Honey Sriracha Shrimp Appetizer

Name: Honey Sriracha Shrimp Appetizer
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 50 minutes
Yield: Serves 4–6
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

Image for Honey Sriracha Shrimp Appetizer

Yield

Serves 4–6

Prep Time

10 minutes

Cook Time

10 minutes

Total Time

50 minutes

kikkoman products used:

Gluten-Free Sriracha Hot Chili Sauce Soy Sauce (Non-GMO)

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About this recipe

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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THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE