Thai Chili Honey Shrimp Skewers

• 1 pound large shrimp, peeled and deveined
• 2 tablespoons honey
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon minced garlic
• 1 teaspoon grated fresh ginger
• 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon ground cumin
• Bamboo skewers, soaked in water

Steps

1. 1 In a bowl, whisk together honey, soy sauce, rice vinegar, sesame oil, garlic, ginger, red pepper flakes, and cumin.
2. 2 Add shrimp to the bowl and toss to coat.
3. 3 Let shrimp marinate for at least 10 minutes.
4. 4 Thread shrimp onto soaked skewers.
5. 5 Preheat grill to medium-high heat.
6. 6 Grill skewers for 3-4 minutes per side, until shrimp are pink and opaque.
7. 7 Serve immediately.

Equipment

• Grill
• Bamboo skewers

Variations

• Add pineapple chunks to the skewers for a tropical twist.
• Substitute chicken for shrimp for a different protein option.

Substitutions

• If Thai chili is unavailable, substitute with a dash of sriracha sauce.
• Use coconut aminos for a gluten-free soy sauce alternative.

Pairings

• Crisp white wine like a Sauvignon Blanc
• A light lager beer

Nutrition

Tips

• Don't overcook the shrimp; they cook quickly and can become rubbery.
• For extra flavor, brush the skewers with leftover marinade while grilling.

Storage

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet over low heat.

Freezing: Does not freeze well due to the texture of the shrimp.

Serving Suggestions

• Serve with steamed jasmine rice and a side of cucumber salad.
• Pair with a fresh mango salsa for added sweetness.

FAQ