This grilled shrimp is so incredibly delicious, you won't believe your taste-buds! Jumbo or large shrimp are left in their shells and marinated in a very quick and easy barbecue sauce, then grilled for 5-8 minutes. Makes a perfect appetizer or main course to serve guests, and all this despite the fact it takes only minutes to make! Perfect for a summer cookout or barbecue. ENJOY!
Prep Time: 10 minutes
Cook Time: 5 minutes
Ingredients:
- SERVES 2-3 for main course, OR 3-4 as an entree (together with other side dishes)
- 12 jumbo tiger shrimp (prawns), OR 16-20 large shrimp (prawns), with shells still on (do not remove!)
- optional: if your shrimp are smaller, you may need some tin foil OR a piece of banana leaf for the grill
- garnish: handful of fresh coriander and wedges of fresh lime
- BARBECUE SAUCE:
- 4 Tbsp. soy sauce
- 4 Tbsp. oyster sauce
- 1 Tbsp. fish sauce (available by the bottle at all Asian/Chinese food stores)
- 2 Tbsp. loosely packed brown sugar
- 8-10 cloves garlic, minced, OR 1 Tbsp. bottled minced or pureed garlic
- 1 Tbsp. lime juice
- optional: 1 fresh red chili, de-seeded and minced, OR 1/2 to 1 tsp. cayenne pepper
Preparation:
- Mix the barbecue sauce ingredients together in a bowl. Tip: Be sure to add enough garlic, as this is what gives this sauce its flavor. On its own the sauce will taste too strong, but once it's on the shrimp, the garlic will be just the right amount. Set sauce aside.
- For this recipe, you will need to cut open the shrimp (prawns), so that they lie flat in their shells on the grill. To do this: Leaving the shell in place, hold the prawn in your hand, so that it curls naturally into your palm. Or, if you're afraid of cutting yourself, hold the prawn (on its back) on a cutting board.
- Using a sharp knife, make a cut from the start of the tail (leave tail on), through the middle of the "belly" and down to the end of the prawn.
- Now turn the prawn over on your cutting board (so that its back is facing up). Use your palm to flatten it out by pressing down (gently). When you're done, the prawn should lie fairly flat (don't worry if the shell loosens slightly). Do the same with the other prawns.
- Now place the prawns in a flat-bottomed bowl or dish. Pour over the barbecue sauce.
- Allow prawns to marinate in the sauce while you warm up the barbecue (about 5-10 minutes - no longer).
- If your prawns are jumbo, or large enough (when flattened) that they won't fall through the grill, simply place directly on the barbecue. If your prawns are smaller (or your grill is widely spaced), spread a piece of tin foil or banana leaf on the grill first, then place prawns on top.
- Baste the prawns as you cook them with a little of the left-over barbecue sauce. Allow to cook at least 3 minutes on each side. Prawns are done when the flesh turns from translucent to pinkish-white (the shells will also turn a very attractive bright pink!).
- Serve immediately off the grill (the shell actually makes them easier to eat, and a nice finger food). Simply ask your guests to peel off the shell as they eat. OR plate up the prawns, adding fresh lime (or lemon) wedges on the side and a sprinkling of fresh coriander. Excellent on their own, or served with rice. ENJOY!
