Garlic Sriracha Shrimp Skewers
Garlic Sriracha Shrimp Skewers
Ingredients
For the Sriracha Marinade
- 1 1/2 pounds shrimp, peeled, deveined, tails on or off
- 1/4 cup sriracha sauce
- 4 garlic, cloves, minced
- 2 tablespoons lime juice, freshly squeezed
- 1 tablespoon honey
- 1 tablespoon soy sauce, low sodium
- 1 teaspoon sesame oil
- 1 teaspoon ginger, freshly grated
- 1/2 teaspoon black pepper, freshly ground
For Skewering and Serving
- 8 wooden skewers, soaked in water for 30 minutes if grilling
- 1 tablespoon vegetable oil, or other high-heat oil
- 2 tablespoons fresh cilantro, chopped, for garnish
- 1 lime, cut into wedges, for serving
Instructions
- 1
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. In a medium bowl, whisk together the sriracha sauce, minced garlic, lime juice, honey, soy sauce, sesame oil, grated ginger, and black pepper until well combined.
⏱️ 5 min
- 2
Add the peeled and deveined shrimp to the marinade, tossing gently to ensure all shrimp are coated. Cover the bowl and refrigerate for at least 20 minutes, or up to 30 minutes. Do not marinate for longer than 30 minutes as the lime juice can start to 'cook' the shrimp.
⏱️ 20 min
- 3
Preheat your grill to medium-high heat (about 400°F) or preheat your broiler to high with the oven rack about 6 inches from the heat source. Lightly brush the grill grates or broiler pan with vegetable oil to prevent sticking.
⏱️ 5 min•🌡️ 400
- 4
Thread the marinated shrimp onto the soaked skewers, typically 4-5 shrimp per skewer, depending on their size. Discard any remaining marinade.
⏱️ 5 min
- 5
Place the skewers on the preheated grill or broiler pan. Cook for 2-3 minutes per side, or until the shrimp turn opaque pink and are cooked through. Be careful not to overcook, as shrimp can become rubbery.
⏱️ 6 min
- 6
Remove the shrimp skewers from the heat. Garnish with fresh chopped cilantro and serve immediately with lime wedges on the side.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Garlic Sriracha Shrimp Skewers
Ingredients
For the Sriracha Marinade
- 1 1/2 pounds shrimp, peeled, deveined, tails on or off
- 1/4 cup sriracha sauce
- 4 garlic, cloves, minced
- 2 tablespoons lime juice, freshly squeezed
- 1 tablespoon honey
- 1 tablespoon soy sauce, low sodium
- 1 teaspoon sesame oil
- 1 teaspoon ginger, freshly grated
- 1/2 teaspoon black pepper, freshly ground
For Skewering and Serving
- 8 wooden skewers, soaked in water for 30 minutes if grilling
- 1 tablespoon vegetable oil, or other high-heat oil
- 2 tablespoons fresh cilantro, chopped, for garnish
- 1 lime, cut into wedges, for serving
Instructions
- 1
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. In a medium bowl, whisk together the sriracha sauce, minced garlic, lime juice, honey, soy sauce, sesame oil, grated ginger, and black pepper until well combined.
⏱️ 5 min - 2
Add the peeled and deveined shrimp to the marinade, tossing gently to ensure all shrimp are coated. Cover the bowl and refrigerate for at least 20 minutes, or up to 30 minutes. Do not marinate for longer than 30 minutes as the lime juice can start to 'cook' the shrimp.
⏱️ 20 min - 3
Preheat your grill to medium-high heat (about 400°F) or preheat your broiler to high with the oven rack about 6 inches from the heat source. Lightly brush the grill grates or broiler pan with vegetable oil to prevent sticking.
⏱️ 5 min•🌡️ 400 - 4
Thread the marinated shrimp onto the soaked skewers, typically 4-5 shrimp per skewer, depending on their size. Discard any remaining marinade.
⏱️ 5 min - 5
Place the skewers on the preheated grill or broiler pan. Cook for 2-3 minutes per side, or until the shrimp turn opaque pink and are cooked through. Be careful not to overcook, as shrimp can become rubbery.
⏱️ 6 min - 6
Remove the shrimp skewers from the heat. Garnish with fresh chopped cilantro and serve immediately with lime wedges on the side.
⏱️ 2 min