Grilled Shrimp Skewers w/Spicy Asian Dipping Sauce
Cummulative Rating
N/A Servings
Makes 4 servings. Difficulty
Easy
Ingredients
2 garlic cloves, minced 1/4 cup sugar 1/3 cup gf soy sauce 1/3 cup fish sauce 1/3 cup lime juice 1 jalapeno pepper, minced 1 scallion, finely chopped 2 Tablespoons cilantro, finely chopped 1/2-3/4 cup water; or more to taste
12 large shrimp, shelled and deveined (tails left intact) Vegetable oil
Mince garlic. Sprinkle 1 tablespoon of sugar on garlic and using the flat side of a chef’s knife, smash garlic/sugar mixture until it mashes into a paste-like consistency. Scrape garlic paste into a medium bowl. Add remaining sugar, gf soy sauce, fish sauce and lime juice; whisking until sugar is completely dissolved. Stir in jalapeno peppers, scallions and cilantro. Stir in enough water to reach a mellow, but still lively sauce.
Place cleaned shrimp in a large zip-lock bag; adding half the sauce to the bag. (Reserve remaining sauce.) Seal bag and turn to coat shrimp thoroughly. Refrigerate for 30 minutes.
Meanwhile, soak 6 small skewers in a shallow bowl of water.
Prepare grill.
Remove shrimp from bag and discard marinade. Thread 2 shrimp onto each small skewer. Spray or brush each skewer with vegetable oil.
Grill skewers for 1-2 minutes per side over a medium-hot grill, or until pink, opaque and cooked through.
Sprinkle with cilantro and chopped peanuts. Serve remaining sauce for dipping.
Glutenfreeda's Blog
Glutenfreeda on Twitter
Glutenfreeda on Facebook
RSS
Cummulative Rating
