Description
Luscious shrimp goes from a quick marinade to the grill or grill pan in less than 20 minutes. Serve with a yummy sriracha dipping sauce.
Ingredients
Scale
- 1 pound shrimp (buy large or extra-large)
- 2 tablespoons olive oil
- 1 teaspoon lemon juice
- 1/4 teaspoon granulated garlic
- Pinch of kosher salt and pepper
Sriracha Dipping Sauce
- 1/2 cup mayonnaise
- 2 Tablespoon Sriracha hot chili sauce
- 1 teaspoons lemon juice
- Pinch of ground white pepper
- 1/4 teaspoon soy sauce
- Italian Parsley for garnish
Instructions
- Thaw shrimp, if needed. Peel and devein shrimp.
- In a medium bowl, combine olive oil, lemon juice, granulated garlic and a pinch of slat and pepper. Stir to combine and add shrimp. Gently toss shrimp so the marinade coats the shrimp.
- Set aside and let marinate for 15 minutes.
- Preheat grill or grill pan over high heat. (Heat an oiled slotted pan if cooking on a grill so the shrimp doesn’t fall through the grates.)
- Make the sriracha dipping sauce by combining the mayonnaise, Sriracha, lemon juice, and ground white pepper a bowl and stir to until sauce is smooth.
- Stir in soy sauce, a drop at a time to taste.
- Garnish with minced parsley, set sauce aside.
- Arrange the shrimp on a preheated slotted pan on the grill and cook for 2-3 minutes, then using tongs, turn the shrimp over and cook for another 2 minutes or until pink and opaque and the shrimp starts to curl into a “c” shape.
- If cooking on a grill pan, place shrimp directly on the pan.
- Serve warm with dipping sauce and garnish with minced fresh parsley.
Notes
To make this dish gluten-free, substitute tamari sauce for soy sauce.