hot honey bbq shrimp bowls
Beating these hot days one bowl at a time.
Ingredients
- 1 1/2 lb shrimp (16-20ct), peeled and deveined
- 1 tbsp dark brown sugar
- 1 tbsp smoked paprika
- 1 tsp dried oregano
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 lb asparagus, trimmed
- steamed rice, to serve
hot honey
- 1/2 cup honey
- 1/4 cup hot sauce (I like Frank's)
- 1 tsp cayenne pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp red pepper flakes
Instructions
- To make the hot honey: combine the honey, hot sauce, cayenne pepper, garlic powder, onion powder, and red pepper flakes in a microwave-safe bowl. Heat 1 minute on high. Stir to dissolve the granules.
- Pat the shrimp very dry with paper towels and place in a bowl. Toss with the brown sugar, smoked paprika, oregano, chili powder, garlic powder, onion powder, and a pinch of salt and pepper. Thread the shrimp onto skewers.
- Heat a grill pan, grill, or cast iron skillet to medium-high heat. Grill the shrimp for 2-3 minutes per side until opaque and char marks appear. Work in batches as needed. Move to a plate.
- Toss the asparagus with 1 tablespoon olive oil, salt, and pepper. Working in batches as needed, place the asparagus on the grill. Cook 6-8 minutes, turning once halfway through, until softened and charred.
- Divide the shrimp and asparagus over bowls of rice. Drizzle with hot honey.