The best part about this recipe: The sauce doubles as a marinade and a glaze—don't forget to reserve some for basting the shrimp while it's on the grill! Got questions? We've got answers. Check 'em out below!
How can I tell when the shrimp is ready?
Watch for a color change: your shrimp will turn from grey and translucent to pink and opaque. Also keep an eye on their tails—when they're done, they'll curl slightly. Overcooked shrimp will have tightly curled tails, so take care to remove them from the grill before they're tightly coiled.
How long will the leftovers keep?
Stored in an airtight container in the refrigerator, your leftovers will keep up to 4 days.
I don't have all the ingredients—what substitutions can I make?
Good news! There are tons of substitutions you can make. If you don't have honey on hand, try brown sugar or pure maple syrup. Lemon juice will certainly work in place of lime, and your favorite hot sauce can step in for the Sriracha. The cilantro is also flexible—any fresh herb will do.
Have you made this recipe? Let us know how you liked it in the comments below.
- In a medium bowl, whisk together olive oil, lime juice, garlic, honey, soy sauce, and chili sauce. Reserve 1/4 cup marinade for brushing onto shrimp while grilling.
- In a large bowl, toss shrimp with remaining marinade. Preheat grill or grill pan and thread shrimp onto skewers. Grill shrimp until pink and opaque, about 3 minutes per side, brushing with reserved 1/4 cup marinade before and after each flip.
- Garnish with cilantro and serve hot with lime wedges.
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