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Grilled Shrimp with Chile, Cilantro, and Lime

4.6

(21)

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Grilled Shrimp with Chile, Cilantro, and LimeTuukka Koski

You bought the freshest-looking shrimp, baby squid, or whole fish you could find. Now what? Follow Pelaccio's road map for any kind of seafood: Marinate it in turmeric and fish sauce, grill it quickly over high heat, then pair it with a fiery dipping sauce.

Recipe information

  • Yield

    Makes 4 servings

Ingredients

16 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 cilantro sprigs, chopped
10 long red chiles (such as Holland or Anaheim), stemmed
8 garlic cloves
2 1" pieces ginger, peeled
1/4 cup fresh lime juice
2 tablespoons palm sugar or (packed) light brown sugar

Preparation

  1. Step 1

    Combine shrimp, 2 tablespoons fish sauce, 2 tablespoons oil, and turmeric in a large bowl; toss to coat. Let stand for 30 minutes.

    Step 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.

    Step 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.

    Step 4

    Serve immediately with sauce.

TagsShrimpShellfishSeafoodCilantroHerbs & SpicesLimeCitrusFruitAnaheim ChileChileVegetableGingerMainDinnerLunchDairy FreeNut FreeGluten FreeEasyWeeknight MealsGrillingBlenderFood ProcessorSummerBon Appétit

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