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All RecipesSeafood

Jamie Purviance

Garlicky Shrimp with Peanut-Lime Marinade

Print

  • 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

20151023095356 Row Seafood 15

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.
Ingredients
Instructions

  • the Ingredients

    20151023095356 Row Seafood 15

    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.

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