These succulent Sweet and Spicy Grilled Shrimp Skewers are marinated then glazed in a tantalizing combination of sweet and spicy ingredients, creating a flavour explosion that will leave you craving more. So, fire up the grill and get ready to indulge in this mouth-watering fusion of flavours!

When it comes to grilling, there is something undeniably enticing about skewered shrimp. And the balance between sweetness and spiciness, paired with the charred smokiness from the grill, creates a dish that is both satisfying and memorable.
These skewers are delicious served over a grilled corn, tomato and feta salad, rice, pasta, or in taco with grilled guacamole.
Use smaller skewers, for the ultimate appetizer!
This recipe was created in a partnership with Marina Del Rey. Opinions in this post are my own.
Ingredients
- Marina Del Rey Wild Argentinian shrimp
- Pepper
- Olive oil
- White balsamic vinegar
- Garlic
- Lemon
- Lemon juice
- Parsley
- Worcestershire sauce
- Sriracha sauce
- Low sodium soy sauce
- Dijon mustard
- Red pepper flakes
- Honey
Preparation
Dry the shrimp on a paper towel, then place in a bowl.
Add all of the marinade ingredients into a mason jar and shake to combine. Pour the marinade over the shrimp and let marinate in the fridge for 30 minutes.

Preheat grill to high heat.
Thread the shrimp on the skewers (5 or 6 per skewer), set aside. Pour the excess marinade into a small saucepan and gently boil (for at least 5 minutes) until reduced by half. Turn off the heat and add the honey, then whisk to combine. Let the sauce cool for 5 minutes, then brush both sides of the shrimp with the sauce.


Lower the heat on the grill to medium.
Place the skewers on the grill. Grill on each side for 1 ½ – 2 minutes.


Note: I like to leave the tail on for presentation, but feel free to remove it.
Served here with an heirloom tomato Caprese salad.

Tried this recipe?
If you get the chance to try this recipe, please drop back and leave us a comment and rating. We would love to know what you think.
Cheers! James & Elaine

Sweet and Spicy Grilled Shrimp Skewers
Equipment
- 4 metal skewers (or wood skewers soaked)
Ingredients
- 20-24 Marina Del Rey Wild Argentinian shrimp peeled and deveined 20-30 size
- 1 tablespoon honey
Marinade
- ¼ cup white balsamic vinegar
- 3 garlic cloves minced
- Zest of 1 lemon
- 1 tablespoon lemon juice
- 1 ½ tablespoon parsley finely chopped
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Sriracha sauce
- 2 tablespoons low sodium soy sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon red pepper flakes
- ¼ cup olive oil
Instructions
- Dry the shrimp on a paper towel, then place in a bowl.
- Add all of the marinade ingredients into a mason jar and shake to combine. Pour the marinade over the shrimp and let marinate in the fridge for 30 minutes.
- Preheat grill to high heat.
- Thread the shrimp on the skewers (5 or 6 per skewer), set aside.
- Pour the excess marinade into a small saucepan and gently boil (for at least 5 minutes), until reduced by half. Turn of the heat and add the honey, then whisk to combine. Let the sauce cool for 5 minutes, then brush both sides of the shrimp with the sauce.
- Lower the heat on the grill to medium.
- Place the skewers on the grill. Grill on each side for 1 ½ – 2 minutes.
- Serve and enjoy.
An excellent marinade loved by the entire family. We serve the skewers on top of spaghetti with an Alfredo sauce. And the portions left for extra marinade which we used as of vinaigrette type dip for garlic bread grilling shrimp remind you summer is here.
Hello Mohamed,
Thank you for sharing your wonderful experience with our marinade!
We’re thrilled to hear that your entire family loved it! 🙂
Cheers to summer and to many more enjoyable meals with your family!
Kindest regards,
Elaine & James
These shrimp came out so well. Nice combo of sweet and heat. Will make these again.
Hi Shanley!
We are so glad you enjoyed this recipe, thanks for taking the time to let us know! 🙂
Have a wonderful day,
Kindest regards,
Elaine & James
This recipe is so tasty! The marinade really keeps the shrimp moist and they did not dry out when I grilled them. I saved extra marinade on the side (before marinating the shrimp) to drizzle on top after they were cooked and it was delish.
Hi Sarah,
Thank you, we are so glad to hear you enjoyed this recipe 🙂
Reserving extra marinade to drizzle over the grilled shrimp is a great idea, we will try that next time for sure!
Have a wonderful day!
Elaine & James