There’s something magical about grilled shrimp that makes me feel like I’m on vacation—maybe it’s the smoky sizzle, maybe it’s the speed at which I can stuff ten into my face before anyone notices 🍤🔥 This Sriracha Honey Butter Grilled Shrimp is one of those back-pocket, brag-worthy recipes that makes you feel like a grill master even if you’ve only just figured out how to light the thing. It’s sweet, spicy, buttery (in the best way), and yes—ridiculously fast to make. We’re talkin’ sticky honey, spicy Sriracha, and savory soy sauce all coming together in a buttery marinade that clings to each shrimp like its life depends on it. Throw it on the grill for a couple of minutes per side, and boom—shrimp nirvana. This one’s a keeper, and your neighbors will know it too because that smell? It travels.😉

1) Key Takeaways
2) Easy Sriracha Honey Butter Grilled Shrimp Recipe
3) Ingredients for Sriracha Honey Butter Grilled Shrimp
4) How to Make Sriracha Honey Butter Grilled Shrimp
5) Tips for Making Sriracha Honey Butter Grilled Shrimp
6) Making Sriracha Honey Butter Grilled Shrimp Ahead of Time
7) Storing Leftover Sriracha Honey Butter Grilled Shrimp
8) Try these Grill recipes next!
9) Sriracha Honey Butter Grilled Shrimp
10) Nutrition

1) Key Takeaways

Fast and fiery—ready in under 20 minutes
Sweet, buttery, spicy combo that’s totally addictive
Perfect for cookouts, weeknight meals, or when you want to impress without stress
Works with cast iron if you’re grill-less

2) Easy Sriracha Honey Butter Grilled Shrimp Recipe

This one’s for those of us who love big flavor but don’t want to spend an hour fussing with dinner 🍤💥 I mean, who really has time to marinate for 12 hours and slow roast anything when your stomach’s already growling?

These Sriracha Honey Butter Grilled Shrimp have become a regular in my house—especially when I want something punchy, quick, and slightly impressive (you know, like when your in-laws randomly drop by).

They’ve got everything you’d want: the sticky sweetness of honey, the gentle heat of Sriracha, that salty soy punch, and butter—because of course. It’s a quick and easy recipe that you’ll keep going back to because it just works. Grill it or sear it in a pan. Either way, you’ll get a charred, juicy shrimp that makes you look like you know what you’re doing. 😉

3) Ingredients for Sriracha Honey Butter Grilled Shrimp

1 pound large shrimp, peeled and deveined: Go big or go home, right? I like to leave the tails on for that extra flavor kick while grilling.

2 tablespoons Kikkoman® Sriracha Hot Chili Sauce: Adds that lovely, slow-building heat. Not overwhelming, just… flirty.🔥

2 tablespoons honey: For that sticky, finger-licking sweetness that makes people stop mid-bite and ask, “What’s in this?!”

2 tablespoons unsalted butter, melted: Everything’s better with butter. Especially shrimp. It coats the little guys and helps with caramelization.

1 tablespoon Kikkoman® Less Sodium Soy Sauce: Gives the whole thing depth and umami, without blowing out the salt.

1 tablespoon lemon juice: Brightens up the flavors and cuts the richness. Plus, it just smells right when it hits the hot grill.

1/2 teaspoon garlic powder: Adds that garlicky base without overpowering. It balances the sweetness perfectly.

Skewers, soaked if wooden: Nothing worse than catching fire mid-grill. I learned that the hard way. Soak ’em if they’re wooden!

4) How to Make Sriracha Honey Butter Grilled Shrimp

Step 1: In a small bowl, whisk together the melted butter, honey, Sriracha, soy sauce, lemon juice, and garlic powder. This mix smells wild—in a good way.

Step 2: Toss the shrimp in the sauce and give them a good coat. Let them hang out for 20 minutes max—long enough to soak in flavor, short enough to stay firm.

Step 3: Thread your shrimp on soaked skewers. Keep them spaced so they cook evenly. No shrimp crowding here.

Step 4: Preheat the grill to medium-high heat. Once hot, grill the skewers for 2 to 3 minutes per side. They’ll curl up, turn pink, and get a few tasty charred edges.

Step 5: Pull them off and serve them hot. I drizzle a little of the leftover sauce over the top—extra sticky, extra bold. And yes, they go great with a cold beer. 🍺

5) Tips for Making Sriracha Honey Butter Grilled Shrimp

If you’re working with wooden skewers, soak them in water for 30 minutes first. Trust me, flaming sticks aren’t fun unless it’s campfire night.

Don’t let the shrimp marinate too long. It’s a quick and easy recipe for a reason. After 30 minutes, the lemon starts cooking them like ceviche. No one wants accidental pre-grill shrimp.

Use fresh lemon juice. Bottled works in a pinch, but if you’ve got a lemon rolling around in your fridge, now’s the time to slice it open.

6) Making Sriracha Honey Butter Grilled Shrimp Ahead of Time

I love to prep the marinade early in the day and toss the shrimp in right before dinner. That way, I’m not frantically chopping or whisking while people hover around the grill asking, “Is it ready yet?”

Grilled shrimp doesn’t hold its magic too long, so I recommend grilling it fresh. But you can skewer them ahead of time and cover them in the fridge until you’re ready to go.

Also, you can double the marinade and use it to drizzle over rice or veggies. Don’t waste that flavor—it’s liquid gold 🔥

7) Storing Leftover Sriracha Honey Butter Grilled Shrimp

Got leftovers? Store them in an airtight container in the fridge for up to 2 days. Warm gently or eat cold—I won’t judge.

If you’re feeling wild, chop them up the next day and throw them into tacos, a grain bowl, or even an omelet. Shrimp for breakfast? Why not.

Reheat on the stove, not the microwave, if you want to keep the texture. Quick heat in a skillet brings them back to life without making them rubbery.

8) Try these Grill recipes next!

9) Sriracha Honey Butter Grilled Shrimp