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Flavorful Firecracker Shrimp Skewers Recipe with Easy Jalapeño Lime Glaze

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A quick and easy grilled shrimp skewer recipe featuring a smoky, spicy, and tangy jalapeño lime glaze that delivers bold summer flavors.

Ingredients

Scale
  • 1 pound (450 g) large shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper, to taste
  • Wooden or metal skewers (soaked in water if wooden)
  • 2 fresh jalapeños, seeded and chopped (leave seeds in for more heat)
  • Juice and zest of 2 limes
  • 3 tablespoons honey or agave syrup
  • 2 cloves garlic, minced
  • 1 tablespoon soy sauce or tamari
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon smoked paprika
  • Pinch of salt

Instructions

  1. Rinse and pat dry 1 pound (450 g) of large shrimp, peeled and deveined. Toss them in 2 tablespoons olive oil, salt, and pepper. Set aside while you make the glaze.
  2. In a blender or food processor, combine 2 chopped jalapeños, juice and zest of 2 limes, 3 tablespoons honey, 2 minced garlic cloves, 1 tablespoon soy sauce, 1 tablespoon apple cider vinegar, 1 teaspoon smoked paprika, and a pinch of salt. Blend until smooth and glossy.
  3. Thread 4-5 shrimp per skewer, leaving a little space between each shrimp for even cooking. This usually yields 4 skewers.
  4. Preheat the grill or grill pan to medium-high heat (about 400°F / 204°C). Lightly oil the grill grates to prevent sticking.
  5. Place the shrimp skewers on the grill. Cook for 2-3 minutes on one side until grill marks appear and shrimp start to turn pink. Flip carefully.
  6. Brush a generous amount of the jalapeño lime glaze on the shrimp after flipping. Grill for another 2-3 minutes, basting once more before removing. The glaze should thicken and caramelize slightly.
  7. Check doneness: shrimp are done when opaque and firm to the touch with slight char and a firm bounce. Avoid overcooking.
  8. Remove skewers and let rest for a minute. Drizzle any leftover glaze on top or serve on the side for dipping.

Notes

Soak wooden skewers in water for at least 30 minutes to prevent burning. Use a silicone brush for even glaze application. Start with room temperature shrimp for even cooking. Adjust heat by leaving jalapeño seeds in or out. The glaze can be made up to 2 days ahead and stored refrigerated.

Nutrition

Keywords: shrimp skewers, firecracker shrimp, jalapeño lime glaze, grilled shrimp, summer BBQ, spicy shrimp, easy shrimp recipe

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