Classic Honey Chili Grilled Shrimp with Rice
Enjoy a delicious meal of grilled shrimp glazed with a sweet and spicy honey chili sauce, served alongside aromatic rice. This recipe is perfect for a weeknight dinner or a special occasion.
Equipment
- Grill or Grill Pan
- Mixing Bowls
- Whisk
- Medium Saucepan
- Tongs
Ingredients
Main Ingredients
- 1 lb Large shrimp, peeled & deveined Use frozen; thaw and pat dry
- 3 Tbsp Unsalted honey Maple syrup works for a richer flavor
- 2 Tbsp Low-sodium soy sauce Tamari for gluten-free option
- 1 Tbsp Fresh lime juice Lemon juice if limes are unavailable
- ½ tsp Chili flakes adjust to taste (Fresh minced jalapeño for more heat)
- 2 cloves Minced garlic Garlic powder – ½ tsp
- 2 tsp Olive oil for grill (Avocado oil for higher smoke point)
- 1 cup Jasmine or long-grain rice Brown rice adds nuttiness - increase cooking time
- 1 ¾ cup Low-sodium chicken or vegetable broth Water + 1 tsp bouillon if broth is scarce
- 2 Tbsp Finely diced shallot Yellow onion, minced
- 1 tsp Fresh ginger, grated Omit for a milder base
- ¼ cup Fresh cilantro, chopped Parsley
Instructions
Preparation
- Thaw shrimp if frozen, then peel, devein, and pat them dry with paper towels to ensure effective grilling.
- In a bowl, combine honey, soy sauce, lime juice, chili flakes, and minced garlic; whisk well to create the chili-honey marinade.
Cooking the Rice
- Rinse rice thoroughly under cold water until clear; drain well to remove excess starch.
- In a medium saucepan, sauté shallots and ginger in a drizzle of olive oil for 2-3 minutes until fragrant.
- Add the rinsed rice and sauté for another minute, then pour in the broth and bring it to a boil.
- Reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed; let it rest for 5 minutes, then fluff with a fork.
Grilling the Shrimp
- Preheat your grill or grill pan to medium-high heat and lightly brush with olive oil.
- Toss the pat-dried shrimp with half of the honey-chili marinade, ensuring they are evenly coated.
- Grill shrimp for 2-3 minutes per side until pink and cooked through, brushing with the remaining marinade during the last minute of cooking.
Serving
- Serve the grilled honey chili shrimp immediately over the fluffy rice and garnish generously with fresh cilantro.
- For an extra touch, offer lime wedges on the side for a hint of citrusy zest.
Notes
For extra flavor, consider marinating the shrimp for at least 30 minutes. Be careful not to overcook the shrimp, as it can become rubbery. Adjust chili flakes to your preferred spice level. A squeeze of fresh lime juice at the end brightens up the entire dish.