Sweet and Spicy Honey Grilled Shrimp

CATEGORIES: Asian and Thai, Grill, Kate, Seafood
Okay, this has absolutely nothing to do with the posts earlier this week, but somehow, it’s that time of the year when kids are going back to school and the nights are starting to get cool (okay, well, everywhere except where I am–we’re just bracing for a hurricane and it’s in the 80s at night!) Monday is Labor Day and everyone needs something yummy to grill, so here you go!Shrimp are pricey no matter how you cut it. I made this recipe for my family a couple of weeks ago when I was visiting them in Utah and it was worth every penny–I think shrimp definitely fall under the category of “fun food”–people just seem to relax when there’s a big platter of shrimp sitting in front of them. These were a hit with everyone there, including a non-shrimp-lover and a one-year-old. They’re a bit spicy, but, again, in a fun way and an “I’M DYING!!” way. Serve these family-style at your next shindig and I promise you’ll have a great time. Well, everyone will have fun except for Sara because she hates shrimp, so maybe she won’t have such a great time…

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!



  1. You can probably use sriracha for the heat. Are you looking in the right section of your grocery store? Chili paste is usually in the Asian food section near the hoisin sauce. Everytime I buy it there is a picture of a rooster on the front and it usually has a red or green plastic top.
    Btw: I didn’t quite follow the recipe so much as I was inspired by it. 1tbs chili paste, 1/4 cup of honey, tsp ginger and a tbsp garlic- marinade for about 30 minutes and then sautéed on the stovetop. Pulled the shrimp out once cooked and then I added a 1/4c brown sugar to the sauce and reduced it down to a thick glaze. Served atop cilantro lime rice and then I squeezed half a lime over the final product. Very good! I can’t wait until its warm out so I can follow the actual recipe!

  2. I found this on pinterest. My husband grilled this tonight in the cold and it was SO worth it. We marinated it for 24 hours and this is some of the best shrimp we’ve ever had! Thanks for the recipe 🙂

  3. This looks so amazingly delicious! I have been craning it ever since I saw the picture. I look forward to making it tomorrow for hubbie & kids! Thanks for sharing.

  4. This recipe is a winner! Made this last night for Father’s Day and everyone (including my kids) loved it. I have yet to try a recipe from you guys that we don’t like….thanks!!

  5. Any substitutes for sweet/hot chili garlic paste? i asked the manager of my grocery store and he walked with me all around the store and couldn’t fine anything like that.

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