Prep Time: 30 minutes

Grill Time: 6-8 minutes

Serves: 3-4 as an appetizer, 2 as a main

What you'll need (for 1 lb shrimp or fish skewers):

For the Marinade:

1 tablespoon Mango Mirchi Hot Sauce

1 tablespoon olive oil

Pinch of salt

For the Glaze:

2 tablespoons Mango Mirchi Hot Sauce

1 tablespoon honey (or maple syrup for a vegan option)

1 tablespoon lime juice

1 teaspoon soy sauce or tamari

1/2 teaspoon grated garlic

Optional: pinch of chili flakes for extra heat

1.     Marinate:

In a bowl, toss shrimp with Mango Mirchi, olive oil, and a pinch of salt. Cover and refrigerate for 20–30 minutes max.

2.     Make the Glaze:

In a separate small bowl, whisk together the glaze ingredients until smooth.

3.     Skewer & Grill:

Thread shrimp onto skewers. Grill over medium-high heat for about 2–3 minutes per side, until pink and slightly charred.

4.     Glaze It:

In the last minute of grilling, brush glaze onto shrimp. Flip and repeat to let it caramelize slightly.

5.     Serve:

Transfer to a serving platter. Sprinkle with chopped cilantro, scallions, or toasted sesame seeds. Serve with lime wedges and maybe some coconut rice or grilled veggies.

Tips:

Grilling fish? Use a grill basket or foil to prevent sticking.

Extra glaze? Serve it as a dipping sauce!