Sweet and Spicy Grilled Shrimp Skewers

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.

Sweet and Spicy Grilled Shrimp Skewers

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!

5 from 2 votes

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Prep Time 25 minutes mins

Cook Time 5 minutes mins

Inactive time 30 minutes mins

Total Time 1 hour hr

Course Dinner, Entree, Main Course

Cuisine North American

Servings 4 People

Equipment

• 4 metal skewers (or wood skewers soaked)

Ingredients

  

1x2x3x

• 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.

Notes

Note: I like to leave the tail on for presentation, but feel free to remove it.

Keyword barbecue shrimp skewers, bbq shrimp on grill, how to grill shrimp on the grill, prawn skewers on the bbq

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