Appetizers
Grilled Fireworks Shrimp
These Grilled Fireworks Shrimp bring big flavor with minimal fuss. After a quick dry brine, the shrimp get coated in a zesty glaze made from sweet chili sauce, lemon, soy, sriracha, and ginger, then grilled hot and fast over direct heat. Serve them on a bed of lettuce, with lemon wedges and rice if you like, or eat them straight off the skewer. They’re quick to prep, quick to cook, and guaranteed to disappear fast.
Grilled Shrimp Recipe
Grilled Fireworks Shrimp
Recipe Notes
- Advance Prep: 15 minutes (for the dry brine)
- Active Prep: 15–20 minutes (peeling/deveining shrimp, making glaze, skewering)
- Grill Time: 4–6 minutes
- Total Time: 35–40 minutes
- Yield: Serves 4
- Method: Direct grilling
- Equipment: Metal or bamboo skewers, grill, pastry brush
Ingredients
For the shrimp and dry brine:
- 24 large raw shrimp (about 1-1/2 pounds)
- 3/4 teaspoon coarse salt (kosher or sea)
- Vegetable oil for the grill grate
For the glaze:
- 1/2 cup sweet chili sauce
- 2 tablespoons fresh lemon juice
- 1 tablespoon soy sauce
- 1 tablespoon sriracha, Frank’s RedHot, or your favorite hot sauce
- 1 tablespoon honey or agave, or more to taste
- 1 teaspoon grated fresh ginger
For serving: (optional):
- Bibb or Boston lettuce leaves
- Lemon wedges
- Steamed white rice
You’ll also need:
- Metal or bamboo skewers; a pastry brush
Recipe Steps
1: Peel and devein the shrimp (leave tails on, if desired). Place in a nonreactive bowl and sprinkle with the salt. Let the shrimp dry brine for 15 minutes. Pat the shrimp dry with paper towels, then thread on skewers. Place the skewers on a rimmed baking sheet.
2: In the meantime, make the glaze: In a small saucepan, whisk together the chili sauce, lemon juice, soy sauce, sriracha, honey, and ginger. Taste, adding more honey if less heat is desired. Bring to a boil over medium-high heat, then let the glaze cool. Brush the shrimp with the glaze on all sides.
3: Create a bed of lettuce leaves on a platter or plates, if desired. Set aside.
4: Set up your grill for direct grilling and heat to medium-high. Brush and oil the grill grate, Arrange the skewers on the grate and grill the shrimp for 2 to 3 minutes per side, or until the shrimp are opaque. Brush once more with the glaze. Carefully remove the shrimp from the skewers. Arrange on the lettuce, if using. Garnish with lemon wedges for squeezing, if desired.
