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Flavorful Firecracker Grilled Shrimp Skewers with Honey Sriracha

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These firecracker grilled shrimp skewers feature a sticky, sweet-and-spicy honey sriracha glaze that delivers bold flavors and a smoky char, perfect for quick and impressive summer cookouts.

Ingredients

Scale
  • 1 pound large shrimp, peeled and deveined, tails on or off
  • 3 tablespoons honey (preferably raw or local)
  • 2 tablespoons sriracha sauce
  • 3 cloves garlic, minced
  • 1 tablespoon soy sauce (low-sodium preferred)
  • 1 tablespoon freshly squeezed lime juice
  • 2 tablespoons olive oil
  • 1/4 teaspoon red pepper flakes (optional)
  • A handful fresh cilantro, chopped (for garnish)
  • Wooden or metal skewers (if wooden, soak in water for 20 minutes)
  • Optional: chunks of bell pepper or red onion for skewering

Instructions

  1. Prepare the marinade by whisking together honey, sriracha sauce, minced garlic, soy sauce, lime juice, olive oil, and red pepper flakes (if using) in a medium mixing bowl until glossy and slightly thick.
  2. Add the shrimp to the marinade and toss gently to coat. Cover and refrigerate for 15-20 minutes, but no longer than 30 minutes to avoid rubbery shrimp.
  3. If using wooden skewers, soak them in water for at least 20 minutes to prevent burning. Thread 4-5 shrimp onto each skewer, optionally alternating with bell pepper or red onion chunks.
  4. Preheat the grill to medium-high heat (about 400°F/205°C) or preheat a grill pan on the stovetop over medium-high heat and lightly oil the surface.
  5. Place the shrimp skewers on the grill and cook for 2-3 minutes per side, turning once, until shrimp are opaque, firm, and have grill marks.
  6. During the last minute of grilling, brush the skewers with leftover marinade or extra honey sriracha glaze to create a sticky, caramelized coating.
  7. Remove the skewers from the grill, sprinkle with chopped cilantro and a squeeze of lime juice.
  8. Serve immediately while hot and juicy, paired with sides like grilled vegetables, rice, or a crisp salad.

Notes

Do not marinate shrimp longer than 30 minutes to avoid rubbery texture. Use high heat to sear shrimp quickly and lock in juices. Brush glaze near the end of grilling to prevent burning. If shrimp curl tightly, they are cooked through. Leftover marinade should be boiled before reuse as sauce.

Nutrition

Keywords: shrimp skewers, grilled shrimp, honey sriracha, firecracker shrimp, summer barbecue, easy shrimp recipe, spicy shrimp, seafood skewers

Find it online: https://fizzlefork.com/flavorful-firecracker-grilled-shrimp-skewers-recipe-easy-honey-sriracha/