Grilled shrimp with a surprising sweet and spicy touch.
Por
Equipe Receita Solta
"These skewers of large shrimp grilled over charcoal or on a griddle are seasoned with smoked paprika and olive oil, served with the vibrant Bang Bang sauce based on mayonnaise, sriracha, honey, and rice vinegar. A snack balanced between spiciness and sweetness."
- Pre-soaking the bamboo skewers in water for 30 minutes prevents them from burning and breaking during exposure to the grill's heat. - Quick searing for 2 to 3 minutes on each side over medium-high heat seals the shrimp, keeping the inside juicy and tender. - The creamy emulsion of the Bang Bang sauce combines the spiciness of sriracha with honey and vinegar, perfectly balancing the fat of the mayonnaise.
If using bamboo skewers, soak them in water for at least 30 minutes. Peel and clean the shrimp, leaving the tails for better presentation. Dry them well with paper towels; this ensures they grill evenly and become golden.
In a medium bowl, season the dried shrimp with olive oil, sea salt, black pepper, and smoked paprika. Mix gently so that all the shrimp are well coated with the seasonings. The secret of this step is the subtlety in the seasoning.
Skewer 3 to 4 shrimp on each skewer, distributing them evenly. Not overcrowding the skewers is the professional technique that ensures even cooking and that the shrimp don't steam, but rather grill properly. Prepare the number of skewers needed.
In a small bowl, combine the light mayonnaise, Sriracha sauce (start with 2 tablespoons and add more if you want it spicier), honey, and rice vinegar. Mix well until you get a creamy and homogeneous sauce. Taste and adjust the flavor according to your personal preference.
Preheat your grill (charcoal, gas, or electric) over medium-high heat. Ensure the grill is clean and greased to prevent the shrimp from sticking. The ideal temperature is crucial for searing the shrimp quickly, keeping them juicy inside.
Place the skewers on the hot grill. Grill for about 2 to 3 minutes on each side, or until the shrimp are pink, opaque, and slightly caramelized. Do not overcook; overcooked shrimp become rubbery. The most common mistake is overcooking.
Remove the skewers from the grill and arrange them on a serving plate. Drizzle generously with the light Bang Bang sauce. Finish by sprinkling chopped fresh chives and serve immediately with lemon slices. Enjoy this explosion of fresh flavor.
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- Preparation in a cast iron skillet: sear the skewers in a very hot cast-iron skillet greased with olive oil for 2 minutes on each side. - Sesame crust: toss the seasoned shrimp in toasted white and black sesame seeds before taking to the grill heat. - Appetizer version in small cups: serve each individual skewer supported in a small appetizer cup with 2 tablespoons of Bang Bang sauce at the bottom.
- Light mayonnaise can be replaced with traditional artisanal mayonnaise or consistent Greek yogurt mixed with 1 tablespoon of olive oil. - Thai sriracha sauce can be swapped for sambal oelek-type red chili paste or homemade chili pepper sauce. - Rice vinegar can be substituted with fresh lime juice or mild apple cider vinegar when making the dressing.
Consume the skewers immediately to appreciate the tenderness of the freshly grilled meat. The Bang Bang sauce can be kept in a sealed container in the refrigerator for up to 7 days, while leftover shrimp lasts up to 24 hours under refrigeration for cold consumption.
It is not recommended to freeze shrimp after grilling, as the meat becomes rubbery and loses its moist elasticity when defrosting. The sauce based on emulsified mayonnaise also does not withstand the freezer, separating oil and water after thawing.
Classic side dish for fresh lemon wedges, crunchy cabbage salad with cilantro, coconut rice, or cassava chips. To drink, pair with a very cold craft pilsner beer, draft beer, or fresh passion fruit caipirinha.
The hydrated bamboo resists the heat of the grill without burning, cracking, or splitting during the minutes of cooking over medium-high heat.
The shrimp is ready as soon as it changes from translucent gray to a firm opaque pink, curling into a 'C' shape after 2 minutes.
Mayonnaise and honey cushion the heat of sriracha chili sauce; for a milder sauce, use only 1 tablespoon of pepper.
Smaller shrimp cook too fast and can dry out on the grill; medium to large shrimp (size 16/20 or 21/25) are ideal.
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