Planning on grilling this summer? Don't forget about shrimp! This simple spicy grilled shrimp recipe is sure to be a hit. Slightly spicy thanks to Sriracha, slightly sweet due to a drop of honey, with zesty lime juice and savory soy sauce in the marinade, spicy grilled shrimp are packed with flavor and perfectly tender and moist. Spicier than grilled marinated shrimp, it makes a fantastic appetizer to enjoy on its own or can be paired with a salad or a few sides to serve as a light lunch. Spicy grilled shrimp is one recipe you'll come back to again and again!
There are only a handful of steps to making grilled spicy shrimp. Fire up your grill and let it preheat while you make your marinade. Whisk the olive oil, lime juice, minced garlic, honey, soy sauce, and Sriracha in a large bowl. Pour off about ¼ cup – you'll use this to brush over the shrimp as they're grilling in a bit. Add the shrimp to the large bowl and toss them well to coat them in the marinade.
Once the shrimp are coated, pop them onto the skewers and arrange the skewers on your grill. Brush the shrimp with the marinade as they're cooking for extra flavor and to help keep them moist and tender. Cook the shrimp for 3 minutes on each side or until they turn pink and opaque. To complete your dish, garnish the shrimp with plenty of chopped cilantro and a spritz of lime juice. Delicious.
Spicy grilled shrimp can be enjoyed on their own as an appetizer or as a side dish with a little aioli or spicy mayo dip. You can also serve them over rice and noodles, or with a generous side of grilled veggies to make a complete meal.
– Soak wooden skewers in cold water for at least half an hour before grilling the shrimp so they don't burn. Alternatively, use metal skewers.
– If you don't have honey, maple syrup, or brown sugar will be equally tasty in the marinade to help balance out the spice. You can use lemon juice or even orange juice instead of lime juice as well.
– Can't get enough spicy food in your life? Add a dash or two of your favorite hot sauce to turn up the heat.
Store leftover spicy grilled shrimp in an airtight container in the fridge and enjoy within 3 days.
Preheat your grill.
Combine olive oil, lime juice, garlic, honey, soy sauce, and Sriracha in a large bowl. Pour ¼ cup into a separate bowl and set to the side.
Add the shrimp to the marinade and toss to coat. Spear the shrimp onto the skewers then grill for 3 minutes on each side, or until the shrimp turn pink and opaque. Brush the shrimp with the marinade periodically.
Remove from the heat, plate the skewers and garnish with cilantro. Serve with lime wedges.
If you're worried about your salt intake, use low-sodium soy sauce to make your spicy shrimp marinade.