I tell you what….this Thai BBQ Shrimp is so yummy and delicious I almost want to keep the flavors to myself. Almost. I am not stingy like that though and I truly think that friends shouldn’t let friends eat yukky food. Know what I mean? I am not like those peeps that like to hold all the great food recipes close to the cuff and never ever share what’s in em. I have been around thoooose kinds of people. Share the love folks…share it.
So, back to these tasty shrimp morsels of crustacean goodness! There was this little hole in the wall back in Las Vegas very close to the Strip (Las Vegas Blvd.) that I frequented errr frequently. Man I’m good with words today….lol When I worked on the bike team in downtown Las Vegas we would pedal our happy rear ends all the way over to it which was way out of our actual assigned (bike) area but man oh man it was so worth the sweat equity to get there and devour that Thai BBQ goodness. The extra bonus was that we would watch the prostitutes…gasp!-yes there are actual prostitutes walking around in broad day light in Las Vegas right on the Strip I tell ya and we would “scoop them up” yes, that’s a technical police term…after watching them flag down and approach vehicles for the better part of an hour. You know, “the lean in” to the car kind of business…often times getting in and returning to the very same stretch…you don’t say?…during our lunch. Fresh from the Thai BBQ place, sweet and spicy stickiness still likely all over our faces, we’d then ride up to the surprised prostitute and of course she had no idea what we were talking about and say, “but Officer I’m not that kind of girl”…ummm hmmm. Yeah, I know. (Rolling my eyes out loud.) Occasionally, we’d get someone who’d own up and say, “man, you know what I’m doin!” Rare though. Very rare.
So, this sweet and spicy thai bbq shrimp is a throwback to my time there, in the hood. This sauce is so darn good you just have to try it. You will see. I used to order the Thai BBQ Chicken when I went to that little place nestled right across the street from a strip club and right in the heart of dope land, and the chicken never ever disappointed either. In fact, if you take this marinade and double it (refrigerating half for the actual sauce when you grill) it would be a close twin to that amazing Thai BBQ sauce I remember so fondly…..Now, if I could just master a dish they had called “chicken noodles.”…..well, a girl can dream can’t she.
So, on behalf of this retired police officer and all the prostitutes arrested due to the window view of this little Thai joint…please enjoy this wonderful recipe!
- 1 1/2 lb. Raw Large Shrimp (About 32) Peeled and Deveined
- 8 Wood Skewers (Optional if you want to grill)
- 1/2 C. Honey
- 3 Tbsp. Lemon Juice
- 3 Tbsp. Olive Oil
- 2 Tbsp. Low Sodium Soy Sauce
- 1 Tbsp. Rice Vinegar
- 1 Tbsp. Fresh Minced Garlic (2 Cloves) OR 1 Tsp. Garlic Powder
- 1 1/2 Tsp Fresh Ginger (Peeled and Grated) OR 1/2 Teaspoon Ground Ginger
- 2 1/2 Tsp. Asian Chili Paste (I use Sambal Oelek Brand)
- 1/2 Tsp. Salt
- 1/4 Tsp. Ground Pepper
- 1/2 of the previously reserved refrigerated marinade
- 3 Tbsp. Butter
- 1 1/2-2 Tsp. Cornstarch
- Peel and devein the large shrimp. Combine all the ingredients for the marinade in a medium bowl. Whisk the marinade together. Pour half of the marinade into a container, seal, and refrigerate. Pour the other half of the marinade into a large Zip Loc bag and add the shrimp. Massage the shrimp lightly through the bag into the marinade.
- Place the bag of shrimp in the refrigerator to marinade for for 30-60 minutes. At this time, place your wooden skewers in a dish of water so that they absorb the water for grilling.
- When ready to grill, thread the shrimp through the skewers (about 4 a skewer) and discard the marinade. Heat the grill to medium heat. Grease the grill so that the shrimp don’t stick. While your grill is heating, begin your sauce.
- Add the previously reserved 1/2 marinade into a small heavy bottom sauce pan. Add the cornstarch to the marinade and whisk. Heat the pan AFTER whisking the cornstarch in. Add the butter to the pan and bring the marinade to a boil. Allow to boil for 1-2 minutes. Once the mixture is finished, remove from heat. (Note-if you desire a thicker sauce, remove a little of the liquid from the pan (2-3 tsp.) if it’s not thick enough and place into a cup and add 1/2 more teaspoon of cornstarch to the liquid. Whisk together and then return the whisked liquid to the pan. Whisk together in the pan and bring to a boil again.) Add more chili paste if you desire more spice/heat.
- Grill the shrimp 3-5 minutes on each side or until it is pink without translucency. Brush with the sauce while grilling. You want the shrimp firm, but not overdone and hard.
- Serve with rice and/or sauteed veggies, with the sauce for dipping.
- Note-If you add veggies to the skewers with the shrimp, try to use flat similar sized veggies so that the shrimp cook evenly. The bulkier the veggies, the more difficult it is to ensure the shrimp are cooked through and evenly.
- These shrimp can also be sauteed if you don’t want to grill them on skewers. If you are grilling veggies to accompany, simply add some olive oil to a cast iron skillet and heat on medium. Add your veggies and some salt and pepper. Once your veggies reach the consistency you like (usually 3-4 minutes depending on the veggie you use), remove them from the pan and place in a bowl.
- Then, add a teaspoon of olive oil to the same hot pan (using caution due to the heat) and quickly saute the shrimp in the same pan. 3-5 minutes, turning them half way through. Serve with veggies and sauce.
- Summary-This sauce would be great with chicken too. I would double the marinade measurements for the marinade AND increase the marinade time to overnight or at least 6 hours for chicken.
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