Shrimp shrimpy shrimp. How I love those little sea creatures. They’re actually kind of gross when you really look at them before they’re fabricated for food production. They look eerily similar to insects. You probably shouldn’t think about that, though. You should look at the picture above and think about how delicious shrimp is. When it’s smothered in a sauce bursting with flavor then thrown on the grill to be cooked to perfection. Mmmm yes, that’s what you should think about.
Taste: Spicy! And fresh. Although you can’t really taste the honey or lime distinctly, they add to the depth of flavor.
Texture: Mmmm I love shrimp. Especially when it’s grilled. The texture is almost indescribable and so crave-worthy.
Ease: Super duper easy.
Appearance: These skewers are just screaming to be eaten and savored.
Pros: Fast, fresh, flavorful. Alliteration for the win!
Cons: None. You can dial back the Sriracha if you don’t want as much spice. Or add some more if you can handle the burn.
Would I make this again? Yes.
How to make Sriracha Shrimp Skewers
Yield: 3 to 4 servings
This recipe is spicy. If you like less spice, dial back the Sriracha to 1 1/2 tablespoons or just 1 tablespoon.
2 tablespoons Sriracha *see note above
1 tablespoon honey
1 tablespoon fresh lime juice
1 garlic clove, minced
2 tablespoons chopped fresh cilantro
1 pound extra large shrimp, peeled, deveined, with tails on
Kosher salt and freshly ground black pepper
In a small bowl combine Sriracha, honey, lime juice, garlic, and cilantro.
Prepare the grill for direct cooking over medium-high heat.
Thread shrimp evenly among grilling skewers. If using wooden skewers, be sure to soak the skewers in water for at least 1 hour before grilling. Brush shrimp all over with Sriarcha mixture and season to taste with salt and pepper. Grill the shrimp for 2 to 3 minutes per side, or until the shrimp are firm and opaque in the center.
Recipe by Tessa of Handle the Heat
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