Wood-Fired Grilled Gulf Shrimp with Asian Chili Glaze
A smoky, spicy grilled shrimp dish inspired by New Orleans seafood with a subtle Asian chili glaze that balances heat and sweetness. This seafood recipe, ready in about 35 minutes, pairs large Gulf shrimp, peeled and deveined, soy sauce, honey for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb large Gulf shrimp, peeled and deveined
- 3 tbsp soy sauce
- 2 tbsp honey
- 1 tbsp Sriracha
- 2 tsp minced garlic
- 1 tsp grated fresh ginger
- 1 tbsp lime juice
- 1 tbsp vegetable oil
- 2 tbsp chopped scallions
- 1 tsp toasted sesame seeds
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a medium bowl, whisk together 3 tbsp soy sauce, 2 tbsp honey, 1 tbsp Sriracha, 2 tsp minced garlic, 1 tsp grated fresh ginger, and 1 tbsp lime juice until combined.
- Step 2: Add 1 lb peeled and deveined large Gulf shrimp to the marinade, tossing to coat well. Cover and refrigerate for 20 minutes.
- Step 3: Preheat a grill or grill pan over medium-high heat and brush with 1 tbsp vegetable oil.
- Step 4: Thread shrimp onto skewers and grill for 2-3 minutes per side, until shrimp are opaque and slightly charred around the edges.
- Step 5: Remove shrimp from skewers, garnish with 2 tbsp chopped scallions and 1 tsp toasted sesame seeds, and serve immediately.
Frequently asked questions
How long does Wood-Fired Grilled Gulf Shrimp with Asian Chili Glaze take to make?
Total time is about 35 minutes (25 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Wood-Fired Grilled Gulf Shrimp with Asian Chili Glaze?
Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.
Can I substitute ingredients in Wood-Fired Grilled Gulf Shrimp with Asian Chili Glaze?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Wood-Fired Grilled Gulf Shrimp with Asian Chili Glaze for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What should I serve with Wood-Fired Grilled Gulf Shrimp with Asian Chili Glaze?
Serve it with a simple grain (rice, quinoa, or crusty bread), a quick green salad, and a steamed or roasted vegetable. Tap "Plan a meal with the AI" above for dish-specific pairings based on what you have on hand.
