Seafood is an awesome choice for summer cooking.
Mainly because it can be cooked at lightening speed.
Meaning, minimal exposure to hot open flames and stovetops.
Meaning, it will only be the natural suffocating heat wave that kills you.
I promise, these skewers will be on and off the grill in less than 5 minutes.
Even still, in this heat, make sure you’re well hydrated before you fire up the BBQ.
These marinades came together in a snap.
The chipotle lime option is made with made with, wait for it…lots of lime. Lime juice, or any acid for that matter will cook your shrimp while it marinates, so you’ll want keep marinating time to a maximum of 15 minutes. Even in this short time, you’ll notice the flesh of the shrimp turning white. I found they took slightly less time to cook through than the thai shrimp.
The thai shrimp marinade is essentially the same base I use for my thai curries. What a revelation using it for a marinade! It imparts a really mellow sweet and spicy flavour and the coconut milk keeps the shrimp super moist.
The shrimp I bought were frozen deveined 16-20 count. The count indicates how many shrimp in a pound. The lower the number, the bigger the shrimp. I peeled them myself once thawed while keeping the tail intact for aesthetic reason.
I cannot stress the importance of a well oiled grill enough. I use a long silicone brush to ensure the grill surface is thoroughly oiled.
And once they’re on there, don’t go away! Four minutes goes by in a flash. Have a clean plate ready to go for when the shrimp are done.
These are a great appetizer or dinner option. They would also be perfect in a salad. I’m currently obsessed with mango salsa (mango, lime juice, red onion and parsley), so on it went with delicious results.