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Grilled Shrimp Skewers with Watermelon Feta Salad and Sriracha Hot Honey

Name: Grilled Shrimp Skewers with Watermelon Feta Salad and Sriracha Hot Honey
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1 lb. 16–20 ct. shrimp, peeled and deveined; 0.5 cup honey; 2 tbsp. sriracha; 3 cup seedless watermelon, diced; 1 lemon (zest and juice); 3 tbsp. fresh mint, chopped; 0.25 cup feta cheese, crumbled; 1 pinch kosher salt; 1 pinch pepper; 1 tbsp. granulated garlic; 1 pinch kosher salt; 1 pinch pepper; vegetable oil as needed

Sriracha and honey add the perfect complement of hot and sweet to top off this fruit and seafood combo.

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1 Food Prep 15 mins
2 Grill Prep 10–20 mins
3 The Cook 6 mins

Cooking for people

Ingredients

1 lb. 16–20 ct. shrimp, peeled and deveined
0.5 cup honey
2 tbsp. sriracha

Watermelon Salad

3 cup seedless watermelon, diced
1 lemon (zest and juice)
3 tbsp. fresh mint, chopped
0.25 cup feta cheese, crumbled
1 pinch kosher salt
1 pinch pepper

Shrimp Seasoning

1 tbsp. granulated garlic
1 pinch kosher salt
1 pinch pepper
vegetable oil as needed

1 Food Prep

First, combine the ingredients for the watermelon salad in a mixing bowl. Mix it well and reserve.

Then, place the honey and sriracha into a bowl, mix well and reserve.

Next, place the shrimp into a small bowl, season it and toss to coat evenly.

Finally, place the seasoned shrimp on metal or bamboo skewers.

How Do I Know What Type of Shrimp to Choose? Let’s Find Out! Choose large shrimp, often labeled 16/20 (roughly 16 to 20 shrimp per pound). Smaller shrimp tend to dry out quickly. Shell-on shrimp work better than peeled, as the shell will help protect the meat and retain moisture while cooking.

How Can I Prevent My Bamboo Skewers from Catching Fire During Grilling? Bamboo skewers are inexpensive and readily available. But because they’re made of thin pieces of bamboo, they’re flammable and can catch fire during grilling. To prevent this, soak your skewers in warm water for at least 1 hour prior to assembling your kabobs.

2 Grill Prep

Fuel: We recommend Kingsford® Charcoal with Applewood for its sweet and fruity wood flavor.

Method: Direct-Heat Grilling

Temp: 450°F (High Heat)

How to Gauge Grill Heat Without a Thermometer

Carefully hold your hand about 5” to 6” above the grate, and refer to the temperature settings below:

• High Heat (450° to 550°F):
2 to 4 seconds
• Medium Heat (350° to 450°F):
5 to 6 seconds
• Low Heat (250° to 350°F):
8 to 10 seconds

Make sure your clothing doesn’t touch the grate, and always move your hand away from the heat before you feel discomfort.

When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.

3 The Cook

When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
Place the shrimp skewers on the grill, and cook for 2–3 minutes on each side. Don’t overcook your shrimp, they cook quickly. Fully cooked shrimp turn pinkish on the outside and white on the inside.
When the shrimp reaches an internal temperature of 145°F on a digital meat thermometer, remove the shrimp skewers from the grill and place on a cutting board to rest.
Place the watermelon salad onto a plate, and lightly sprinkle the feta cheese over the top of the salad.
Add the shrimp skewers on top of the watermelon salad, and drizzle the sriracha hot honey over the shrimp and salad.

Recipe created by Brandon Frohne on behalf of Kingsford® Charcoal and Masterbuilt.

For safe meat preparation, reference the USDA website.

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