Grilled Spicy Shrimp (VIDEO)

Recipe Details

Bonefish Grill is renowned for this delightful shrimp starter. I adore the mix of shrimp coated in a spicy-sweet sauce and served on a lettuce bed, so I crafted a Grilled Spicy Shrimp inspired by it. I trust you’ll relish it as well.

• FLAVOR: Grilled smoky shrimp are mixed with sweet and zesty sauce for a tasty blend. The green onions provide an additional subtle taste that complements it perfectly.
• CONSISTENCY: The shrimp are succulent and tender with a crunchy exterior from the grill. The sauce contributes a dense and creamy component that complements it beautifully.
• PREPARATION TIME: It takes around 20 minutes to prepare.
• EASY: This recipe is pleasantly straightforward. You can effortlessly whip up this appetizer for a fun snack or to delight your guests.

What You’ll Need

Ingredient Notes

• Shrimp– Opt for large raw shrimp that have been peeled and deveined.
• Leek– Green onion is indispensable here. Avoid replacing it with any other ingredient.
• Mayo- This provides a luscious and creamy foundation for the sauce.
• Greek yogurt- This introduces a tangy note to the sauce, along with a rich creaminess.
• Sweet chili sauce- This imparts a sweet and zesty flavor that gives these Spicy shrimp a kick.
• Sriracha- This spicy sauce adds an extra kick.
• Salt & Black pepper- For seasoning.
• Olive oil- This is applied to coat the shrimp before grilling to prevent sticking.

Add-ins and Substitutions

• Lighten it up- You can make the sauce slightly lighter by substituting the mayo with Greek yogurt.
• Spice it up– Increase the sriracha or add red pepper flakes to the sauce for more spiciness.
• Use only mayo in the sauce- Serve this Grilled Spicy Shrimp with an extra creamy sauce by omitting the Greek yogurt and using only mayo.
• Dairy-free option- Swap Greek yogurt for plant-based yogurt to make this dish entirely dairy-free. Alternatively, skip the yogurt and only use mayo in the sauce.

How to Make Grilled Spicy Shrimp

• Season the shrimp. Drizzle olive oil on the shrimp and season with salt and pepper.
• Grill the shrimp. Skewer the shrimp and grill over medium-high heat for 2-3 mins on each side.

Pro Tip: Soak the skewers for about 30 minutes before adding the shrimp to prevent them from burning while grilling.

• Prepare the sauce. Combine mayonnaise, Greek yogurt, sweet chili sauce, sriracha, and chopped green onion in a bowl.
• Incorporate the sauce with the shrimp. After grilling, remove the shrimp from the skewers and place them into the spicy sauce. Toss to coat and serve.

Recipe Tips

• Soak the wooden skewers- Soaking the skewers in water for half an hour before grilling prevents them from burning.
• Ensure the shrimp are fully cooked- The best way to determine when the shrimp are done is when they turn pink and opaque and feel firm to the touch.
• Finely chop the green onions- Ensure the green onions are finely chopped so they blend well with the other sauce components.
• Use full-fat yogurt- Full-fat yogurt is thicker and creamier than low-fat versions, providing the best creamy flavor and texture.

FAQs

Meal Tips

This scrumptious Grilled Bang Bang Shrimp pairs perfectly with other dishes. Enjoy it with noodles, seeds, greenery, or greens.

• Noodles: This creamy baked orzo is an ideal gentle pasta meal that complements these barbecued shrimps.
• Greens: Present it alongside my preferred loaded spinach salad and couscous arugula salad.
• Accompaniments: These barbecued bang bang shrimps go wonderfully with air fryer kale chips, air fryer Brussels sprouts, and air fryer broccoli.
• Grains: This wild brown rice is absolutely divine!

Prepare This Recipe in Advance

Create beforehand: Arrange your shrimps on skewers and store them refrigerated until ready to grill. You can also prepare the dressing in advance. Depending on the time you plan to serve the shrimps, you might opt to refrigerate the shrimp dressing until serving time.

Preservation: Keep this Grilled Bang Bang Shrimp in a sealed container in the fridge for up to 3 days. You can reheat it in the oven or on the barbeque.

Freezing: If the shrimps weren’t previously frozen, you can freeze them in a freezer-safe container for up to 3 months. If they were frozen before, they can’t undergo freezing again, or bacteria will develop. The dressing should not be frozen as it won’t thaw well.

Assorted Delicious Shrimp Dishes!

Observe how to create it here:

Detailed Recipe Steps

• Drizzle the shrimps with olive oil and season with salt and pepper.

• Position the shrimps on sticks and barbeque over medium-high heat for 2-3 minutes on each side or until they turn pink and opaque.

• In a bowl, mix 1/4 cup of mayonnaise, 1/4 cup of Greek yogurt, 2 tbsp of sweet chili sauce, 1 tsp of sriracha, and 2 bundles of chopped spring onion.

• Once the shrimps have cooked, remove them from the sticks and place them in the barbeque shrimp dressing. Mix well. Serve over chopped iceberg lettuce.

Calories: 348kcal | Carbohydrates: 5g | Protein: 48g | Fat: 14g | Saturated Fat: 2gramme | Taux de cholestérol: 578mg | Sodium: 1973mg | Potassium: 199mg | Fibre: 1g | Sucres: 5g | Vitamine A: 30UI | Vitamine C: 11mg | Calcium: 343mg | Fer: 5mg