Hawaiian Honey Shrimp Skewers!

🍍🍤 Hawaiian Honey Shrimp Skewers

⏱ Time

• Prep: 15 minutes

• Marinate: 15–30 minutes

• Cook: 6–8 minutes

• Total: ~35–45 minutes

🍽 Servings

• Serves 4

🛒 Ingredients

Shrimp & Skewers

• 1 lb (450 g) large shrimp, peeled & deveined

• Wooden or metal skewers

• Optional for skewering:

  • Pineapple chunks

  • Bell peppers (any color)

  • Red onion chunks

Honey Marinade / Glaze

• ¼ cup honey

• ¼ cup soy sauce (low-sodium recommended)

• 2 tbsp pineapple juice

• 1 tbsp olive oil

• 2 cloves garlic, minced

• 1 tsp fresh ginger, grated (optional)

• ½ tsp black pepper

• Optional: pinch of salt (only if using low-sodium soy sauce)

🧑‍🍳 Instructions

1. Prep the Shrimp

• Rinse shrimp under cold water and pat dry with paper towels.

• Make sure shells and veins are removed.

2. Make the Marinade

In a medium bowl, whisk together:

• Honey

• Soy sauce

• Pineapple juice

• Olive oil

• Garlic

• Ginger

• Black pepper

Set aside 2–3 tablespoons of marinade for brushing later (important for food safety).

3. Marinate

• Add shrimp to the bowl and toss until coated.

• Cover and refrigerate for 15–30 minutes.

  • Do not marinate longer—acid + shrimp = mushy texture.

4. Prepare Skewers

• If using wooden skewers, soak in water for 20 minutes.

• Thread shrimp onto skewers.

• Alternate with pineapple and veggies if using.

5. Cook the Skewers

Grill (Best Flavor)

• Preheat grill to medium heat.

• Lightly oil grates.

• Grill shrimp 2–3 minutes per side.

• Brush with reserved marinade while cooking.

Pan (Stovetop)

• Heat a skillet over medium-high with a little oil.

• Cook skewers 2–3 minutes per side until caramelized.

Oven Broiler

• Place skewers on a foil-lined tray.

• Broil 2–3 minutes per side, watching closely.

6. Finish & Serve

• Shrimp should be pink, opaque, and lightly charred.

• Optional garnish: sesame seeds, green onions, or lime juice.

❓ Q & A (Frequently Asked Questions)

Q: Can I use frozen shrimp?

A: Yes. Thaw completely in the fridge or under cold running water, then pat dry before marinating.

Q: What size shrimp works best?

A: Large or jumbo shrimp (16–20 count) are ideal. Smaller shrimp cook too fast and can dry out.

Q: Can I make this without a grill?

A: Absolutely. A stovetop pan or oven broiler works great and still gives caramelization.

Q: Is this recipe very sweet?

A: It’s balanced. If you prefer less sweetness, reduce honey to 3 tablespoons or add a squeeze of lime.

Q: Can I make it spicy?

A: Yes! Add:

• ½–1 tsp sriracha

• Red pepper flakes

• Or a dash of chili paste

Q: Can I prep this ahead of time?

A: You can:

• Mix the marinade up to 24 hours ahead

• Prep veggies ahead

• Marinate shrimp only right before cooking

Q: What should I serve with it?

A: Great pairings:

• Coconut rice

• Steamed jasmine rice

• Grilled vegetables

• Simple cucumber salad

• Hawaiian rolls

Q: How do I know shrimp are done?

A: They turn:

• Pink on the outside

• Opaque inside

• Curl into a loose “C” shape

If they curl tightly, they’re overcooked.

Q: Can I turn this into something else?

A: Yep!

• Remove shrimp from skewers → tacos

• Serve over rice → shrimp bowl

• Chop shrimp → pineapple shrimp salad.