Print

Honey Sriracha Grilled Shrimp Skewers Recipe with Cilantro Lime Rice

honey sriracha grilled shrimp skewers - featured image
Print Recipe

A quick and flavorful recipe featuring sweet and spicy honey sriracha glazed shrimp skewers paired with fresh cilantro lime rice, perfect for casual dinners and outdoor gatherings.

Ingredients

Scale
  • 1 pound large shrimp, peeled and deveined (fresh or thawed frozen)
  • 3 tablespoons honey (preferably raw, unfiltered)
  • 2 tablespoons sriracha sauce (adjust to taste)
  • 2 tablespoons soy sauce (low sodium preferred)
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon smoked paprika (optional)
  • Salt and black pepper to taste
  • Bamboo or metal skewers (soaked if bamboo)
  • 1 cup long-grain white rice (jasmine rice recommended)
  • 2 cups water or low-sodium chicken broth
  • Zest and juice of 1 lime
  • 1/2 cup fresh cilantro, chopped
  • 1 tablespoon butter or olive oil
  • Salt to taste

Instructions

  1. Prepare the marinade by whisking together honey, sriracha, soy sauce, olive oil, minced garlic, smoked paprika, salt, and pepper in a mixing bowl.
  2. Add the peeled and deveined shrimp to the marinade, toss to coat thoroughly, cover, and refrigerate for 15-20 minutes.
  3. If using bamboo skewers, soak them in water for at least 30 minutes to prevent burning.
  4. Rinse the rice under cold water until water runs clear. In a medium saucepan, bring water or chicken broth to a boil. Add rice, a pinch of salt, and butter or olive oil, stir once, cover, and reduce heat to low. Simmer for 15 minutes without lifting the lid. Remove from heat and let steam for an additional 10 minutes.
  5. While the rice cooks, zest and juice the lime and chop the cilantro. Once rice is done, fluff with a fork and gently mix in lime zest, lime juice, and cilantro. Adjust salt if needed.
  6. Remove shrimp from marinade, letting excess drip off. Thread 4-5 shrimp onto each skewer, leaving space between each shrimp.
  7. Heat grill or grill pan to medium-high. Grill shrimp skewers for 2-3 minutes per side until shrimp turn pink and opaque with grill marks. Use tongs to turn carefully. Optionally, brush with leftover marinade once or twice during grilling, avoiding contact with cooked shrimp.
  8. Serve shrimp skewers over cilantro lime rice, garnished with extra lime wedges or chopped cilantro if desired.

Notes

Do not over-marinate shrimp to avoid mushy texture. Soak bamboo skewers for at least 30 minutes to prevent burning. Use tongs instead of forks to keep shrimp intact. Shrimp cook quickly; remove from heat as soon as they turn pink and opaque. For extra char, finish under broiler for 1-2 minutes watching closely.

Nutrition

Keywords: honey sriracha shrimp, grilled shrimp skewers, cilantro lime rice, easy shrimp recipe, barbecue shrimp, spicy shrimp, summer grilling

Find it online: https://dahliadishes.com/honey-sriracha-grilled-shrimp-skewers-recipe-with-cilantro-lime-rice-easy-and-flavorful/