Sunday, July 22, 2012

Sweet and Spicy Honey Grilled Shrimp Skewers

My mom wanted to have a healthy, low fat meal a few days ago, and she said she was gonna grill up some barbecue shrimp.  This "cooking" she speaks of means she uses bottled barbecue sauce to baste shrimp.  And since I've turned into a little chef over the years, and really do not prefer bottled/store bought items, I insisted that I make a light sauce instead.  She agreed, of course.  I looked up a few of the top grilled shrimp recipes throughout the web, and came up with this delicious marinade.  I absolutely LOVE the flavors that combine in this dish!  The slightly spicy kick from the red pepper mixed with the sweet honey and fruity flavors, and mixed with the tart flavors from the vinegar, lemon juice, and shrimp were totally out of this world.  I never would have thought of using "fruity" flavors like applesauce and strawberry jam, but the result was so refreshing...the {perfect summer meal}.  I recommend serving this over rice, noodles, or salad.  I had this over a salad with chopped strawberries and goat cheese.  Best salad I've ever had.  My mom told me she'll definitely make this recipe instead of her "bottled" barbecue shrimp for now on.


  • 6 tablespoons honey
  • 6 tablespoons olive oil
  • 2 tablespoons chopped fresh basil (or two teaspoons dried)
  • 2 tablespoons strawberry jam
  • 1/2 teaspoon crushed red pepper flakes
  • 2 cloves garlic, minced
  • 1/4 cup red wine vinegar or apple cider vinegar
  • 2 tablespoons lemon juice
  • 4 teaspoons brown sugar
  • 3 tablespoons applesauce
  • 2 pounds jumbo shrimp, peeled and deveined


  1. Whisk together the honey, olive oil, basil, strawberry jam, red pepper flakes, garlic, red wine vinegar, lemon juice and brown sugar in a small bowl. Place and shrimp into a large resealable plastic bag or a large container with a tight lid. Pour the marinade over the shrimp, seal the bag or container, and shake to coat (if lid of container isn't very sealed, you can just stir the shrimp/marinade mixture well); refrigerate for 1.5 to 2 hours.
  2. Preheat an outdoor grill for medium-high heat.
  3. Thread the shrimp alternately on 8 metal or soaked wooden skewers.  Reserve sauce.
  4. Cook the skewers on the preheated grill until the shrimp are opaque, about 5 minutes per side, basting every 2 and a half minutes with the reserved sauce.  Serve hot.

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