Grilled Shrimp features a refreshing marinade that adds great flavors to this recipe. Serve with rice and sprinkle with chopped parsley before serving.
- 1/3 cup lime juice
- 1 tablespoon MAGGI Seasoning Sauce
- 1 tablespoon olive oil
- 1/4 cup honey
- 1 tablespoon soy sauce
- 1 pound raw large shrimp, peeled and deveined
- 4 (10-inch) skewers
- 1 tablespoon chopped fresh parsley
- Hot cooked rice (optional)
COMBINE lime juice, seasoning sauce, olive oil, honey and soy sauce in large bowl. Add shrimp; stir to coat. Cover; refrigerate for 30 minutes.
PREHEAT grill to medium; lightly oil grate.
THREAD shrimp onto skewers. Cook on top rack of grill for about 5 minutes or until shrimp turn pink on one side. Turn shrimp; cook for an additional 3 minutes or until shrimp are completely pink.
SPRINKLE with parsley before serving. Serve with rice.
NOTE: If using wooden skewers, soak in water for 30 minutes before threading.
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