Sriracha Lime Shrimp
on May 16, 2016, Updated Jun 29, 2023
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Brushed in a marinade including garlic, ginger, honey and lime juice, these spicy sriracha lime shrimp cook in minutes on skewers on a hot grill. Serve them as an appetizer or pair them with rice for a main dish.
Over the weekend I thought about wearing gloves, but I didn’t.
In Chicago it isn’t unusual for the chill to linger all the way through May.
But putting on gloves again would have felt like I had given up on spring.
Ever the optimist, I have already stashed my winter accessories on a high shelf.
Suffering with cold hands is the better choice.
My fingers are crossed that sunshine and May-appropriate weather will be back. Then we will all forget about this chilly spell.
Just a few weeks ago things were very different.
I was a friend’s place having dinner in his backyard, no coat and not a care in the world. He made the most amazing grilled sriracha lime shrimp.
Of course, I had to try my own version.
Sriracha is a hot sauce that is so handy to have in your pantry.
In general, spontaneously adding heat can transform a variety of dishes.
How To Make Sriracha Lime Shrimp
One of the best parts of cooking shrimp is that it is quick.
So it only makes sense that prep for any shrimp recipe is also simple and to the point, taking mere minutes.
The first step for this sriracha lime shrimp is the marinade.
In a small bowl, whisk together the sriracha, honey, lime juice, fresh ginger, minced garlic, chopped cilantro, salt and pepper.
Then I thread the shrimp onto skewers. If you are using wood skewers, plan to soak them for 30 minutes in advance.
Brush the shrimp on both sides with the marinate before grilling.
The shrimp will only take a couple minutes on each side to turn pink and get grill marks.
Finally, sprinkle on more chopped cilantro before serving the sriracha lime shrimp.
They will turn out smoky and spicy with a hit of citrus.
If you have to it is totally worth braving unspring-like conditions to tackle these outside, but you can make them on an indoor grill pan on the stovetop.
When the shrimp is ready, you can serve them as an appetizer or combine them with rice for an easy main dish.
More Fish Recipes
Sriracha Lime Shrimp
- 1-2 tablespoons Sriracha depending on desired spiciness
- 2 teaspoons honey
- Juice of 1 lime
- 1 tablespoon vegetable oil
- 1 teaspoon minced fresh ginger
- 1 garlic clove minced
- 2 tablespoons chopped fresh cilantro plus more for serving
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 pound extra large shrimp peeled and deveined
- Preheat a gas or charcoal grill for medium-high heat
- In a small bowl, whisk together the Sriracha, honey, lime juice, oil, ginger, garlic, cilantro, salt and pepper.
- Thread the shrimp on skewers. (If using wooden skewers, soak them in water for 30 minutes.) Brush the sriracha mixture on the shrimp. Grill until pink, opaque and cooked through, about 2 minutes per side. Sprinkle with cilantro before serving.
Nutrition information is automatically calculated, so should only be used as an approximation.