| Level: | Easy |
| Total: | 1 hr 34 min |
| Prep: | 15 min |
| Inactive: | 1 hr 15 min |
| Cook: | 4 min |
| Yield: | 3 to 4 servings |
Ingredients
- 1 tablespoon (about 5-6) of whole dehydrated red Thai chiles
- 1 large red bell pepper, stem and seeds removed
- Zest of one large orange
- 2 tablespoons rice wine vinegar
- 3 tablespoons honey
- 1 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground coriander
- 1 pound large shrimp, shelled and deveined
- 1 tablespoon of sesame seeds, for garnish
- Bamboo skewers, soaked for one hour
- Pineapple Ginger Salsa, recipe follows
- 1 pineapple, peeled, cored, and diced
- 1/2 red onion, finely diced
- 1/4 cup cilantro, chopped
- 1 teaspoon ground ginger
- Juice of 1 lime
- Salt and pepper to taste
Instructions
- *Cook s Note: If using dehydrated chiles soak them in warm tap water for 1 hour or till soften (this is usually only take 20 minutes, but I found with the smaller chiles, like the red Thai, that is take about an hour or so to fully rehydrate).
- Place both the red Thai chiles and the bell peppers in a blender or food processor and pulse until smooth. Transfer chiles to a large mixing bowl and add the sugar, orange zest, rice wine vinegar, honey, salt, ginger and coriander and mix together thoroughly.
- Skewer shrimp and place in a large casserole dish. Pour the marinade over the shrimp, cover with plastic wrap and place in the fridge to marinate for 15 minutes.
- Preheat your grill while your shrimp is marinating.
- Remove shrimp from fridge and grill over medium high heat for about 1-2 minutes per side. Glaze with the marinade the last minute of grilling. Remove to a platter and sprinkle with sesame seeds.
- Peel, core, and dice pineapple.
- In a medium bowl, combine red onion, pineapple, cilantro, lime juice, ground ginger, and salt and pepper. Mix together. Cover and chill.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 325 |
| Total Fat | 2 g |
| Saturated Fat | 0 g |
| Carbohydrates | 56 g |
| Dietary Fiber | 7 g |
| Sugar | 42 g |
| Protein | 26 g |
| Cholesterol | 183 mg |
| Sodium | 1140 mg |
Reviews
I reduced the heat to 3 peppers, and I’m glad that I did. It was super hot, so I tempered the heat with a little olive oil to the marinade and added a little juice from the orange. I also added garlic. I just couldn’t prepare it without it. For our preferences, it was the right move on all counts.