Honey Sriracha Shrimp Skewers – 3 Ways to Cook This Amazing Recipe

A Flavor Bomb From My Backyard Grill

I still remember the first time I made these honey sriracha shrimp skewers—it was a warm summer evening here in Asheville. I had just wrapped up a long day prepping for my weekly supper club, and I needed something quick but memorable. The fridge had shrimp. The pantry had honey and sriracha. I skewered them, threw them on the grill, and five minutes later… a hit was born.

The honey sriracha shrimp skewers became one of those go-to recipes I can trust, no matter the occasion. There’s just something about the way the sweet honey caramelizes over the heat while the sriracha brings a low, smoky heat. Toss in a bit of lime juice and garlic for balance, and you’ve got layers of flavor that hit all the right notes.

What You Need to Make Honey Sriracha Shrimp Skewers

This dish only calls for a few simple ingredients, but each one brings its A-game. For the best honey sriracha shrimp skewers, I always start with jumbo shrimp—peeled and deveined but with the tail left on for a little flair. They hold up well to high heat and stay juicy inside.

Here’s what you’ll need for a full-flavored marinade:

• 1 ½ pounds jumbo shrimp
• 3 tablespoons honey
• 2 tablespoons sriracha (adjust to heat tolerance)
• 1 tablespoon soy sauce
• 1 tablespoon lime juice
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• Salt and pepper to taste
• Optional: chopped cilantro or sesame seeds for garnish

Mix the marinade in a bowl, toss in the shrimp, and let them chill for 20–30 minutes. Any longer and the acid from lime juice can make the shrimp a bit mushy.

For skewers, I use metal skewers when grilling outdoors and bamboo ones soaked in water when using my air fryer or oven. This keeps the wood from burning. If you’re looking for baked or air fryer versions, don’t worry—I’ve got you covered below.

Marination, Skewering & Pro Timing

When skewering, thread the shrimp in a U-shape so each one sits firmly on the stick. This ensures even heat and a crisp char on the grill or in the oven. Make sure they’re snug but not squished together.

If you’re baking, preheat your oven to 425°F and line a tray with foil for easy cleanup. For the air fryer, set it to 400°F and cook for 6–8 minutes, flipping halfway. In both methods, the honey caramelizes, the sriracha gets mellow, and your kitchen smells amazing.

Grilled Honey Sriracha Shrimp Skewers—The Classic Way

When I think of summer dinners on the porch, it’s grilled honey sriracha shrimp skewers sizzling over the flame. You’ll want a hot grill—around 400–450°F. Brush the grates with oil to prevent sticking, then place the skewers directly over the heat. Cook for 2–3 minutes per side, until the shrimp turn opaque and get those little grill marks that make your mouth water.

Baked or Air-Fried Honey Sriracha Shrimp Skewers

Short on time or don’t feel like firing up the grill? No problem. You can get the same sweet heat and juicy texture by baking or using your air fryer.

For baked honey sriracha shrimp skewers: Preheat your oven to 425°F. Place the skewers on a foil-lined baking sheet and roast for 8–10 minutes, flipping halfway through. Finish with a quick broil for 1–2 minutes to get some crisped edges.

For air fryer honey sriracha shrimp skewers: Preheat to 400°F. Arrange the skewers in a single layer in the basket. Cook for 6–8 minutes, flipping once. They’ll cook fast and get that lovely caramelized glaze.

How to Serve Honey Sriracha Shrimp Skewers With Style

Whether you’re grilling outside or baking indoors, these honey sriracha shrimp skewers are the kind of dish that doesn’t need much fuss. I usually plate them straight off the grill with a sprinkle of sesame seeds and chopped cilantro. Add a wedge of lime, and you’re golden.

For parties, I serve these skewers as appetizers. Just trim the skewers short, pop them on a tray, and watch them disappear. They’re also great with my Cowboy Butter if you want to go the extra mile.

Make-Ahead, Reheating & Storage Tips

One of the reasons I love honey sriracha shrimp skewers is that you can do almost all the prep ahead. Marinate the shrimp for up to 4 hours in the fridge (or overnight if you hold the lime juice until the last 30 minutes).

Cooked shrimp skewers keep well in the fridge for up to 3 days in an airtight container. Reheat gently in the oven at 300°F for 5–7 minutes or give them a quick pass through the air fryer. Avoid the microwave—it ruins the texture.

Conclusion

These honey sriracha shrimp skewers are everything I love about cooking: simple ingredients, bold flavors, and quick results. Whether you’re grilling out back, firing up the oven, or air frying for a weeknight dinner, this recipe brings serious flavor with minimal effort. Serve them with rice, slaw, or salad—or make them the star of your next backyard party.

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