Spicy Grilled Shrimp

119 Ratings
  • 5 19
  • 4 26
  • 3 47
  • 2 20
  • 1 6

Chili paste and fish sauce give these shrimp a Thai-inspired flavor and a crowd-pleasing reputation. Both the paste and sauce are available in the ethnic-food aisles at many supermarkets, in Asian grocery stores, and online.

Martha Stewart Living, June 2010

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Recipe Summary test

prep:
10 mins
total:
45 mins
Servings:
12
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Ingredients

For the Sauce (Makes 3/4 cup)
For the Shrimp

Directions

  • Soak 12 wooden skewers in water for 30 minutes to prevent charring.

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  • Meanwhile, make the sauce: Bring sugar and lime juice to a simmer in a small saucepan. Cook, stirring, until sugar dissolves, about 2 minutes. Remove from heat; stir in lime zest, chili paste, and fish sauce. Season with salt.

  • Make the shrimp: Heat grill to high. Brush grates with oil. Thread 3 shrimp onto each skewer; season with salt. Divide sauce in half; reserve half for serving. Grill shrimp for 1 minute; brush with sauce. Flip, and grill for 1 minute more; brush with sauce again. Flip, and grill, brushing occasionally with sauce, until opaque, 1 to 3 minutes more. Serve with reserved sauce.

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Reviews (4)

119 Ratings
  • 5 19
  • 4 26
  • 3 47
  • 2 20
  • 1 6
Martha Stewart Member
12/19/2018
This was incredible. I also made it with chunked chicken breast on skewers for my youngest who won't eat shrimp. We all inhaled it. I drizzled the shrimp and chicken with a little grapeseed oil and sprinkled it with sugar, salt and pepper. Loved the glaze. Very, very nice. Thank you.
Martha Stewart Member
06/01/2013
Pas mal très interessant comme article ^^
Martha Stewart Member
06/01/2013
Pas mal très interessant comme article ^^
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Martha Stewart Member
05/24/2013
Delicious! But don't you think it only serves 6? Who would be happy with only 3?
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