- Soak wooden skewers in water for 10 minutes. Heat butter, honey and sriracha in a saucepan over medium-low heat until butter is melted. Stir well to combine. Transfer to a small bowl and cool until warm. Reserve ¼ cup of sauce for brushing shrimp and save the rest for dipping.
- Heat grill over medium heat and grease with cooking oil. Blot shrimp with paper towel to remove excess moisture and thread onto wooden skewers.
- Brush shrimp with some of the reserved sriracha honey butter sauce. Grill shrimp for 2-3 minutes, uncovered. Flip shrimp and brush with remaining reserved sauce. Grill 2-3 minutes longer.
- Serve shrimp warm with remaining sauce for dipping.
Sriracha Honey Butter Grilled Shrimp
Yield
6-7
Prep Time
10 minutes
Cook Time
6 minutes
Total Time
16 minutes
kikkoman products used:
ingredients
4 tablespoons salted butter
2 tablespoons honey
2 tablespoons Kikkoman® Sriracha Hot Chili Sauce
1 pound raw thawed jumbo or colossal shrimp, peeled/deveined
directions
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
