Barbecued Jumbo Shrimp with Sweet Chili Dipping Sauce

Author: Canadian Living

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

  • Portion size 18 servings

Ingredients

  • 2 lbs raw jumbo shrimp (about 18) peeled and deveined
  • 1 tablespoon vegetable oil
Sweet Chili Dipping Sauce:
  • 1/2 cup rice wine vinegar
  • 1/4 cup packed brown sugar
  • 1 teaspoon grated lime rind
  • 4 teaspoons lime juice
  • 2 teaspoons Asian hot chili sauce
  • 2 teaspoons hot pepper sauce
  • 2 garlic cloves minced
  • 1 teaspoon cornstarch
  • 1 tablespoon chopped fresh coriander

Method

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 facts Per piece: about

  • Sodium 60 mg
  • Protein 8 g
  • Calories 61.0
  • Total fat 1 g
  • Cholesterol 57 mg
  • Saturated fat trace
  • Total carbohydrate 4 g

%RDI

  • Iron 7.0
  • Fibre 0.0
  • Folate 1.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 2.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Barbecued Jumbo Shrimp with Sweet Chili Dipping Sauce

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