Grilled Thai Chile Garlic Shrimp Food

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CHILE-GARLIC MARINATED AND GRILLED SHRIMP



Chile-Garlic Marinated and Grilled Shrimp image

This quick marinade is a cheater's version of Vietnamese nuoc mam cham, which is a mixture of Asian fish sauce, lime juice, sugar and chiles. Using crushed red pepper flakes rather than the fresh variety means less chopping, and finely grating the garlic into the marinade ensures it doesn't burn on the grill.

Provided by Food Network Kitchen

Time 45m

Yield Serves 4

Number Of Ingredients 9

3 large limes (about 10 ounces)
2 large cloves garlic
2 tablespoons fish sauce
2 tablespoons canola oil
1 tablespoon sugar
1/4 to 1/2 teaspoon crushed red pepper flakes
1 pound jumbo shrimp (16/20), peeled and deveined
1 small scallion, thinly sliced
1/4 cup lightly packed cilantro leaves

Steps:

  • Zest and juice 2 of the limes (you should have about 1 tablespoon zest and about 1/4 cup juice) and add to a medium glass bowl. Finely grate the garlic and add to the bowl along with the fish sauce, canola oil, sugar, red pepper flakes and shrimp. Toss to combine.
  • Marinate in the refrigerator for 30 minutes. Meanwhile, cut the remaining lime into wedges and reserve for serving.
  • Heat a large grill pan over medium-high heat. Remove the shrimp from the marinade and put on a baking sheet lined with paper towels. In batches, grill the shrimp until lightly charred in spots on both sides and just cooked through, about 3 minutes total. Transfer to a large plate.
  • Top with the sliced scallions and cilantro and serve with the lime wedges.

GRILLED SHRIMP WITH CHILE AND GARLIC



Grilled Shrimp With Chile and Garlic image

Shrimp are a treat and should be handled as such - and this recipe guarantees grilled shrimp that are reliably juicy, charred and seasoned. First, try this trick from J. Kenji López-Alt for plump meat with a browned crust: Stir a little baking soda into mayonnaise, and season it with salt, garlic and chile, which will intensify in the mayonnaise's fat. Coat the shrimp in the mayonnaise mixture and refrigerate for up to 30 minutes, then grill mostly on one side to avoid overcooking. Eat over grains, lettuces, lemon pasta or noodle salad; in tortillas or pita; or popped right into your mouth. As far as seasonings go, start with chile and garlic, then switch up subsequent batches with lemon zest, Old Bay, ginger and more.

Provided by Ali Slagle

Categories     easy, quick, weekday, seafood, main course

Time 25m

Yield 4 servings

Number Of Ingredients 6

6 garlic cloves
1/2 to 1 fresh hot chile, such as jalapeño or Fresno (depending on the chile's kick and your heat tolerance)
1/4 cup mayonnaise
1 1/2 teaspoons kosher salt (such as Diamond Crystal)
Heaping 1/4 teaspoon baking soda
1 1/2 pounds large shrimp, peeled and deveined, tails on, patted dry

Steps:

  • Prepare a charcoal or gas grill for high heat. (If you don't have a grill, you can cook the shrimp in a cast-iron skillet over high heat, with the vent on, following the same timing.) Using a Microplane or the small holes of a box grater, grate the garlic and chile into a medium bowl. Stir in the mayonnaise, salt and baking soda. Add the shrimp and stir to combine. Refrigerate for 15 to 30 minutes.
  • Clean the grates with a grill brush (no need to grease the grates), then grill the shrimp until well browned, 2 to 4 minutes. (If using a gas grill, close the lid to maintain temperature.) Flip and cook until opaque throughout, 1 to 2 minutes. Eat right away.

GRILLED THAI-STYLE SHRIMP WITH PINEAPPLE



Grilled Thai-Style Shrimp With Pineapple image

We recommend that you brine the shrimp before grilling to make them especially plump and juicy. To keep the shrimp from dropping through the cooking grate onto the hot coals, thread them on skewers. Use tongs to turn the skewered shrimp. Although a red Thai chile is authentic, any small, hot fresh chile can be used in this recipe. To save time, buy peeled and cored pineapple at the supermarket. If you prepare the pineapple yourself, reserve half a large pineapple for this recipe.

Provided by Cucina Casalingo

Categories     Healthy

Time 42m

Yield 4-6 serving(s)

Number Of Ingredients 13

3 tablespoons water
2 tablespoons fish sauce
2 tablespoons fresh lime juice
2 tablespoons fresh basil, chopped
1 tablespoon sugar
1 tablespoon rice vinegar
1 red chili pepper, preferably thai stemmed, seeded, and minced (see note)
shrimp
2 tablespoons table salt
2 lbs extra-large shrimp (21 to 25 per pound)
2 tablespoons extra virgin olive oil
2 cups pineapple, fresh, cut into 1-inch chunks
1 lime, cut into wedges

Steps:

  • For Dipping Sauce: Mix the water, fish sauce, lime juice, basil, sugar, vinegar, and chile in a small bowl. Set aside.
  • For Shrimp: Dissolve the salt in 1 quart cold water in a gallon-size zipper-lock bag. Add the shrimp, press out as much air as possible from the bag, and seal. Let stand 20 to 25 minutes. Drain and rinse the shrimp thoroughly under cold running water. Open the back of the shells with manicure scissors and devein if desired. Toss the shrimp and oil in a medium bowl to coat.
  • For Gas Grill: Turn on all the burners to high, close the lid, and heat the grill until very hot, about 15 minutes. Use a grill brush to scrape the cooking grate clean. Leave the burners on high.
  • Thread the shrimp and pineapple on skewers. Grill the shrimp, covered, for gas grill, turning the skewers once, until the shells are barely charred and bright pink, 5 to 7 minutes.
  • Serve immediately, passing the dipping sauce and the lime wedges.
  • Skewering Shrimp with Pineapple: Thread the tail of the shrimp, then a chunk of pineapple, and finally the head of the shrimp onto a skewer, so that the shrimp forms a half-circle around the pineapple.

Nutrition Facts : Calories 364.2, Fat 10.9, SaturatedFat 1.7, Cholesterol 344.5, Sodium 4504.1, Carbohydrate 18.8, Fiber 1.8, Sugar 11.7, Protein 47.3

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