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Lime and Honey Shrimp

PARTNER POST: Dive into the 120 days of summer with Santa Rita wines that pair perfectly with the foods of the season, straight off the grill.
Quickly marinate your shrimp in a spiced honey and lime sauce and toss on the grill. Enjoy a summer meal in minutes with a glass of white wine.

Lime and Honey Shrimp

I personally didn’t end up getting to grill these shrimp, but my preferred method would’ve totally been to cook these yummy shrimp up on the grill outside!

I’ve created a recipe sponsored by Santa Rita Wines and Badia Spices that will hopefully inspire you to create some delicious spiced flavors to pair with your favorite Santa Rita wine this summer.

The products featured here are Santa Rita’s 120 Hero’s Salute Red Blend, 120 Sauvignon Blanc, and Badia Complete Seasoning.

Lime and Honey Shrimp

Lime and Honey Shrimp

For more grilling inspiration with Santa Rita, check out this grilled Chilean chicken and pebre sauce.

See Also

Recipe adapted from Girl and the Kitchen, Damn DeliciousFitness Magazine, and Chew Out Loud.

Photography inspired by Closet Cooking, Damn DeliciousEazy Peazy Mealz.

Good Morning Cali
Prep Time 15 mins
Cook Time 5 mins
Total Time 20 mins
Course Main


  • about 1 pound peeled shrimp
  • juice of about 1 medium or large lime
  • about 1 teaspoon garlic minced
  • 1/4 cup honey
  • Badia Complete Seasoning
  • skewers*
  • *NOTE: edit: 12/2016 The pictured shrimp was cooked in an oven, then pan, but the preferred method for this recipe is to grill! Soaking wooden skewers in water before grilling has been said to help prevent burning, so search online or use your best judgment to decide how long your wooden skewers should be soaked.


  • In a bowl, mix together the lime juice, garlic, honey, and Badia seasoning.
  • Marinate the shrimp in the honey lime mixture for about 10 minutes, then thread them onto your skewers.
  • Prepare your grill. Heat grill for about medium high heat.
  • Cook shrimp for about 2 minutes per side, or until the shrimp are fully cooked.


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