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Honey Grilled Shrimp

"Easy and delicious! Onions, peppers, and mushrooms are perfect when alternated with shrimp on the skewers. Just cut into bite-sized pieces and add them to the marinade with the shrimp. Serve with rice and a salad."
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1 h 36 m servings 434 cals
Original recipe yields 3 servings


  • Calories:
  • 434 kcal
  • 22%
  • Fat:
  • 20.2 g
  • 31%
  • Carbs:
  • 33.4g
  • 11%
  • Protein:
  • 29.9 g
  • 60%
  • Cholesterol:
  • 279 mg
  • 93%
  • Sodium:
  • 1017 mg
  • 41%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. In a large bowl, mix together garlic powder, black pepper, 1/3 cup Worcestershire sauce, wine, and salad dressing; add shrimp, and toss to coat. Cover, and marinate in the refrigerator for 1 hour.
  2. Preheat grill for high heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
  3. In a small bowl, stir together honey, melted butter, and remaining 2 tablespoons Worcestershire sauce. Set aside for basting.
  4. Lightly oil grill grate. Grill shrimp for 2 to 3 minutes per side, or until opaque. Baste occasionally with the honey-butter sauce while grilling.


  • Editor's Note:
  • The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.

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Read all reviews 224
  1. 315 Ratings

Most helpful positive review

This had a great starting point, but in reading the recipe I thought it needed a little tinkering. First, the recipe calls for way too much Worcestershire in my view, so I reduced it to 1 T. I s...

Most helpful critical review

Not good

Most helpful
Most positive
Least positive

This had a great starting point, but in reading the recipe I thought it needed a little tinkering. First, the recipe calls for way too much Worcestershire in my view, so I reduced it to 1 T. I s...

Very good recipe. The worcestshire seemed like a little too much for our liking so we used 1/2 cup worcestshire and 1/2 cup Pineapple Juice to give it a tropical flare. Served with terikayi chic...

This was very good. We don't have a grill so I sauteed the shrimp in the honey-butter sauce. Will definitely make again!

Delicious and easy. We found it works better if you put the vegetables and shrimp on separate skewers... the shrimp cooks very quickly.

Wonderful! I used fresh mushrooms, and green and red peppers with the shrimp. If you par-boil the peppers for 3 minutes before cutting in chunks, you can thread the shrimp and vegetables togeth...

this was the best. Didn't make any changes, except to triple the recipe!! (Glad I did!) I did take a previous reviewer's advice to put the veggies on seperate skewers as they took longer than...

Great recipe. I used them as an appetizer with steaks on the grill. To make it even faster and easier, I used frozen precooked shrimp. Just thawed them in cold water, then put them in the mar...

What wonderful way to grill shrimp! I am used to sauteeing(sp?) shrimp in butter, so I have never tried marinating them grilling. We had guests over for Memorial Day and they absolutely went c...

Made this for my 6 year old daughter and my husband. My 6 year old is a shrimp lover. She ate it up and started eyeing her father's plate! My hubby did state that it had a strong Worchestire ...