Filed Under: Grilling | Seafood | Shrimp

Sriracha Shrimp Skewers

Name: Sriracha Shrimp Skewers
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 2 tablespoons Sriracha *see note below; 1 tablespoon honey; 1 tablespoon fresh lime juice; 1 garlic clove, minced; 2 tablespoons chopped fresh cilantro; 1 pound extra large shrimp, peeled, deveined, with tails on; Kosher salt and freshly ground black pepper

Recipe By Tessa Arias

August 8th, 2012

15 Comments

Jump to Recipe!

Rate this Recipe!

Shrimp shrimpy shrimp. How I love those little sea creatures.

Yield: 3 to 4 servings

Prep Time: 10 minutes

Cook: 10 minutes

Tessa's Recipe Rundown...

Taste: Spicy! And fresh. Although you can’t really taste the honey or lime distinctly, they add to the depth of flavor.
Texture: Mmmm I love shrimp. Especially when it’s grilled. The texture is almost indescribable and so crave-worthy.
Ease: Super duper easy.
Appearance: These skewers are just screaming to be eaten and savored.
Pros: Fast, fresh, flavorful. Alliteration for the win!
Cons: None. You can dial back the Sriracha if you don’t want as much spice. Or add some more if you can handle the burn.
Would I make this again? Yes

Shrimp shrimpy shrimp. How I love those little sea creatures. They’re actually kind of gross when you really look at them before they’re fabricated for food production. They look eerily similar to insects. You probably shouldn’t think about that, though. You should look at the picture above and think about how delicious shrimp is. When it’s smothered in a sauce bursting with flavor then thrown on the grill to be cooked to perfection. Mmmm yes, that’s what you should think about.

How to make

Sriracha Shrimp Skewers

Yield: 3 to 4 servings

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Shrimp shrimpy shrimp. How I love those little sea creatures.

Ingredients

2 tablespoons Sriracha *see note below
1 tablespoon honey
1 tablespoon fresh lime juice
1 garlic clove, minced
2 tablespoons chopped fresh cilantro
1 pound extra large shrimp, peeled, deveined, with tails on
Kosher salt and freshly ground black pepper

Directions

In a small bowl combine Sriracha, honey, lime juice, garlic, and cilantro.
Prepare the grill for direct cooking over medium-high heat.
Thread shrimp evenly among grilling skewers. If using wooden skewers, be sure to soak the skewers in water for at least 1 hour before grilling. Brush shrimp all over with Sriarcha mixture and season to taste with salt and pepper. Grill the shrimp for 2 to 3 minutes per side, or until the shrimp are firm and opaque in the center.

Recipe Notes

This recipe is spicy. If you like less spice, dial back the Sriracha to 1 1/2 tablespoons or just 1 tablespoon.

Course: Main Course

Cuisine: American

If you make this recipe, be sure to snap a picture and share it on Instagram with #handletheheat so we can all see!

Recipe by Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

Find Tessa on

Add a Review or Question

Cancel Reply

All Comments Questions I Made This

#
Erika – The Teenage Taste — August 8, 2012 at 12:59 pm

I love Sriracha and I love grilled shrimp so, obviously, I have to bookmark this! The spicier the better, that’s my motto!

Reply
#
Christina — August 8, 2012 at 2:58 pm

My mouth is WATERING! Why do I have to be maybe allergic to shrimp?! I love your blog, by the way! I have you linked in my blogroll 🙂

Reply
#
Cathy @ Noble Pig — August 8, 2012 at 8:49 pm

We love spicy over here so this would work well! Love!!!!

Reply
#
Erin @ Dinners, Dishes and Desserts — August 10, 2012 at 9:19 am

We love spicy things here, and I have been looking for more shrimp recipes. Will be trying this very soon!

Reply
#
love cooking — August 11, 2012 at 6:58 am

This looks so delicious but easy to do. I might try to add more honey and less Sriracha. Probably I will like the taste more like sweet and spicy. 🙂

Reply
#
Jeff — August 23, 2012 at 4:38 am

Love, love, love Sriracha! So much so that when I saw this recipe, I knew it had to made and made quickly! I shared and totally linked back to you, so thank you for the recipe! Cheers!

Reply
#
evening wear dresses — August 29, 2012 at 7:37 am

I will not discussion with your closings merely because I think you?ˉre right on quantity of money! You?ˉve place together a coherent case for your sentiments and now I know a little more this all-time topic. Thank you for this premium post and i will come for much more.

Reply
#
Kristi @cherryjasmine — December 7, 2012 at 6:38 pm

These look delish! I love spicy food, so we’ll definitely be trying these. Thanks for the great recipe!

Reply
#
Christi K — January 8, 2013 at 9:24 am

I made this a few weeks ago and it was just DELICIOUS! I did a pound and a half of shrimp and so I doubled the sauce and let me tell you, my nose was running and in all the good ways! My husbanded loved it too and was so excited to bring the leftovers to work and show them off to his co-workers.

Reply
- #
  Tessa — January 8, 2013 at 2:18 pm
  
  Yay! So thrilled to hear that 🙂
  
  Reply
#
Meems — June 19, 2013 at 4:39 pm

Trying this tonite !

Reply
#
Meems — June 19, 2013 at 5:31 pm

Awesome easy recipe – love it! Thank you!!! If you don’t mind I’d like to add this to my blog. Fitnessfits.blogspot.com

Reply
#
Helga — December 1, 2013 at 7:11 am

I wonder whether the honey be replaced with brown sugar like in this Barbecued shrimp recipe http://cookiteasy.net/recipe/barbecued-shrimp-915426.html .Does it taste like? Or is it important all of the specific combination of ingredients?

Reply
#
Suzanne — January 7, 2014 at 5:55 pm

If I don’t grill this time of year could this be done in an iron skillet?

Reply
- #
  Tessa — January 8, 2014 at 2:57 pm
  
  That would be fine! Just make sure the shrimp are threaded through the skewers as photographed so they’re sure to cook through completely on the skillet.
  
  Reply

Join the Handle the Heat Community

Do you want a more delicious life?
Instead of digging through cookbooks and magazines and searching the internet for amazing recipes, subscribe to Handle the Heat to receive new recipe posts delivered straight to your email inbox. You’ll get all the latest recipes, videos, kitchen tips and tricks AND my *free* Cookie Customization Guide (because I am the Cookie Queen)!