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Honey Sriracha Shrimp

SERVINGS
4
RATE THIS RECIPE
(61)
Elizabeth Heiskell's Honey-Sriracha Shrimp
TODAY
SERVINGS
4
RATE THIS RECIPE
(61)

Ingredients

  • 1 pound large shrimp, peeled and deveined
  • 3 tablespoons unsalted butter
  • 1 tablespoon minced fresh ginger
  • 2 cloves garlic, minced
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon ground cloves
  • 4 tablespoons honey
  • 6 tablespoons sriracha
  • 1 tablespoon lime juice
  • Garnish
  • Lime wedges (optional)
  • Chopped cilantro (optional)
  • Chef notes

    Spicy sriracha, zesty lime and sweet honey compliment the fresh shrimp in this summer recipe while the grill adds just a hint of smokiness.

    Special equipment: 4-5 wooden skewers, soaked in water for 20 minutes. Soaking the skewers will keep them from burning on the grill.

    Preparation

    1.

    Heat grill to medium-high heat, about 400°F. Rub the grill grates with olive oil.

    2.

    Melt the butter in a small saucepan over medium-high heat. Once melted add in the ginger and garlic. Stir until fragrant, about 1 minute. Add in the smoked paprika, ground cloves, and let simmer for 4-5 minutes. Remove from heat and stir in the honey, sriracha and lime juice.

    3.

    Thread the shrimp onto the wooden skewers.

    4.

    Place the shrimp skewers on the grill. Cook for 2-3 minutes until the shrimp easily releases from the grill. Flip the shrimp over and grill on the other side for 2-3 minutes.

    5.

    Brush the honey sriracha glaze on both sides of the shrimp. Grill each side for one more minute.

    6.

    Remove from the grill and glaze the shrimp one last time. Sprinkle the skewers with cilantro and serve with lime wedges.