How to Grill Shrimps at Home [+ Easy Sauce Recipes]
Grilling shrimp is a no-brainer when you need to serve a few guests (while still considering social distancing measures, of course!). It’s simple and quick, and it’s easy to set up beforehand. Plus, part of the experience is eating seafood with your bare hands.
Now, when it comes to grilled shrimp, making sauces to go along with it will take things up a notch. Scroll down for 4 easy sauce recipes to go with your grilled shrimp!
Tips for Grilling Shrimp
- Fresh is best. Of course, the same principle applies with almost every dish you’ll ever cook. Freshness is key when it comes to cooking shrimp. Though if you plan to butterfly the shrimp, semi-frozen works well too as it’s easier to slice in half.
- Clean the shrimps properly. Devein the shrimp (no one wants to eat that!) and trim the whiskers as they tend to burn easily while grilling.
- Remove from heat before it fully cooks through. Let it cook halfway on the grill, then remove from heat. Allow the residual heat to cook the shrimp. This prevents you from overcooking your shrimp. If you butterfly your shrimp, keep a close eye on the meat. You should see that it’s still a little translucent on top, so remove it from the grill and set it aside. If you’re grilling it with the shells still on, they will usually be done in about 3-4 minutes. For shrimps with the peels removed, they will cook for 1-2 minutes each side.
Drizzle these sauces on top of your shrimp. That extra flavor will bring your grilled shrimp up several notches.
This refreshing sauce is packed with greens (hence the name), and adds a tangy kick to your shrimps.
- 1 cup parsley leaves, chopped
- 1 cup blanched spinach leaves, chopped
- 1 tablespoon tarragon leaves, chopped
- ¼ cup minced chives
- 1 garlic clove
- 1 anchovy fillet
- 1 tsp fish sauce
- Juice of 1 lemon
- ½ cup extra virgin olive oil
- ½ cup mayonnaise
- Kosher salt
- freshly ground pepper
- In a blender, combine parsley, tarragon, chives, garlic, anchovy, lemon, olive oil, and mayonnaise.
- Run through the blender until smooth.
- Blanch the spinach and add it to the blender. Adjust to taste.
- Run through the blender again until you have a smooth sauce.
Crab Fat “Aligue” Sauce
Now if you wanna really indulge, this crab fat sauce is the way to go.
- 4pcs garlic, minced
- 4 shallots, minced
- 2 tbsp ginger, minced
- 1 stick lemongrass, sliced
- 4 chilies, thinly sliced
- handful of kaffir lime leaves, chopped
- 1 tbsp extra virgin olive oil
- 1 tbsp bagoong or shrimp paste sauce
- fish sauce to taste
- 1 cup seafood stock
- 50 g dessicated toasted burnt coconut
- ¼ cup aligue or crab fat
- 500ml coconut cream
- Mash garlic, shallots, ginger, chili, lemongrass, and kaffir lime leaves in extra virgin olive oil. Set aside.
- Add toasted coconut in olive oil and continue to mash until it disintegrates. Add to the rest of the sauce mixture.
- In a pan over medium heat, add olive oil. Add in the mixture and saute until it begins to brown. Add bagoong and mix until well incorporated.
- Deglaze with seafood stock. Let it simmer until it starts to caramelize. Add coconut cream and let it simmer for 3-5 minutes. Strain.
- Return sauce in the pan and add crab fat. Simmer until it thickens slightly. Serve on top of shrimps and drizzle with lime juice.
Salted Egg Sauce
- 50g of butter, cubed
- 5 cloves of chopped garlic
- 2 pcs of chilli, chopped
- 1 small handful of curry leaves
- 5 salted egg yolks – steamed & crushed
- ¼ cup condensed milk
- fish sauce to taste
- Separate the yolks from the salted eggs and steam for about 5 minutes.
- Melt butter in a pan and and add in yolks. Break them apart in the pan and once foaming, add garlic and chilli.
- Simmer for 2 minutes and add curry leaves. Add condensed milk and fish sauce to taste. Continue to simmer until it thickens slightly.
- Add the shrimps in the pan and let it coat evenly in the sauce. Continue to cook until the sauce dries out slightly.
- 4 shallots, minced
- 2 sticks lemongrass, sliced
- 1 tbsp ginger, minced
- ¼ cup shao xing wine
- 250ml coconut cream
- 1 tbsp cornstarch with 100ml of water
- Fish sauce to taste
- Saute shallots, lemongress, and ginger in a pan until it starts to brown.
- Deglaze with shao xing wine and simmer until reduced. Add coconut cream and season with fish sauce to taste.
- Mix cornstarch with water until it forms a slurry. Add it to the sauce a tablespoon at a time until you get your desired consistency. Strain and serve of grilled shrimp.