Martha Stewart Spicy-Sweet Glazed Shrimp

Martha Stewart Spicy-Sweet Glazed Shrimp is quick because the whole glaze is just sriracha stirred into honey. Brush it on, char it over high heat, and in 20 minutes you have sticky, golden shrimp for your next summer cookout or backyard party.

Pile these glazed shrimp on a platter alongside grilled corn and cold drinks at any summer barbecue or dinner party. Thread two skewers through each batch so every shrimp flips in one clean turn without spinning.

Martha Stewart Spicy-Sweet Glazed Shrimp

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Course: AppetizerCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

7

minutes

Calories

220

kcal

Sticky, golden shrimp with a lacquered honey-sriracha crust that chars just enough on the grill to crackle between your teeth.

Ingredients

• Vegetable oil, for grill
  

• 2 tablespoons spicy chili sauce, such as Sriracha
  

• 1/3 cup honey
  

• 2 pounds extra-jumbo shrimp (about 32 total), peeled and deveined (tails left on)
  

• Salt and pepper
  

Directions

• Prep the grill and skewers: Heat a grill or grill pan to high. Clean and lightly oil hot grill. Stir together chili sauce and honey. Assemble kebabs (using 2 long skewers for each, threading 1 skewer through head end of shrimp and 1 through tail end); season with salt and pepper.
• Grill and glaze: Grill until shrimp begin to turn opaque, 2 to 3 minutes. Flip, brush liberally with glaze, and cook until opaque throughout, 3 to 4 minutes. Brush with more glaze and serve.

Tools for this recipe

• GUSTO 12-inch bamboo skewers, 100 count, OXO silicone pastry brush, OXO 12-inch locking tongs. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make Martha Stewart's glazed shrimp in the oven instead of on a grill?

Yes, broil them on a sheet pan about 6 inches from the element for 3 minutes per side. Watch them closely because honey burns fast under a broiler. You won't get the same char marks, but the glaze caramelizes the same way.

What size shrimp works best for this recipe?

Extra-jumbo, labeled 16/20 count per pound at the store, gives the best ratio of glaze to shrimp. Smaller shrimp overcook before the glaze has time to caramelize, and they slip between skewer gaps more easily.

Can I make the sriracha-honey glaze ahead of time?

Mix the sriracha and honey up to 3 days ahead and store it in the fridge in a jar. It thickens slightly when cold, so let it sit at room temperature for 10 minutes before brushing. You can also skewer the shrimp up to 4 hours ahead and refrigerate them.

How do I store leftover glazed shrimp?

Keep them in a sealed container in the fridge for up to 2 days. They taste best cold or at room temperature on top of a salad, because reheating makes shrimp rubbery.

What can I substitute for sriracha in this recipe?

Sambal oelek gives a similar heat with more texture from the chili flakes. Gochujang works too, but it is thicker, so thin it with a teaspoon of rice vinegar before mixing with the honey. Sweet chili sauce is the easiest swap if you want less heat.