This grilled shrimp recipe is a perfect example of a dish that is simple to prepare, and yet bursting with flavor. Grilled to burnished perfection before being smothered in a tangy, sweet and sour sauce. This mouthwatering combination which is punctured with the grassy, herbal freshness of coriander and the haunting, citrus note of lime is a confirmed pleaser regardless of whether it is meant to be enjoyed alone, or to be shared at a party with friends and family.
Aside from the few fresh ingredients such as the prawns and coriander, this recipe is extremely handy as it utilizes many everyday ingredients which have a long shelf life, that are found easily in most home kitchens. This means that last minute guests, or late night hunger pangs can be easily satisfied with minimal effort or hassle.
Although fresh prawns are ideal, squid or white fish also make a good substitute. Aside from fresh, frozen seafood may also be used as a last minute resort. Caution should be taken however, that the quality produced from frozen seafood will never be the same as fresh.
So go ahead, indulge your taste buds and try out this recipe. Whether sitting on the balcony enjoying these prawns for lunch with some steamed basmati rice, or sharing a platter of these over ice cold beers with work colleagues under the starry (or not so starry, depending on where you are) night sky, or even diving into these prawns with some extra chilies on a cold and rainy day, this recipe is a sure winner for whatever situation life throws at you.
400 g glass prawns (about 16 – 18 pieces) – peeled and deveined with tails intact
¼ tsp salt
Dash of black pepper (or as much as you like)
1 – 2 tsp olive oil
1 head garlic
2 tbsp olive oil
Juice from 1 large lime
1 tbsp chilli sauce (I’m using Maggi)
1 tbsp soy sauce
1 tbsp honey
1 tsp chilli flakes (optional)
½ cup coriander / Chinese parsley – finely chopped
Serve 3 – 4
Recipe source: The Mediterranean Dish (slight modification)
Preheat oven to 200°C/400°F. Trim ¼ off the top of the garlic and place on a sheet of aluminum foil. Drizzle with olive oil, a few dashes of salt and pepper.
Gather the foil and wrap it loosely. Place in oven and roast for 15 – 20 mins, until soften.
Remove and allow to cool slightly before handling.
In a medium bowl, combine all the sauce ingredients. Add in the roasted garlic and mash it with the back of a spoon to incorporate into the sauce.
Peel and devein the shrimps.
Pat dry and season with salt, pepper and drizzle with 1 – 2 tsp olive oil.
Heat up a grill pan or cast iron griddle until hot.
In two batches, add in shrimps and leave it to cook for 2 mins before flipping over.
Do not overcrowd the pan or you’ll end up with lots of liquid and soggy shrimps.
Place cooked shrimps in a large bowl and add in the sauce.
Toss well and serve.
This dish serves well warm or even at room temperature.