Recipe: Firecracker Shrimp Skewers

I’m sharing my Firecracker Shrimp Skewers that coat frozen shrimp in garlic, brown sugar, Frank’s-style hot sauce and a sprinkle of red pepper flakes as a simple, sweet-and-spicy entry to Grilled Shrimp Recipes.

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I stumbled onto this idea on a sticky summer night, and I still cant get over how bold Firecracker Shrimp taste. I wanted something quick for guests that felt special but not fussy, so I call these Firecracker Shrimp Skewers even though theyre more naughty than polite.

The sticky sweet heat wakes you up, and little pops of garlic and a good hot sauce like Frank’s make each bite addictive. Its perfect for when you want Sweet And Spicy Shrimp energy without a million pans, and people always ask where I found this flavor, like its something only chefs know.

Ingredients

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Shrimp: Lean protein, low carb, adds meaty texture and seaside flavor, cooks super fast.
Hot sauce: Brings heat and tang, almost zero calories, mostly vinegar and spices.
Brown sugar: Gives sweet caramel notes, adds carbs, balances the spice nicely.
Lime juice: Bright citrus acidity, cuts richness, adds vitamin C and fresh zing.
Garlic: Aromatic, adds savory depth, small hit of antioxidants and immune benefits.
Soy sauce: Salty umami boost, adds sodium so taste, helps glaze brown a bit.
Olive oil: Helps marinade cling, healthy fats help flavor carry, doesn’t overpower.

Ingredient Quantities

1 lb frozen shrimp peeled and deveined thawed

3 tbsp hot sauce like Frank’s

2 tbsp packed brown sugar

2 cloves garlic minced

1 tbsp olive oil

1 tbsp soy sauce

1 tbsp fresh lime juice

1/2 tsp red pepper flakes

1/4 tsp kosher salt

1/4 tsp freshly ground black pepper

1 tbsp cornstarch (optional for a thicker glaze)

8 to 10 wooden skewers soaked (or metal skewers)

2 tbsp chopped green onions or parsley for garnish optional

How to Make this

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1. Thaw 1 lb peeled, deveined shrimp and pat them dry with paper towels; if using wooden skewers soak them in water for 20 to 30 minutes so they dont burn, or grab metal skewers.

2. Whisk together 3 tbsp hot sauce (like Frank’s), 2 tbsp packed brown sugar, 2 cloves minced garlic, 1 tbsp olive oil, 1 tbsp soy sauce, 1 tbsp fresh lime juice, 1/2 tsp red pepper flakes, 1/4 tsp kosher salt and 1/4 tsp freshly ground black pepper in a bowl. Taste and adjust if you like it sweeter or hotter.

3. Spoon out about 2 to 3 tbsp of that sauce and set aside before you add the shrimp. If you want a thicker glaze, mix 1 tbsp cornstarch with a little cold water to make a slurry and stir it into the reserved sauce later, otherwise just leave the reserved sauce as is.

4. Toss the shrimp in the remaining sauce so theyre evenly coated. Marinate in the fridge for 10 to 30 minutes only; the lime will start to “cook” them if you go longer.

5. If you reserved sauce, heat it in a small saucepan until simmering and, if using cornstarch, stir the slurry in and cook 1 to 2 minutes until it thickens into a glaze. This step kills any raw shrimp juices and makes a safe basting/dipping sauce.

6. Thread shrimp onto skewers (3 to 4 per skewer depending on size) leaving tiny gaps so heat circulates; dont pack them tight.

7. Cook: for grill, preheat to medium-high, oil the grates and grill skewers 2 to 3 minutes per side until shrimp are opaque and slightly charred. For oven, preheat to 425°F, place skewers on a foil-lined baking sheet and bake 6 to 8 minutes, then broil 30 to 60 seconds if you want extra color. Brush with the cooked glaze during the last minute of cooking so the sugar doesnt burn.

8. Remove skewers, squeeze extra lime over top if you like, sprinkle 2 tbsp chopped green onions or parsley and serve right away. Dont overcook the shrimp or theyll get rubbery.

Equipment Needed

1. Medium mixing bowl (glass or stainless, nonreactive) for the marinade
2. Whisk or fork to blend the sauce and dissolve the sugar
3. Measuring spoons and 1 tbsp/1 cup measuring cups for accuracy
4. Small saucepan for heating and thickening the reserved glaze
5. Silicone or pastry brush for basting the glaze while cooking
6. Tongs for turning skewers on the grill or under the broiler
7. Wooden skewers (soaked 20–30 minutes) or metal skewers
8. Baking sheet lined with foil for oven method or grill grates for grilling
9. Paper towels and a plate to pat shrimp dry before marinating

FAQ

Do I have to fully thaw the shrimp? Yes, thaw them first. Overnight in the fridge is best, or put the sealed bag in cold water for 15 to 20 minutes. Pat them dry so the glaze sticks, otherwise the shrimp steam instead of sear.

How long should I marinate them? 15 to 30 minutes is plenty for flavor, 45 to 60 minutes gives a bit more punch. Don’t go too long though, the lime and hot sauce can start to "cook" the shrimp and make them rubbery.

How many shrimp per skewer and cooking time? Thread 4 to 6 medium shrimp per skewer. Grill or broil on high heat about 2 to 3 minutes per side until pink and opaque. Watch them closely, shrimp overcook super fast.

Want a thicker, glossy glaze? Mix 1 tablespoon cornstarch with 1 tablespoon cold water to make a slurry, stir it into the sauce in a small pan and simmer until shiny and slightly thick. Or just reduce the sauce a few minutes on medium heat to concentrate it.

