Tested till perfect Barbecued Jumbo Shrimp with Sweet Chili Dipping Sauce

Barbecued Jumbo Shrimp with Sweet Chili Dipping Sauce

Throw a few shrimps on the barbie, mate, for an ideal appetizer.

By JamesSmith And The Canadian Living Test Kitchen

Source: Canadian Living Magazine: September 2006; Get Grilling: Summer 2007

Recipe5 out of 5 based on 2 ratings.
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  • Portion size 6 servings, or 18 pieces


  • 2 lb 2lbraw jumbo shrimp, (about 18) peeled and deveined
  • 1 tbsp 1tbspvegetable oil

Sweet Chili Dipping Sauce:

  • 1/2 cup 1/2cuprice wine vinegar
  • 1/4 cup 1/4cuppacked brown sugar
  • 1 tsp 1tspgrated lime rind
  • 4 tsp 4tsplime juice
  • 2 tsp 2tspAsian hot chili sauce or hot pepper sauce
  • 2 2garlic clovegarlic cloves, minced
  • 1 tsp 1tspcornstarch
  • 1 tbsp 1tbspchopped fresh coriander
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Sweet Chili Dipping Sauce: In saucepan, bring vinegar, sugar, 2 tbsp (25 mL) water, lime rind and juice, hot sauce and garlic to boil over medium-high heat. Whisk cornstarch with 1 tbsp (15 mL) water; whisk into pan and boil until thickened, about 1 minute. Set aside. (Make-ahead: Let cool; refrigerate in airtight container for up to 2 days.) Stir in coriander.

In large bowl, toss shrimp with oil and half of the sauce; let stand for 10 minutes. Place shrimp on greased grill over medium-high heat; close lid and grill, turning once, until pink, about 6 minutes. Serve hot with remaining sauce for dipping.

Nutritional Information Per piece: about

cal 61 pro 8g total fat 1g sat. fat 0
carb 4g fibre 0g chol 57mg sodium 60mg

% RDI:

calcium 2 iron 7 vit A 2 vit C 2
folate 1
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