In Memory Of Karen Nicole Smith, 1972 - 2016

Fiery Scotch Bonnet Honey Grilled Shrimp.

As we begin July’s month of grilling as we’ve done in the past, I thought I’d start off with a dish which is very easy to prepare and has the wonderful flavors of the Caribbean in every bite. Don’t be intimidated with the amount of scotch bonnet pepper we used as it’s well balanced with the earthy sweetness of the honey. If Tehya can come upstairs with clean bamboo skewers in hand and say “dad this shrimp was on point!”, I’m sure you can handle the little Caribbean sunshine of it all.


You’ll need…

1 pound large shrimp or prawns, peeled and deveined (16-20)
2 tablespoon honey
2 tablespoon  olive oil
2 Scotch Bonnet pepper, diced
1 teaspoon fresh minced garlic
1 scallion chopped finely

* pinch of sea salt (or any salt you have)

Notes: Wear gloves when handling scotch bonnet peppers and do remember to wash your hands immediately after with soap and water. Do NOT include any of the seeds and white membrane surround the seeds if you’re overly concerned about the raw heat. If doing this recipe gluten free, please go through the list of ingredients to ensure they meet with your specific gluten free dietary needs.


If you’re not sure how to peel and devein shrimp, watch this video…


There are really just two steps to preparing this dish (marinate and grill).. So let’s start off by marinating the shrimp. In a strong zipper bag or plastic container, place the cleaned shrimp and all the other ingredients. Give it a good toss and store it in the fridge for one hour.

As the shrimp marinates, I’d recommend soaking the bamboo skewers in water to help prevent them from burning while on the grill. After one hour, it’s just a matter of threading the shrimp onto the skewers and heading out to a relatively hot grill. If you have a grill pan, you can certainly make these indoors on your stove.

When I cleaned my shrimp I left a little bit of the tail/shell on, just for presentation purposes.. the choice is yours.

Lightly grease your grill surface to prevent sticking (I used cooking spray, but you can dampen a paper towel with vegetable oil and brush) then place the skewers on (medium/low flame) on one side for 3-4 minutes.

After which you’ll then flip them over and cook for another couple minutes. Try not to over-cook them and pay attention to any flare-ups which may cause them to burn. The lid of my grill was covered during the grilling process . Remember they will continue cooking with its residual heat after removing off the direct flame, so factor that in so you don’t end up with rubbery shrimp at the end.

Squeeze on some fresh lemon juice and enjoy! I got 5 skewers with the one lb of shrimp and that’s pretty much enough for 5 people (1 skewer had only 2 shrimp though). Your guests will be raving after just one bite, so I would definitely double up on the recipe (just the shrimp as there will be enough marinade) to accommodate their immediate addiction.

Don’t forget to check back all of this month for more exciting and taste-bud challenging recipes off the grill!

Before you go, don’t forget to check out the latest cooking videos, connect with me on twitter and join our community on facebook. oh yea! leave me a comment below – it’s appreciated.

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Fiery Scotch Bonnet Honey Grilled Shrimp.
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4.51star1star1star1star1star Based on 3 Review(s)


  1. Donna Taylor
    May 5, 2020 / 2:13 pm

    Dear Chris: How are and the Family? I hope your are all well and safe.
    Thank you Chris for all the reciple you sent me.

  2. letonya
    July 16, 2014 / 8:07 am

    Hey thanks for the recipe!
    I have some shrimp defrosting and
    Can’t wait to sample the sweet spicy prawns.

  3. Tim
    May 29, 2014 / 11:13 am

    Made this over the weekend and served it with coconut rice and a mango salsa. So simple, fantastic and blazing hot!

    Thanks! Tim

  4. Khy
    November 21, 2013 / 8:04 pm

    Just got finished making this for my hubby… He absolutely loved it!!! Lots of good wifey points for me:-) thanks

  5. Roos
    July 4, 2013 / 3:54 am

    Thx for the recipe. It looks great and yummy. Time to BBQ 😉

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