Firecracker Grilled Shrimp Skewers – Cooking With Fire
These firecracker grilled shrimp skewers are big shrimp tossed with oil and seafood seasoning. Put them on a skewer in pairs and they curl up into a yin yang. Cornstarch on the outside, then cooked over direct heat on the grill around 400°F, about 3 minutes a side. We baste them with the firecracker sauce right after the flip, then flip and baste them one more time and they are done. The cornstarch makes them crispy on the outside and the glaze gets sticky on the grill. My Easy Sausage Shrimp Skewers are similar, just with sausage in between the shrimp. These are all shrimp and the sauce carries them.
There are two reasons I pair the shrimp on the skewer. First, it looks nice on the plate. Second, two shrimp that are pushed together will not overcook as quick as a single shrimp sitting alone on the skewer. When your grill is this hot that can be a problem.
Serve with steamed rice and grilled veggies or chow mein. Dinner in 30 minutes or less.
Quick Look: Firecracker Grilled Shrimp Skewers
- Method: Skewered in pairs, cornstarch on both sides, grilled direct and glazed
- Grill temp: High, around 400°F
- Time on the grill: About 3 minutes per side
- Basting: Once you flip the shrimp, baste. Then flip and baste the other side
- Pull when: Shrimp are opaque and firm and reach 145°F
- Serves: 4 to 6
- The one thing that matters most: These cook quick over high heat. Do not step away from the grill, and pull them off as soon as they turn opaque
If you want shrimp with a sweet glaze instead of a spicy one, try my Hot Honey Fried Shrimp. It’s the fried version of these.
Why This Recipe
- Skewer them in pairs. We take two shrimp and push them onto a thin skewer so they curl up into each other. We call this the yin yang skewer. You will fit three pairs on one skewer. It keeps the shrimp together and keeps them from overcooking too quickly. Also the prettiest shrimp skewer you can make.
- Cornstarch on both sides. Lightly dust both sides with cornstarch before placing on the grill. It will help the shrimp crisp up on the grill and the glaze will stick to them.
- Firecracker sauce. Combine sweet chili sauce, sriracha, honey, lime and garlic on the stovetop. It’s sweet and spicy. Have it made before you put the shrimp on the grill.
- 3 minutes a side. Grill over direct heat around 400°F. Flip and baste once they reach 3 minutes. Flip and baste one more time and they are done.
- Shrimp that are big. You want shrimp that are large enough to withstand the heat on the grill. If you use small shrimp they will be done before they have a chance to color.
I grill a lot of shrimp. Most of the time I keep it simple. When I want shrimp that looks a little fancier and tastes like more than seasoned shrimp, this is what I make. They usually come off the platter before I get a chance to sit down.
Key Ingredients
For the Shrimp Skewers
- Shrimp. I like to use large shrimp for this recipe. About 2 lbs, which is 3 or 4 skewers depending on the size. Peel and devein and leave the tail on. The tail is there for looks. You can remove them if you want to make them easier to eat. Get the largest shrimp you can.
- Oil. We use oil as a binder for our seasoning. About 1 to 2 tbsp.
- Seasoning. Use your favorite seafood seasoning. Enough to coat all of your shrimp.
- Cornstarch. About 2 to 3 tbsp. Lightly dust both sides of the shrimp. This is what will give them that crispiness.
- Wooden skewers. Thin wooden skewers soaked in water for at least 30 minutes. This will prevent them from burning on the grill over direct heat. Thin ones go through two shrimp without tearing them.
For the Firecracker Sauce
- Sweet chili sauce. 1/2 cup. This will give you that sweet flavor. It already has a little chili in it, so the sauce is not one-note sweet.
- Sriracha. 2 tbsp. This is where the fire comes in.
- Honey. 1 tbsp. Helps it stick to the shrimp when grilling.
- Lime juice. 1 tbsp.
- Garlic. 2 cloves, minced. It goes in the warm sauce, so it softens without browning.
Top with green onions and lime. Just like we did with our Grilled Garlic Lime Shrimp, only we have more going on here.
Substitutions or Additions
- Metal skewers. Make sure they are thin. If you use a metal skewer that is wide it will tear your shrimp when you push them on together. I stick with thin wooden ones for this one.
- Spice it up. Add another tablespoon of sriracha or a teaspoon of red pepper flakes to the firecracker sauce. My Spicy Grilled Freshwater Prawns go a step further.
- Less spice. Reduce the sriracha to one tablespoon. You will still get spice from the sweet chili sauce. If you want no heat at all, my Lemon Pepper Shrimp is the one to make.
- Remove the tails. Makes them easier to eat. The tails are only there for presentation.
- Add veggies. You can add pineapple or red onion in between the shrimp pairs. Pineapple would be great with this glaze.
- Grill pan or cast iron. Works just like the grill. Crank up the heat and follow the same directions. You lose the smoke but the glaze still sets.
- Make a bowl. Serve over steamed rice with the shrimp removed from the skewer. Top with extra firecracker sauce and green onions.
How to Make Firecracker Grilled Shrimp Skewers (Step by Step)
Pat your shrimp dry. Take your shrimp and pat them dry with paper towels. We want them dry so they will accept the seasoning and cook better on the grill.
Coat with oil and seasoning. Place your shrimp in a bowl with some oil to act as a binder. Sprinkle your seafood seasoning over the shrimp and toss until each piece is coated.
