Firecracker shrimp
Big shrimp grilled on skewers and glazed with a sticky sriracha-honey sauce with garlic and lime. Sweet, spicy and done in minutes once the grill is hot.
- Prep
- 10 min
- Cook
- 7 min
- Serves
- 4
- Per serve
- 260 kcal
Ingredients
Method
Heat a gas grill on high (about 450°F) with the lid closed. It takes about 10 minutes; do the rest of the prep while it heats. On charcoal, light a chimney 15 to 20 minutes ahead and spread the coals once they're covered in gray ash.
Whisk the honey, sriracha, tamari, garlic and lime juice in a small bowl. Pour half into a second bowl and set it aside for serving.
Pat the shrimp dry, toss with the oil and salt, and thread onto 8 skewers through both the head and tail ends so they lie flat.
Brush the grates with an oiled paper towel held in tongs. Grill the shrimp over direct heat until pink with grill marks on the underside, then flip.
Brush the tops with the first bowl of glaze and grill until the shrimp are opaque all the way through and the glaze is sticky and lightly charred, about 2 minutes more. Discard any of that brushing glaze left over.
Drizzle with the reserved clean glaze and scatter with scallions and sesame seeds. Serve with lime wedges.
Tips
- Skillet version: skip the skewers, heat the oil in a large skillet over medium-high heat and cook the shrimp 1 1/2 minutes a side, then pour in half the glaze and toss until sticky, about 30 seconds.
- Shrimp go from juicy to rubbery fast. They're done when they curl into a loose C shape; a tight O means overcooked.
- Serve over microwave jasmine rice or with a slaw to make it a fuller dinner (about 200 extra calories per serving for rice).
