Description
These peel and eat shrimp get marinated in a fabulous Thai marinade of garlic, paprika, black sesame seeds, and orange peel. You can make the dipping sauce as mild or as spicy as you like.
Ingredients
For the shrimp
- 2 tablespoons neutral oil (such as canola or avocado oil)
- 2 teaspoons chopped garlic
- 1/2 teaspoon black sesame seeds
- 1/2 teaspoon dry orange peel
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 cup (loosely-packed) fresh chopped cilantro leaves
- 1 pound shell-on large shrimp (see Note 1)
For the sauce
- 1 clove garlic, roughly chopped
- 2 tablespoons (loosely-packed) fresh cilantro leaves
- 1/2 to 1 Thai chili, depending on level of heat desired
- 6 tablespoons fresh lime juice
- 4 tablespoons water
- 1 teaspoon kosher salt
- 2 tablespoons granulated sugar
Instructions
For the shrimp
- Marinate shrimp. In a large bowl, stir together oil, garlic, sesame seeds, orange peel, paprika, garlic powder, and cilantro. Add shrimp and toss mixture with your hands until shrimp are evenly coated. Let shrimp sit at room temperature 10-15 minutes to marinate.
- Cook shrimp. Grill shrimp in a single layer over a high flame until cooked through, 5-8 minutes, turning half-way through. See Note 2.
For the sauce
- Blend sauce. Put all the sauce ingredients into a blender and blend together until cilantro is evenly chopped, about 30 seconds to 1 minute.
Notes
- At the restaurant, Chef Jett uses head-on shrimp. However, for this recipe I used shell-on shrimp but with heads removed. You can use either depending on your preference.
- You can also cook the shrimp on the stovetop. Heat a heavy bottom wok or skillet over high heat. Add 1 to 2 tablespoons of neutral oil and swirl the oil to evenly coat the pan. Add half the shrimp and cook in a single layer until shrimp are cooked through, 5 to 8 minutes, turning half-way through. Wipe out pan and repeat with the remaining shrimp.
- Recipe adapted from Chef Jett Hurapan.
