Spicy Barbeque Shrimp with Thai dipping sauce

There's no mistaking that nutty-sesame flavor in this barbeque shrimp recipe for being anything but Thai oriented.

This is a picture of the barbeque shrimp just after they've come off the grill and they've been drizzled with some of the Thai dipping sauce.

We use a lot of pictures on this site and for me this is one of my favorites - this recipe really does taste as good as it looks.

This barbeque shrimp recipe makes a perfect companion to these Thai chicken kebabs and the sauce can be drizzled over them both.

Serve with a little rice on the side.

And check this out, I've also been experimenting with a new crepe recipe and I've used these barbeque Thai shrimp as one of my new crepe filling recipes.

It's really a pretty fun way to serve these grilled shrimp when you've got a few friends over.

Just fire up any of our shrimp recipes, make a dozen soft fluffy crepes and then lay the shrimp kebab in a crepe, fold and serve.

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Home › Grilled Shrimp Recipes › Barbeque Shrimp Recipe

Serves: 2 - 4

Prep time: 10 minutes

Cook time: 6 minutes

Direct Heat: 600F

Note: marinate the shrimp 1 hour before cooking

What you'll need:

1 lb large raw, peeled de-veined shrimp (16 - 20 are a nice size but go smaller, 20 - 32 size if you're feeding more people)
2 red sweet peppers

For the marinade:
1/4 cup chopped fresh cilantro
3 cloves minced garlic
1" fresh chopped ginger
2 tablespoons Asian chili sauce (Sambal Oelek)
2 tablespoons hoisin sauce
1 tablespoon fish sauce
1 tablespoon lime juice
1 tablespoon liquid honey
1 tablespoon rice vinegar
1 teaspoon sesame oil

For the Thai dipping sauce:
1/2 cup Coconut milk
1/4 cup hoisin sauce
1 tablespoon sesame seeds
1 teaspoon Asian chili sauce (Sambal Oelek)

Tip: all of the ingredients including the hoisin sauce, fish sauce and asian chili sauce can be found at most grocery stores.

Step 1:
Chop the red sweet pepper into 1" sized chunks.

These will be threaded on the skewers with the barbeque shrimp recipe.

Cover and set the chopped peppers aside.

Step 2:
Chop the fresh cilantro, garlic and ginger.

In a food processor or blender combine the chopped cilantro, garlic and ginger with the rest of the grilled shrimp marinade ingredients listed above.

Run the blender until all of the ingredients are well mixed and the cilantro, garlic and ginger appear as much smaller chunks.

Step 3:
Place the shrimp and chopped red sweet pepper in a resealable plastic bag.

Pour in the marinade and seal the bag.

Place the bag in a shallow dish in case it leaks and put in the refrigerator for 1 hour.

While they're marinating mix the Thai dipping sauce ingredients in a small saucepan.

Bring to a gentle boil over medium heat and then reduce to a low simmer for 5 minutes.

Be careful, stir often, but watch it doesn't spurt out when you go to stir it.

If you want the sauce a little thicker stir 1 teaspoon corn starch into 1 teaspoon hot water. Pour this slurry into the sauce and stir until it thickens.

Step 4:
After an hour in the marinade remove the shrimp and peppers and thread them on skewers alternating the pepper and shrimp.

I find putting a piece of pepper at each end of the skewers helps keep the shrimp on while on the barbeque.

Step 5:
Preheat the grill to 600F.

Oil the grates.

Once the grill reaches cooking temperature place the kebabs on the grill and close the lid.

After a few minutes lift the lid and with your BBQ tongs grip each kabob and give it a wiggle to loosen it from the grates.

Have a look underneath the kabob, if it's grilling up nicely go ahead and flip them over. Flip them carefully so the pepper doesn't fall off the ends.

Close the lid and wait another few minutes. These cook quickly and you don't want to over-cook them.

Lift the lid, if the shrimp are opaque and orange-brown with nice grill marks and the red pepper has slightly charred marks at the edges then its time to remove them from the grill.

Place them on a serving dish and drizzle with the warm Thai dipping sauce or serve the sauce on the side or try them wrapped in crepes.

Enjoy!