Spicy Honey Garlic Shrimp Skewers

Why This Spicy Honey Garlic Shrimp Skewers Works

During the marinade, the shrimp sit in oil, honey, lime juice, and spices, and the liquid starts to soak into the surface. The salt and lime loosen up the outside of the shrimp a bit, so the honey and garlic can cling to them instead of sliding off. As they rest in the fridge, the smoked paprika and cayenne spread over every side, so each shrimp tastes the same all the way through.

Once the shrimp hit the hot grill, the honey on the outside begins to brown fast, so the surface gets a little sticky and lightly charred while the inside cooks very quickly. Because shrimp cook in just a few minutes, they stay juicy instead of drying out. The skewers keep the shrimp in place, so both sides cook evenly and they are easy to flip without tearing. By the time they come off the grill, the outside has a slight crust from the honey and spices, while the inside stays tender and moist.

Mistakes To Avoid

Letting the shrimp sit in the marinade for hours can make them mushy. The acid from the lime slowly breaks down the shrimp, so they lose their firm, springy bite and turn soft and mealy on the grill.

Grilling over very high heat until the honey starts to blacken quickly burns the outside while the inside stays a bit underdone. The sugar in the honey scorches fast, so the shrimp end up with a bitter, charred crust and a slightly raw, slippery center.

Putting the shrimp on the grill while they are still very wet with marinade causes flare-ups and steaming instead of searing. The extra liquid drips, makes smoke and flames, and the shrimp can taste a little burnt on the edges but stay pale and soggy in spots.

Skipping the step of soaking the wooden skewers often leads to the sticks burning or even snapping on the grill. As the wood chars, the skewers can break when turned, and some shrimp may fall through the grates.