In a medium bowl, whisk together yuzu juice, soy sauce, mirin, honey, minced garlic, grated ginger, sesame oil, neutral oil, red pepper flakes, kosher salt, and black pepper until honey dissolves and mixture is uniform.

Reserve sauce

Set aside about 3 tablespoons of the mixture in a small bowl for finishing sauce (this will be warmed briefly after grilling). The remaining marinade will be used to marinate the shrimp.

Shrimp

Marinate shrimp

Pat the shrimp dry with paper towels. Place shrimp in a shallow dish or zip-top bag and pour the marinade over them, tossing to coat. Marinate in the refrigerator for 15–20 minutes (no longer than 30 minutes to avoid cooking the shrimp with acid).

Prepare grill or grill pan

Preheat an outdoor grill to medium-high (about 400°F / 200°C) or heat a heavy grill pan over medium-high heat. Brush the grill grates or pan with olive oil to prevent sticking.

Grill shrimp

Remove shrimp from marinade, letting excess drip off. Thread shrimp onto skewers if desired (4–5 per skewer) or place directly on the grill/pan. Brush lightly with a little olive oil. Grill shrimp 1.5–2 minutes per side, until opaque and just firm with light char marks. Total cook time will be about 3–4 minutes depending on size. Do not overcook.

Warm reserved sauce (optional)

While shrimp rest for 1–2 minutes, warm the reserved 3 tablespoons of marinade in a small saucepan over low heat for 30–60 seconds (do not boil) to mellow raw garlic flavor, or microwave for 10–15 seconds. Stir and remove from heat.

Finishing & Plating

Transfer grilled shrimp to a serving platter. Spoon the warmed reserved yuzu-garlic sauce over the shrimp (or brush lightly). Sprinkle yuzu zest, chopped cilantro, toasted sesame seeds, and sliced scallions over the top.

Serve immediately with lime wedges at the side for squeezing. Pair with steamed rice, a simple salad, or enjoy as an appetizer.