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Recipe Card
ingredients
- 1/2 cup honey
- 6 tablespoons gluten-free soy sauce (or regular soy sauce)
- 4 tablespoons olive oil, plus extra for brushing the grill
- 4 garlic cloves, grated or pressed
- 3 tablespoons Sky Valley Sriracha
- 35-36 extra-large shrimp, peeled and deveined (5-6 shrimp per skewer)
- Finely chopped cilantro, for garnish
- 1/2 purple cabbage, thinly sliced
- Juice of ½ lime
- 1 tablespoon shrimp marinade
- Chopped green onion, for garnish
Method
Step 1
Fill a shallow pan with water and add 6-7 wooden skewers. Soak for 30 minutes to prevent burning on the grill.
Step 2
In a mixing bowl, whisk together honey, soy sauce, half the olive oil, garlic cloves, and sriracha until well combined.
Step 3
Place the patted dry shrimp in a large bowl and pour the marinade over the shrimp. Toss until fully coated. Set aside to rest for 30 minutes.
Step 4
Preheat the grill over medium-high heat to around 400°F. Clean the grill and brush olive oil to prevent the shrimp from sticking
Step 5
Thread the shrimp onto the skewers, starting from the tail side, adding 5-6 shrimp per skewer, leaving about 2-3 inches at the bottom.
Step 6
Place the shrimp skewers on the grill and cook for 2-3 minutes on each side until cooked through. Remove from the grill and let them rest on a sheet pan.