1 Video | Photo: Grilled Thai Chile Garlic Shrimp Recipe
Ingredients
- 12 large raw shrimp (wild U-10 or 15/20 count) peeled, deveined and cut in "fan" shape (similar to butterfly)
- 1 tablespoon fresh lime juice (from1 small lime), plus lime wedges for garnish
- 1 teaspoon Thai chili sauce (recommended: Sriracha) or more, to taste
- 1 tablespoon light brown sugar
- 2 tablespoons bottled minced garlic or 6 fresh cloves, minced
- 2 tablespoons ketchup
- 1 Thai chile, sliced thin or habanero or Scotch bonnet
- 1/4 cup canola or olive oil
- 1/4 cup toasted sesame oil
- 1/4 cup soy sauce
- 4 to 5 grinds black pepper
Directions
Heat a grill to medium-high heat.
Put the shrimp into a glass bowl. Whisk the remaining ingredients in a medium bowl and pour 1/2 to 2/3 if it over the shrimp. (Reserve the remaining marinade to brush on the shrimp during grilling.) Allow the shrimp to marinate for only 8 to 10 minutes or the lime juice will begin to "cook" the shrimp. Grill the shrimp, approximately 2 to 3 minutes per side while brushing with the reserved marinade. I use a silicone brush. Remove the shrimp from the grill to a platter and serve garnished with lime wedges.
Cook's Note: When "fanned", the tails of the shrimp will curl up like a scorpion as they cook. Way cool for presentation! The shrimp can be served on Grilled Bok Choy Salad, if desired. Serve 3 shrimp per person for an appetizer course or 6 for an entree salad (odd numbers look better).
Notes
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
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By PWog
downtown Los An...
on February 01, 2012
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Delicious! I will definitely make this again.
By ireallyhateuser...
montclair, NJ
on January 02, 2012
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This dish is nowhere near as good as the stars of the other reviewers indicate. I made the sauce/marinade exactly as written and have a few criticisms. First and foremost, the sauce had entirely too much sesame oil. I wish I could have a do-over and re-make this dish and taste it before I added the sesame oil. I do a lot of Asian style cooking and do use sesame oil strategically but in this dish it overwhelmed the other sauce ingredients. So, do yourself a favor and add the sesame oil last when making the sauce. A 2nd issue I have is there is entirely too much sauce. Make half and you will be fine. I know it says to reserve marinade for basting the shrimp but keep in mind that the shrimp are swimming in this sauce when they go on the grill and shrimp only take a few minutes to cook. So, how much basting do you think you will have time for?
By ksalper
on October 09, 2011
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Great! I cut the garlic to 4 cloves (2 of them were huge and skipped the Thai chili; instead I used a heaping teaspoon of Huy Fong's chili garlic sauce. My coals were a little past their prime by the time I got them on the grill, so I cooked a little longer, and eventually popped the lid on for a couple minutes, which seemed to do the trick.
Read all 14 reviews