Ingredients
Method
Marinate the Shrimp
- In a large resealable plastic bag, combine the olive oil, lime juice, brown sugar, Sriracha, minced garlic, minced Thai chile, salt, and pepper. Seal the bag and shake well to blend.
- Add the shrimp to the bag, seal again, and toss gently to coat evenly. Refrigerate for at least 30 minutes, or up to 1 hour for deeper flavor.
Prepare the Glaze
- While the shrimp marinates, pour the remaining marinade from the bag into a small saucepan. Bring to a boil over medium-high heat, then reduce to a simmer and cook for 2 minutes. Remove from heat and set aside.
Grill the Shrimp
- Preheat your grill to high heat (about 450°F). If using wooden skewers, soak them in water for at least 30 minutes beforehand.
- Thread 4-5 shrimp onto each skewer, leaving a little space between them. Oil the grill grates well, then place the skewers on the grill. Close the lid and cook for 2-3 minutes.
- Flip the skewers, baste with the reserved glaze, and cook for another 2-3 minutes, until the shrimp are opaque and cooked through.
Serve
- Serve the grilled shrimp immediately with coconut rice or a refreshing pineapple cucumber salad.
Nutrition
Notes
For a milder heat, remove the seeds from the Thai chile before mincing. You can substitute serrano or jalapeno if Thai chiles are unavailable. If using frozen shrimp, thaw completely and pat dry before marinating. To make ahead, marinate the shrimp up to 2 hours in advance, then grill just before serving. Leftover shrimp can be stored in an airtight container in the fridge for up to 2 days, but are best enjoyed fresh.