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To make Sriracha lime grilled shrimp, gather these simple ingredients: - 1 lb large shrimp, peeled and deveined - 3 tablespoons Sriracha sauce - 2 tablespoons freshly squeezed lime juice - 1 tablespoon lime zest - 2 tablespoons olive oil - 2 cloves garlic, finely minced - 1 teaspoon honey - Sea salt and freshly ground black pepper to taste - Fresh cilantro leaves, for garnish - Lime wedges, for serving You can swap some ingredients if needed. For the shrimp, any large shrimp will work. Use a different hot sauce if you want less spice. Lime juice can be replaced with lemon juice for a new twist. If you don't have honey, maple syrup is a good choice. For the olive oil, any light oil will do. When buying shrimp, look for these signs of freshness: - They should smell like the ocean, not fishy. - The shells should be firm and not slimy. - The shrimp should have a nice, shiny color. - If possible, buy shrimp that are wild-caught. They often taste better than farmed shrimp. Always check the sell-by date. These tips will help you choose the best shrimp for your delicious dish. {{ingredient_image_2}} First, gather your ingredients. You will need one pound of large shrimp, Sriracha sauce, lime juice, lime zest, olive oil, garlic, honey, sea salt, and black pepper. In a medium mixing bowl, combine three tablespoons of Sriracha sauce, two tablespoons of lime juice, one tablespoon of lime zest, and two tablespoons of olive oil. Add two minced garlic cloves and one teaspoon of honey. Sprinkle in sea salt and black pepper to taste. Whisk this mixture until it blends well. Next, add the shrimp to the bowl. Make sure each shrimp is coated fully in the marinade. Cover the bowl with plastic wrap, then refrigerate it for at least 30 minutes. For deeper flavor, let the shrimp soak for up to two hours. Preheat your grill to medium-high heat. If you use wooden skewers, soak them in water for about 30 minutes. This step keeps the skewers from burning on the grill. Once the grill is hot, thread the marinated shrimp onto the soaked skewers. Leave a small gap between each shrimp. This gap helps them cook evenly. Place the skewers on the grill. Cook the shrimp for about 2-3 minutes on each side. Watch for the shrimp to change color. They should turn a bright pink and become opaque. This change shows they are fully cooked. After grilling, remove the skewers and let them rest for one minute. This resting time helps keep the juices inside. Now, your Sriracha lime grilled shrimp is ready to serve. Garnish with fresh cilantro and add lime wedges for a zesty touch. Enjoy your flavorful dinner delight! For the best flavor, let your shrimp soak in the marinade. I suggest 30 minutes at least. If you have time, marinate for up to 2 hours. Use a medium bowl to mix your Sriracha sauce, lime juice, lime zest, olive oil, minced garlic, honey, and some sea salt and pepper. Whisk well until smooth. Make sure each shrimp is fully coated. This ensures every bite bursts with flavor. Grilling shrimp is easy if you follow some simple steps. First, preheat your grill to medium-high heat. If using wooden skewers, soak them for about 30 minutes. This keeps them from burning. Thread your marinated shrimp onto the skewers, but leave a small gap between each piece. This helps them cook evenly. Grill shrimp for 2-3 minutes on each side. Look for a vibrant pink color and opaque texture to know they’re done. Once your shrimp are ready, let them rest for a minute. This keeps them juicy. Serve the skewers on a bright platter. I love adding fresh cilantro leaves on top for a pop of color. Lime wedges on the side add a zesty kick. Pair your shrimp with rice, a fresh salad, or even tacos for a full meal. Enjoy the delicious burst of flavors! Pro Tips Perfectly Cooked Shrimp: Keep an eye on the shrimp while grilling; they cook quickly and should only take 2-3 minutes per side. Overcooking can lead to rubbery shrimp. Marination Time: For the best flavor, marinate the shrimp for at least 30 minutes, but up to 2 hours is ideal. This allows the spices and lime to penetrate the shrimp fully. Grill Temperature: Make sure the grill is preheated to medium-high heat. This ensures a nice sear on the shrimp and prevents them from sticking to the grill. Serving Suggestion: Serve the shrimp skewers with additional lime wedges and a side of dipping sauce, such as a tangy yogurt sauce, to enhance the flavors further. {{image_4}} You can turn Sriracha lime grilled shrimp into tasty tacos. Use warm corn tortillas. Add your grilled shrimp, some crunchy cabbage, and avocado slices. A squeeze of lime brings it all together. You can also add a drizzle of extra Sriracha for more heat. This meal is fun and easy to make. You can change the flavor by using different marinades. Try a garlic and herb mix with olive oil, lemon juice, and parsley. You can also mix soy sauce, ginger, and sesame oil for an Asian twist. Each marinade gives the shrimp a unique taste. Feel free to experiment and find your favorite! If shrimp isn't your thing, you can use other proteins. Chicken or fish works well with the same marinade. Just adjust the cooking time based on the protein you choose. For chicken, grill until it reaches a safe internal temperature. For fish, cook until it flakes easily with a fork. Each choice offers a new flavor experience! After enjoying your Sriracha Lime Grilled Shrimp, you might have some leftovers. Place the shrimp in an airtight container. Store it in the fridge for up to three days. Make sure it cools down before sealing. This keeps the shrimp fresh and tasty. When reheating, avoid using a microwave. It can make shrimp rubbery. Instead, use a skillet on low heat. Add a tiny bit of oil to the pan. Heat the shrimp for a few minutes, turning often. This keeps the shrimp juicy and flavorful. If you want to save the shrimp for later, freezing is a great option. First, let the shrimp cool completely. Then, place them in a freezer-safe bag. Remove as much air as possible before sealing. You can freeze them for up to three months. When ready to eat, thaw in the fridge overnight. Yes, you can use frozen shrimp. Just thaw them before cooking. Place them in cold water for about 15-20 minutes. This makes them safe to eat and easier to cook. Always check for a firm texture. Avoid shrimp that feel mushy. Shrimp cook quickly. They turn bright pink and become opaque. Look for a slight curl as they cook. Use a timer for 2-3 minutes on each side. When done, they should feel firm to the touch. Overcooked shrimp can become tough, so watch carefully. Sriracha Lime Grilled Shrimp pairs well with many sides. Here are some ideas: - Rice: Jasmine or basmati rice adds a nice touch. - Salad: A fresh green salad with citrus dressing brightens the meal. - Tacos: Serve the shrimp in soft tortillas with toppings. - Vegetables: Grilled veggies or a corn salad complement the shrimp well. - Dips: Prepare a creamy avocado dip for a fun twist. These options make your meal colorful and tasty! We covered how to make Sriracha Lime Grilled Shrimp with fresh ingredients, step-by-step tips, and tricks. Choosing the right shrimp and knowing how to grill them perfectly is key. Remember to try different marinades for fun flavors. Store leftovers properly to enjoy later. Serving ideas enhance your meal even more. Use the FAQs to clarify any doubts. With these tips, you can create a tasty dish that satisfies. Get ready to impress your friends and family!

