Honey Sriracha Grilled Shrimp

Oh my gosh, you’ve got to try these honey Sriracha grilled shrimp – they’re my go-to when I want something lightning-fast but packed with flavor. I stumbled onto this combo one summer when my cousin showed up unannounced (with three extra hungry friends in tow). Twenty minutes later, we were all licking spicy-sweet glaze off our fingers. The magic? That sticky honey-Sriracha sauce caramelizing on juicy shrimp straight from the grill. After testing this recipe a dozen times (my neighbors now expect weekly samples), I’ve nailed the perfect balance of sweet heat that’ll make you the grill master of any backyard bash.

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Why You’ll Love This Honey Sriracha Grilled Shrimp

Listen, I know you’re going to flip for these shrimp – here’s why they never leave my summer rotation:

• Zero marinating time: Who has hours to wait? These babies go from fridge to plate in under 30 minutes flat
• That killer sweet-heat combo: The honey caramelizes into this sticky glaze while the Sriracha gives just enough kick to keep things interesting
• Foolproof grilling: Even if you occasionally char hot dogs (no judgment), shrimp cook so fast you can’t mess them up
• Total crowd-pleaser: I’ve served these to spice wimps and chiliheads alike – everyone goes back for thirds

Trust me, once that first whiff of garlic-ginger glaze hits the grill, you’ll understand the hype.

Ingredients for Honey Sriracha Grilled Shrimp

Here’s what you’ll need to make these fiery-sweet beauties I promise everything’s easy to find (and worth the trip if it’s not already in your pantry!) :

• 1 lb. large shrimp (peeled, deveined – trust me, splurge on the big 21/25 count ones for juicier bites)
• 4-5 wooden skewers (soaked in water so they don’t turn into kindling on your grill)
• 3 tablespoons unsalted butter (the real deal – none of that margarine business)
• 1 tablespoon fresh ginger, minced (that jarred stuff works in a pinch, but fresh makes all the difference)
• 2 garlic cloves, minced (because everything’s better with garlic, right?)
• ¼ teaspoon each smoked paprika & ground cloves (our secret flavor boosters – don’t skip ’em!)
• 4 tablespoons honey (the good, thick stuff that’ll make that glorious sticky glaze)
• 6 tablespoons Sriracha (scale back to 4 if you’re spice-shy – no shame!)
• 1 tablespoon lime juice (that bright zing cuts through the richness perfectly)
• Optional jazz: lime wedges for squeezing, chopped fresh cilantro if you’re feeling fancy.

See? Nothing weird or hard-to-find – just simple ingredients that transform into something magical on the grill.

Equipment You’ll Need

Okay, let’s talk tools – nothing fancy required, just a few basics to make these shrimp shine:

• Wooden skewers (soak ’em for 20 minutes unless you enjoy flaming toothpicks!)
• Grill (charcoal gives killer flavor, but gas works in a pinch)
• Small saucepan for that addictive honey-Sriracha glaze
• Basting brush (the silicone ones won’t shed bristles into your masterpiece)

Bonus item: cooking spray or oil for the grates – because nobody likes shrimp that stick like glue!

How to Make Honey Sriracha Grilled Shrimp

Alright, let’s get these bad boys on the grill! I’ll walk you through each step – it’s so easy you’ll have it memorized by the second batch (and trust me, you’ll be making a second batch).

Step 1: Prep the Skewers and Grill

First things first – toss those wooden skewers in a baking dish of water to soak for 20 minutes (set a timer so you don’t forget!). While they’re soaking, fire up your grill to medium-high heat – we’re aiming for about 400°F. Give those grates a quick brush and a light spray of oil so our shrimp don’t stick like they’re glued on there.

Step 2: Make the Honey Sriracha Glaze

Now for the magic sauce! Melt your butter in a small saucepan over medium heat, then toss in the minced ginger and garlic. Oh man, when that aroma hits you… just wait. Stir for about a minute until it’s fragrant, then add the smoked paprika, cloves, honey, Sriracha, and lime juice. Keep stirring as it simmers for 4-5 minutes – don’t walk away or it might burn! You’ll know it’s ready when it thickens slightly and coats the back of a spoon.

Step 3: Grill the Shrimp

Thread those beautiful shrimp onto your soaked skewers (I do about 5-6 per stick). Lay them on the hot grill and don’t touch them for 3-4 minutes – when they release easily, flip ’em! Grill another 4-5 minutes until they turn that perfect pink color. Now brush both sides generously with that glorious glaze and give each side just 1 more minute to caramelize. Oh, that sizzle! Pull them off when they’re slightly charred at the edges – that’s flavor town right there.

Tips for Perfect Honey Sriracha Grilled Shrimp

After burning more shrimp than I’d like to admit (hey, we all start somewhere!), here are my hard-won secrets:

• Go big or go home – Jumbo shrimp (21/25 count) stay juicier on the grill and are way easier to flip without dropping through the grates
• Spice to your life – Start with 4 tablespoons Sriracha if you’re nervous, then taste the glaze – you can always add more heat but you can’t take it out!
• Watch like a hawk – Shrimp cook crazy fast. Once they curl into a “C” shape, they’re done. Any longer and you’ll be chewing rubber
• Double the glaze – I always make extra sauce for drizzling at the end because someone (usually me) will lick the bowl clean

Remember – even slightly undercooked shrimp keep cooking off the heat, so pull them a smidge early!

Serving Suggestions

Oh, the possibilities! These honey Sriracha shrimp shine brightest when you:

• Pile them over steamed jasmine rice to soak up every drop of that spicy-sweet glaze
• Toss with cool cucumber salad for the perfect temperature contrast
• Serve alongside grilled zucchini or asparagus – that char plays so nicely with the shrimp

Don’t forget the finishing touches – a squeeze of fresh lime and sprinkle of cilantro takes these from great to “when’s the next batch?”

Storage and Reheating

Okay, confession time – these shrimp rarely last long enough to store at my house! But if you miraculously have leftovers, here’s how to keep ’em tasty: pop them in an airtight container (they’ll keep for about 2 days in the fridge). When reheating, go low and slow – I like to warm them in a skillet over medium-low heat with a splash of water to keep them juicy. Microwaving works in a pinch, but they might get a bit rubbery (still delicious though!). Pro tip: make extra glaze to drizzle on when reheating – it brings back that fresh-off-the-grill magic.

Nutritional Information

Here’s the scoop on what you’re eating (because knowledge is power, right?): Each serving comes in around 220 calories with a solid 20g of protein – not bad for something that tastes this indulgent! The sugar content (12g) mostly comes from that glorious honey glaze, and hey, it’s way better than dessert. Keep in mind these are estimates – your actual numbers might dance around a bit depending on how heavy-handed you are with that irresistible sauce!

Try this recipe and share your results in the comments!

Honey Sriracha Grilled Shrimp FAQs

I get asked these questions all the time – here are the answers straight from my trial-and-error experiments:

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