This grilled shrimp dish combines a spicy kick with honey sweetness for a caramelized finish. It is a quick-cooking entree perfect for summer gatherings or a fast weeknight meal.

List of ingredients

Vegetable oil – used for greasing the grill surface.
2 tablespoons spicy chili sauce – such as Sriracha for heat.
1/3 cup honey – provides the sweet, sticky glaze.
2 pounds extra-jumbo shrimp – approximately 32 total, peeled and deveined with tails left on.
Salt and pepper – for basic seasoning.

step-by-step instructions

Prepare the grill: Heat a grill or grill pan to high. Clean the surface and lightly oil it using vegetable oil.
Create the glaze: In a small bowl, stir together the spicy chili sauce and honey until the mixture is well combined.
Assemble the kebabs: Thread two long skewers through each shrimp, placing one skewer through the head end and one through the tail end. Season the assembled shrimp with salt and pepper.
Initial sear: Place the shrimp on the hot grill and cook for 2 to 3 minutes until the shrimp begin to turn opaque.
Glaze and finish: Flip the shrimp, brush the cooked side liberally with the honey-chili glaze, and cook for another 3 to 4 minutes until the shrimp are opaque throughout.
Final touch: Brush the shrimp with more glaze one last time and serve immediately.

Grilling Mastery for Shrimp

Selecting the Right Heat Source

A gas grill provides the most consistent high heat, which is essential for searing shrimp quickly without overcooking the center. Charcoal grills offer a smokier flavor profile and can reach higher temperatures, but require more management of hot spots. If using a grill pan, ensure it is cast iron to maintain a steady temperature throughout the cooking process.

Managing Grill Temperature

Shrimp require a high heat setting to achieve a charred exterior. If the grill is too cool, the shrimp will release moisture and steam rather than sear, resulting in a rubbery texture. Aim for a surface temperature that causes the shrimp to sizzle immediately upon contact.

Preventing Shrimp Stickage

Shrimp contain proteins that bond easily to hot metal. To prevent sticking, ensure the grill is fully preheated before oiling. Use a folded paper towel dipped in vegetable oil to coat the grates, which provides a thin, even layer of lubrication without causing excessive flare-ups.

Glaze Customization and Flavor Profiles

Adjusting the Heat Level

For a milder flavor, replace Sriracha with a mild sweet chili sauce or a touch of paprika. To increase the spice, add a pinch of cayenne pepper or substitute the chili sauce with a habanero-based hot sauce. Always taste the glaze before applying it to the shrimp to ensure the balance of heat and sweetness is correct.

Using Honey Alternatives

Pure maple syrup can be used as a substitute for honey, providing a deeper, woody sweetness. Agave nectar is another option for a more neutral sweetness and a thinner consistency. Keep in mind that different sugars caramelize at different rates, so monitor the shrimp closely to avoid burning the glaze.

Incorporating Citrus Notes

Adding a teaspoon of lime juice or lemon juice to the glaze provides acidity that cuts through the richness of the honey. This brightness enhances the natural sweetness of the shrimp. Stir the citrus juice in at the end of the glaze preparation to maintain its fresh flavor.

Adding Aromatic Depth

Finely minced garlic or a half teaspoon of garlic powder can be mixed into the chili-honey glaze for more savory depth. For a ginger-forward profile, add a small amount of freshly grated ginger root. These aromatics blend well with the spicy-sweet base and add complexity to the final dish.

Ingredient Selection and Preparation

Choosing the Best Shrimp Size

Extra-jumbo shrimp are ideal for kebabs because their size allows them to withstand high heat without overcooking instantly. Smaller shrimp cook too quickly and are more prone to curling tightly, which makes them difficult to glaze. Look for shrimp labeled U12 or U15, indicating there are 12 to 15 shrimp per pound.

Proper Deveining Techniques

Deveining involves removing the digestive tract from the back of the shrimp. This is done by making a shallow slit along the back and removing the dark vein with a small knife or toothpick. Removing the vein improves the overall taste and texture of the meat.

