Shrimp—We prefer jumbo shrimp as they’re easier to grill, but you could also use large shrimp. Just make sure they’re skewered so they don’t fall through when grilling.
Butter—An essential for seafood, butter brings amazing flavor and aroma to this dish.
Pure Honey—Honey not only provides sweetness, it also gives the shrimp a nice glaze, helping it char to perfection.
Sriracha—Sriracha gives grilled shrimp a kick of sweet spice.
Soy Sauce—Umami flavor balances the sweetness of the honey and richness of the butter.
Lime Juice—We use fresh lime juice for bright, citrusy flavor. It also tenderizes the shrimp, the longer it sits on it.

Substitutions and Variations

Check out these variations for Marinated Grilled Shrimp that allow us to make this dish on repeat:

Make it Spicy: For spicier grilled shrimp, add a pinch of Cayenne Pepper, crushed red pepper flakes, or even more Sriracha to the sauce.
Double up the Citrus: If you want even more citrus flavor, feel free to zest your lime as well. You could also use lemon if you prefer.
Change the Sauce: Try swapping the marinade for a simple garlic butter sauce like we use in this 10-Minute Garlic Shrimp. We also love the pairing of Thai Sweet Chili Sauce with shrimp that we used in our Grilled Shrimp Kabobs recipe.
Broil the Shrimp: Can’t fire up the grill at the moment? No problem! Just cook shrimp under the broiler for 2-3 minutes on each side until pink and opaque.

Step-By-Step Recipe Instructions

In a saucepan, whisk together all sauce ingredients (except lime juice) until butter is melted.
Remove sauce from heat, whisk in lime juice, and cover to keep warm.
Grease your grill and heat over medium-high heat.
Toss towel-dried shrimp with salt and pepper.
Grill shrimp for 45-60 seconds on each side.
Toss shrimp with sauce and garnish as desired. Enjoy!

Here are our favorite prep-ahead strategies for Grilled Shrimp:

Thaw the Shrimp: If you’re starting with frozen shrimp, take them out the night before and let them thaw in the fridge. You can also quickly thaw shrimp by placing them in a colander and running cool water over them.
Soak the Skewers: If using skewers, soak them in a bowl of water for a couple hours before grilling. This will ensure the wood doesn’t burn.
Make the Sauce: The sauce will stay fresh in an airtight container in the fridge for 3-4 days. Just let it cool completely before storing, and warm up on the stove or in the microwave before tossing with the shrimp.
Make the Shrimp: While shrimp is best enjoyed fresh off the grill, you can make it up to 3 days in advance and store in an airtight container in the fridge.