Do you love shrimp? I sure do and I’m always seeking new ways to grill and present them. Allow me to share a very simple, quick recipe that has become a favorite with my dinner guests both on taste and appearance, Grilled Shrimp Lollipops. Climb aboard while we row into World Harbors Flaaaav-ahh town “on the good shrimp lollipop!”
Grilled Shrimp Lollipops Ingredients:
12 Fresh Gulf Shrimp (I used 16-20 count)
4 oz World Harbors Asian Style Sweet Chile Sauce & Marinade
Toothpicks or skewers
Peel and devein the shrimp
Place them into a re-sealable plastic bag
Pour in 4 oz. of World Harbors Asian Style Sweet Chile Marinade
Coat all shrimp thoroughly, seal, and refrigerate for 20 minutes or up to an hour:
Note: if you don’t have time to marinate the shrimp then simply baste the shrimp while on the grill
Remove the shrimp from the marinade and skewer two shrimp ying/yang style on the end of each skewer. Leave as much of that delicious sauce on the seafood as possible:
Now a little grill prep. Notice the foil blanket beneath the skewers? That eliminates the need to soak skewers for an hour so they won’t burn. Busy lifestyles don’t always allow time for an extra hour to fiddle with that so this is an easy alternative as the foil deflects the heat away from the skewers:
Here’s a close up of one of the skewers after the shrimp lollipops have been grilled. Notice the tip is all black and burnt, but the handle of the lollipop is practically pristine:
Grill over medium to medium high heat for approximately 2 minutes per side until the shrimp are done which means they are opaque and firm yet a little spongy.
How about another peek at the succulent shrimp once they’re pulled off the grill? If that doesn’t “float your boat” then I’m Shirley Temple.
Now a plated shot with the pineapple and peppers I grilled as sides for this dish:
And a bonus picture, just because I couldn’t decide which to use:
Taste? I enjoyed a tantalizing sweetness with a moderate bite of heat that my tender taste buds could easily handle. The World Harbors Asian Style Sweet Chili Marinade lived up to the Asian style billing. I would use it again, and again, and…well, you get the idea.
Wait! Don’t go anywhere! Here’s a short bonus post: Grilled Shrimp Cocktail!
I’m a huge fan of good shrimp cocktail. Fiddling with the ketchup, horseradish, Worcestershire sauce, lemon juice, and so on is like mixing a cocktail. I prepped a few extra shrimp and left the tail shell on and grilled them naked over the hot fire. Then I dunked them in a shot glass of World Harbors Sweet Chili Sauce and I was launched into a beautiful burst of heat accompanied by a velvet sweetness that flat out rang my bell. This may be my go to shrimp cocktail sauce going forward. It was awesome sauce! Now, how can I work this into a Bloody Mary?
Full Disclosure ~ World Harbors provided the GrillinFools product and compensation to do this post. But as you know, we wouldn’t put anything on this site that isn’t really fantastic. The World Harbor Marinades are outstanding. For example, the Sriracha Ribs were out of this world good and not nearly as hot as I expected. And the Jerk Bacon Wrapped Ribs were fantastic as well
If you have any questions or comments, feel free to leave them below or shoot me an email.
- 12 Fresh Gulf Shrimp (I used 16-20 count)
- 4 oz World Harbors Asian Style Sweet Chile Sauce & Marinade
- Toothpicks or skewers
- Peel and devein the shrimp, removing the tails
- Place shrimp and 4 oz of World Harbors Asian Style Sweet Chili Sauce in a plastic bag and marinate for 30-60 minutes
- Remove the shrimp from the marinade and place pairs of shrimp in a ying/yang manner and then skewer
- Grill over medium to medium high heat with a sheet of aluminum foil under the handles to the shrimp lollipops
- Grill 2-3 minutes, depending on the heat of the fire and size of the shrimp on each side until the shrimp are opaque and firm, but still spongy
- Baste after flipping (optional)
- Remove from the heat and serve with World Harbors Asian Style Sweet Chili sauce to dip