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Spicy Honey Teriyaki Grilled Shrimp Recipe
Ash Tyrrell

Spicy Honey Teriyaki Grilled Shrimp Recipe

I first made this spicy honey teriyaki grilled shrimp on a night when I wanted something fast, bold, and a little bit fiery. The honey caramelizes on the grill while the teriyaki base and chili heat build a glaze that clings to every bite. I couldn't believe how something with so few ingredients turned into my most requested dinner
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Total Time 43 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 ½ pounds jumbo shrimp peeled and deveined – jumbo shrimp hold up on the grill better than small ones and won't overcook as fast
  • ¼ cup honey – brings the sticky sweetness that balances out the heat and soy
  • ¼ cup soy sauce – the backbone of the teriyaki flavor go low-sodium if you're watching salt
  • 2 tablespoons rice vinegar – adds a little tang so the glaze isn't one-note sweet
  • 1 tablespoon fresh garlic minced – fresh garlic gives a sharper, brighter punch than jarred
  • 1 teaspoon fresh ginger grated – warms up the sauce and rounds out the soy
  • 1 to 2 teaspoons red pepper flakes – this is where the spice comes from adjust to your heat tolerance
  • 1 tablespoon sriracha or chili garlic sauce – layers in a deeper tangier heat than flakes alone
  • 1 tablespoon sesame oil – a small amount goes a long way for that toasty nutty aroma
  • 1 teaspoon cornstarch – helps thicken the glaze so it coats the shrimp instead of running off
  • 1 tablespoon neutral oil – for brushing the grill grates so the shrimp don't stick
  • Sliced scallions and sesame seeds for garnish – adds crunch, color, and a fresh finish

Method
 

  1. In a mixing bowl, whisk together the honey, soy sauce, rice vinegar, garlic, ginger, red pepper flakes, sriracha, and sesame oil. I always taste it at this stage and adjust the heat level before it ever touches the shrimp. This base does double duty as both a marinade and the finishing glaze later.
  2. Pour half of the sauce over the shrimp in a bowl or zip-top bag, saving the rest for the glaze. Toss well so every piece is coated, then let it sit in the fridge for 20 minutes. I don't go much longer than that, since the acid in the marinade can start to change the shrimp's texture if it sits too long.
  3. Pat the marinated shrimp dry with a paper towel, then thread them onto skewers, piercing through both the head and tail ends so they lie flat. This little trick keeps the shrimp from spinning around when you try to flip them on the grill.
  4. While the shrimp are marinating, pour the reserved sauce into a small saucepan with the cornstarch whisked in. Simmer over medium heat for about 3 to 4 minutes, stirring often, until it thickens into a glossy glaze. Set it aside off the heat until the shrimp are ready.
  5. Brush the grill grates with neutral oil and heat to medium-high. Lay the skewers down and grill for about 2 minutes per side, until the shrimp turn opaque and pick up light char marks. Shrimp cook fast, so I stay right next to the grill the entire time.
  6. Brush the reduced glaze generously over the hot shrimp right off the grill. Scatter scallions and sesame seeds on top before serving. I like to serve mine while the glaze is still warm and glossy, straight off the skewer.

Notes

  • I always pat the shrimp completely dry before marinating, since wet shrimp dilute the sauce and won't caramelize as well on the grill.
  • I keep the marinating time short because shrimp are delicate and the acid can start to "cook" them if you leave them too long.
  • I reserve sauce for glazing rather than reusing the raw marinade, since that keeps things food-safe and gives a fresher glaze.
  • I like to double the glaze whenever I'm serving this over rice, because everyone always wants extra to spoon on top.
  • I use a hot grill and a short cook time, since overcooked shrimp turn rubbery fast