Sweet and Spicy Honey Grilled Shrimp
2-2 1/2 lb. raw, shelled, de-veined shrimp; raw shrimp are blue or grey, not pink. Get Tiger Shrimp if you can find them. Oh, and that “vein”? It’s not actually a vein. It’s poop. Don’t let the Euphamism Police trick you.
1 Tbsp. minced or pressed garlic
1/4 c. minced fresh ginger
1/4 c. hot chili garlic paste
1/2 c. sweet chili garlic paste
1 c. honey
1 c. fresh-squeezed lime juice
1/2 tsp. Kosher salt
1 tsp. freshly-ground black pepper
1 c. canola oil
Rinse shrimp in cold water and place in a large Ziploc bag. Combine garlic, ginger, both chili pastes, honey, lime juice, salt, pepper, and oil in a large bowl. Whisk thoroughly. Set aside 1 c. of the marinade. Pour remaining mixture over shrimp and refrigerate for at least 24 hours and up to 48 hours.
When ready to cook, thread shrimp onto skewers. 
If using bamboo skewers, soak in water for at least 1/2 hour before skewering anything. Preheat outdoor grill. This really should be done outside because they get VERY smokey! When grill is hot, reduce heat to low and quickly place all skewers over the heat. Brush with reserved marinade. When they’ve cooked for 1 1/2-2 minutes,
quickly flip them over and brush or drizzle with remaining marinade. Cook for another 1 1/2-2 minutes, or until opaque and pink.
Shrimp cook extremely quickly and you don’t want to overcook them, but these are pretty forgiving if you do.
Remove skewers from grill and remove shrimp from skewers. Pile them on a big ol’ platter, drizzle with any remaining reserved marinade, and squeeze the juice from a lime all over them. 
Toss to distribute the deliciousness. You could serve this with:
Lime Cilantro Rice with Pineapple
Sweet and Savory Coconut Rice
Caramelized Green Beans
Mango-Steak Salad (minus the steak…or with the steak! Surf and turf, baby!)
Whatever you do, enjoy these last few weeks of summer! And if you’re sad about summer and summertime recipes ending, just imagine all the fall-y awesomeness we have ahead of us!
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Ingredients:
2-2 1/2 lb. raw, shelled, de-veined shrimp; raw shrimp are blue or grey, not pink. Get Tiger Shrimp if you can find them. Oh, and that “vein”? It’s not actually a vein. It’s poop. Don’t let the Euphamism Police trick you.
1 Tbsp. minced or pressed garlic
1/4 c. minced fresh ginger
1/4 c. hot chili garlic paste
1/2 c. sweet chili garlic paste
1 c. honey
1 c. fresh-squeezed lime juice
1/2 tsp. Kosher salt
1 tsp. freshly-ground black pepper
1 c. canola oil
Instructions:
Rinse shrimp in cold water and place in a large Ziploc bag. Combine garlic, ginger, both chili pastes, honey, lime juice, salt, pepper, and oil in a large bowl. Whisk thoroughly. Set aside 1 c. of the marinade. Pour remaining mixture over shrimp and refrigerate for at least 24 hours and up to 48 hours.
When ready to cook, thread shrimp onto skewers.
If using bamboo skewers, soak in water for at least 1/2 hour before skewering anything. Preheat outdoor grill. This really should be done outside because they get VERY smokey! When grill is hot, reduce heat to low and quickly place all skewers over the heat. Brush with reserved marinade. When they’ve cooked for 1 1/2-2 minutes,quickly flip them over and brush or drizzle with remaining marinade. Cook for another 1 1/2-2 minutes, or until opaque and pink.Shrimp cook extremely quickly and you don’t want to overcook them, but these are pretty forgiving if you do.
Remove skewers from grill and remove shrimp from skewers. Pile them on a big ol’ platter, drizzle with any remaining reserved marinade, and squeeze the juice from a lime all over them.Toss to distribute the deliciousness. You could serve this with:
Lime Cilantro Rice with Pineapple
Sweet and Savory Coconut Rice
Caramelized Green Beans
Mango-Steak Salad (minus the steak…or with the steak! Surf and turf, baby!)
Questions & Reviews
This was DELISH! I served it with the pineapple lime-cilantro rice and enjoyed every bite. Simple and lots of flavor, thanks!
Also, I don’t have a grill in my downtown Chicago condo so I broiled the shrimp…tasted great!
Could these be frozen?
I wouldn’t–it’s hard to reheat shrimp without things going horribly wrong…
what is the brand name of the chili sauce that is in the picture above with the rooster on it? What is the name of it?
It’s called Sriracha, and can be found in the Asian food section of most grocery stores.
Is there an easy way to de-vein shrimp? I love it, but it takes forever.
Not really. 🙁 You can buy them deveined, but they’re a lot more expensive (at least quality shrimp that have been deveined are a lot more expensive). There’s always the cut down the back and pull out the vein method, which gets faster as you go along, but it’s not exactly super speedy. Or fun.
was wondering if you could try it with out the oil? trying to watch the fat intake these days
I’ve never tried it, but you could give it a shot (or replace the oil with water). I WILL say that you will discard nearly all of the marinade, so very little of the oil will end up in the shrimp.
Try substituting applesauce for the oil. Much healthier.
That’s a good move in baked goods, but it wouldn’t work here. If you’re wanting to cut back on the oil, replace some of it with water or juice.
Dosen,t the shrimp get mushy from sitting in the marinade so long?
Nope! If it were regular fish, then it wouldn’t, but shrimp is much more resilient. 🙂
I made these a few nights ago…. delicious!!! Will make them again.
Where do you get the hot and sweet garlic pastes? I was on a mission to find them today and came home empty handed…. 🙁 LOOKS SOOOO good, I really want to try it!
Have you tried an Asian or International market? That’s usually the best bet, followed by a really well-stocked grocery store.
so excited to try this
Made this for dinner tonight, very good. I didn’t grill it since here in conn it is cold out. Put it in a pan on top the stove then added plain white rice to the pan and it picked up the flavors very nicely.