Blackberry Ginger Lime Grilled Shrimp

Name: Blackberry Ginger Lime Grilled Shrimp
Prep time: 10 min
Cook time: 6 min
Total time: 16 min
Yield: Serves 4
Ingredients: 1 lb. large shrimp, peeled and deveined; ¼ cup Persian Lime Olive Oil; ¼ cup Blackberry Ginger Balsamic Vinegar; 2 cloves garlic, minced; 1 tablespoon Franklin Raw Honey; 1 teaspoon fresh ginger, grated; Zest of 1 lime; Juice of 1 lime; ½ teaspoon salt; ½ teaspoon black pepper; ½ teaspoon crushed red pepper flakes (optional); Chopped fresh cilantro or parsley, for garnish

March 2, 2025

Blackberry Ginger Lime Grilled Shrimp at The Little Shop of Olive Oils

There are some recipes that just taste like summer, and this Blackberry Ginger Lime Grilled Shrimp is definitely one of them.

It’s bright, a little sweet, a little tangy, and full of fresh flavor. The shrimp cook quickly, which makes this the kind of recipe I love for warm evenings when you want something delicious without spending all night in the kitchen.

What makes this recipe especially fun is the marinade. Persian Lime Olive Oil gives it a fresh citrusy base, while Blackberry Ginger Balsamic Vinegar adds a beautiful balance of berry sweetness and gentle spice.

Add in fresh garlic, honey, lime zest, lime juice, and a little grated ginger, and you have a marinade that feels lively and layered without being complicated.

As the shrimp hit the grill, the sugars in the balsamic and honey help create those lightly caramelized edges that make grilled shrimp so irresistible. The lime keeps everything tasting fresh, and the blackberry ginger adds just enough unexpected flavor to make people ask what’s in it.

I love serving these shrimp with grilled vegetables, rice, or a crisp summer salad. They’re also wonderful tucked into tacos or served over greens for an easy lunch the next day.

This is one of those recipes that feels a little special but is simple enough for a weeknight. And when you’re working with great olive oil and balsamic, that’s often all you need.

If you’re looking for an easy grilled shrimp recipe with bold summer flavor, this one is definitely worth making.

— Tracey

Why You’ll Love This Grilled Shrimp Recipe

Quick and easy shrimp recipe for grilling season
Sweet, tangy, and citrusy with a gentle ginger finish
Made with Persian Lime Olive Oil and Blackberry Ginger Balsamic
Perfect for weeknight dinners or summer entertaining
Pairs beautifully with rice, salad, or grilled vegetables

Serving Ideas

Serve this grilled shrimp with coconut rice, grilled corn, roasted vegetables, or a fresh green salad. It’s also delicious in shrimp tacos, grain bowls, or over a bed of mixed greens with extra lime wedges on the side.

Helpful Tips

Do not marinate the shrimp too long or the lime juice can begin to affect the texture.
If using wooden skewers, soak them in water before grilling.
Shrimp cook quickly, so watch them closely and remove them as soon as they turn opaque.
A little extra chopped cilantro or parsley on top adds a fresh finish.

Blackberry Ginger Lime Grilled Shrimp

The Little Shop of Olive Oils

Servings

Serves 4

Prep Time

10 minutes

Cook Time

6 minutes

Ingredients

1 lb. large shrimp, peeled and deveined
¼ cup Persian Lime Olive Oil
¼ cup Blackberry Ginger Balsamic Vinegar
2 cloves garlic, minced
1 tablespoon Franklin Raw Honey
1 teaspoon fresh ginger, grated
Zest of 1 lime
Juice of 1 lime
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon crushed red pepper flakes (optional)
Chopped fresh cilantro or parsley, for garnish

Directions

In a medium bowl, whisk together the Persian Lime Olive Oil, Blackberry Ginger Balsamic Vinegar, garlic, honey, fresh ginger, lime zest, lime juice, salt, black pepper, and red pepper flakes, if using.
Add the shrimp to the marinade and toss to coat well.
Cover and refrigerate for 30 minutes.
Thread the shrimp onto skewers.
Preheat the grill to medium-high heat.
Grill the shrimp for 2–3 minutes per side, until opaque and lightly charred.
Remove from the grill and transfer to a serving platter.
Garnish with chopped fresh cilantro or parsley.
Serve with grilled vegetables, rice, or a fresh salad.