For many who were raised in the west, this may be new…it was for me, but this way of preparing and eating shrimp has opened up a whole new door to deliciousness!
The whole thing starts with fresh shrimp, right out of the water. You can buy these big ones at the Asian market, but they’ll be frozen and headless. Both are good, but I love these fresh ones with the heads still on them :)
I heat my grill on high for 10-15 minutes to get the grates hot, then bump it down to low and leave it open for a few minutes. When I’m ready, I throw on the shrimp.
The Shrimp
I just move them or flip them every two minutes until they look good. Shrimp should be rotated in and out of hot-spots if you have them so you don’t end up with half undercooked and half burnt shrimp, but that really it. I don’t put anything on them, just throw ‘em on!
…but what really makes this recipe unique for westerners (at least I thought that might me the case), is that westerners typically are used to peeling their shrimp. Turns out, that’s just a huge waste of time, and removes some really good textures, flavors, and nutrients! So no, if you do this, try it this way: eat the whole damn thing! The head, the shell, everything but the very tail end! If you’re not accustomed to eating shrimp this way, you may just find yourself pleasantly surprised!
The Sauce
| Ingredient | Measurement |
|---|---|
| Salt | 1 teaspoon |
| Sugar | 3 teaspoon |
| Pepper | 1/2 teaspoon |
| Thai Chilis | 5-6 peppers |
| Lime Leaves | 4-5 leaves |
| Condensed Milk | 1 teaspoon |
| Lime Juice | 2-3 limes |
…that’s it! Today I didn’t have condensed milk or lime leaves on hand, so I just used a sweet and spicy dipping sauce, but these things are so good I can eat them plain.
Let me know in the comments if this is new to you, if this is how you’ve always done it, or if you know any good sauce or basting recipes that may pair well!
Thanks for checking out some more of my work! As always, I hope you enjoyed witnessing as much as I enjoyed creating!
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