Shrimp skewers marinated in ginger, honey and lime are what we're throwing on the grill tonight

A flavour-packed seafood app that doubles as a light summer main.

A flavour-packed seafood app that doubles as a light summer main.

(Photography by Marcella DiLonardo)

BBQ season is the best season. As soon as the summertime rolls around, I make just about every meal on the grill (sometimes even dessert too!) because it has a way of adding flavour to dishes that simply cannot be achieved with an oven or frying pan. These sweet and sticky Korean-inspired shrimp skewers are no exception. The recipe calls for unpeeled large shrimp (locally-sourced shrimp is ideal if you can find it) that are soaked in a marinade of ginger, garlic, soy, honey, lime and toasted sesame oil before being tossed on the grill. And while it may seem strange to keep those shells on, when you marinate and grill shrimp with the shell intact you get a more flavourful result. 

Grilled Ginger, Honey and Lime Shrimp Skewers

For best results, I recommend marinating the shrimp overnight. However, if you are tight for time, a minimum marinade of two to four hours will do the trick.


  • ¼ cup extra-virgin olive oil
  • 1 tsp toasted sesame oil
  • ⅓ cup soy sauce
  • 1 tbsp rice vinegar
  • 2 tbsp lime juice, freshly squeezed
  • 1 tsp lime zest
  • 2 tbsp honey
  • 2 cloves of garlic, minced
  • 1 tbsp minced ginger
  • 2 shallots, peeled and thinly sliced
  • Salt and pepper, to taste
  • 1 lb large shrimp, shells on and deveined
  • Sesame seeds, to garnish
  • Thinly sliced green onions, to garnish


In a large mixing bowl, whisk together the olive oil, sesame oil, soy sauce, rice vinegar, lime juice, lime zest, honey, garlic, ginger, shallots, salt and pepper until well combined. 

Add the shrimp and toss to coat. Seal bowl in plastic wrap and refrigerate overnight. 

Once the shrimp have soaked in the marinade, skewer each shrimp. Grill over medium heat until shrimp are fully cooked, about 5 minutes.

Transfer to a serving plate, then sprinkle with sesame seeds and green onions. Serve Immediately. 

Yield: Makes 6-8 servings

Marcella DiLonardo is the author of the cookbook Bake The Seasons and creator of the blog Hey Modest Marce. She is a freelance recipe developer, food photographer and stylist. Follow her latest culinary adventures over on @modestmarce.

Add some “good” to your morning and evening.

A variety of newsletters you'll love, delivered straight to you.

Sign up now


To encourage thoughtful and respectful conversations, first and last names will appear with each submission to CBC/Radio-Canada's online communities (except in children and youth-oriented communities). Pseudonyms will no longer be permitted.

By submitting a comment, you accept that CBC has the right to reproduce and publish that comment in whole or in part, in any manner CBC chooses. Please note that CBC does not endorse the opinions expressed in comments. Comments on this story are moderated according to our Submission Guidelines. Comments are welcome while open. We reserve the right to close comments at any time.

Become a CBC Member

Join the conversation  Create account

Already have an account?