Shrimp marinated in honey, fresh mint and lime juice; then grilled is a quick, easy and deliciously healthy dinner.
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You all know by now that I don't eat any seafood; however, my family loves it. So to compromise, I'll make them shrimp since I can tolerate the smell a little better than others.
I first made this recipe for Honey & Mint Grilled Shrimp in 2011 when I was on the Blogger platform. However, for some reason, this recipe never came over to the new format.
It was only recently that I realized that some of my original recipes were missing! Since my girls cook themselves grilled shrimp at least once a week, it was a good time to make this recipe again.
Well that and my fresh mint is in full bloom! Honey & Mint Shrimp are quick to make and are perfect if you follow a low carb, gluten free or dairy free diet.
Since our shrimp weren't the jumbo or colossal size, I cooked them indoors on a nonstick grill pan; however, if they are larger, you can cook them on an outdoor grill in a grill basket or even skewer them with vegetables after they've been marinated.
If you purchase smaller shrimp, they can even be served as an appetizer!
Nonstick Grill Pan (or grill basket if using outdoor grill)
For this recipe you'll need the following ingredients:
Raw Shrimp (cleaned and deveined): You can use any size shrimp you'd like, but we had large (31-40) in the freezer. If you're using frozen shrimp, defrost first; then remove any shells, clean and devein before making this recipe.
How do you make Honey & Mint Grilled Shrimp?
Add the cleaned shrimp to a resealable bag. Add the honey, mint and lime juice to a small bowl; then whisk until blended. Add the mixture to the shrimp, seal the bag; then refrigerate for 1 hour.
I wouldn't recommend marinating much longer so the acid from the lime juice doesn't "cook" the shrimp; which is common in ceviche. The acid in the lime juice weakens the proteins in the same way they break down when they are heated.
When you're ready to cook, heat the grill pan over medium high heat; then spray with cooking spray. Remove the shrimp and place on the pan; discarding the marinade.
Cook the shrimp for approximately 4-5 minutes until they are white in color with a little pink and are no longer opaque. Serve immediately.
You can serve these Honey & Mint Grilled Shrimp as an appetizer in a serving bowl with toothpicks, on top of your favorite tossed salad or as a main entree. View our recipe category for Side Dish or Vegetable suggestions!
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Honey and Mint Grilled Shrimp
- Nonstick Grill Pan (or grill basket if using outdoor grill)
- 2 pounds raw shrimp (cleaned and deveined)
- ¼ cup honey
- 2 tablespoons chopped fresh mint
- 2 tablespoons lime juice
- cooking spray
- Add the shrimp to a resealable bag.
- Add the honey, mint and lime juice to a small bowl; then whisk until blended. Add the mixture to the shrimp, seal the bag; then refrigerate for 1 hour.
- When you're ready to cook, heat the grill pan over medium high heat; then spray with cooking spray. Remove the shrimp and place on the pan; discarding the marinade.
- Cook the shrimp for approximately 4-5 minutes until they are white in color with a little pink and are no longer opaque. Serve immediately.
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