Grilled Shrimp with Chile, Cilantro, and Lime
Succulent jumbo shrimp marinated in turmeric and fish sauce, grilled to perfection and served with a spicy-tangy sauce made from chilies, cilantro, and lime. This Thai-inspired dish combines bold flavors with perfectly charred seafood.
Ingredients
- •16 pieces jumbo shrimp, unpeeled, preferably head-on
- •6 tablespoons fish sauce (such as nuoc nam or nam pla), divided
- •4 tablespoons vegetable oil, divided, plus more for grill
- •2 teaspoons turmeric
- •30 sprigs cilantro sprigs, chopped
- •10 pieces long red chiles (such as Holland or Anaheim), stemmed
- •8 cloves garlic cloves
- •2 pieces 1" pieces ginger, peeled
- •¼ cup fresh lime juice
- •2 tablespoons palm sugar or (packed) light brown sugar
Cooking Instructions
- 1.
Combine shrimp, 2 tablespoons fish sauce, 2 tablespoons oil, and turmeric in a large bowl; toss to coat. Let stand for 30 minutes.
30 min
- 2.
Purée 4 tablespoons fish sauce, 2 tablespoons oil, cilantro, and remaining ingredients in a blender or food processor until a coarse mixture forms; transfer dipping sauce to a small bowl and set aside.
5 min
- 3.
Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Oil grill grates. Shake excess liquid from shrimp and place shrimp on grill. Cook, turning occasionally, until shrimp are charred and cooked through, 5-6 minutes.
6 min
- 4.
Serve immediately with sauce.
1 min
