Grilled Sriracha Shrimp Skewers
With lime and honey
Indonesian sambal, Portuguese peri-peri sauce, Japanese yuzu sauce and the classic El Yucateco sauces are suitable to substitute Sriracha sauce
1 pound ShrimpsLarge or jumbo size
5 Wooden skewers
For the marinade
6 tablespoons Sriracha sauce
2 tablespoons Lime juice
2 tablespoons Honey
2 cloves GarlicsMinced
2 tablespoons Soy sauce
2 tablespoons Olive oil
1 teaspoon Black pepper
Grilling your favorite seafood could be fun. And this recipe will let the shrimp lover smile from ear to ear. Easy way to prepare grilled shrimps with extraordinary flavor. The perfect combination of hot and spicy taste, sweet and sour is the key of the taste.
Prepare the shrimps properly.
Rinse with cold water, remove legs and tail, peel and devein shrimps.
In a mixing bowl, put all the marinate ingredients and mix them well.
Add the shrimps and keep in refrigerator to marinate, at least an hour up to 4 hours for the better taste.
Soak the wooden skewers in water at least 20 minutes before grilling.
Take out the shrimps from refrigerator and thread onto soaked wooden skewers.
Heat the grill to medium high temperature. Spray grill grates with cooking spray or rub with olive oil if necessary.
Place shrimp skewer on the grill and grill for 4-5 minutes on each side, or until shrimp has become pink and firm.
Flip the shrimp over and grill on the other side for another 4-5 minutes.
Using a brush, gently brush the marinate sauce on both sides of the shrimp. Grill each side for one more minute.
Remove the shrimp skewers from the grill.
Serve with hot steamed rice, lime wedges and your favorite dipping sauce.
|1 pound Shrimps|
|5 Wooden skewers|
For the marinade
|6 tablespoons Sriracha sauce|
|2 tablespoons Lime juice|
|2 tablespoons Honey|
|2 cloves Garlics|
|2 tablespoons Soy sauce|
|2 tablespoons Olive oil|
|1 teaspoon Black pepper|