkle with sesame seeds and scallions and serve with lime wedges.

Discard the used marinade rather than basting with it, since it has touched raw shrimp.

Tips for Perfect Shrimp Skewers

• Dry shrimp brown better. Pat them with paper towels before marinating.
• Do not overcrowd the skewers. Leave a tiny gap between shrimp so the heat can reach every side.
• Oil the grate. Wipe it with an oiled paper towel held in tongs to prevent sticking.
• Watch the sugar. Honey burns fast, so save most of it for the finishing glaze.
• Pull them at the C. A loose C shape means tender shrimp, while a tight O means overcooked.

If you are planning a seafood spread, these skewers pair nicely with crispy coconut shrimp and garlic herb baked shrimp. You can also browse my seafood recipe collection for more ideas.

Easy Variations

• Honey sriracha: Stir 1 to 2 teaspoons of sriracha into the marinade.
• Pineapple shrimp skewers: Alternate shrimp with pineapple chunks for a tropical twist.
• Veggie skewers: Add bell pepper, red onion and zucchini between the shrimp.
• Orange ginger: Swap lime for orange juice and add a pinch of cinnamon.
• Oven baked: Bake the skewers on a sheet pan at 450°F (230°C) for 6 to 8 minutes.
• Air fryer: Cook in a single layer at 400°F (200°C) for 5 to 6 minutes, turning once.

What to Serve with Shrimp Skewers

For a complete dinner, serve the skewers over coconut rice, fried rice or a bed of lettuce. Grilled corn, a cucumber salad or roasted broccoli make easy sides. For a party, arrange the skewers on a big platter with lime wedges and a bowl of dipping sauce.

A simple dipping sauce of mayonnaise, sriracha and a squeeze of lime takes 1 minute and goes with everything. Keep any sauce that touched cooked shrimp separate from sauce used on raw shrimp.

Cooking Shrimp Skewers for a Crowd

If you are feeding a group, plan on 4 to 6 large shrimp per person as an appetizer, or about 8 to 10 as a main course. Thread the skewers up to 4 hours ahead and keep them covered in the refrigerator, but add the marinade no more than 30 minutes before cooking.

Cook in batches and keep the finished skewers warm on a platter loosely covered with foil. Do not leave seafood out at room temperature for more than 2 hours, or 1 hour on a hot summer day.

Grill or Broiler: Which Method Is Better?

Both methods work, and I use whichever matches the weather. The grill gives you a smoky char and that unmistakable backyard flavor. Clean the grate well, heat it until it is properly hot and oil it just before the skewers go on. Keep the lid open and stay close, because shrimp go from perfect to overdone in under a minute.

The broiler is my cold-weather favorite. Line a rimmed sheet pan with foil, set the skewers on a wire rack if you have one so the heat circles all around, and position the rack 4 to 5 inches (10 to 13 cm) below the element. Turn once, and keep the oven door slightly ajar if your broiler allows it so you can watch the color.

Either way, the visual cue matters more than the timer. Look for shrimp that are pink and opaque with golden-brown edges, and pull them straight away. The glaze goes on after cooking, while the shrimp are still hot, so it clings without burning.

Serving Honey Garlic Shrimp Skewers Over the Holidays

These skewers earn a place on a holiday appetizer table. They can be assembled ahead, they cook in minutes and they look festive on a platter with lime wedges and a sprinkle of sesame seeds. For a Christmas Eve spread or New Year’s gathering, pair them with other seafood bites like shrimp oreganata and let guests graze.

Common Mistakes and How to Fix Them

Make Ahead, Storage and Reheating

Cook shrimp until they are pink and opaque throughout, or 145°F (63°C). Keep raw shrimp refrigerated until the moment you cook, and never reuse a marinade that touched raw seafood. For more, see the FDA guide to selecting and serving fresh and frozen seafood safely.

Leftover cooked shrimp keep for up to 3 days in an airtight container in the refrigerator. They are delicious cold on salads or in wraps. To reheat, warm them gently in a skillet over low heat for 1 to 2 minutes, or microwave in short bursts, since high heat will toughen them.

You can freeze cooked shrimp for up to 3 months, though they are best fresh. I do not recommend freezing the raw shrimp once they are marinated.

Frequently Asked Questions

Ready to cook? Here is the full printable honey garlic shrimp skewers recipe with exact measurements and estimated nutrition.

Honey Garlic Shrimp Skewers

Large shrimp marinated in honey, garlic, soy and lime, skewered and grilled or broiled in minutes, then brushed with a sticky glaze.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 6 minutes mins

Marinating 20 minutes mins

Total Time 41 minutes mins

Servings: 4 servings

Course: Appetizer, Main Course

Cuisine: American, Asian Inspired

Calories: 245

Ingredients Method Notes

Ingredients

  

Shrimp and marinade

• 1 1/2 pounds large raw shrimp peeled and deveined (680 g)
• 3 tablespoons honey
• 4 cloves garlic finely grated
• 1 teaspoon fresh ginger grated
• 3 tablespoons low sodium soy sauce
• 1 lime zested and juiced
• 2 tablespoons olive or avocado oil
• 1/4 teaspoon red pepper flakes optional

Glaze and garnish

• 2 tablespoons honey
• 1 tablespoon low sodium soy sauce
• 1 teaspoon lime juice
• 1 tablespoon sesame seeds
• 2 scallions thinly sliced
• 1 lime cut into wedges

Method

 

1. Soak wooden skewers in water for 30 minutes.
2. Whisk 3 tablespoons honey with the garlic, ginger, 3 tablespoons soy sauce, lime zest, lime juice, oil and pepper flakes.
3. Pat the shrimp dry, toss with the marinade and refrigerate for 15 to 30 minutes.
4. Simmer the glaze ingredients in a small saucepan for 2 minutes until slightly thickened.
5. Preheat the grill to medium-high or the broiler to high and thread 5 or 6 shrimp on each skewer.
6. Grill 2 to 3 minutes per side, or broil 4 to 5 inches from the heat for 2 to 3 minutes per side, until pink, opaque and reaching 145°F (63°C).
7. Brush with the warm glaze, sprinkle with sesame seeds and scallions and serve with lime wedges.

Notes

Doneness: Shrimp are done when pink and opaque throughout, or 145°F (63°C).

Marinade safety: Discard the used marinade. The glaze is made separately.

Nutrition is an estimate per serving and does not include sides.

I hope these sticky, juicy skewers earn a spot in your regular rotation. If you make them, please leave a comment and a star rating below and tell me how you served them. Happy cooking, friends!