Notes: Vicky McCaffree of Yarrow Bay Grill in Kirkland, Washington, uses this glaze on firm fish such as halibut. It also complements shrimp. To make sauce only, complete step 1, then use or chill, covered, up to 3 days.
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- Calories: 191
- Calories from fat: 12%
- Protein: 24g
- Fat: 2.4g
- Saturated fat: 0.5g
- Carbohydrate: 14g
- Fiber: 0.0g
- Sodium: 558mg
- Cholesterol: 173mg
- 1/2 cup Thai sweet chili sauce
- 2 tablespoons lime juice
- 1 tablespoon Asian fish sauce (nuoc mam or nam pla)
- 2 tablespoons chopped fresh cilantro
- 1 pound (30 to 35 per lb.) shrimp, shelled, deveined, and rinsed
- Lime wedges
- 1. Mix chili sauce, lime juice, fish sauce, and cilantro; set aside.
- 2. Divide shrimp into 4 equal portions. Lay each portion of shrimp in a neat row with tails pointed in the same direction. Thread 2 thin wood or metal skewers (8 to 10 in. long) about 1 1/2 inches apart through center of each row of shrimp, pushing the shellfish close together.
- 3. Place shrimp on an oiled grill above a solid bed of hot coals or high heat on a gas barbecue (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill.
- 4. Cook, turning once, until shrimp are pink, 2 to 3 minutes a side.
- 5. Brush tops of shrimp with the chili sauce mixture, turn over, and cook just until glaze bubbles and browns slightly, about 30 seconds (watch closely; glaze burns easily). Brush tops with more chili mixture, then turn glaze down and cook just until it darkens slightly, about 30 seconds more.
- 6. Transfer shrimp to plates or a platter. Season to taste with remaining chili mixture and juice from lime wedges.
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