I like shrimp because it doesn’t take long to thaw or cook. So, I usually keep a bag around for those days when I have simply run out of time to make dinner. Shrimp is not my kids favorite, but with a little coaxing they will eat it. I also grilled corn on the cob to go with it which they love (who doesn’t!) It made a great, light summer meal. And the next day I used the left overs and had shrimp tacos for lunch!
Recipe taken from: Rasamallaysia
Chili Lime Shrimp Recipe
Makes 10 skewers | Prep Time: 15 Mins | Cook Time: 10 Mins
1 lb peeled and deveined shrimp, tail-on
1/4 cup fresh lime juice
2 tablespoons olive oil
1 tablespoon fresh cilantro leaves or parsley leaves, chopped finely
2 tablespoon Thai sweet chili sauce
2 cloves garlic, chopped finely
1/2 tablespoon honey
Pinch of salt
Soak the bamboo skewers with cold water. Rinse the shrimp and pat dry with paper towels. Set aside.
In a bowl, mix all the ingredients of the Marinade together using a whisk. Add the shrimp to the Marinade, make sure to coat the shrimp evenly. Marinate for 30 minutes.
Fire up the grill and grill the shrimp until cooked and slightly charred on the surface. Serve immediately.
You can also bake the shrimp in the oven, preheat the oven to 400F and bake for about 10 minutes. After baking, you may broil the shrimp for 1 minute to char the surface of the shrimp.