Grilled Shrimp Recipe

Prepare Shrimp

If shrimp are frozen, thaw in cold water and pat dry. Peel and devein shrimp, leaving tails on if desired for presentation. Score the back lightly if very large so marinade penetrates.

In a medium bowl combine minced lemongrass, finely sliced kaffir lime leaves, minced shallots, sliced green onion (white parts), chopped mint, minced garlic, fish sauce, light soy sauce, lime juice, vegetable oil, granulated sugar and freshly ground black pepper. Stir until sugar dissolves.

Add shrimp to the marinade and toss to coat thoroughly. Cover and refrigerate for 20–30 minutes (no more than 1 hour) so shrimp absorb flavor but do not become mushy from acid.

If using skewers, thread 3–4 shrimp per skewer, curved side toward the same direction so they lay flat on the grill. Leave a bit of space between shrimp for even cooking.

Preheat grill or grill pan to medium-high (about 400°F / 200°C). Oil grates or brush neutral oil on shrimp to prevent sticking.

Place skewered or single shrimp on the hot grill. Cook 1.5–2 minutes per side, until shrimp are opaque with a pink color and have light char marks. Total cook time will be about 3–4 minutes depending on size. Do not overcook.

Transfer cooked shrimp to a platter and let rest 1–2 minutes.

While shrimp are grilling, whisk together roasted chili jam, sweet chili sauce, rice vinegar, lime juice, fish sauce, sesame oil and honey (or dissolved palm sugar) in a small bowl until smooth. Taste and adjust balance — add more lime for acidity, honey for sweetness, or fish sauce for saltiness.

If the dressing is too thick, thin with 1–2 teaspoons water or a little more lime juice to reach a pourable consistency.

Arrange grilled shrimp on a serving plate. Spoon the roasted spicy chili jam dressing over the shrimp (about 1.5–2 tablespoons per 1 lb shrimp) or serve on the side for dipping.

Garnish with whole mint leaves, the remaining thinly sliced green onion, lime zest (if using), and lime wedges. Sprinkle very lightly with salt if needed.

Serve immediately while hot with steamed rice, a simple salad, or as an appetizer.