Photo: Thai Marinated, Skewered and Grilled Jumbo Shrimp Recipe
Ingredients
- 24 jumbo shrimp, peeled and deviened
- 2 cups coconut milk
- 1/2 cup lime juice
- 1/4 cup Thai fish sauce
- 4 tablespoons sriracha sauce
- 1 tablespoon tamarind paste
- 1 tablespoon lime zest
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 tablespoon kosher salt
- 6 (6 or 8-inch) bamboo skewers
- Vegetable oil, for oiling grill
Directions
Place the shrimp in a large, 1-gallon re-sealable food storage plastic bag. Place the rest of the ingredients (coconut milk through salt) in a non-reactive medium bowl and whisk to combine. Pour the marinade over the shrimp and seal in the bag. Allow to marinate at room temperature for 30 minutes, turning the bag occasionally to ensure even marinating. Soak bamboo skewers in warm water while you marinade the shrimp.
Preheat the grill to medium-high. Remove the shrimp from the marinade and skewer 4 per skewer and set aside. Brush the grill lightly with a bit of vegetable oil and place the shrimp on the grill. Cook the shrimp for 3 minutes, basting with the marinade as it cooks, then turn and cook for an additional 3 minutes, while basting, on the second side. Serve while hot.
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By floridadee
Northeast Florida
on September 29, 2012
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I MADE it and LOVED the taste. And I totally wish Food Network would ban those rating and commenting when they either changed the entire recipe completely, or haven't even made it yet. You people do the rest of us a dis-service, and obviously just have a need to be heard for some reason. And that goes for the positive comments as well as the negative ones! You people defeat the whole purpose for rating the dishes, and SHOULD BE BANNED!!!! I'm not talking about the people that have made it correctly the first time and the altered it, we all appreciate those reviews and suggestions.
By danniboi
on September 24, 2012
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I was really pleased with the results from this recipe. After reading the reviews prior to making the meal I decided to take the advice and use less salt as others have mentioned. Half the salt & it still has plenty of flavor. I highly recommend this recipe if you're lookig for a quick & simple shrimp dinner that isn't saucy.
Even when I followed the directions & basted the shrimp throughout the whole cooking process they still weren't "saucy." Great flavor, good spice. I will say, it took a little longer than the three minutes on each side it called for but this is most likely because of my grill & weather conditions. Once the shrimp start curling you're getting really close to them being done.
Enjoy
By Rev. Ryan
California
on August 26, 2012
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Liked it a lot! The marinade was great, but it was a little saltier than I would have liked. I couldn't really taste the coconut either, but that may have been because I used the juice from a fresh coconut, instead of coconut milk from a can. If I was going to make this again, I'd use about half the salt, and twice the coconut juice. Other than those two things, the dish was a big hit. I'd definitely recommend it. Thanks Emeril!
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