Grilled Chili Butter Shrimp Recipe
Mesquite grilled shrimp skewers glazed with sweet chili honey butter. Served over sage sweet potato mash with your choice of (1) side
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Ingredients
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Shrimp Skewers
Chili Honey Butter
Sage Sweet Potato Mash
Side Dish (Optional)
Method
Preparing the Shrimp Skewers
- 1
Marinate the Shrimp
In a mixing bowl, combine the olive oil, garlic powder, paprika, salt, and black pepper. Add the shrimp and toss to coat evenly. Cover and let marinate in the refrigerator for at least 30 minutes.
- 2
Skewer the Shrimp
After marinating, thread the shrimp onto the wooden skewers, about 4-5 shrimp per skewer. Set aside.
Making Chili Honey Butter
- 3
Mix Ingredients
In a small bowl, combine the softened butter, sweet chili sauce, honey, lime juice, and chopped cilantro. Mix well until smooth and creamy. Set aside.
Sage Sweet Potato Mash
- 4
Cook the Sweet Potatoes
In a large pot, add the cubed sweet potatoes and cover with water. Bring to a boil and cook until tender, about 15-20 minutes. Drain the water.
- 5
Mash the Sweet Potatoes
Return the drained sweet potatoes to the pot. Add the butter, fresh sage, salt, and black pepper. Mash until smooth and creamy.
Grilling the Shrimp
- 6
Preheat the Grill
Preheat your grill to medium-high heat.
- 7
Serving
- 8
Plate the Dish
On a serving plate, place a generous scoop of sage sweet potato mash. Top with grilled chili butter shrimp skewers and drizzle with any remaining chili honey butter.
- 9
Add the Side
Serve with your choice of side, such as steamed broccoli, to complete the meal.