Grilled Shrimp with Radish and Citrus Glaze
Prep
20 mins
Cook
12 mins
Servings
4
Difficulty
Easy
This is one of my go to dishes when I want something that feels fancy but comes together in under half an hour. Grilled shrimp with radish and citrus glaze brings together bright, refreshing flavors that make you feel like you're eating at a restaurant, except you're doing it at home for a fraction of the cost. The shrimp cooks in just minutes on the grill while you prep the radishes, and that zesty lime and ginger glaze ties everything together beautifully. Plus, radishes are packed with vitamin C and fiber, so you're getting real nutrition along with incredible taste. This is the kind of meal that impresses without demanding hours in the kitchen.
Ella x
Ingredients
- ¾ kglarge shrimp, peeled and deveined(patted dry)
- ½ kgradishes(halved lengthwise)
- 3 tbspfresh lime juice
- 1 tbspfresh ginger, minced
- 3garlic cloves, minced
- 4 tbspolive oil
- 1½ tbsphoney
- ½ tspred pepper flakes
- ¾ tspsea salt
- ½ tspblack pepper
- 59 mlfresh cilantro, chopped
- 1lime wedges(for serving)
Detail level
Instructions
- 1
Preheat your grill to medium-high heat (around 400°F). If using wooden skewers, soak them in water for 30 minutes to prevent burning.
Tip: Pat the shrimp completely dry for better caramelization on the grill.
- 2
In a small bowl, whisk together lime juice, minced ginger, minced garlic, 2 tablespoons of olive oil, honey, red pepper flakes, salt, and black pepper to create the glaze.
Tip: Make the glaze ahead of time for deeper flavor development.
- 3
Toss the halved radishes with 1 tablespoon of olive oil, salt, and pepper. Thread them onto skewers or place them in a grill basket, cut-side down for maximum char.
Tip: Radishes become sweet and mild when grilled, losing their raw pungency.
- 4
Place radish skewers on the grill and cook for 4-5 minutes on each side until they develop golden-brown char marks and become tender. Transfer to a plate.
Tip: Don't move them too frequently—let them sit to develop proper caramelization.
- 5
Thread shrimp onto skewers, alternating if desired. Brush lightly with the citrus-ginger glaze on both sides.
Tip: Leave space between shrimp for even heat circulation.
- 6
Grill shrimp for 2-3 minutes per side until they turn opaque and develop a light char. Avoid overcooking as shrimp cooks quickly.
Tip: Shrimp is ready when it turns from translucent gray to opaque pink.
- 7
Remove both shrimp and radishes from the grill. Drizzle remaining glaze over everything and toss gently to coat.
Tip: Reserve a small amount of glaze to drizzle over the finished dish for extra shine.
- 8
Plate the grilled shrimp and radishes together, garnish with fresh cilantro, and serve immediately with lime wedges on the side.
Tip: A squeeze of fresh lime juice at the table brightens all the flavors beautifully.
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