How can I make the recipe less spicy or swap the sauce? Cut the hot sauce in half and add a little extra brown sugar or honey to balance it. You can swap in BBQ sauce or a sweet chili sauce if you want milder, or use sriracha for a different heat profile.

Can I make them ahead and how do I store leftovers? You can marinate up to an hour ahead and refrigerate. Cooked shrimp keep 2 to 3 days in an airtight container. Reheat gently in a 325 F oven 5 to 8 minutes or toss briefly in a hot pan so they dont get rubbery. Cooked shrimp can be frozen about 1 month but texture may change.

Recipe: Firecracker Shrimp Skewers Substitutions and Variations

Hot sauce (3 tbsp): sriracha works great if you want a thicker, less vinegary heat, smoky chipotle hot sauce for deeper flavor, or 1/2 tsp cayenne + 2 tbsp vinegar to mimic the tangy kick
Brown sugar (2 tbsp): coconut sugar 1:1, or maple syrup/honey (use about 1 to 1 1/2 tbsp and cut back a bit on other liquids), or white sugar + 1 tsp molasses to get the same molasses-y taste
Soy sauce (1 tbsp): tamari for gluten free, coconut aminos for lower sodium and soy-free, or a splash of Worcestershire in a pinch (use less cause it’s stronger)
Fresh lime juice (1 tbsp): fresh lemon juice 1:1, or 1 tsp rice vinegar + 1 tsp water for acidity without citrus, or a little orange juice if you want sweeter, milder citrus notes

Pro Tips

1) Pat the shrimp very dry before marinating so the sauce sticks and they sear instead of steam. Wet shrimp are more likely to overcook and get rubbery.

2) Keep acid marinating to a short window, about 10 to 30 minutes. If you need to prep hours ahead, marinate in oil and spices only and add the lime juice right before cooking.

3) Always reserve some sauce and bring it to a boil before using it as a glaze or baste. If you want it thicker, whisk 1 tablespoon cornstarch with 1 to 2 tablespoons cold water into the reserved sauce, then simmer until glossy. Brush the glaze on only in the final minute or two so the sugar does not burn.

4) Thread shrimp with a little space between each one so heat circulates. Preheat and oil your grill or pan well, and cook shrimp only until opaque and just firm. They finish quickly, so watch them closely.

Recipe: Firecracker Shrimp Skewers

Recipe by Dan Coroni

0.0 from 0 votes

Servings

servings

Calories

140

kcal

Equipment: 1. Medium mixing bowl (glass or stainless, nonreactive) for the marinade
2. Whisk or fork to blend the sauce and dissolve the sugar
3. Measuring spoons and 1 tbsp/1 cup measuring cups for accuracy
4. Small saucepan for heating and thickening the reserved glaze
5. Silicone or pastry brush for basting the glaze while cooking
6. Tongs for turning skewers on the grill or under the broiler
7. Wooden skewers (soaked 20–30 minutes) or metal skewers
8. Baking sheet lined with foil for oven method or grill grates for grilling
9. Paper towels and a plate to pat shrimp dry before marinating

Ingredients

1 lb frozen shrimp peeled and deveined thawed
3 tbsp hot sauce like Frank's
2 tbsp packed brown sugar
2 cloves garlic minced
1 tbsp olive oil
1 tbsp soy sauce
1 tbsp fresh lime juice
1/2 tsp red pepper flakes
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper
1 tbsp cornstarch (optional for a thicker glaze)
8 to 10 wooden skewers soaked (or metal skewers)
2 tbsp chopped green onions or parsley for garnish optional

Directions

Thaw 1 lb peeled, deveined shrimp and pat them dry with paper towels; if using wooden skewers soak them in water for 20 to 30 minutes so they dont burn, or grab metal skewers.
Whisk together 3 tbsp hot sauce (like Frank's), 2 tbsp packed brown sugar, 2 cloves minced garlic, 1 tbsp olive oil, 1 tbsp soy sauce, 1 tbsp fresh lime juice, 1/2 tsp red pepper flakes, 1/4 tsp kosher salt and 1/4 tsp freshly ground black pepper in a bowl. Taste and adjust if you like it sweeter or hotter.
Spoon out about 2 to 3 tbsp of that sauce and set aside before you add the shrimp. If you want a thicker glaze, mix 1 tbsp cornstarch with a little cold water to make a slurry and stir it into the reserved sauce later, otherwise just leave the reserved sauce as is.
Toss the shrimp in the remaining sauce so theyre evenly coated. Marinate in the fridge for 10 to 30 minutes only; the lime will start to "cook" them if you go longer.
If you reserved sauce, heat it in a small saucepan until simmering and, if using cornstarch, stir the slurry in and cook 1 to 2 minutes until it thickens into a glaze. This step kills any raw shrimp juices and makes a safe basting/dipping sauce.
Thread shrimp onto skewers (3 to 4 per skewer depending on size) leaving tiny gaps so heat circulates; dont pack them tight.
Cook: for grill, preheat to medium-high, oil the grates and grill skewers 2 to 3 minutes per side until shrimp are opaque and slightly charred. For oven, preheat to 425°F, place skewers on a foil-lined baking sheet and bake 6 to 8 minutes, then broil 30 to 60 seconds if you want extra color. Brush with the cooked glaze during the last minute of cooking so the sugar doesnt burn.
Remove skewers, squeeze extra lime over top if you like, sprinkle 2 tbsp chopped green onions or parsley and serve right away. Dont overcook the shrimp or theyll get rubbery.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.