Monday, July 28, 2014

Sweet Thai Chili Grilled Shrimp & Vegetables

We are huge fans of Red Thai Chili Sauce so when I saw it used in a recipe with grilled shrimp I immediately wanted to give it a whirl. This sauce has the perfect combination of heat and sweet making it one of our favorite condiments. We always have it on top of chicken stir-fry or use it as an Asian dipping sauce, we've even gone as far as putting on top of a Thai Chicken Pizza but since it's summer time I wanted to use it on the grill. I skewered shrimp, vegetables and pineapple, brushed it all with the sauce and put it on top of a bed of jasmine rice for a complete, quick & easy summer meal. 

8 Wooden Skewers
20-25 Large Shrimp - Defrosted, Cleaned & Tails off
1 Cup Pineapple - Large Chunks
1 Red Pepper - Large Chunks
1 Green Pepper - Large Chunks
1/2 Onion - Large Chunks
4 Tbsp Red Thai Chili Sauce
2 Tbsp Light Mayonnaise
1 Tsp Fresh Chives - Chopped & more for garnish
Pam Spray

Adapted from:

If you are using wooden skewers to grill it's important to soak them in water for about 30 minutes. I could never find a good way to do this until the other day when I decided to put them with the water in a gallon freezer bag. It worked perfectly, so much better than a large bowl with half the skewers sticking out. Obviously if you are using metal skewers this step is obsolete but be careful not to burn yourself as they get hot very quickly. 
While the skewers are soaking you can prep your shrimp and veggies. Although it looks cool to make skewers with both the shrimp and vegetables they have different cooking times so its easier to keep all the shrimp together and then have the vegetables on their own set of skewers. Put 4-5 shrimp on a skewer pushing them into the middle and allowing for room on either side of each shrimp. Place vegetables and fruit on skewers and set both aside.
Make sure your grill has been cleaned, spray it with Pam and preheat it to medium heat. Now it is time to make your Sweet Thai Chili Sauce. In a medium sized bowl combine the mayonnaise with the red Thai chili sauce and chives.
The shrimp will grill about 6-8 minutes a side until the have curled, are pink and opaque with some grill marks. The vegetables will take about 10 minutes each side. As everything grills you can brush the sauce on top. Make sure to keep some sauce aside to brush on to both the shrimp and the vegetables right before you eat. To make this into a complete meal serve the skewers on top of some jasmine rice and top with more fresh chives.

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