Grilled Shrimp and Scallions with Southeast Asian Dipping Sauces
Succulent grilled shrimp and tender scallions served with two flavorful Asian-inspired dipping sauces - a tangy fish sauce-lime combination and a savory soy-ginger sauce. The shrimp and vegetables are seasoned with crushed coriander seeds and grilled to perfection.
Ingredients
- •¼ cup Asian fish sauce*
- •¼ cup fresh lime juice
- •1 teaspoon sugar
- •1 whole jalapeño chile
- •⅓ cup soy sauce
- •¼ cup unseasoned rice wine vinegar
- •1 tablespoon fresh ginger
- •1 tablespoon fresh cilantro
- •2 tablespoons whole coriander seeds
- •1½ pounds shrimp
- •9 whole scallions
- •2 tablespoons vegetable oil
- •½ teaspoon kosher salt
- •½ teaspoon black pepper
- •note
- •10 whole wooden skewers
- •preparation note
Cooking Instructions
- 1.
In small bowl, stir together fish sauce, lime juice, and sugar. Mix well to dissolve sugar, then stir in jalapeño rings. Set aside.
5 min
- 2.
In small bowl, stir together soy sauce, vinegar, ginger, and cilantro. Set aside.
5 min
- 3.
Prepare grill for cooking: If using charcoal grill, open vents on bottom, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 4 to 5 seconds. If using gas grill, preheat burners on high with hood closed 10 minutes, then turn down to moderately high.
15 min
- 4.
Using electric spice grinder, pulse coriander seeds 2 to 3 times to crack. (Alternatively, place seeds on cutting board and crush lightly with small saut pan, using gentle rocking motion.) In large bowl, combine shrimp and scallions. Drizzle with oil and toss to coat. Sprinkle with coriander, salt, and pepper and toss to coat.
10 min
- 5.
Thread shrimp and scallions onto skewers. Grill, turning once, until just cooked through, about 3 to 4 minutes per side. Arrange on platter and serve with dipping sauces.
8 min
