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Flavorful Firecracker Shrimp Skewers with Sweet Chili Glaze

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These shrimp skewers feature a perfect balance of sweet, spicy, and savory flavors with a sticky sweet chili glaze, making them a quick and crowd-pleasing dish ideal for any gathering.

Ingredients

Scale
  • 1 pound (450 g) large shrimp, peeled and deveined (wild-caught if possible)
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • Freshly ground black pepper, to taste
  • 1/3 cup (80 ml) sweet chili sauce
  • 1 tablespoon soy sauce (or tamari for gluten-free)
  • 1 tablespoon honey (or maple syrup for vegan option)
  • 1 teaspoon sriracha or favorite hot sauce
  • 2 cloves garlic, minced fresh
  • Juice of half a lime
  • Optional garnishes: chopped fresh cilantro or green onions
  • Optional garnishes: toasted sesame seeds

Instructions

  1. Rinse 1 pound (450 g) of large shrimp under cold water and pat dry with paper towels.
  2. In a medium bowl, mix 2 tablespoons olive oil, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, and freshly ground black pepper to taste. Toss the shrimp in this mixture until evenly coated. Let them sit for 10-15 minutes.
  3. In another bowl, combine 1/3 cup (80 ml) sweet chili sauce, 1 tablespoon soy sauce, 1 tablespoon honey, 1 teaspoon sriracha, 2 minced garlic cloves, and juice of half a lime. Whisk until smooth and set aside.
  4. Thread 4-5 shrimp per skewer, piercing through the thickest part to keep them secure but not squished.
  5. Preheat grill or grill pan to medium-high heat (around 400°F/200°C). Oil the grates or pan lightly to prevent sticking.
  6. Place skewers on the grill and cook for about 2 minutes per side. After flipping, brush the shrimp generously with the sweet chili glaze. Repeat brushing once more after flipping again if desired, avoiding burning the glaze.
  7. Check for doneness by looking for an opaque pink color and slight char marks. Avoid overcooking.
  8. Remove skewers from grill, garnish with chopped cilantro and toasted sesame seeds if using, and serve immediately.

Notes

Soak bamboo skewers in water for 30 minutes before grilling to prevent burning. Pat shrimp dry before marinating for best sear. Apply glaze towards the end of grilling to avoid burning. If glaze burns, move skewers to cooler part of grill or reduce heat. Avoid overcrowding grill pan for proper searing.

Nutrition

Keywords: shrimp skewers, firecracker shrimp, sweet chili glaze, grilled shrimp, easy shrimp recipe, summer barbecue, seafood skewers

Find it online: https://novanosh.com/flavorful-firecracker-shrimp-skewers-recipe-easy-sweet-chili-glaze/