Grilled Lemon Herb Shrimp

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  • 1/4 cup finely chopped green onions
  • 1/4 cup oil
  • 2 teaspoons grated lemon zest
  • 2 tablespoons fresh lemon juice
  • 1/2 cup Eucalyptus honey
  • 3 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh thyme leaves
  • 1/4 teaspoon salt
  • 1 pound (21 to 25 count) shrimp, peeled and deveined, with shells on tails


  1. In a medium bowl, combine all ingredients except shrimp.
  2. Stir in shrimp.
  3. Cover and chill for at least 1 hour.
  4. Heat grill.
  5. Drain shrimp; thread on 3 skewers.
  6. Grill for 5 to 7 minutes or until shrimp are opaque; turning once.
  7. Serve warm.

Makes 3-4 main dish servings or 12 appetizer servings

Shrimp may also be broiled. After draining, place on a broiler pan. Broil 4 inches from heat for 6 to 8 minutes or until shrimp are opaque; turning once. For added tartness, add an additional Tablespoon of lemon juice and a dash of salt.

Recipe and photo used with permission from: National Honey Board

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