Ingredients
Units
Scale
- 1 pound large shrimp (16-20 count), shell-on (Easy Peel preferred)
- Olive oil, for grilling
- Kosher salt
Chili Honey Butter:
- 6 tablespoons butter
- 2-3 thin slices fresh ginger
- 2 teaspoons sambal oelek
- 2 teaspoons honey
- Zest and juice of 1/2 lime, plus wedges for serving
- Kosher salt, to taste
Instructions
- Use scissors to cut through the back of each shrimp shell and remove the vein. Pat shrimp very dry. Toss with olive oil and kosher salt.
- Melt butter with ginger over medium-low heat for 2-3 minutes until golden. Remove from heat and whisk in honey, sambal, lime juice, and zest. Season with salt.
- Brush grill grates with oil and preheat to high.
- Grill shrimp for 90 seconds per side until lightly charred and opaque.
- Transfer to serving plate, drizzle with butter sauce, and garnish with cilantro. Serve with lime wedges.
Notes
- Can't find sambal oelek? Use sriracha, chili crisp, or your favorite hot sauce. Taste and adjust sweetness and spice.
- Frozen shrimp work great - thaw completely and dry thoroughly before grilling. Look for easy peel or EZ peel shrimp at the store - they come with the back already split and deveined, which is ideal. If you can't find them, use scissors to cut through the back of the shell and remove the vein yourself. Either way, the split shell lets you see when the shrimp turn opaque so you know they're perfectly cooked.
- Butter sauce can be made ahead and refrigerated. Reheat gently before serving.
- No outdoor grill? Use a grill pan over high heat.
- Prep Time: 10
- Cook Time: 15
- Category: Easy Recipe
- Method: Grill
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 444
- Sugar: 5.4 g
- Sodium: 1131.3 mg
- Fat: 31.7 g
- Carbohydrates: 7.6 g
- Protein: 35 g
- Cholesterol: 428.3 mg