Chile Glazed Shrimp
- Level: Easy
- Yield: 3 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 325
- Total Fat
- 2
- Saturated Fat
- 0
- Carbohydrates
- 56
- Dietary Fiber
- 7
- Sugar
- 42
- Protein
- 26
- Cholesterol
- 183
- Sodium
- 1140
- Total: 1 hr 34 min
- Prep: 15 min
- Inactive: 1 hr 15 min
- Cook: 4 min
Ingredients
1 tablespoon (about 5-6) of whole dehydrated red Thai chiles
1 large red bell pepper, stem and seeds removed
Zest of one large orange
2 tablespoons rice wine vinegar
3 tablespoons honey
1 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground coriander
1 pound large shrimp, shelled and deveined
1 tablespoon of sesame seeds, for garnish
Bamboo skewers, soaked for one hour
Pineapple Ginger Salsa, recipe follows
Pineapple Ginger Salsa:
1 pineapple, peeled, cored, and diced
1/2 red onion, finely diced
1/4 cup cilantro, chopped
1 teaspoon ground ginger
Juice of 1 lime
Salt and pepper to taste
Directions
- *Cook s Note: If using dehydrated chiles soak them in warm tap water for 1 hour or till soften (this is usually only take 20 minutes, but I found with the smaller chiles, like the red Thai, that is take about an hour or so to fully rehydrate).
- Place both the red Thai chiles and the bell peppers in a blender or food processor and pulse until smooth. Transfer chiles to a large mixing bowl and add the sugar, orange zest, rice wine vinegar, honey, salt, ginger and coriander and mix together thoroughly.
- Skewer shrimp and place in a large casserole dish. Pour the marinade over the shrimp, cover with plastic wrap and place in the fridge to marinate for 15 minutes.
- Preheat your grill while your shrimp is marinating.
- Remove shrimp from fridge and grill over medium high heat for about 1-2 minutes per side. Glaze with the marinade the last minute of grilling. Remove to a platter and sprinkle with sesame seeds.
Pineapple Ginger Salsa:
- Peel, core, and dice pineapple.
- In a medium bowl, combine red onion, pineapple, cilantro, lime juice, ground ginger, and salt and pepper. Mix together. Cover and chill.