Spicy Grilled Shrimp with Jalapeño Honey Hoisin Marinade

Makes: 4 servings


  • 1 lb jumbo shrimp fresh, peeled, and deveined (approx. 21-25 shrimp)
  • 3/4 cup hoisin sauce
  • 1 1/2 tbs honey
  • 1 tbs ginger, freshly chopped
  • 1/2 cup Rio Luna Hot and Sweet Jalapeños
  • 2 cups Basmati rice, cooked
  • 2 tbs scallions, thinly sliced
  • 2 tbs cilantro, chopped
  • 2 tbs sesame seeds, toasted

Made With


  1. Combine honey, hoisin, Rio Lune Hot and Sweet Jalapenos and ginger together in a bowl. Set aside ¼ cup.
  2. Put shrimp in ½ cup of marinade and let sit for 2-4 hours or overnight.
  3. Preheat grill on high to heat.
  4. Once ready to cook, follow the instructions on the box to cook basmati rice and add ¼ cup of Rio Luna Hot and Sweet Jalapeños.
  5. While rice is cooking, discard marinade and put the shrimp on the hot grill and cook each side for 3-4 minutes until the shrimp has turned pink and the tail has begun to curl. Remove from heat.
  6. On a plate, put ½ cup of rice and top it with 5-6 shrimp. Garnish with scallions, cilantro and toasted sesame seeds and drizzle saved marinade on top.