Sriracha Shrimp Skewers

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.

Recipe Rundown
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.


Sriracha Shrimp Skewers

This recipe is spicy. If you like less spice, dial back the Sriracha to 1 1/2 tablespoons or just 1 tablespoon.

Yield: 3 to 4 servings


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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15 Responses to “Sriracha Shrimp Skewers”

  1. #
    Erika - The Teenage Taste — August 8, 2012 at 12:59 pm

    I love Sriracha and I love grilled shrimp so, obviously, I have to bookmark this! The spicier the better, that’s my motto!

  2. #
    Christina — August 8, 2012 at 2:58 pm

    My mouth is WATERING! Why do I have to be maybe allergic to shrimp?! I love your blog, by the way! I have you linked in my blogroll :)

  3. #
    Cathy @ Noble Pig — August 8, 2012 at 8:49 pm

    We love spicy over here so this would work well! Love!!!!

  4. #
    Erin @ Dinners, Dishes and Desserts — August 10, 2012 at 9:19 am

    We love spicy things here, and I have been looking for more shrimp recipes. Will be trying this very soon!

  5. #
    love cooking — August 11, 2012 at 6:58 am

    This looks so delicious but easy to do. I might try to add more honey and less Sriracha. Probably I will like the taste more like sweet and spicy. :)

  6. #
    Jeff — August 23, 2012 at 4:38 am

    Love, love, love Sriracha! So much so that when I saw this recipe, I knew it had to made and made quickly! I shared and totally linked back to you, so thank you for the recipe! Cheers!

  7. #
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  8. #
    Kristi @cherryjasmine — December 7, 2012 at 6:38 pm

    These look delish! I love spicy food, so we’ll definitely be trying these. Thanks for the great recipe!

  9. #
    Christi K — January 8, 2013 at 9:24 am

    I made this a few weeks ago and it was just DELICIOUS! I did a pound and a half of shrimp and so I doubled the sauce and let me tell you, my nose was running and in all the good ways! My husbanded loved it too and was so excited to bring the leftovers to work and show them off to his co-workers.

    • Tessa replied: — January 8th, 2013 @ 2:18 pm

      Yay! So thrilled to hear that :)

  10. #
    Meems — June 19, 2013 at 4:39 pm

    Trying this tonite !

  11. #
    Meems — June 19, 2013 at 5:31 pm

    Awesome easy recipe – love it! Thank you!!! If you don’t mind I’d like to add this to my blog.

  12. #
    Helga — December 1, 2013 at 7:11 am

    I wonder whether the honey be replaced with brown sugar like in this Barbecued shrimp recipe .Does it taste like? Or is it important all of the specific combination of ingredients?

  13. #
    Suzanne — January 7, 2014 at 5:55 pm

    If I don’t grill this time of year could this be done in an iron skillet?

    • Tessa replied: — January 8th, 2014 @ 2:57 pm

      That would be fine! Just make sure the shrimp are threaded through the skewers as photographed so they’re sure to cook through completely on the skillet.

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