Sweet & Spicy Glazed Shrimp
Sweet & Spicy Glazed Shrimp are easy to make any time of the year. We like grilling them outdoors, but you can use a grill pan indoors as well. The sweet and spice flavor combination is always a favorite and works especially well on shrimp. They cook fast so this recipe can be made in 20-30 minutes.
To control the amount of spicy heat from the Sriracha Seasoning Blend, use 1 or 2 teaspoons, depending on your taste.
We serve them on a bed of rice, to which you can add a bit of seasoning while cooking. We like to use a bit of our Chive Pepper. The spice blend flavors are a perfect combination, complimenting chicken, shrimp or other seafood recipes.
Serves 3 to 4
Vegetable Oil (for the grill)
1 or 2 Teaspoons Sheffield’s Sriracha Seasoning Blend
⅔ Cup Honey
2 Pounds Jumbo or Extra-Jumbo Shrimp (about 32), peeled and deveined with the tails let on.
2 Teaspoons Kosher Salt
1 Teaspoon Freshly Ground Black Pepper
6 long bamboo skewers soaked in water for an hour (you can use flat metal skewers if you prefer)
Cooked Rice for Serving
1 Tablespoon Sheffield’s Chive Pepper, to season the rice while cooking (optional)
Prepare your grill on high heat. You can also use an indoor grill pan on your stove. Once hot, clean and lightly oil with the vegetable oil.
In a small mixing bowl, add the honey and 2 teaspoons of the Sriracha Seasoning. Whisk to combine. Use 1 teaspoon if you want it less spicy. Let sit for a couple minutes to allow the flavors to mingle.
Thread the shrimp onto the bamboo skewers with one skewer through the head and one through the tail. If you use the flat metal skewers, thread through the middle of the shrimp. Season with the salt and pepper or to taste on both sides.
Grill the shrimp about 2 to 3 minutes until opaque. Flip over and liberally brush with the honey-Sriracha glaze. Grill another 2 to 3 minutes until opaque throughout. Don’t overcook them or they will be tough. Remove from the grill, transfer to a serving plate. Brush with the remaining glaze on both sides and serve on a bed of the cooked rice.
For a variation, you can use 1 ½” cubes of chicken breast.