Honey Sriracha Grilled Shrimp over Watermelon & Feta
Pro Tip
Make sure the glaze is on the shrimp before they hit the grill, not after. That’s what gives you that sticky caramelized finish. The watermelon and feta underneath balance out all the heat.
Best Sides
- Coconut jasmine rice
- Grilled corn on the cob
- Cold sesame noodle salad
- Arugula salad with lemon vinaigrette
Ingredients
Ingredients
- 1.5 lb City Fish Market Raw Medium Shrimp, peeled and deveined
- 3 tbsp honey
- 2 tbsp sriracha
- 2 tbsp soy sauce
- 3 garlic cloves, minced
- 1 fresh lime, juiced
- 2 tbsp olive oil
- ½ tsp kosher salt
- 4 cups fresh watermelon, cubed
- ½ cup feta cheese, crumbled
- 3 fresh mint leaves, torn
- 1 lime, cut into wedges for serving
- 8 skewers
Instructions
Instructions
Step 1 — Make the honey sriracha glaze
Mix honey, sriracha, soy sauce, garlic, lime juice, olive oil, and salt in a bowl. Set aside 2 tbsp for drizzling later. Toss shrimp in the remaining glaze and let sit 15 minutes.
Step 2 — Skewer & heat the grill
Thread 4–5 shrimp onto each skewer. Heat grill to medium-high and oil the grates well.
Step 3 — Grill the shrimp
Grill 2 minutes per side until pink, charred, and sticky. Pull the second they curl into a C.
Step 4 — Build the platter & serve
Spread watermelon cubes on a serving platter. Lay shrimp skewers on top. Scatter feta and torn mint over everything. Drizzle reserved glaze over the top. Serve with lime wedges.
