Grill or Stove top sweet and tangy Asian Honey Lemon Shrimp is crazy easy and crazy delicious and the marinade doubles as an out of this world chili butter sauce!
Shrimp never ceases to amaze me at just how easy it is to make, let alone quick to cook! If only it were as inexpensive as chicken, and if only my husband wasn’t allergic to it, I would eat shrimp every day. But for all those NOT allergic to shrimp and ready for either a crowd pleasing meal or super easy family pleasing meal, I bring you Asian Honey Lemon Shrimp!
I adapted this plate licking sauce from my Honey Lemon Ginger Chicken and added Asian Chili Paste to balance out the spices not used from the chicken breading. So we have sweet honey, tangy lemon, grounded soy, spicy Asian chili paste all seasoned with a kick of ginger and garlic AKA we have otherwordly deliciousness.
This sauce not only serves as the marinade, but doubles as the incredible Honey Lemon Chili BUTTER Sauce! Because I figure, if we are going to make shrimp, we might as well splurge and make it the best shrimp ever. And nothing says best shrimp ever than Honey Lemon Butter Sauce.
You make the sauce simply by melting butter with your reserved Honey Lemon marinade and just 1/2 teaspoon cornstarch. Simmer away to let it thicken slightly. If you want spicier shrimp, simply add more Asian chili paste to the butter sauce or to your own portion of butter sauce – and then everyone is happy. And everyone is blissfully happy with one bite of these buttery, juicy, tender, sweet and tangy morsels.
I like blissfully happy.
Want to try this Grill or Stovetop Asian Honey Lemon Shrimp?
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©Carlsbad Cravings by CarlsbadCravings.com

Prep Time | 15 minutes |
Cook Time | 4 minutes |
Servings | -8 servings |
- 1 1/2 pound uncooked large shrimp, peeled and deveined
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon minced garlic (1 teaspoon ground)
- 1 1/2 teaspoons freshly grated ginger (1/2 teaspoon ground)
- 1/2 cup honey
- 3 tablespoons fresh lemon juice
- 1 tablespoon rice wine vinegar
- 2 tablespoons low sodium soy sauce
- 2-4 teaspoons Asian chili paste (Sambal Oelek)**
- ADD LATER for Butter Sauce
- 1/2 teaspoon cornstarch
- 4 tablespoons butter
Ingredients
HONEY LEMON CHILI SAUCE/MARINADE
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- Whisk together all of the Honey Lemon Chili Sauce/Marinade ingredients together except for the cornstarch and butter. Add 1/2 cup to a large freezer bag along with 1/4 cup olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add shrimp to bag and massage to evenly coat. Marinate in the refrigerator 30-60 minutes. Refrigerate remaining Sauce separately (this will be the base for your butter sauce).
- GRILL DIRECTIONS: Drain and discard marinade. Thread shrimp onto skewers (if using wooden skewers, soak skewers for at least 30 minutes in water).
- Grease grill and heat to medium high heat. Grill shrimp for 3-5 minutes on each side or until shrimp has become pink and firm being careful to not overcook.
- Add reserved Honey Lemon Chili Sauce to a small sauce pan. Whisk in 1/2 teaspoon cornstarch. Add 4 tablespoons butter and heat, stirring occasionally, over medium heat until butter has melted. Bring to a boil, then reduce to a simmer until slightly thickened, about 3-5 minutes. Add additional Asian chili paste to taste.
- Brush shrimp with Honey Lemon Chili Butter Sauce and use the remaining sauce as a dip. Delicious served with rice.
- STOVETOP DIRECTIONS: Drain and discard marinade. Heat 1 1/2 tablespoons olive oil in a large skillet over medium heat. Once hot, add shrimp and cook, stirring frequently, until shrimp are bright pink and opaque, about 3-4 minutes.
- Remove shrimp to a large plate. To the same skillet, add reserved Honey Lemon Chili Sauce and whisk in 1/2 teaspoon cornstarch. Add 4 tablespoons butter and heat, stirring occasionally, over medium heat until butter has melted. Bring to a boil, then reduce to a simmer until slightly thickened, about 3-5 minutes. Add additional Asian chili paste to taste. Add shrimp back to skillet and toss to coat. Delicious served with rice.
*Total time does not include marinating shrimp as this will vary.
**If you aren’t sure how much Asian chili paste to use, start with 2 teaspoons and add more to the Butter Sauce at the end of cooking if you want it spicier.
©Carlsbad Cravings Original
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Dorothy Dunton says
Hi Jen! I have been on a shrimp binge lately and picked up four pounds of frozen jumbo shrimp on sale last week for less than $20.00. Like you I never get tired of shrimp! These have me drooling on my keyboard! Along with a nice salad I’m calling it dinner!
Jen says
Whoa, that is an awesome buy – let the shrimp binge continue! I am so excited you are making these soon – please let me know what you think! I hope you had a fabulous 4th Dorothy!
Kevin | Keviniscooking says
Like all your delicious recipes here Jenn, this is mouthwatering. LOVE grilled shrimp, especially all sauce dup like this!
Jen says
Thank you so much Kevin, I really appreciate it! I love grilled shrimp too and love how versatile it is – so many ideas so little time 🙂
Meggan | Culinary Hill says
Honey, lemon, chili, butter… all my faves on this shrimp. 🙂 Great recipe!
Jen says
Thank you so much Meggan – I love the combo too! We need to meet up and eat LOTS 🙂
Kara says
I feel like I should compensate you every time I make one of your recipes. This one was no different! I’ll admit I’ve never been a huge shrimp fan, but my husband is. So, I decided to make these for his birthday. My husband loved them…and so did I! Amazing recipe…one I’ll definitely be making again! Thank you!
Jen says
hahaha! I just love that you leave comments and make me feel so good – that is the best compensation, so thank YOU! And you are so sweet to make your husband shrimp on his birthday even though you are not a huge fan- I’m so glad you both loved this – and hopefully you will be making shrimp more often!
Tai says
What can I substitute the Asian sauce with? I have sir siracha sauce……would that work?
Jen says
Absolutely! Sriracha will taste great! Enjoy!