Spicy Barbeque Shrimp recipe with Thai Dipping Sauce
There's no mistaking that nutty-sesame flavor in this barbeque shrimp recipe for being anything but Thai.
This is a picture of the barbeque shrimp just after they've come off the grill and they've been drizzled with some of the Thai dipping sauce.
We use a lot of pictures on this site and for me this is one of my favorites - this barbeque recipe really does taste as good as it looks.
Serve with a little rice on the side.
And check this out, I've also been experimenting with a new crepe recipe and I've used these barbeque Thai shrimp as one of my new crepe filling recipes.
Just fire up any of our shrimp grilling recipes, make a dozen soft fluffy crepes and then lay the shrimp kebab in a crepe, fold and serve.
Serves: 2 - 4
Prep time: 10 minutes
Direct Heat: 600F
Note: marinate the shrimp 1 hour before cooking
These will be threaded on the skewers with the barbeque shrimp recipe.
Cover and set the chopped peppers aside.
In a food processor or blender combine the chopped cilantro, garlic and ginger with the rest of the grilled shrimp marinade ingredients listed above.
Run the blender until all of the ingredients are well mixed and the cilantro, garlic and ginger appear as much smaller chunks.
Pour in the marinade and seal the bag.
Place the bag in a shallow dish in case it leaks and put in the refrigerator for 1 hour.
While they're marinating mix the Thai dipping sauce ingredients in a small saucepan. Bring to a gentle boil over medium heat and then reduce to a low simmer for 5 minutes.
Be careful, stir often, but watch it doesn't spurt out when you go to stir it.
If you want the sauce a little thicker stir 1 teaspoon corn starch into 1 teaspoon hot water. Pour this slurry into the sauce and stir until it thickens.
I find putting a piece of pepper at each end of the skewers helps keep the shrimp on while on the barbeque.
Once the grill reaches cooking temperature place the kebabs on the barbeque and close the lid.
After a few minutes lift the lid and with your BBQ tongs grip each kabob and give it a wiggle to loosen it from the grates.
Have a look underneath the kabob, if it's grilling up nicely go ahead and flip them over. Flip them carefully so the pepper doesn't fall off the ends.
Close the lid and wait another few minutes. These cook quickly and you don't want to over-cook them.
Lift the lid, if the shrimp are opaque and orangey-brown with nice grill marks and the red pepper has slightly charred marks at the edges then its time to remove them from the grill.
Place them on a serving dish and drizzle with the warm Thai dipping sauce or serve the sauce on the side or try them wrapped in crepes.
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