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Grilled Sriracha Shrimp Skewers
FRIDAY 12.29.2017

Shrimp Skewers with a Kick!

If you love Sriracha on everything, this one is for you. These juicy shrimp skewers are quick and easy to make. Combined with the smoky flavor from FOGO Premium Lump Charcoal, a hint of spicy Sriracha finished with tangy lime, these powerful flavors will have your taste buds buzzing. The best part about grilling Shrimp with FOGO is that it's a great choice for those weekday dinners or last-minute meals that require very little prep, but still gives you that delicious taste that we love and crave.


Recipe Video

Recipe Ingredients

  • FOGO Premium Lump Charcoal
  • 1 pound raw shrimp
  • 4 Tbsp butter, melted
  • 1 Tbsp honey
  • 1 Tbsp Sriracha sauce
  • Cilantro for garnish
  • 1 lime for finishing over top


      Peel and devein shrimp, leaving only the end of the tail.

      Fogo Charcoal, Vortex, Big green egg, Sriracha Shrimp

      Mix butter, sriracha, and honey into a bowl. 

      Fogo Charcoal, Vortex, Big green egg, Sriracha shrimp

      Pat dry the shrimp then add to the sriracha mixture and stir until covered. You can add more Sriracha to increase the spiciness of the shrimp. Allow these to marinade for at least 20 minutes covered in the refrigerator.

      Fogo Charcoal, Vortex, Big green egg, Grilled Sriracha Shrimp Skewers

      Place the shrimp on skewers so they are easy to flip on the grill grates.

       Fogo Charcoal, Vortex, Big green egg, Grilled Sriracha Shrimp Skewers

      Grill over direct heat at about 300-350 degrees until cooked through. The internal temperature of shrimp should be 120 degrees, but it is difficult to get a good temperature reading sometimes, so visually you can tell when they are cooked when the slightly translucent shrimp turns opaque, they are done cooking.

      Fogo Charcoal, Vortex, Big green egg, Grilled Sriracha Shrimp Skewers

      Top with fresh chopped cilantro and a squeeze of lime juice.

      Fogo Charcoal, Vortex, Big green egg, Grilled Sriracha Shrimp Skewers


      1 comment

      • I am doing this cook for the second time. Thumbs up. Really good.

        Bill Coleman on

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