Rating: 3.66 stars
120 Ratings
  • 5 star values: 31
  • 4 star values: 40
  • 3 star values: 30
  • 2 star values: 15
  • 1 star values: 4

Chili sauce and honey are all you need to build major flavor in this shrimp recipe. The glaze caramelizes on the grill for even more complexity. Feel free to try it with bone-in chicken pieces or beef kebabs, too.

Everyday Food, July/August 2012

Gallery

Read the full recipe after the video.

Recipe Summary test

prep:
20 mins
total:
20 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a grill or grill pan to high. Clean and lightly oil hot grill. Stir together chili sauce and honey. Assemble kebabs (using 2 long skewers for each, threading 1 skewer through head end of shrimp and 1 through tail end); season with salt and pepper.

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  • Grill until shrimp begin to turn opaque, 2 to 3 minutes. Flip, brush liberally with glaze, and cook until opaque throughout, 3 to 4 minutes. Brush with more glaze and serve.

Cook's Notes

Here's a great trick: Double up on the skewers to make shrimp easier to flip.

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Reviews (3)

120 Ratings
  • 5 star values: 31
  • 4 star values: 40
  • 3 star values: 30
  • 2 star values: 15
  • 1 star values: 4
Rating: 5 stars
08/01/2013
I tried it as a glaze for chicken, as well as, shrimp. It was delicious!
Rating: 4 stars
08/23/2012
I love spicy, but this is leaving a burning pain in my mouth post-meal from the chili oil. I used Kikkoman sriraracha. I also don't think the flavors melded well, and it was more like a distinctive honey glaze with a distinctive sriracha sauce. I would add one more ingredient like garlic as it seems to be missing something.
Rating: Unrated
08/14/2012
Very good. I made this for my family and they loved it!!!
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