- Rinse and pat shrimp dry. Add honey, sriracha, cilantro, lime juice, soy sauce, and garlic to bowl and stir to combine. Add shrimp and marinade in a zip lock bag and allow to marinate for at least 30 mins in the refrigerator.
- For the sauce, mix1 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.
- Thread the shrimp onto a kebab stick and grill on medium heat until the shrimp are cooked through, approximately 5-10 minutes. Serve with dipping sauce.