Articles & Recipes

Southeast Asian–Style Grilled Shrimp (gluten-free friendly)

June 4, 2018

This is a sort-of satay, but author Judith Finlayson prefers to use large shrimp and grill them individually rather than skewer them. These make a lovely addition to any party.

Ingredients Makes 4 servings

11⁄2 lbs jumbo shrimp in the shell (about 20 per 1 lb/500 g) 750 g
2 tbsp coconut milk 30 mL
2 tbsp soy sauce 30 mL
1 tbsp coconut oil, melted 15 mL
1 tbsp freshly squeezed lime juice 15 mL
1 tsp puréed garlic (see Tips) 5 mL
1 tsp puréed ginger 5 mL
1⁄2 tsp ground dried red chile, such as cayenne or Kashmiri 2 mL
Thai-Style Peanut Sauce (homemade or store-bought)


  1. Remove legs from shrimp and devein, leaving shells on. If you have time, brine them (see Tips, page 177). Pat dry with a paper towel.
  2. Meanwhile, in a medium bowl, stir together coconut milk, soy sauce, coconut oil, lime juice, garlic, ginger and ground chile. Add prepared shrimp and toss well to coat. Let stand at room temperature for about 15 minutes.
  3. Preheat barbecue to high or preheat broiler. Grill or broil shrimp, turning once, until pink and opaque throughout, about 4 minutes. Transfer to a serving platter. Serve with peanut sauce.


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