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
When I asked my husband what he would like for a Father’s Day dinner he helpfully said, “Something you’ve never made before.” Ugh. So I turned to your website and began browsing for something tasty. I’ve never cooked shrimp; I’ve only ever had the chilled stuff and don’t really like it. Well, I gave this recipe a try and you have won me over. It was absolutely delicious. Even my finicky 11 year old loved it.
Oh my gosh, SO glad it was a hit!
We LOVE this recipe!! We first tried it this past summer and had it several times. We live in Raleigh, NC so we can use our outdoor grill throughout the year. We had it tonight…January 30…..yummy!!!!
I’m hoping to have the same results with chicken.
Made these tonight they were awesome. I’ll definitely make these again! Thanks for posting this!!!
Hi,
Recipe looks amazing! I want to try it for a holiday potluck coming up this Friday, but I’m from Canada, and it’s too cold to do this outside. I want to try it indoors, is this too much of an issue? Have you done these indoors before?
Thanks!
Is there any reason these couldn’t be baked? If so, at what heat and for how long? Thanks, these look devine…=)
I can find the sweet chili garlic sauce but not paste. Is it possible to just use more sweet chili sauce to get the same flavor as using the paste?? Thank you!! So excited to try the grilled shrimp.
Am I correct in guessing you heat up the remaining marinade before adding it back over the cooked shrimp? Just a food safety thought 🙂
I was wondering the same thing.
It says to set aside a cup of the marinade. I’m assuming that is what you drizzle over top, not the stuff you used to marinate.
correct 🙂
what brand is the sweet chili garlic paste? the one with the rooster i can find…is that hot or sweet? cant find the other one
These were delicious! I couldn’t find the sweet chili garlic sauce so I just omitted it entirely, and they were still amazing. I also didn’t drizzle the remaining marinade on the shrimp after they were cooked. They were hot, sweet, limey, smokey, perfection. I will be making these over and over. Thank you!