Nothing excites me more than when I can fire up the grill. This weekend has been no exception. The weather was perfect, no rain…YAHOO! Just pure sunshine and a nice breeze. It doesn’t get any better than that. So today while I was grocery shopping, some beautiful shrimp was in the fresh seafood case staring at me. It said why not buy me and grill me. I do believe it was time to fire up the Weber for Spicy Sweet Chili Glazed Shrimp.
Sweet Chili Dipping Sauce can be found in the Asian aisle in your local market. Mix the chili sauce with garlic powder, hot sauce, and soy sauce. Coat shrimp with glaze just before grilling, coating several times while on the grill. The glaze becomes sticky and has a little heat from chilies in the sauce not to mention the hot sauce. By the way, this glaze is delicious on salmon, too. Spicy Sweet Chili Glazed Shrimp is on the menu any time you’re short on time. Served with a salad it is the perfect summertime meal. You can serve on skewers or remove shrimp to serving platter with extra dipping sauce if you like.
Spicy Sweet Chili Glazed Shrimp
Using two skewers to thread shrimp makes for easier grilling because this size shrimp is rather large. I suggest using large shrimp for this recipe. Does not matter whether you use metal and bamboo skewers. Use which ever you like as many styles exist. Also be careful of hot spots on your grill as you can see where my grill was the hottest. Enjoy and Happy Grilling!
Spicy Sweet Chili Glazed Shrimp
Spicy Sweet Chili Glazed Shrimp
Spicy Sweet Chili Glazed Shrimp
2 pounds (16-20 ct.) shrimp, peeled and deveined
2/3 cup sweet chili dipping sauce plus additional for dipping
1 ½ t. garlic powder
2 T. hot sauce (I used Cholula)
2 t. Tamari soy sauce
Kosher salt and pepper
Skewers – metal or bamboo
In a small bowl, mix chili sauce, garlic powder, hot sauce, and soy sauce; set aside.
Pat shrimp dry and sprinkle with salt and pepper. Using two skewers, thread both ends of shrimp onto skewers. This makes for easier grilling since shrimp are rather large.
Preheat and clean grill grates. Rub grates with oil to prevent sticking. Reduce heat to about 450 degrees as you will grill with lid open.
About 10 minutes before grilling, brush both sides of shrimp with chili glaze. Place skewers on grill and cook about 4 – 5 minutes, brushing with glaze again. Turn shrimp over, glaze and cook for an additional 4 minutes. Turn and glaze one final time being careful not to burn. Remove shrimp from grill and from skewers if desired.
Serve shrimp with additional sweet chili dipping sauce if desired.
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