Posted on 23 August 2012 by Mădălina
Easy honey garlic marinade works well for steak or shrimp– you can sautee or toss your shrimp on the barbie
When I grill, I try to keep things simple; I hate spending more time in the kitchen than needed in the Summer. It is equal parts of honey, soy sace and oil.
Honey Garlic Shrimp (BBQ)
- 2 dozen large shrimp (raw)
- 2 cloves garlic
- 1/4 cups honey (or agave nectar)
- 1/4 cups low sodium soy sauce
- 1/4 cups oil
- 1 tbsp yellow mustard (optional, adds extra zing)
- 1/2 tbsp black pepper
1. Finely mince garlic. Mix all the ingredients in a bowl and whisk until combined. Add shrimp, and stir until coated. Cover with plastic wrap and allow to marinade for a minimum of one hour in the fridge.
*Tip: You can pour marinade and shrimp in a large freezer ziplock bag for easy clean up.
2. Soak wooden skewers in water for an hour (to avoid burning). Skewer shrimp and bbq for 3 minutes on each side, or sauté in cast iron pan over medium heat.
Allow five to seven minutes total cooking time, half on each side. Larger shrimp take longer than smaller ones, naturally. Shrimp are done when the complete outside surface has changed colour to a bright pink/red color. Once the skin surface of the shrimp no longer shows any of its original colours it is done. You must remove shrimp from the heat the second it is done, before it over cooks (rubbery).