Ingredients
Equipment
Method
Prep
- 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.
Grill
- 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.
Serve
- Top with sliced green onions and a squeeze of lime. Serve with extra firecracker sauce, steamed rice, grilled vegetables or chow mein.
Notes
Doneness: The USDA minimum for shrimp is 145°F. They are there when opaque and firm. Large shrimp over high heat get there fast, so pull a little early rather than late.
Pairs on the skewer: Two shrimp curled together cook a little slower than one laid flat and look better on the plate. Three pairs per skewer.
Sugar burns: The glaze goes on after the first flip, not before, so it only sees 3 minutes of direct heat.
Timing: Cook time is an estimate for large shrimp. Smaller shrimp need less.
Storage: Shrimp keep 2 to 3 days in the fridge off the skewer. Reheat in a hot skillet with a spoon of sauce, 1 to 2 minutes. Not recommended for the freezer once cooked.