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Flavorful Honey Sriracha Grilled Shrimp Skewers

honey sriracha grilled shrimp skewers - featured image
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These shrimp skewers feature a sticky, sweet, and spicy honey sriracha glaze balanced with fresh lime juice, perfect for quick grilling and bold summer flavors.

Ingredients

Scale
  • 1/4 cup honey (raw or wildflower preferred)
  • 3 tablespoons sriracha sauce (Huy Fong brand recommended)
  • 2 tablespoons soy sauce (low sodium optional)
  • 2 tablespoons freshly squeezed lime juice (about 1 large lime)
  • 1 teaspoon lime zest
  • 3 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1/2 teaspoon smoked paprika (optional)
  • Salt and freshly ground black pepper, to taste
  • 1 pound large shrimp, peeled and deveined (tail on)
  • Wooden or metal skewers (if wooden, soak in water 30 minutes before grilling)

Instructions

  1. Prepare the marinade: In a medium mixing bowl, whisk together honey, sriracha, soy sauce, lime juice, lime zest, minced garlic, olive oil, smoked paprika, salt, and pepper until smooth and well combined (about 5 minutes).
  2. Marinate the shrimp: Add peeled and deveined shrimp to the marinade. Toss gently to coat evenly. Cover and refrigerate for 30 minutes. Do not marinate longer than 1 hour to avoid cooking the shrimp with acid.
  3. Prepare the skewers: Soak wooden skewers in water for at least 30 minutes to prevent burning. Thread 4-5 shrimp per skewer, pushing them snugly but not too tight.
  4. Preheat the grill: Heat grill or grill pan to medium-high (about 400°F). Lightly oil the grates to prevent sticking.
  5. Grill the shrimp: Place shrimp skewers on the grill. Cook 2-3 minutes per side until shrimp are pink and opaque with grill marks. Optionally baste with leftover marinade during grilling but discard any marinade that touched raw shrimp.
  6. Finish with lime: Transfer cooked skewers to a plate and squeeze fresh lime juice over the top. Garnish with extra lime zest or chopped cilantro if desired.
  7. Serve immediately: Enjoy hot off the grill for the best flavor.

Notes

Do not marinate shrimp longer than 1 hour to avoid texture changes from lime acid. Soak wooden skewers for 30 minutes before grilling to prevent burning. Use tongs to turn shrimp to avoid piercing and losing juices. For a smokier flavor, use charcoal grill. Adjust heat by varying sriracha or adding cayenne pepper. Fresh lime zest and juice brighten the dish. Leftover marinade that touched raw shrimp should not be used for basting.

Nutrition

Keywords: shrimp skewers, honey sriracha shrimp, grilled shrimp, summer recipe, quick marinade, spicy shrimp, lime shrimp, barbecue shrimp

Find it online: https://lenatable.com/flavorful-honey-sriracha-grilled-shrimp-skewers-recipe-easy-30-minute-marinade/