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Grilled Shrimp Skewers with Watermelon Feta Salad and Sriracha Hot Honey
Sriracha and honey add the perfect complement of hot and sweet to top off this fruit and seafood combo.
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Ingredients
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1 lb. 16–20 ct. shrimp, peeled and deveined
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0.5 cup honey
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2 tbsp. sriracha
Watermelon Salad
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3 cup seedless watermelon, diced
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1 lemon (zest and juice)
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3 tbsp. fresh mint, chopped
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0.25 cup feta cheese, crumbled
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1 pinch kosher salt
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1 pinch pepper
Shrimp Seasoning
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1 tbsp. granulated garlic
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1 pinch kosher salt
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1 pinch pepper
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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.
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. When using skewers with wooden handles, it’s advisable to hang the wooden handles over the edge of the grill or make a heat barrier with a doubled piece of aluminum foil.
Credit: World Champion Pitmaster Chris Lilly of Big Bob Gibson Bar-B-Q.
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)
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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