Sriracha Lime Grilled Shrimp

A zesty and spicy shrimp dish marinated in Sriracha and lime, perfect for grilling.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 40 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 200 kcal

Ingredients
  

  • 1 lb large shrimp, peeled and deveined
  • 3 tablespoons Sriracha sauce
  • 2 tablespoons freshly squeezed lime juice
  • 1 tablespoon lime zest
  • 2 tablespoons olive oil
  • 2 cloves garlic, finely minced
  • 1 teaspoon honey
  • to taste sea salt and freshly ground black pepper
  • for garnish fresh cilantro leaves
  • for serving lime wedges

Instructions
 

  • In a medium mixing bowl, combine the Sriracha sauce, freshly squeezed lime juice, lime zest, olive oil, finely minced garlic, honey, and a sprinkle of sea salt and black pepper. Whisk these ingredients together until the marinade is well blended and smooth.
  • Add the peeled and deveined shrimp to the marinade, making sure each piece is thoroughly coated. Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes to allow the flavors to absorb (for a richer flavor, marinate for up to 2 hours).
  • Preheat your grill to medium-high heat. If you are using wooden skewers, soak them in water for about 30 minutes prior to grilling to prevent them from burning.
  • Carefully thread the marinated shrimp onto the soaked skewers, ensuring to leave a small gap between each shrimp to promote even cooking.
  • Place the skewers on the preheated grill and cook for approximately 2-3 minutes on each side. Grill the shrimp until they turn a vibrant pink color and are opaque, signaling they are fully cooked.
  • Once cooked, remove the skewers from the grill and allow them to rest for about a minute to retain their juices.
  • To serve, garnish the grilled shrimp with freshly picked cilantro leaves and present with lime wedges on the side for an extra burst of citrusy flavor.

Notes

For a richer flavor, marinate the shrimp for up to 2 hours.
Keyword grilled, lime, seafood, shrimp, Sriracha