Ingredients
For the Shrimp:
- 1 ½ pounds of large shrimp, peeled and deveined (leaving the tails on is optional)
Shrimp is the star of the show, and choosing large, fresh shrimp will give you the best results. The shrimp should be tender and juicy once cooked, with a slight char from the grill. Make sure to peel and devein them before marinating for a clean, hassle-free meal.
For the Marinade:
- ¼ cup olive oil
- 2 tablespoons honey
- ¼ cup soy sauce (reduced sodium is preferred)
- Juice from 2 lemons
- 2 cloves of garlic, minced
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 2 teaspoons Sriracha (adjust based on your spice preference)
Instructions
1. Prepare the Marinade
In a resealable bag, combine the olive oil, honey, soy sauce, lemon juice, minced garlic, kosher salt, black pepper, and Sriracha. Seal the bag and shake it well to combine the ingredients thoroughly. The honey will add a touch of sweetness, while the Sriracha and soy sauce will give the marinade its depth and complexity.
2. Marinate the Shrimp
Add the peeled and deveined shrimp to the resealable bag with the marinade. Seal the bag and give it a good shake to ensure that the shrimp is coated evenly with the marinade. Refrigerate the shrimp and allow them to marinate for at least one hour, but for even more flavor, marinate them for up to four hours. This step is key to infusing the shrimp with all the delicious flavors of the marinade.
3. Preheat the Grill
While the shrimp is marinating, preheat your grill to medium-high heat. This allows the shrimp to cook evenly and gives them the perfect amount of char without overcooking them.
4. Thread the Shrimp onto Skewers
Once the shrimp has marinated, remove them from the bag and thread them onto skewers. This will make grilling much easier and ensure that the shrimp cook evenly. If you’re using wooden skewers, make sure to soak them in water for about 30 minutes to prevent them from burning on the grill.
5. Grill the Shrimp
Place the shrimp skewers on the preheated grill and cook for 3-5 minutes on each side. The shrimp should be pink, opaque, and firm to the touch. Be careful not to overcook them, as shrimp can become rubbery when grilled too long. You want to achieve a nice char while keeping the shrimp juicy and tender.
6. Garnish and Serve
Once the shrimp are cooked, remove them from the grill and transfer them to a serving platter. Sprinkle with freshly chopped parsley and serve with lemon wedges on the side. The lemon wedges can be squeezed over the shrimp just before eating, adding a burst of fresh citrus flavor to each bite.
Notes
- Shrimp Alternatives: If you’re not a fan of shrimp or want to try something different, you can substitute the shrimp with other proteins like chicken breast or salmon. For chicken, cut it into bite-sized pieces and adjust the cooking time accordingly.
- Honey Substitution: If you don’t have honey on hand or prefer a different sweetener, you can substitute it with maple syrup or agave nectar. Each will bring a slightly different flavor, but still complement the heat from the Sriracha.
- Soy Sauce Variations: For a gluten-free version, use tamari sauce instead of soy sauce. You can also experiment with coconut aminos if you prefer a lighter, sweeter alternative to soy sauce.
- Add More Spice: If you love extra heat, you can increase the amount of Sriracha in the marinade. Alternatively, add a pinch of crushed red pepper flakes or a dash of cayenne pepper to the mix for an even bigger kick.
- Fresh Herbs: While parsley is the traditional garnish, you can switch it up with fresh cilantro or basil for a different flavor profile.
- Prep Time: 5 minutes
- Cook Time: 10 minutes