Shrimp Sugar Cane Skewers Recipe

Prepare sugar cane skewers

If using whole sugar cane stalks, slice into three 6–8 inch lengths. If stalks are thick, split lengthwise so they sit flat on the grill. Rinse and pat dry. Set aside.

Marinate shrimp

In a bowl combine lemon pepper seasoning, kosher salt, minced garlic, vegetable oil, and fresh lemon juice. Add the 15 shrimp and toss to coat evenly. Let marinate at room temperature for 10–15 minutes (no more than 30 minutes) so flavors meld.

Thread five shrimp onto each sugar cane skewer. Slide each shrimp so it sits snugly; leave tail-on for presentation. Arrange the three skewers on a tray and lightly brush any remaining marinade over the shrimp.

In a small saucepan over low heat, combine honey, hot sauce, apple cider vinegar, butter, crushed red pepper flakes, and lemon zest. Warm gently, stirring, until butter is melted and sauce is glossy (2–3 minutes). Taste and adjust heat or acidity as needed. Keep warm on the lowest heat or transfer to a small bowl for brushing.

Preheat grill or broiler to medium-high (around 400–450°F / 200–230°C). Oil the grates lightly. Place sugar cane skewers on the grill and cook 2–3 minutes per side, turning once, until shrimp are opaque with light char marks and cooked through (internal temp ~120–130°F for large shrimp; they will continue to carryover cook). Total cook time 5–7 minutes depending on heat and shrimp size.

In the final 1 minute of cooking, brush each skewer generously with the hot honey sauce, then flip/skewer once to caramelize the glaze briefly. Remove from grill and brush an additional light coat of sauce if desired.

Transfer skewers to a serving plate. Sprinkle chopped fresh parsley over the skewers and serve with lemon wedges on the side. Offer extra hot honey sauce for drizzling. Serve hot.