Honey Sriracha Grilled Shrimp

Why This Honey Sriracha Shrimp Is My Favorite

• Entree or appetizer. I like serving my grilled honey sriracha 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.
• Glazed, not marinated. The honey sriracha flavor is glazed on at the end of grilling the shrimp. This means I don’t have to plan to make it ahead of time or wait while the shrimp marinates. Perfect for those busy summer days!
• Sweet and spicy. One of the things I love so much about honey sriracha in general is that it’s the perfect combination of both sweet and spicy. This shrimp is no exception! The sriracha brings the heat while the honey mellows it out and turns it into a sticky glaze.

The glaze for this shrimp recipe is made with just a handful of ingredients. Scroll down to the recipe card below for the exact measurements.

• 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 & Garlic: Aromatics to add extra flavor to the glaze.
• 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 honey sriracha shrimp skewers on a whim. They’re conveniently quick and easy!

• Prep. Soak the skewers for 20 minutes. Heat the grill to medium-high heat, approximately 400F.
• Make the glaze. Melt the butter in a saucepan then add the ginger and cook. Cook for about a minute, until fragrant. Stir in the paprika, cloves, honey, sriracha, and lime juice. Simmer for 4-5 minutes.
• Grill the shrimp. Place the shrimp on the soaked skewers. Spray the grill with cooking spray. Grill the skewers for 3-4 minutes on one side, then flip and grill for 4-5 minutes.
• Add the glaze. Gently brush the sriracha glaze on both sides of the shrimp. Grill each side for another minute, then remove the skewers from the grill. Glaze the shrimp one final time, then garnish with lime wedges and cilantro. Enjoy!

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.

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.

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.

• Fridge. Keep the honey sriracha shrimp in an airtight container and enjoy within 4 days.
• Freezer. The leftover shrimp can also be stored 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.
• Reheat. 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.