Grilled Thai Lime Shrimp (Print-Friendly Version)
# What You'll Need:
→ Marinade
01 -
1/4 teaspoon black pepper
02 -
1 teaspoon sea salt, coarse
03 -
1 small Thai chili, finely chopped without seeds or ribs
04 -
2 garlic cloves, smashed up
05 -
1 tablespoon Sriracha sauce
06 -
3 tablespoons packed brown sugar
07 -
1/4 cup fresh squeezed lime juice
08 -
1/4 cup olive oil
→ Seafood
09 -
Large shrimp, about 1 and 1/2 pounds (21-25 per pound), thawed if frozen, peeled, no tails, and cleaned
# Step-by-Step Directions:
01 -
Set the grilled shrimp on a plate or tray. Dish it up right away while hot. Goes great with pineapple cucumber salad or coconut rice if you want to make it a full meal.
02 -
Brush your grill grates with lots of oil. Set shrimp skewers down, close the lid, and grill for about 2–3 minutes. Flip, brush with the warm marinade, then cook 2–3 minutes more till shrimp are pink and firm.
03 -
Put 4–5 shrimp on each metal skewer, leaving little space between for even cooking. If you’re using wood, let them soak in water for at least half an hour before skewering.
04 -
After taking the shrimp out, pour the leftover marinade into a little pot. Set it over medium-high, let it bubble, then keep it simmering for a few minutes. Take it off the heat and keep nearby for brushing on the shrimp.
05 -
Get your grill going hot (around 450°F or 232°C) so it’s ready as the shrimp soaks up the flavor.
06 -
Put the shrimp right in with the marinade. Zip it up and move the bag around so all shrimp get coated. Drop it in the fridge for at least half an hour—an hour is even better—to soak up all that flavor.
07 -
Toss olive oil, lime juice, brown sugar, Sriracha, mashed garlic, chopped Thai chili, salt, and pepper all together in a big zip-top bag. Seal it up and shake till everything mixes together.
# Helpful Notes:
01 -
Let shrimp chill in the marinade for an hour tops. Any longer, they’ll get too soft.