Recipe by Jamie Purviance
Garlicky Shrimp with Peanut-Lime Marinade
People
Serves 4 to 6
Prep Time
15 mins
Marinating Time
20 to 30 mins
Grilling Time
2 to 4 mins
- People
- Serves 4 to 6
- Prep Time
- 15 mins
- Marinating Time
- 20 to 30 mins
- Grilling Time
- 2 to 4 mins
the Ingredients
Marinade
- ¼ cup peanut oil
- ¼ cup low-sodium soy sauce
- 3 tablespoons unsalted peanuts
- ½ teaspoon finely grated lime zest
- 2 tablespoons fresh lime juice
- 2 tablespoons toasted sesame oil
- 2 tablespoons coarsely chopped fresh basil leaves
- 2 tablespoons coarsely chopped fresh ginger
- 1 large garlic clove, coarsely chopped
- 1 teaspoon hot chili-garlic sauce, such as Sriracha
- Kosher salt
- 1½ pound large shrimp (21/30 count), peeled and deveined, tails left on
- 1 lime, cut into wedges
Instructions
- 01 In a food processor or blender combine the marinade ingredients. Process until fairly smooth, 20 to 30 seconds. Pour into a medium, nonreactive bowl and season with salt, if desired. Add the shrimp and turn to coat. Cover and set aside at room temperature for at least 20 minutes but no longer than 30 minutes.
- 02 Prepare the grill for direct cooking over high heat (450° to 550°F).
- 03 Brush the cooking grates clean. Grill the shrimp over direct high heat, with the lid closed, until the shrimp are firm to the touch, lightly charred, and just turning opaque in the center, 2 to 4 minutes, turning once. Remove from the grill and serve right away with a squeeze of lime.
the Ingredients
Marinade
- ¼ cup peanut oil
- ¼ cup low-sodium soy sauce
- 3 tablespoons unsalted peanuts
- ½ teaspoon finely grated lime zest
- 2 tablespoons fresh lime juice
- 2 tablespoons toasted sesame oil
- 2 tablespoons coarsely chopped fresh basil leaves
- 2 tablespoons coarsely chopped fresh ginger
- 1 large garlic clove, coarsely chopped
- 1 teaspoon hot chili-garlic sauce, such as Sriracha
- Kosher salt
- 1½ pound large shrimp (21/30 count), peeled and deveined, tails left on
- 1 lime, cut into wedges
