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Sweet N' Spicy Shrimp Kabobs (Asian or Southwestern)

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“Let your compass be your guide...Sriracha or chipotle. Can, also, be served as an appetizer”

Ingredients Nutrition

  • 1 lb extra-large shrimp, shelled and deveined (16/20 count)
  • 14 cup honey
  • 1 tablespoon sriracha asian garlic sauce (can sub minced 1 tbs minced canned chipotle chile in adobo)
  • 2 minced garlic cloves, minced
  • juice of one lime
  • salt and pepper
  • wooden kabob stick, pre-soaked in water for 30 minutes
  • 2 tablespoons fresh cilantro, minced


  1. In a large bowl combine the honey, Sriracha or minced chipotle, minced garlic, lime and salt. Add the shrimp and toss to coat. Cover and marinate at room temperature for 20 minutes or in the refrigerator for 1 hour.
  2. Prepare the grill for direct cooking over high heat (450° to 550°F).
  3. Remove the shrimp from the bowl and discard any remaining marinade. Thread the shrimp onto skewers.
  4. Brush the cooking grates clean. Grill the shrimp over direct high heat, with the lid closed as much as possible, until slightly firm on the surface and opaque in the center, 2 to 4 minutes, turning once. Remove from the grill and sprinkle with the cilantro. Serve warm.

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