Grilled Thai Chile Garlic Shrimp

Name: Grilled Thai Chile Garlic Shrimp
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Thai, Asian
Ingredients: 2 Tbsps bottled minced garlic or 6 fresh cloves, minced; 2 Tbsps ketchup; 1 Tbsp light brown sugar; 1 Tbsp fresh lime juice (from1 small lime), plus lime wedges for garnish; 59 milliliters canola or olive oil; 4 to 5 grinds black pepper; 12 larges raw shrimp (wild U-10 or 15/20 count) peeled, deveined and cut in fan shape (similar to butterfly); 1 Thai chile, sliced thin or habanero or Scotch bonnet; 59 milliliters toasted sesame oil; 59 milliliters soy sauce; 1 teaspoon Thai chili sauce (recommended: Sriracha) or more, to taste

The recipe Grilled Thai Chile Garlic Shrimp could satisfy your Asian craving in about 25 minutes. This gluten free, dairy free, and pescatarian recipe serves 4. One serving contains 302 calories, 6g of protein, and 27g of fat. Head to the store and pick up thai chili sauce, scotch bonnet, lime juice, and a few other things to make it today. It will be a hit at your The Fourth Of July event.

Instructions

Watch how to make this recipe.

Heat a grill to medium-high heat.

Equipment you will use

Grill

Put the shrimp into a glass bowl.

Ingredients you will need

Shrimp

Equipment you will use

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.

Ingredients you will need

Lime Juice

Marinade

Shrimp

Equipment you will use

Pastry Brush

Grill

Whisk

Bowl

Remove the shrimp from the grill to a platter and serve garnished with lime wedges.

Ingredients you will need

Lime Wedge

Shrimp

Equipment you will use

Grill

Equipment

Ingredients

Servings:

2Tbsps

bottled minced garlic or 6 fresh cloves, minced 2Tbsps

ketchup 1Tbsp

light brown sugar 1Tbsp

fresh lime juice (from1 small lime), plus lime wedges for garnish 59milliliters

canola or olive oil 4

to 5 grinds black pepper 12larges

raw shrimp (wild U-10 or 15/20 count) peeled, deveined and cut in "fan" shape (similar to butterfly)1

Thai chile, sliced thin or habanero or Scotch bonnet 59milliliters

toasted sesame oil 59milliliters

soy sauce 1teaspoon

Thai chili sauce (recommended: Sriracha) or more, to taste

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Pinot Grigio, Riesling, and Sauvignon Blanc are great choices for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. The Rabble Pinot Gris with a 4.9 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.