Grilled Shrimp with Chile, Cilantro, and Lime

Name: Grilled Shrimp with Chile, Cilantro, and Lime
Prep time: 35 min
Cook time: 8 min
Total time: 43 min
Yield: 4
Ingredients: 16 whole Jumbo shrimp, unpeeled and preferably head-on; 6 tbsp Fish sauce, divided; 4 tbsp Vegetable oil, divided, plus more for grill grates; 2 tsp Ground turmeric; 30 sprigs Fresh cilantro, chopped; 10 whole Long red chiles such as Holland or Anaheim, stemmed; 8 clove Garlic cloves; 2 inch Fresh ginger, peeled and chopped; ¼ cup Fresh lime juice; 2 tbsp Palm sugar or light brown sugar, packed

Recipe GLPRd09daa89ff6554

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Main Course

43 min

245 cal

Servings: 4

Grill

SNAP eligible

Succulent jumbo shrimp seasoned with turmeric and grilled until charred and cooked through, served with a vibrant Southeast Asian-inspired dipping sauce made from fish sauce, fresh cilantro, roasted garlic and chile, lime juice, and a touch of palm sugar for balance.

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Ingredients

16 whole Jumbo shrimp, unpeeled and preferably head-on

6 tbsp Fish sauce, divided

4 tbsp Vegetable oil, divided, plus more for grill grates

2 tsp Ground turmeric

30 sprigs Fresh cilantro, chopped

10 whole Long red chiles such as Holland or Anaheim, stemmed

8 clove Garlic cloves

2 inch Fresh ginger, peeled and chopped

¼ cup Fresh lime juice

2 tbsp Palm sugar or light brown sugar, packed

Directions

Place the shrimp in a large bowl. Add 2 tablespoons of fish sauce, 2 tablespoons of vegetable oil, and the turmeric. Toss well to coat all the shrimp evenly. Cover and let marinate at room temperature for 30 minutes.
While the shrimp marinate, prepare the dipping sauce. Combine the remaining 4 tablespoons of fish sauce, remaining 2 tablespoons of vegetable oil, cilantro sprigs, long red chiles, garlic cloves, and ginger pieces in a blender or food processor. Pulse until a coarse paste forms—the sauce should have some texture, not be completely smooth. Transfer to a small serving bowl and set aside.
Preheat your grill to medium-high heat. If using charcoal, build a medium-hot fire. If using gas, heat to high. Lightly oil the grill grates with vegetable oil to prevent sticking.
Drain the marinated shrimp well, shaking off excess liquid. Place the shrimp directly on the oiled grill grates in a single layer. Grill for 5–6 minutes total, turning occasionally with tongs, until the shrimp are charred on the outside and opaque throughout with an internal temperature of 145°F. Do not overcrowd; work in batches if necessary.
Transfer the grilled shrimp to a serving platter. Drizzle the cilantro-chile dipping sauce over the shrimp or serve it on the side for dipping. Serve immediately while hot.

Comments

Grocery List Plus Editorial Staff4

Shrimp is widely available at Charlotte-area Publix and Harris Teeter seafood counters year-round, and the supporting aromatics—garlic, ginger, cilantro, lime, and chiles—are standard at every major chain. Fish sauce and palm sugar require a stop at an Asian market or specialty section; Harris Teeter carries both, though palm sugar adds roughly $4 to the shop. At $3.50–$5.00 per pound for shrimp, the per-serving cost lands around $4.50–$6.00, making this a modest splurge for weeknight dinner. The 43-minute estimate is honest for marinating and grilling, though the actual hands-on time is under ten minutes, which suits busy evenings well. Grilled shrimp keeps poorly and is best eaten the same night, so plan this for when you can serve it fresh.