Honey Sriracha Grilled Shrimp

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Prep Time
30 mins
Cook Time
10 mins
Total Time
40 mins
Calories
208

Crusted with a sweet and spicy honey sriracha glaze, these easy Grilled Shrimp Skewers are downright heavenly! They’re extra juicy and loaded with flavor despite the fact that there’s no marinating involved.

Want more honey sriracha goodness? Try this Honey Sriracha Grilled Chicken Thighs recipe.

My Favorite Sweet and Spicy Grilled Shrimp

Juicy grilled shrimp makes my mouth water like nothing else could. And when it’s slathered in a super flavorful honey sriracha sauce, there’s no limit to the amount I could devour! I like serving my grilled shrimp over rice with veggies on the side and enjoying it as a meal – it makes a great appetizer too, though I can never stop myself from filling up on it and losing my appetite for dinner.

But filling up on this dish is never something to feel guilty about, as it contains a ton of essential nutrients. The shrimp alone provides plenty of protein, vitamins, minerals and healthy fats. The glaze is made with fresh, good-for-you ingredients like garlic and lime juice to bring even more nutrition to the table. As soon as grilling season starts, so do my uncontrollable cravings for this sweet and spicy glazed shrimp!

Four grilled shrimp skewers coated in honey sriracha sauce with a basting brush in the background

What You’ll Need

Round up the following ingredients before you get ready to grill. You’ll need to grab 4-5 wooden skewers as well.

  • Large Shrimp: Remove the shells and devein your shrimp by peeling off the thin black strip that runs along the back.
  • Butter: Unsalted.
  • Fresh Ginger: Minced.
  • Garlic: Freshly minced.
  • Smoked Paprika: This adds a little extra spice on top of the sriracha.
  • Ground Cloves: For a lovely warmth and richness.
  • Honey: Raw, unfiltered honey is best.
  • Sriracha: Use your favorite brand.
  • Lime Juice: Freshly squeezed.
  • Optional Garnishes: I like to fancy up my shrimp skewers with some freshly chopped cilantro and a few lime wedges.

How to Make Honey Sriracha Shrimp Skewers

Because there’s no need for marinating, you can whip up these flavorful grilled shrimp skewers on a whim. They’re conveniently quick and easy!

  1. Soak Skewers: Soak the wooden skewers for 20 minutes before threading on the shrimp.
  2. Preheat Grill: Heat your grill to medium-high heat, about 400°F.
  3. Sauté Ginger & Garlic: Add the butter to a small saucepan. Once it’s melted, add in the fresh ginger and garlic. Stir until fragrant, about 1 minute.
  4. Add Remaining Glaze Ingredients & Simmer: Add in the smoked paprika, ground cloves, honey, sriracha and lime juice. Stir to combine and let the sauce simmer for 4-5 minutes.
  5. Thread Shrimp Onto Skewers: Place the peeled and deveined shrimp onto the prepared wooden skewers.
  6. Grease Grill Grates: Spray the grill grates with cooking spray or rub them with an olive oil-soaked rag.
  7. Grill Shrimp: Place the shrimp skewers onto the preheated grill. Cook them for 3-4 minutes, until the shrimp releases from the grill. Flip the skewers over and grill the shrimp on the other side for 4-5 minutes.
  8. Glaze & Finish Grilling: Gently brush the honey sriracha sauce onto both sides of the shrimp. Grill each side for one more minute.
  9. Remove From Heat: Remove your shrimp skewers from the grill and place them onto a serving plate.
  10. Glaze Again & Garnish: Glaze the shrimp one last time, then garnish it with lime wedges and fresh cilantro.
  11. Enjoy! Serve warm.

How Long Does Shrimp Take to Grill?

Each side will have to grill for about 4 minutes – you should notice the shrimp go from clear to pink with a red tail. Once the glaze is added, each side will need one additional minute on the grill. These last couple minutes create the most amazing caramelized crust on your shrimp!

Tips for Success

Let’s talk about some simple ways to ensure the success of your honey sriracha shrimp. Happy grilling!

  • Don’t Forget to Soak the Skewers! If you don’t soak your wooden skewers in water for about 20 minutes before you grill with them, they will go up in flames.
  • Leave Some Free Space for Easy Flipping: When you’re threading the shrimp onto your skewers, I recommend stopping about 2/3 of the way down each skewer. Let the remaining third of free space extend off of the grill so you can flip your shrimp over with ease.
  • Grease the Grill Grates Well: Nobody likes it when the food they’re grilling gets stuck to the grill grates. To prevent this, spray the grates with cooking spray or carefully rub them with a rag soaked in olive oil.
  • Use a Silicone Basting Brush: I like to use a silicone basting brush whenever I’m slathering something with sauce. It’s easy to clean and great at getting the glaze on there.
  • Glaze the Shrimp Generously: Don’t be shy when it comes to that honey sriracha sauce! It’s tasty enough to eat with a spoon. Give your shrimp a generous coating both before and after it comes off the grill.
Four honey sriracha grilled shrimp skewers on a serving platter with a silicone basting brush

Variation Ideas

You can go about this recipe in a number of different ways. Here are a few good examples:

  • Add Veggies: Looking to add a little something extra to these grilled shrimp skewers? Alternate threading on your favorite veggies with the shrimp and cook them as usual! Options that work well include mushrooms, bell peppers and zucchini.
  • Use Another Glaze: Feel free to glaze your grilled shrimp with any sauce of your choice. I highly suggest trying my maple dijon glaze from this recipe.

