These tender grilled shrimp skewers with sticky hoisin-honey sauce are an easy Asian-style dinner. They’re super juicy and flavorful, made easily on the grill, oven, or air fryer! Serve over noodles or rice for the perfect bite!
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Test Kitchen Review
Haley
I made these shrimp the first time as skewers on the grill and we were hooked! The shrimp had a great flavor from the sauce and were so juicy. We now make this recipe often, but on days I don’t have time to skewer and grill them, I broil them instead. Just place them on a sheet pan in an even layer and broil them in the oven for 1 to 2 minutes per side!
Why I Love These Shrimp Skewers
I love this easy, take-out style dinner for sweet and sticky shrimp skewers on the grill! Here’s why I think you will love it too:
- Beginner-Friendly: Anyone who can whisk a sauce and assemble the skewers can nail this easy shrimp recipe. The hardest part is waiting for the shrimp to soak up all the marinade!
- Sweet and Savory: Hoisin sauce, raw honey, fresh lemon zest and juice give the shrimp marinade the perfect balance.
- Better than Take-Out: Marinate the shrimp longer for even more flavor and serve them over your favorite noodles or rice for a flavorful dinner.
- Oven or Air Fryer: On days when you don’t feel like grilling, I also included directions for cooking these shrimp quickly in the oven or air fryer!
If you love grilling, make sure to also try my grilled chicken kabobs or grilled steak kabobs! For a Greek spin, try my favorite grilled greek chicken souvlaki!
What You’ll Need
Hoisin sauce and honey are the sweet-and-savory aspect, while fresh lemon zest and juice adds brightness. Scroll down to the recipe card for exact amounts.
- Shrimp: Fresh, thawed shrimp are best. I try to buy already peeled and deveined shrimp to save a ton of prep time!
- Hoisin Sauce: You can swap it for oyster sauce, for a less sweet, more savory taste.
- Honey: I use raw honey, but agave nectar will also work!
- Lemons: Lime juice and zest work well too, but lemon adds a milder flavor.
- Salt and Pepper: Kosher salt and freshly-cracked pepper are best.
- Cilantro: Choose fresh cilantro with bright green leaves. This is an optional garnish, you can use parsley instead!
How to Cook Shrimp Skewers on the Grill
Cooked on the grill, or in the oven or air fryer, this recipe for easy grilled shrimp skewers gets a gold star for simplicity and flavor! Scroll to the recipe card at bottom of the post for full detailed instructions.
- Marinade: In a large bowl, mix the hoisin sauce, honey, lemon juice, zest, salt, and pepper until smooth. Toss in the shrimp and marinate for 30 minutes.
- Make the Skewers: Grab about 4 shrimp and pierce them through the tail and head with a skewer stick. Repeat until you’re out of shrimp and sticks.
- Cook on the Grill: Heat outdoor grill, or a grill pan, over medium-high heat. Lightly spray grill with non-stick spray, then add skewers. Cook for about 3 minutes per side.
- Cook in Oven: Turn on the broiler. Grease a baking sheet and spread out the skewers in a single layer. Broil for about 4 minutes, flipping half way.
- Cook in Air Fryer: Heat air fryer to 400°F. Add shrimp skewers in an even layer. Cook for 6 minutes, flipping half way.
- Garnish and Serve: Remove from the heat, garnish with cilantro, and enjoy.
Chef’s Tips & Variations
- Skip the Sticks: Skip the skewer sticks when you’re in a rush! Add the shrimp straight to the grill or oven. You will need kitchen tongs to flip them over.
- Add Veggies: Halved mushrooms, chopped bell peppers, and onions, are great ways to add more flavor to each bite. Add them in between each piece of shrimp in the skewers. I always add the veggies to the marinade to add more flavor.
- Marinate Longer: Refrigerate the shrimp in the marinade for up to 4 hours. This will give them more time to absorb all the flavors! Do not marinate any longer than 4 hours, the shrimp can become mushy from the acid in the lemon juice.
- Swap the Garnish: Black or white sesame seeds, chopped green onions, or fresh Thai basil are other tasty garnish options.
- Make them Spicy: Stir in about 1 tablespoon Sriracha, or your favorite hot sauce, into the marinade for a kick of heat. 1 teaspoon of chili oil, or 1 tablespoon crushed red pepper flakes, work great too.
- Add Garlic: I love adding in a couple of cloves of freshly minced garlic to add more savory flavor and bite to these grilled shrimp skewers!
- Don’t Overcook: Do NOT overcook the shrimp or they will be dry and rubbery! Shrimp are cooked once they turn pink and opaque and have curled.
What to Serve with Grilled Shrimp Skewers
I love serving these sweet-and-savory grilled shrimp skewers as an easy appetizer, but they also work great as a main dish with your favorite sides. Here are some more tasty pairing ideas:
- Rice: I often serve them over this cilantro lime rice, but you could also go fusion style and serve them with my Mexican rice!
- Noodles: My spicy peanut noodles and pan fried noodles are other great base options for a take-out style dinner.
- Veggies: Try my air fryer asian roasted broccoli or this refreshing mango slaw, it’s the perfect pairing!
Yield: 4 servings
Sweet & Sticky Grilled Shrimp Skewers
⭐️Test Kitchen Approved!⭐️This sweet and sticky grilled shrimp skewers recipe with herby cilantro is an easy Asian-style dinner you can cook on the grill, in the oven, or air fryer! Marinated in a sticky hoisin-honey sauce, they are an easy Asian-style dinner served over rice or noodles.
