Crispy Honey Garlic Shrimp Skewers with Tangy Lime Dip

These Crispy Honey Garlic Shrimp Skewers with Tangy Lime Dip are the kind of recipe that disappears the second they hit the table. Juicy shrimp are coated in a light, crispy crust, glazed in a sticky honey-garlic sauce, and threaded on skewers for easy dipping.

You get crunch, sweetness, garlic richness, and bright lime in every bite. They’re perfect as a party appetizer, game-day snack, or a fun main dish served over rice or salad.

Why You’ll Love These Crispy Honey Garlic Shrimp Skewers

Crispy + saucy combo – Crunchy coating with a glossy honey-garlic glaze.
Fast-cooking shrimp – Shrimp cook in just a few minutes.
Perfect for dipping – Tangy lime dip cuts through the sweetness.
Party-friendly – Skewers are easy to grab, serve, and eat.
Versatile – Serve as an appetizer, on rice bowls, or in wraps.

Ingredients

For the Crispy Shrimp

500–600 g (1–1.3 lb) large shrimp, peeled and deveined, tails on
1 tsp salt
1/2 tsp black pepper
1 tsp garlic powder
1/2 tsp smoked paprika or sweet paprika
1/2 cup (60 g) all-purpose flour
1/2 cup (60 g) cornstarch
2 large eggs, beaten
1–1½ cups panko breadcrumbs (or regular breadcrumbs)
Neutral oil for frying or pan-frying (vegetable, canola, etc.)
Wooden or metal skewers (if wooden, soak in water 20–30 minutes)

For the Honey Garlic Glaze

1/3 cup honey
3 tbsp soy sauce
2–3 cloves garlic, minced
1–2 tbsp rice vinegar or lime juice
1–2 tsp sriracha or chili sauce (optional, for heat)
1–2 tsp cornstarch + 2 tsp water (slurry, if you want it thicker)

For the Tangy Lime Dip

1/2 cup mayonnaise (or half mayo, half Greek yogurt)
2–3 tbsp fresh lime juice
1 tsp lime zest
1 small garlic clove, finely grated or minced
1–2 tsp honey (to taste)
Salt and black pepper, to taste

Optional Garnishes

Lime wedges
Chopped fresh cilantro or parsley
Toasted sesame seeds
Extra chili flakes or sliced fresh chili

How to Make Crispy Honey Garlic Shrimp Skewers with Tangy Lime Dip

1) Prep the shrimp and coating station

Pat the shrimp dry with paper towels.

Season with salt, black pepper, garlic powder, and smoked paprika. Toss to coat evenly.

Set up a breading station:

Bowl 1: Flour + cornstarch, whisked together.
Bowl 2: Beaten eggs.
Bowl 3: Panko breadcrumbs.

Tip: Dry shrimp + proper coating = crispier result.

2) Bread the shrimp

Working a few at a time:

Dredge shrimp in the flour-cornstarch mixture, shaking off excess.
Dip in beaten eggs, letting excess drip off.
Coat in panko breadcrumbs, pressing lightly so crumbs adhere.

Place breaded shrimp on a tray or plate while you finish the rest.

3) Make the tangy lime dip

In a small bowl, whisk together mayonnaise, lime juice, lime zest, garlic, and honey.

Season with salt and pepper to taste. Adjust with more lime for tang or honey for sweetness.

Refrigerate until ready to serve.

4) Cook the shrimp (fry or pan-fry)

Heat about 1–2 cm (1/2–3/4 inch) of oil in a large skillet over medium-high heat, or enough to shallow-fry.

When the oil is hot (a breadcrumb dropped in should sizzle immediately), add shrimp in batches. Don’t overcrowd the pan.

Fry for 2–3 minutes per side, until golden and crispy and shrimp are opaque and cooked through.

Transfer to a plate lined with paper towels to drain.

Tip: Keep cooked shrimp warm in a low oven (about 95°C / 200°F) while you finish the rest.

5) Make the honey garlic glaze

In a small saucepan, combine honey, soy sauce, garlic, vinegar or lime juice, and sriracha (if using).

Bring to a gentle simmer over medium heat, stirring. If you want a thicker glaze, stir in the cornstarch slurry and simmer for 1–2 minutes until slightly thickened and glossy.

Taste and adjust: more honey for sweet, more lime or vinegar for tang, more chili for heat.

6) Toss and skewer the shrimp

Add the crispy shrimp to a large bowl. Drizzle most of the warm honey garlic glaze over the shrimp and toss gently to coat (you can reserve a bit of sauce for drizzling when serving).

Thread glazed shrimp onto skewers—about 4–5 shrimp per skewer, depending on size.

Brush or drizzle with any remaining glaze.

7) Serve with tangy lime dip

Arrange shrimp skewers on a platter with the tangy lime dip in a bowl for dipping.

Garnish with chopped cilantro or parsley, lime wedges, sesame seeds, or chili flakes if desired.

Serve immediately while the shrimp are still crisp and warm.

Serving Suggestions

Serve as a party appetizer with lime wedges and extra dip.
Make it a meal by serving skewers over steamed rice, coconut rice, or a simple salad.
Tuck shrimp off the skewers into tacos or lettuce wraps with extra lime dip.
Pair with sparkling water with lime, ginger beer, or iced tea.

Cook’s Tips

Don’t skip drying the shrimp: Moisture is the enemy of crispiness.
Work in batches: Overcrowding the pan drops the oil temperature and makes shrimp soggy.
Use panko for extra crunch: Panko gives a lighter, airier crisp coating.
Keep skewers warm: After skewering, you can keep them in a warm oven for a few minutes if needed.
Balance flavors: The glaze should be sweet, salty, garlicky, and a little tangy—taste and tweak.

Variations & Add-Ins

Grilled version: Skip the breading and grill marinated shrimp, then brush with honey garlic glaze.
Extra spicy: Add more sriracha or a pinch of chili flakes to the glaze and dip.
Coconut crunch: Mix some shredded coconut into the panko for a tropical twist.
Citrus swap: Use lemon instead of lime for a slightly different brightness.
Lighter version: Air-fry the breaded shrimp instead of frying in oil.

Storage & FAQ

Storage: Best eaten fresh. Leftover shrimp can be stored in an airtight container in the fridge for up to 2 days. Dip keeps for 3–4 days refrigerated.
Reheating: Reheat shrimp in an air fryer or hot oven to revive some crispness; avoid microwaving too long or they’ll get rubbery.
Make-ahead: You can bread the shrimp and store them on a tray in the fridge for a few hours before frying. Make the dip and glaze in advance and warm the glaze just before tossing.
Can I use frozen shrimp? Yes—thaw completely and pat very dry before coating.
Can I bake instead of fry? Yes. Spray breaded shrimp with oil and bake at 220°C (425°F) for 8–10 minutes, flipping once, then toss in glaze.

Crispy Honey Garlic Shrimp Skewers with Tangy Lime Dip give you the perfect mix of crunchy coating, sticky-sweet garlic glaze, and zesty lime creaminess. They’re impressive enough for guests but easy enough for any night you’re craving something fun, flavorful, and a little bit addictive.