Serving Suggestions

I usually make my honey sriracha grilled shrimp a complete meal by serving it on a bed of brown rice with a side of Zesty Grilled Asparagus. But there really is a whole lot more you can do with it, from throwing it into salads to wrapping it up in Shrimp Tacos. It also works well on its own as an appetizer or snack – one that disappears quickly!

I also recommend a Classic Margarita or this Skinny Margarita on the side.

Four sweet and spicy shrimp skewers laid down on top of a black surface

How to Store and Reheat Leftovers

Grilled shrimp is definitely best served fresh, but you can store leftovers in the fridge on the off chance that you have any. Keep them in an airtight container and enjoy them within 4 days. Reheat the shrimp on a greased and preheated grill at medium-low heat until it’s warmed through, flipping it over at the halfway point.

Is Grilled Shrimp Freezer Friendly?

You can also store your leftover shrimp in the freezer for up to 6 months. Keep it in a freezer-safe container or storage bag and thaw it out in the fridge before reheating it.

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Four honey sriracha grilled shrimp skewers on a serving platter with a silicone basting brush

Honey Sriracha Grilled Shrimp

  • Author: Krista
  • prep_time Prep Time: 30 minutes
  • cook_time Cook Time: 10 minutes
  • total_time Total Time: 40 minutes
  • yield Yield: 25 1x
  • category Category: Dinner
  • method Method: Grill
  • cuisine Cuisine: American

Description

Crusted with a sweet and spicy honey sriracha glaze, these easy Grilled Shrimp Skewers are downright heavenly! They’re extra juicy and loaded with flavor despite the fact that there’s no marinating involved.

Scale

Ingredients

  • 45 wooden skewers
  • 1 lb. large shrimp, deveined and shells removed
  • 3 Tablespoons unsalted butter
  • 1 Tablespoon minced fresh ginger
  • 2 garlic cloves, minced
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon ground cloves
  • 4 Tablespoons honey
  • 6 Tablespoons Sriracha
  • 1 Tablespoon lime juice
  • optional garnish: lime wedges and freshly chopped cilantro

Instructions

  1. Soak the wooden skewers for 20 minutes before grilling.
  2. Heat grill to medium high heat, about 400ºF.
  3. In a small saucepan, add butter. Once melted add in fresh ginger and garlic. Stir until fragrant, about 1 minute.
  4. Next add in smoked paprika, ground cloves, honey, Sriracha and lime juice. Stir to combine and let simmer for 4-5 minutes.
  5. Place prepared shrimp on wooden skewers.
  6. Spray grill grates with cooking spray or rub with olive oil soaked rag.
  7. Place shrimp skewer on the grill. Grill for 3-4 minutes, until the shrimp releases from the grill. Flip the shrimp over and grill on the other side for 4-5 minutes.
  8. Using a brush, gently brush the honey sriracha glaze on both sides of the shrimp. Grill each side for one more minute.
  9. Remove from grill.
  10. Glaze the shrimp one last time. Garnish with lime wedges and fresh cilantro.
  11. Serve.

Notes

  • Makes 25-30 shrimps.
  • To Store & Reheat: Shrimp is best fresh but can be refrigerated in an airtight container for up to 4 days once cooled. Reheat on a greased grill at medium-low heat until warmed through, flipping at halfway point.
  • To Freeze: Freeze in a freezer-safe container for up to 6 months and thaw in the fridge before reheating.

Nutrition

  • Serving Size: 5 shrimp
  • Calories: 208
  • Sugar: 21 g
  • Sodium: 605 mg
  • Fat: 6 g
  • Saturated Fat: 4 g
  • Carbohydrates: 28 g
  • Fiber: 0 g
  • Protein: 19 g
  • Cholesterol: 131 mg

Keywords: grilled shrimp on skewers, how to grill shrimp, honey garlic shrimps

More Must-Make Shrimp Recipes

Shrimp is one of my very favorite proteins to cook and eat. Try these crave-worthy dishes next!

A collage of two images of honey sriracha shrimp with a lime wedge and chopped parsley

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Hey There

Krista
Hi! I'm the recipe developer and food photographer behind all these easy healthy recipes! I love food, Jesus, morning lattes, and am obsessed with fantasy football!

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24 Responses
  1. Susan Ritschard

    I was so looking forward to this. I’m not afraid of a little heat but, although the flavors are outstanding, this was just way too hot for me to enjoy.

  2. Nicole Da Silva

    Tried this for a summer BBQ and it was what I was wanting and hoping it would be. Simple and full of flavor. LOVE… LOVE… LOVE…

  3. Maha Khan

    Wonderful recipe.I like this and I think this is very delicious.
    I am going to make this recipe for my family and husband
    Thanks for sharing

  4. Amy @ Little Dairy on the Prairie

    Oh SEO…such a pain and always so much to learn! These shrimp on the other hand look like something I could master with a little less effrot! They look amazing!

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