BYSweet 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!)
RMCarter–You definitely *could* do these under a broiler–just cook 'em under a broiler on high for a few minutes on each side. The only thing is that these smoke like you wouldn't believe, so be sure and turn the vents on and open your windows! 🙂
Could you broil these instead if you have no outdoor grill? If so, would you change anything about the cooking method? Thanks.
MMM! I love Shrimp and these look so good. I usually marinate mine in Teriyaki and then eat them with tons of melted butter and lemon juice. I am excited to try them with a new flavor.
MMM these look excellent! Somehow the “I hate seafood” gene that seems to run through most of my family skipped me. I love it, but rarely cook it because the people I’m with won’t eat it! I am definitely going to have to try these.
“fall-y awesomeness” – I LOVE your blog. And the shrimp looks so tangy and perfect I could just eat that whole plate full.
Oh my gosh, I can’t believe I didn’t notice this earlier, but I love your little ginger man. It looks like a little guy with a pointed hat and two stubby arms and 2 big legs, sitting down balancing on his tail. hahaha, awesome!
i made the chicken skewers last night (i changed up the recipe a bit…) and when my boyfriend realised how easy and fun they were… we decided we were going to try shrimp next time.. great timing! its like u read my mind. 🙂 THANKS
I know I know, I’m a crazy freak of nature and I hate seafood. But I WANT to like it, doesn’t that count for something?! It’s no use. I’ve tried everything and it all triggers my gag reflex.
BUT, I think this marinade looks divine so I’m definitely going to try it with something else- like chicken!
Can I also just say on a totally unrelated note…GO STICKY TOFFEE PUDDING!!
Oh my gosh I was just coming on here to say the same thing as Eric, “Finally, some SEAFOOD!! ”
I am SO TRYING THIS!
Finally some seafood!!!! I’m gonna have to rely on Kate for that…I don’t Sara will ever put anything with seafood in it on the blog. Looks great!