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Crispy Firecracker Shrimp Skewers

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These crispy firecracker shrimp skewers feature a spicy-sweet glaze that crisps up perfectly on the grill, delivering a balance of heat, crunch, and tang. Perfect for quick summer BBQs or last-minute dinners.

Ingredients

Scale
  • 1 pound (450g) large shrimp, peeled and deveined (wild-caught if possible)
  • 2 tablespoons cornstarch or arrowroot powder
  • 1 tablespoon olive oil
  • Salt and black pepper, to taste
  • 3 tablespoons honey (or maple syrup for a vegan twist)
  • 2 tablespoons Sriracha or your favorite chili garlic sauce
  • 1 tablespoon soy sauce or tamari
  • 1 teaspoon rice vinegar or freshly squeezed lime juice
  • 2 cloves garlic, minced
  • 1 teaspoon grated fresh ginger (optional)
  • 1 teaspoon toasted sesame oil
  • Chopped fresh cilantro or green onions (for garnish)
  • Sesame seeds (for garnish)
  • Lime wedges (for serving)
  • Wooden or metal skewers (if wooden, soak for 30 minutes before use)

Instructions

  1. Rinse the shrimp under cold water and pat dry thoroughly with paper towels.
  2. Toss shrimp with olive oil, salt, and pepper in a medium bowl.
  3. Sprinkle cornstarch over the shrimp and toss until lightly coated.
  4. Thread 4-5 shrimp per skewer, piercing through the thickest part to keep them secure but not squished. Arrange skewers on a tray and set aside.
  5. In a small bowl, whisk together honey, Sriracha, soy sauce, rice vinegar, garlic, ginger, and sesame oil until smooth. Adjust heat or sweetness as desired.
  6. Preheat grill or grill pan to medium-high heat (about 400°F/200°C). Lightly oil the grates to prevent sticking.
  7. Place shrimp skewers on the grill and cook for 2-3 minutes per side, brushing generously with the spicy glaze after flipping. Cook until shrimp turn opaque and develop a slight char.
  8. Once cooked, brush skewers with a final layer of glaze. Sprinkle with sesame seeds and chopped cilantro or green onions.
  9. Serve immediately with lime wedges on the side.

Notes

Dry shrimp thoroughly before coating with cornstarch for best crispiness. Soak wooden skewers for 30 minutes before grilling to prevent burning. Adjust Sriracha amount to control spice level. The glaze can be made up to 1 day ahead and refrigerated. For indoor cooking, broil or use a cast-iron skillet carefully to avoid burning glaze.

Nutrition

Keywords: shrimp skewers, firecracker shrimp, spicy shrimp, grilled shrimp, BBQ shrimp, summer recipe, quick dinner, spicy glaze

Find it online: https://yumyep.com/crispy-firecracker-shrimp-skewers-recipe-easy-spicy-glaze-for-perfect-bbq/