Honey Sriracha Shrimp Appetizer
Serves
Serves 4–6
Total Time
50 minutes
Prep Time
10 minutes
Inactive Time
30 minutes
Cook Time
10 minutes
About
These grilled Honey-Sriracha Shrimp with a sweet-hot dipping sauce flavored with Kikkoman® Sriracha Hot Chili Sauce, Soy Sauce, honey, and garlic make a great party appetizer. You can serve them right on their skewers or take them off the skewers and serve them on a platter with the dipping sauce on the side.Tips & Tricks
- If using bamboo skewers, soak them in water for at least 30 minutes or up to 8 hours to keep them from burning on the grill.
- No grill? No problem! You can cook the shrimp under the oven broiler. Watch them carefully to avoid overcooking and turn them at least once for even cooking.
- To save time at the last minute, you can marinate the shrimp up to 4 hours in advance, thread them onto skewers, and prepare the dipping sauce.
- You can also serve Honey-Sriracha Shrimp as an entrée. Serve over rice and drizzle the warm dipping sauce over the shrimp. Or serve the warm shrimp over a salad of romaine lettuce, watercress, cucumbers, and shredded carrots, lightly dressed with the dipping sauce.
- If desired, you can garnish the shrimp with chopped green onions or cilantro.
- You can also prepare this recipe with boneless, skinless chicken, cut into bite-sized cubes. Grill or broil until the chicken is cooked through.
- If you have leftover shrimp, toss them in the dipping sauce, refrigerate, and enjoy a cold Honey-Sriracha Shrimp Cocktail the next day.
Ingredients
1-pound jumbo shrimp, tails on
For Marinade
2 tablespoons honey
2 tablespoons Kikkoman® Sriracha Hot Chili Sauce
1 tablespoon chopped cilantro, juice of one lime
2 tablespoons Kikkoman® Soy Sauce
2 teaspoons minced garlic
For Dipping Sauce
1 cup + 2 tablespoons water, divided
¼ cup sugar
2 tablespoons honey
2 tablespoons Kikkoman® Sriracha Hot Chili Sauce
1 tablespoon garlic, minced
4 tablespoons Kikkoman® Soy Sauce
2 tablespoons cornstarch
Directions
- Rinse and pat shrimp dry.
- Add honey, sriracha, cilantro, lime juice, soy sauce, and garlic to bowl and stir to combine.
- Put shrimp and marinade in a zip lock bag and allow to marinate for at least 30 mins in the refrigerator.
- For the dipping sauce, mix 1 cup water, sugar, honey, sriracha, garlic, and soy sauce in a saucepan and bring to a boil on medium high heat.
- In a separate bowl, whisk together the remaining water and cornstarch until dissolved. Add to saucepan and stir until thickened. Reduce heat to low.
- Remove the shrimp from the marinade and discard marinade.
- Thread the shrimp onto skewers and grill on medium heat until the shrimp are cooked through, approximately 5-10 minutes.
- Serve with dipping sauce.
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