Grilled Shrimp with a Thai Accent

Grilled Shrimp with a Thai Accent

This recipe serves 6 – 8 


1/4-cup Kermit’s Key Lime juice
1 Tablespoon minced fresh ginger
2 shallots, finely chopped
2 Tablespoons finely chopped cilantro
2 1/2 Tablespoons Key Lime marmalade
1/8 teaspoon crushed red pepper flakes
1/3-cup extra virgin olive oil
Salt and freshly ground pepper
1 1/2 pounds of large Florida shrimp (4 to 6 per person), peeled and deveined, with tails left on



Fill a large bowl with cold water and ice cubes.
Remove fresh or frozen shrimp from their container and peel, leaving tails on.  Devein the shrimp, if needed.
Place peeled shrimp in the ice water and set aside.
Before placing in marinade, drain the shrimp and pat dry.


In a non-aluminum bowl, whisk together the Key Lime juice, ginger, shallots, cilantro, Key Lime marmalade, and pepper flakes.
Slowly add the olive oil, whisking continuously until incorporated.  Taste for seasoning – – add salt and pepper to taste.
Add shrimp to the marinade and toss to coat evenly.
Cover and refrigerate for 30 minutes to 2 hours.

To cook shrimp:

Soak wooden skewers in cold water for 30 minutes or more, to prevent burning.  If using metal skewers, spray with olive oil cooking spray and set aside.
Prepare charcoal or gas grill for medium-high heat grilling.  Shrimp should be about 3 inches above the fire.
Remove the shrimp from the marinade.  Reserve the marinade.
Thread the shrimp onto the skewers (about 6 skewers, depending on the size of the shrimp).
Place the skewered shrimp flat on the grill.
Grill about 3 minutes per side or until cooked through (as soon as the translucent shrimp turn opaque, they are done).  Turn once.  Before turning, brush with reserved marinade, turn shrimp, and brush again with reserved marinade.  Basting the shrimp with the marinade causes them to become nicely caramelized.

Kitchen hints:

When peeling frozen shrimp, hold them under cold running water.  The very outside of the shrimp will thaw immediately under the running water and the shell will come off easily.  Additionally, since the shrimp are still mostly frozen, they are easy to handle.

When shrimp are overcooked, they get tough.  To insure nice and tender shrimp, watch the color.  Raw shrimp are translucent.  They turn opaque (white) when done.  It does not take long to cook shrimp.

Serving suggestions:

For a quick light meal, serve over rice.  Accompany with a side salad and Pita Bread.  For a more substantial meal, add stir-fried vegetables.

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