Spicy-sweet grilled shrimp dinner that practically makes itself.
Ingredients
- 1/4 cup fresh lime juice
- 2 tablespoons sambal oelek (chile garlic paste)
- 2 tablespoons sriracha chile sauce
- 1 tablespoon soy sauce
- 2 teaspoons brown sugar
- 1 pound shrimp, peeled and deveined
- 2 medium peaches, pitted and finely chopped
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon chopped fresh mint
- 1 tablespoon finely chopped red onion
- 1 tablespoon fresh lime juice
- 1 small jalapeño, finely chopped (optional)
- pinch of salt
Instruction
- Heat your grill to medium heat.
- Make the marinade for the shrimp by whisking together the lime juice, sambal oelek, sriracha, brown sugar, and soy sauce. Place shrimp in a bowl and pour 3/4 of the marinade over shrimp, tossing to make sure shrimp are well coated. Set remaining 1/4 of the marinade aside and let shrimp marinate while you prepare the salsa.
- For the salsa, combine all of the salsa ingredients in a bowl and mix together. Let the salsa sit while you grill the shrimp.
- Skewer the shrimp on metal or wooden skewers (if using wood, soak skewers in water first so they don’t burn), making sure to leave a little space between the shrimp.
- Grill shrimp over medium heat until cooked through, brushing with the reserved 1/4 of the marinade throughout the grilling process.
- Remove cooked shrimp from skewers, place on a plate, and serve topped with the peach salsa.
