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Honey-Garlic & Sriracha Shrimp on the Grill


Shrimp on a stick. Something about that just makes me chuckle. :)

Well, anyway.......I recently saw this recipe while folding my 7,000 baskets of weekly laundry. HHHhhhhhmmm, maybe if I turned Food Network off, I would be more efficient at folding and putting away?

Ha, now there's something to really chuckle at! Never would I turn my TV off while laundry time. It's my only time to catch up on the Housewives and watch all my Foodie Favorites all in one 3-hr stint.

Yeah, I said that......3 hrs for laundry. It's my eff-n nemesis.

But enough of that, what recently came out of that laundry jailtime was me seeing this recipe. Wonderful Mrs. Pioneer Woman had me entranced.

Honey, sriracha, lime, garlic.....honestly, she could of slathered that glaze on a lawn chair and I'd be game to try.

Note: You may be overwhelmed with the amount of heat that goes into the recipe. For me, I was a bit skeptical. But with the garlic, lime and fresh parsley, it really does work out beautifully. The end result is still spicy though, but not what you may have feared while whisking. So just go with it, you will not be sorry, I promise.

I also promise I'll can it with the laundry rants. I think this may be # 3 on the blog where I whine about it. That being said, thanks for bearing with me, I hope all the yumminess I've shared has made up for it.

Especially with this recipe, I think you'll be happy I saw it, made it and brought it back to you.

Even if it came with a side dish of blogger therapy......;)

Enjoy.....

Honey-Garlic & Sriracha Shrimp on the Grill

Servings: makes enough for 4-6 appetizer servings

Slightly adapted from: The Pioneer Woman via Food Network


Ingredients:

1/2 C honey

2 TBS sriracha

1 tsp crushed red pepper

3 cloves garlic, grated

1 lime, zested and juiced

2 TBS chopped fresh parsley

40 medium-sized shrimp, peeled and deveined

Kosher salt and freshly cracked pepper

Special equipment: metal skewers


  1. Preheat the grill over medium heat.

  2. In a small bowl, whisk together the honey, sriracha, crushed red pepper, garlic, lime zest, lime juice and 1 TBS of the parsley. Set glaze aside

  3. Thread about 5-6 shrimp onto each skewer. Season both sides of the shrimp with salt and pepper.

  4. Place skewers on grill and generously brush the exposed side with glaze, grill for about 2-3 minutes. Flip and brush the other side with glaze, grill for 2-3 more minutes. Continue to flip and glaze skewers until shrimp are cooked though. You should aim to glaze each side about twice.

  5. Serve on platter and sprinkle with remaining parsley and lime wedges.

  6. Enjoy!


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