Grilled Firecracker Shrimp Skewers (with Shortcut Yum Yum Sauce)

Several shrimp skewers arranged on a plate with sliced scallions.

Grilled Firecracker Shrimp Skewers (with Shortcut Yum Yum Sauce)

Add some zing to your dinner with our Grilled Firecracker Shrimp Skewers. These mouthwatering skewers are the perfect combination of sweet, sticky, and spicy.

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Appetizer, Main Course

Asian

as a main (8 as an appetizer)

297 kcal

Equipment

metal skewers, or bamboo

Ingredients

For the Marinade:

½ cup sweet chili sauce
¼ cup coconut aminos, or low sodium soy sauce
2 tablespoons sriracha sauce, use more or less to taste
1 tablespoon grated fresh ginger
3 cloves garlic, minced

Shortcut Yum Yum Sauce:

⅓ cup mayonnaise
2 tsp rice vinegar

For the Shrimp:

1 pound shrimp, peeled + deveined, any size from medium to jumbo
Skewers, if wooden, soak in water for at least 30 minutes

For Garnish:

2 green onions, finely sliced
¼ cup fresh cilantro, chopped

Instructions

Make the marinade by combining sweet chili sauce, sriracha, soy sauce, grated ginger, and minced garlic in a measuring cup. Mix well.
Remove 2 tablespoons of the marinade and combine it with the mayonnaise and rice vinegar in a small bowl. (For a thinner sauce that you can drizzle, add a teaspoon or two of water, or more rice vinegar.)
Place the peeled and deveined shrimp in a shallow dish. Add half of the remaining marinade to the shrimp and toss to coat well. Cover the dish and refrigerate for at least 30 minutes or up to 2 hours. The rest of the marinade will be brushed on the shrimp as it grills.
Preheat your grill to medium-high heat (about 400°F/200°C). If using a grill pan, preheat it over medium-high heat.
Remove the shrimp from the marinade and thread them onto skewers. Discard the marinade.
Lightly oil the grill grates or the grill pan. Place the shrimp skewers on the grill and cook for 2-3 minutes per side, or until the shrimp are opaque and cooked through, brushing them with the reserved marinade. Be careful not to overcook.
Arrange skewers on a platter. Sprinkle the grilled shrimp with the sliced green onions and chopped cilantro for garnish. Serve with Yum Yum sauce for dipping.

Notes

Storing leftovers – Transfer cooled shrimp to an airtight container and refrigerate up to 2 days. Store the yum yum sauce in a separate airtight container in the fridge for up to 2 weeks.

Reheating firecracker shrimp – Using steam or water will help the shrimp retain moisture. Reheat gently and only as long as needed so they don't get rubbery. Option 1: place the shrimp in a steamer basket. Simmer a small amount of water in a pot, add the basket and cover with a lid. Steam for 2 to 3 minutes. Option 2: wrap the shrimp in a wet paper towel and microwave in 30 second intervals until heated through. Option 3…eat them cold. They're still great cold!

Nutrition

grill, seafood, summer

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