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Recipe courtesy of Charles "Chaz" A Smith II

Grilled Thai Chile Garlic Shrimp

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  • Level: Easy
  • Total: 25 min
  • Prep: 15 min
  • Cook: 10 min
  • Yield: 4 servings for appetizer, 2 servings for entree
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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


  1. Heat a grill to medium-high heat. 
  2. 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).