Grilled Basil-Garlic Shrimp with Chili-Lime Dipping Sauce
Ingredients
The shrimp
-
2
lbs.
large shrimp (16-20 count)
-
½
cup
olive oil
-
¼
cup
freshly squeezed lime juice
-
½
cup
finely chopped basil
-
4
cloves
garlic (minced)
-
to taste
kosher salt
-
to taste
pepper
The chili-lime dipping sauce
-
½
cup
freshly squeezed lime juice
-
¼
cup
fish sauce
-
¼
cup
rice vinegar
-
½
cup
thinly sliced shallots
-
3
tablespoons
sugar
-
1
teaspoon
crushed red pepper flakes
-
2
cloves
garlic (thinly sliced)
-
1
carrot
peeled
-
1
chili
such as Thai bird, Serrano, or jalapeno
Instructions
- Peel the shrimp, leaving the tails on, and butterfly them by removing the vein.
- Marinate the shrimp in a bowl with olive oil, lime juice, basil, and garlic for 20 minutes in the refrigerator.
- Preheat the grill to high and season the shrimp with kosher salt and pepper.
- Grill the shrimp for 2 minutes on each side, then remove and serve immediately.
- To make the dipping sauce, combine lime juice, fish sauce, vinegar, shallots, sugar, pepper flakes, and garlic in a bowl.
- Slice the carrot into thin strips and add to the sauce along with the sliced chili.
- Refrigerate the sauce for at least 1 hour before serving if time permits.
Nutrition Facts (estimated)
Servings
6 to 8
Calories
250
Total fat
15g
Total carbohydrates
10g
Total protein
25g
Sodium
500mg
Cholesterol
150mg
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