Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Grilled Skewered Cilantro-Lime Shrimp
These skewered and grilled shrimp pair perfectly with pepper–lime dipping sauce. Grate the zest from the same limes that you'll juice to make the sauce. The shrimp can be served on the skewers or slid off onto a platter or bowl.
4
Servings
Tip
Don't apply the seasonings to the shrimp before skewering. The marinade makes them slippery and more difficult to skewer.
20 minutes
plus grill prep
Ingredients
-
½
cup finely chopped fresh cilantro
-
¼
cup fish sauce
Directions
-
01In a small bowl, stir together the cilantro, fish sauce, oil, zest and sugar. Skewering them in a C shape, thread the shrimp onto eight 8- to 10-inch metal skewers. Place the skewers in a large baking dish and pour the cilantro mixture over them, turning to coat. Refrigerate while preparing the grill.
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1
and get access to all of our recipes and articles online, as well as in print.
GET DIGITAL & PRINTReviews
May 19, 2022
Good grilling but too salty
I like fish sauce but this was too salty. Maybe it was the brand and I should have cut back. Will try again because that was the only drawback. The shrimp cooked up to be the perfect texture.
Become A Subscriber To Rate and Review All Our Recipes.
Please Log in or join today for $1.
Awesome recipe! Given the volume of Fish Sauce needed for the marinade, I would suggest a cheaper brand like "Three-Crabs" or "Squid" brand. While I think the Tuk Meric may go great with the similar Grilled Cilantro-Lime Skirt steak recipe, I prefer a dipping sauce I discovered from Mark Wiens that he calls "Thai Seafood Sauce". My modified recipe is below and I strongly suggest you purchase some "Blis" fish sauce for the two tablespoons needed for this recipe as it is awesome!
Pound 15 garlic cloves and 15 "bird" chilis (not your usual Thai chilis) in a mortar and pestle for 5 minutes until completely macerated
6 tablespoons of lime juice
3 tablespoons water
2 tablespoons raw tubinado sugar (or palm sugar if you can get some)
2 tablespoons fish sauce (Red Boat is great, but Blis is amazing)
Serve the shrimp with steamed jasmine rice, a side salad and/or veggie and a small dish for the dipping sauce.
Enjoy!