Handling Frozen Shrimp

To maintain the best texture, thaw frozen shrimp in the refrigerator overnight. If you need a faster method, place the shrimp in a sealed bag and submerge it in cold water, changing the water every 30 minutes. Avoid thawing shrimp in warm water or the microwave, as this can toughen the proteins.

Suggested Accompaniments

Grain Pairings for Balance

Steamed jasmine rice or basmati rice serves as a neutral base that absorbs the extra honey-chili glaze. Quinoa is a higher-protein alternative that adds a nutty flavor and a slightly different texture. For a more traditional approach, coconut rice complements the spicy and sweet notes of the glaze.

Fresh Vegetable Side Dishes

Grilled asparagus or bok choy are excellent pairings as they can be cooked on the same grill as the shrimp. A crisp cucumber salad with rice vinegar and sesame oil provides a refreshing contrast to the caramelized glaze. Steamed broccoli with a squeeze of lemon also works well to balance the dish.

Dipping Sauce Options

While the glaze is sufficient, a side of soy-ginger dipping sauce can add a salty element to the meal. A garlic aioli or a spicy mayo can provide a creamy contrast to the heat of the chili sauce. These sauces help round out the flavor profile of the entree.

Storage and Preservation

Refrigeration Guidelines

Leftover glazed shrimp should be stored in an airtight container in the refrigerator for up to two days. Ensure the shrimp have cooled slightly before sealing the container to prevent excess moisture from building up. This moisture can make the glaze runny and affect the texture of the shrimp.

Freezing Glazed Shrimp

While fresh is best, glazed shrimp can be frozen for up to one month. Place them in a single layer on a baking sheet to flash-freeze before transferring them to a vacuum-sealed bag. This prevents the shrimp from clumping together and preserves the quality of the glaze.

Optimal Container Selection

Glass containers are preferred over plastic for storing glazed shrimp because they do not absorb odors or stains from the chili sauce. Ensure the seal is tight to prevent the shrimp from absorbing other smells from the refrigerator. This keeps the flavor of the honey and chili pure.

Reheating Methods

Oven Reheating Technique

To reheat shrimp without making them rubbery, place them in a low oven at 275 degrees Fahrenheit. Heat them for about 5 to 8 minutes until they are warmed through. This gentle method prevents the proteins from tightening too quickly.

Stovetop Reheating

A skillet over medium-low heat is an effective way to refresh the glaze. Add a small teaspoon of butter or water to the pan to prevent the honey from burning. Toss the shrimp gently for 2 to 3 minutes until heated through.

Microwave Considerations

The microwave is the fastest method but carries the highest risk of overcooking. Use a low power setting and heat the shrimp in short 30-second intervals. Carefully monitor the texture to ensure the shrimp do not become tough.

Common Troubleshooting

Preventing Overcooking

Overcooked shrimp curl into a tight ‘O’ shape and become rubbery. Ideally, shrimp should be cooked until they form a loose ‘C’ shape. Remove them from the grill immediately once they become opaque to preserve their tenderness.

Managing a Burnt Glaze

Honey has a high sugar content and can burn quickly if the grill is too hot or the shrimp are left too long. If the glaze begins to char excessively, reduce the heat or move the kebabs to a cooler part of the grill. You can brush on fresh glaze at the very end to cover any burnt spots.

Solving Skewer Rotation

Shrimp often spin on a single skewer, making it difficult to get an even sear. Using two parallel skewers, as instructed, locks the shrimp in place. Ensure the skewers are inserted through the thickest part of the shrimp for maximum stability.

Frequently Asked Questions

Can I use wooden skewers?

Yes, but you must soak wooden skewers in water for at least 30 minutes before use. This prevents the wood from burning or catching fire on the high-heat grill.

What is the best chili sauce for this?

Sriracha is the standard choice for its balance of garlic and heat. However, any vinegar-based hot sauce will work, provided it has a smooth consistency that mixes well with honey.

Can I make this in an air fryer?

Yes, you can air fry the shrimp at 400 degrees Fahrenheit for 6 to 8 minutes. Flip them halfway through and apply the glaze during the last two minutes of cooking to prevent the honey from burning.