Thai Grilled Shrimp Lime (Print Version)
# Ingredients:
→ Marinade
01 -
1/4 cup olive oil
02 -
1/4 cup fresh lime juice
03 -
3 tablespoons brown sugar
04 -
1 tablespoon Sriracha
05 -
2 cloves garlic, finely minced
06 -
1 small Thai chile, ribs and seeds removed, minced
07 -
1 teaspoon coarse salt
08 -
1/4 teaspoon black pepper
→ Seafood
09 -
1 1/2 pounds large shrimp (21-25 count), thawed if frozen, peeled, deveined, tails off
# Instructions:
01 -
In a large resealable plastic bag, combine olive oil, fresh lime juice, brown sugar, Sriracha, minced garlic, Thai chile, salt, and black pepper. Seal the bag and shake well to blend all ingredients.
02 -
Add shrimp to the marinade. Seal the bag tightly and turn to ensure all shrimp are evenly coated. Refrigerate for at least 30 minutes, ideally one hour, to let flavors infuse.
03 -
Preheat grill to high (about 232°C / 450°F) while shrimp marinates.
04 -
Remove shrimp from the bag, reserving marinade. Transfer the marinade to a small saucepan and place over medium-high heat. Let it come to a boil, then simmer for several minutes. Remove from heat and keep for basting.
05 -
Thread 4 to 5 shrimp onto metal skewers, leaving a small gap between each piece for even cooking. If using wooden skewers, soak them in water for at least 30 minutes prior to use.
06 -
Generously oil grill grates. Place shrimp skewers on the hot grill, close the lid, and cook for 2 to 3 minutes. Flip skewers, baste with simmered marinade, and grill another 2 to 3 minutes until shrimp are opaque and cooked through.
07 -
Transfer grilled shrimp to a serving platter. Serve hot, optionally paired with coconut rice or pineapple cucumber salad.
# Notes:
01 -
For optimal flavor, marinate shrimp for up to 1 hour, but do not exceed this to prevent a mushy texture.