Make your firecracker sauce. On the stovetop combine your sweet chili sauce, sriracha, honey, lime juice and garlic. Stir until combined and heated through. Remove from the heat and set aside.
Put the shrimp on the skewer. Place your shrimp on a cutting board. Take two shrimp and curl them into each other so they form a yin yang shape. Insert your soaked wooden skewer through both. Repeat this two more times down the skewer. You should have 6 shrimp on each skewer.
Cornstarch on both sides. Place your skewers on a cookie sheet and dust both sides with cornstarch. You want it light on the shrimp.
Heat your grill and cook 3 minutes. Get your grill up to high heat, about 400°F, set up for direct heat with clean, oiled grates. Place your skewers over the heat and let them cook for about 3 minutes. You will see some color on the bottom and the shrimp will start to turn pink around the edges.
Flip and baste. Flip your shrimp and baste with your firecracker sauce. Allow to cook for another 3 minutes. Flip one more time and baste with the remaining firecracker sauce. Remove from the grill as soon as the second side is coated.
Top and serve. Garnish with green onions and a squeeze of lime. You can add more firecracker sauce at the table if you want. Serve over rice or with your favorite side dish.
You want to make sure your shrimp reach 145°F internal temperature, which is the USDA minimum for shrimp. When shrimp turn opaque and are firm they are done. Since we are working with large shrimp over high heat this will happen quick. If you overcook shrimp they become chewy, so play it safe and pull them a little early. Check out my Garlic Butter Smoked Shrimp if you want shrimp that are cooked with butter instead of a glaze.
Tips From Miguel
Always put shrimp on the skewer in pairs. As I mentioned above, when you skewer shrimp in pairs they will not overcook as quick. Plus they look great on the plate. Three shrimp pairs per skewer.
Use large shrimp. Get the biggest shrimp you can. They will hold up on the grill and allow you to color the shrimp before they are fully cooked on the inside. If you use small shrimp they will be overcooked before they have a chance to color.
Lightly dust the shrimp with cornstarch. This will help crisp the shrimp up on the grill. Make sure it is light. Too much and it clumps instead of crisping.
Have your firecracker sauce made before you put the shrimp on the grill. It only takes a couple of minutes to make on the stove. The shrimp will only take 6 minutes on the grill, so you will not have time.
Be careful with the sugars in the firecracker sauce. The sweet chili sauce and honey will burn on the grill. That is why we wait to baste until after the shrimp have been flipped. They only spend 3 minutes in contact with the sauce.
Storage and Reheating
- Fridge: Store in an airtight container in the refrigerator for 2 to 3 days. Remove the shrimp from the skewers first.
- Freezer: Not recommended after cooking. The texture goes rubbery.
- Reheat: Place in a hot skillet with a little firecracker sauce for 1 to 2 minutes. Do not microwave. They will overcook quickly.
- Make ahead: You can season and skewer your shrimp ahead of time and store them in the refrigerator. Make your firecracker sauce a day ahead and reheat it on the stove. Dust your shrimp with cornstarch just before grilling, not earlier, or it goes gummy.
Leftover shrimp off the skewer go into tacos or on top of a salad. My Fried Shrimp Burger is where I put extra shrimp when I have a lot of them.
More Seafood Recipes to Try
Firecracker Grilled Shrimp Skewers FAQs
What is firecracker sauce?
Firecracker sauce is a sweet and spicy glaze. For this recipe we are using sweet chili sauce mixed with sriracha, honey, lime and garlic, warmed on the stovetop until it comes together. Sweet up front, heat behind it.
How do I keep shrimp from overcooking on the grill?
Use large shrimp. Skewer them in pairs so they cook a little slower. Pull them as soon as they turn opaque and firm. Internal temperature should reach 145°F, which is the USDA minimum. About 3 minutes per side at 400°F should get you there with large shrimp. Smaller shrimp need less.
Why do you dust shrimp with cornstarch?
It helps crisp the shrimp on the grill and allows the glaze to stick to them. Dust them lightly with cornstarch on both sides. A thin film is enough.
Can I use frozen shrimp?
Yes. Make sure they are thawed all the way and pat them dry. If your shrimp are wet they will not take the seasoning or the cornstarch and they will steam on the grill.
Firecracker Grilled Shrimp Skewers
Ingredients
Equipment
Method
- Pat the shrimp dry with paper towels. Add them to a bowl with the oil and toss, then sprinkle with seafood seasoning and toss until every shrimp is coated.
- In a small saucepan over medium heat, combine the sweet chili sauce, sriracha, honey, lime juice and garlic. Stir until combined and heated through. Remove from the heat and set aside.
- Lay the shrimp on a cutting board. Take two shrimp and curl them into each other so they form a yin yang shape, then push a soaked wooden skewer through both. Repeat two more times down the skewer for 6 shrimp per skewer.
- Set the skewers on a baking sheet and lightly dust both sides with cornstarch.
- Heat the grill to high, about 400°F, for direct heat with clean, oiled grates. Place the skewers over the heat and cook about 3 minutes, until the bottoms have color and the edges turn pink.
- Flip and brush the cooked side with firecracker sauce. Cook about 3 more minutes, flip again and brush the other side. Remove from the grill as soon as the second side is coated and the shrimp are opaque, firm and 145°F.
- Top with sliced green onions and a squeeze of lime. Serve with extra firecracker sauce, steamed rice, grilled vegetables or chow mein.