Ingredients
- 1.5 lbs shrimp, peeled and deveined
- ⅓ cup hoisin sauce
- ⅓ cup honey
- juice of 2 Lemons
- zest of 1 lemon
- kosher salt & freshly ground black pepper, to taste
- chopped cilantro, optional garnish
- skewers, soaked in water if using wooden skewers
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Instructions
- In a large bowl, whisk together hoisin sauce, honey, lemon juice, lemon zest, salt and pepper. Toss Shrimp in sauce and allow to marinate (in an airtight bowl, in the fridge) for 30 minutes, or up to 4 hours.
- Thread shrimp onto skewers, piercing once near the tail and once near the head. Repeat until you're out of shrimp and sticks.
Grill or Grill Pan
- Heat grill, or grill pan, over medium-high heat. Lightly oil grill with non-stick spray.
- Grill for 6 to 7 minutes, flipping half way through, until shrimp are cooked through. Top with freshly chopped cilantro and serve immediately.
Oven
- Turn on the broiler to high. Grease a baking sheet so they won’t stick (or cover with non-stick aluminum foil for easy cleanup). Spread shrimp in an even layer.
- Broil for about 4 minutes, flipping half way through, until shrimp are cooked through. Top with freshly chopped cilantro and serve immediately.
Air Fryer
- Preheat air fryer to 400°F. Add the shrimp skewers in an even layer in the air fryer basket. You may need to cook in batches depending on the size of your air fryer.
- Cook for 6 minutes, flipping half way through, until shrimp are cooked through. Top with freshly chopped cilantro and serve immediately.
Video
Notes
Store Leftovers: I always make extra grilled shrimp kabobs to keep in the fridge for an easy lunch later in the week! Place them in an airtight container and store in the fridge for up to 4 days.
Reheat: Microwave for 30 seconds, or until warmed through. You can also heat them in a skillet with a little oil, over medium heat, for about 3 minutes.
Skip the Sticks: Skip the skewer sticks when you’re in a rush! Add the shrimp straight to the grill or oven. You will need kitchen tongs to flip them over.
Add Veggies: Halved mushrooms, chopped bell peppers, and onions, are great ways to add more flavor to each bite. Add them in between each piece of shrimp in the skewers. I always add the veggies to the marinade to add more flavor.
Make them Spicy: Stir in about 1 tablespoon Sriracha, or your favorite hot sauce, into the marinade for a kick of heat. 1 teaspoon of chili oil, or 1 tablespoon crushed red pepper flakes, work great too.
Add Garlic: I love adding in a couple of cloves of freshly minced garlic to add more savory flavor and bite to these grilled shrimp skewers!
Don’t Overcook: Do NOT overcook the shrimp or they will be dry and rubbery! Shrimp are cooked once they turn pink and opaque and have curled.
Nutrition
Serving: 1 serving, Calories: 283kcal, Carbohydrates: 34g, Protein: 35g, Fat: 2g, Saturated Fat: 0.3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 0.4g, Trans Fat: 0.01g, Cholesterol: 275mg, Sodium: 575mg, Potassium: 500mg, Fiber: 1g, Sugar: 30g, Vitamin A: 2IU, Vitamin C: 4mg, Calcium: 119mg, Iron: 1mg
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Basically I don’t know ,how to make a sticky shrimp but now I am perfect to make sticky shrimp like yours.It seems that I shall make it by follow your recipe. Finally ,thanks a lot.
LOVE ALL SEAFOOD. THESE SHRIMP NOT ONLY GOOD, BUT WITH AN ASIAN TWIST, I KNOW THEY WILL BE DELICIOUS.
I WILL SERVING THEM UP AT MY NEXT BARBECUE
We’ve been in a dinner rut lately, but these look really simple, and perfect to throw on the grill!
Love the look and sound of your shrimp recipe! Thank You!
I’ve been wondering what to do with the shrimp in my freezer! This looks perfect!
This looks sooo good. Awesome for a summer barbecue.
hahah Im totally part of the crowd that pushes the shrimp! I cant understand why my husband hates it?! 😛 This sounds amazing!!
YUM! Always looking for new shrimp recipes!
I loooove shrimp and this dish looks delicious!
I LOVE shrimp so this here is right up my alley!
This looks so delicious and flavorful. I love how quick shrimp dishes are to prepare, so this is a keeper!
OMG Jess!!!! These look amazing!
I love the citrusy sweet flavor of these shrimp – they look delicious! Pass a plate this way!
I’m definitely in the love shrimp camp!! I feel like growing up on the Gulf Coast it’s mandated that you like shrimp (and all seafood for that matter!) These sound delicious and a good way to switch things up!!
…I grew up along the gulf coast, Houston to be exact. And my whole shrimp loving family is from Louisiana. The Shrimp gene must have skipped me! 😉
Those look so good! I’m definitely in the obsessed with shrimp camp. They go so well with anything and bonus, low calorie!
This looks amazing! For some reason, I’ve never liked shrimp at all, but always drool over shrimp recipes…I need to make some soon and hopefully my recipe lusting will translate into actual shrimp love!
YUM!! These look so good. I can totally see why Jorge ate a whole pound in one sitting. Mmm!