These perfectly grilled Shrimp Kabobs will knock your socks off! Sweet and slightly spicy, plus tips for the best grilled shrimp kabobs every time.
My husband and I are a little bit competitive about cooking. We both love to do it, but we have different specialties. He's great on the grill and smoker, and I've got the oven on lock. Sometimes our world's collide, and I help prepare food for the grill. This past weekend, we decided we wanted grilled shrimp, but couldn't agree on the flavor profile. So, we made two pounds of shrimp, and split them into two different marinades. The first batch was our old stanby, a cajun dry rub. The second was experimental, these sweet and spicy Shrimp Kabobs.
I used peach apricot jam and threaded slices of apricot on the skewers between the shrimp. I basted the apricots with the marinade after turning. It made a beautiful dish, and is a new favorite. -David
I love sriracha on everything, and so does he. But, he doesn't love sweet flavors very much, so he didn't think he'd like the sweet and spicy flavors in this sweet sriracha shrimp glaze. He took one bite, and immediately said "Yours are better," and then the poor guy stared at my plate until I finally took pity on him and let him eat the rest!
I know this is a bold statement for a food blogger, but this is probably the best recipe I've shared in this year, and I think it was equally due to the marinade and the cooking technique on the grill. I did quite a bite of research on how to make sure that grilled shrimp come out perfect on the grill, not rubbery.
How to Grill Shrimp Kabobs:
- First, you should marinade the shrimp for at least for an hour (in this case, we use sriracha, peach jam and spices).
- Next, make sure to purchase shell-on shrimp, but you want the ones that are de-veined AND shell-on. This will maximize the amount of shrimp meat that hits the marinade, giving you tons of flavor even with the shell blocking part of the meat!
- Also, when skewering the shrimp, it's helpful to run two skewers through them to keep them from twirling around the skewer stick, which is super frustrating.
- Finally, you need a quick and hot sear for the shrimp to be perfectly done. About 2 and a half minutes on each side will do it.
Shrimp Kabobs - Grilled Shrimp Kabobs Recipe
Have you fired up the grill yet? I know it's early, but I think these Shrimp Kabobs will be making MANY repeat appearances on our grill this year!
You will need Sriracha sauce for this recipe! Add it to your Amazon cart here.
On to the Shrimp Kabobs recipe...
If you do not have access to peach jam, another light flavored jam will work fine. Apricot or mango preserves are excellent. Cherry is also good! Sriracha Shrimp Kabobs
Ingredients
Optional basting liquid
Instructions
Notes
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Bintu | Recipes from a Pantry says
I cannot even tell you how excited I am to get out and be able to use our grill! Hello summer! I'm adding this one to my must grill list!
Matthew From Nomageddon says
You had me at sriracha, blackberry babe.
Nancy | The Bitter Side of Sweet says
These sound SO good! I can't wait for grilling season here!
Jessica - The Novice Chef says
Love this flavor combo!!
Ashlyn @ Belle of the Kitchen says
All of these flavors sounds amazing together! This looks like the perfect recipe for firing up the grill!
Dean @ Globe Scoffers says
Wow these look amazing. I love prawns. Thanks for sharing.?
Michelle | A Latte Food says
I've never actually had sriracha! These look amazing though--I'm totally trying this!
Marjory @ Dinner-Mom says
These look like absolulte perfection! I love the sweet and spicy combo..especially when peach is involved!
David Malcom says
I used peach apricot jam and threaded slices of apricot on the skewers between the shrimp. I basted the apricots with the marinade after turning. It made a beautiful dish, and is a new favorite.
Michelle says
Goodness, you are making me drool! I will have to try that, with the apricots (or peaches) the next time we make this. Thanks so much, and I'm glad you enjoyed!
Jenny says
These look amazing! Can't wait to try this recipe. Thanks for sharing.
Michelle says
Thanks Jenny! They are seriously a hit!
Donna says
Do you grill with the shells on. The recipe does not tell? Thanks
Michelle says
Hi Donna- Yes, I did. This is a good way to keep the shrimp juicy. It's up to you, though!