Sweet & Sticky Grilled Shrimp Skewers

5 from 3 votes

Yield: 4 servings

Sweet & Sticky Grilled Shrimp Skewers

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.

Prep Time5

Cook Time6

Additional Time30

Total Time41

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