Although grilling a steak is undoubtedly classic, we may choose to Grilled shrimp over any other type of protein. The shrimp’s natural sweetness is complemented by the char, and their quick cooking time makes them an ideal match for the intense heat produced by a grill. Grilled shrimp is best prepared (and served) on a skewer. Just be sure to soak wooden ones for a little while before putting them on the fire if you’re using them.
The sauce in this recipe serves as both a glaze and a marinade, so save some for basting the shrimp as it cooks on the barbecue.
How will I know when the shrimp are prepared?
Your shrimp will shift from grey and translucent to pink and opaque, so keep an eye out for that. Watch out for the tiny curling of their tails, which indicate when they are finished. Be careful to remove the shrimp from the grill before their tails are tightly curled because overcooked shrimp will have this problem. Each side should just require 1-2 minutes!
Is the sauce spicy?
A bit! However, you can use mild harissa for sriracha or just marinade the shrimp in some chopped garlic, lemon zest, and salt!
How long will the leftovers keep?
Your leftovers can last up to 4 days if they are kept in the refrigerator in an airtight container.
What can I use in place of the missing ingredients if I don’t have them all?
You have a tone of options for substitutes. If you don’t have any honey on hand, try pure maple syrup or brown sugar instead. You can substitute lemon juice for the lime juice and your preferred hot sauce for the Sriracha. Additionally adaptable, cilantro works with any fresh herb.
Have you made this recipe? Let us know how you liked it in the comments below.
- 1/4 c. extra-virgin olive oil
- 1/4 c. lime juice
- 4 garlic cloves, minced
- 3 tbsp. honey
- 2 tbsp. low-sodium soy sauce
- 1 tbsp. chili garlic sauce or Sriracha
- 2 lb. shrimp, peeled and deveined
- 1/4 c. freshly chopped cilantro, for garnish
- Lime wedges, for serving
- Soak wooden skewers in water for 30 minutes before using.
- Mix the olive oil, lime juice, garlic, honey, soy sauce, and chilli sauce in a medium bowl. Keep 1/4 cup of the marinade aside to brush on the shrimp during grilling.
- Mix remaining marinade with shrimp in a big bowl. Put shrimp on skewers and preheat the grill or grill pan. Grill shrimp for about 3 minutes per side or until pink and opaque, brushing with 1/4 cup of the reserved marinade before and after each flip.
- Serve hot with lime wedges and cilantro as a garnish.