Monday night we said goodbye to Summer in the best way possible – with a grilled dinner. Since moving into our new apartment, we’ve spent at least three nights per week chatting around the grill preparing dinner. The grill makes cleanup easier, and my taste buds believe that anything with a hint of char-grilled flavor tastes undeniably better. Luckily, the star of our dinner can be enjoyed by grill lovers and apartment dwellers alike.
This marinade added a little kick of flavor and pizzazz to otherwise boring shrimp. While we grilled the shrimp, you could pan saute your protein or cook it on a cast iron grill pan. We fully intend to make this marinade again, and I personally think it’d be a great for fish or chicken before your next taco night!
Honey Lime Sriracha Marinade
We used this to marinate 48 medium shrimp, but you can use it to marinate almost any meat, seafood or even tofu!
- 5 tablespoons honey
- 4 tablespoons Extra Virgin Olive Oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- 2 teaspoons Sriracha sauce
- 1 teaspoon garlic powder
- 1 teaspoon finely chopped cilantro
- juice of one lime
- Put your protein in a gallon size Ziplock bag or large container and set aside.
- In a separate medium-sized bowl, combine the above-measured ingredients.
- Whisk ingredients together well to ensure ingredients are thoroughly combined.
- If you want, once ingredients are combined, measure out a small amount to use for basting during the cooking process and set aside.
- Pour the remaining marinade over the protein and seal or cover the container.
- Marinate for as little as ten minutes and as long as four hours, depending on the type of protein.
- Cook protein, using the reserved marinade to baste protein during the cooking process.