Grilled Shrimp with Sweet Chili-Lime Sauce

My mother found this recipe in a House & Home magazine and it has become an instant favorite in our family. The shrimp is delicious, but it’s really all about this sauce. The sauce is a flavour explosion. BAM! This is great for an appetizer at a party because it can be made ahead of time. It’s also really great in the summer over a bed of cold Asian noodles or with a side salad.

Grilled Shrimp with Sweet Chili-Lime Drizzle


2 454 g packages raw peeled large shrimp (31/40 per bag), thawed
4 stalks green onion, finely chopped
2 tsp finely chopped garlic
1/2 tsp sea salt
Several grindings fresh pepper
Drizzle of olive oil for pan-frying
1 stalk green onion, finely chopped, for garnish

Sweet Chili Lime Drizzle

1/2 cup honey
1/4 cup rice vinegar (or white wine vinegar)
1/4 cup water
Finely grated zest of 1 lime
1 tsp finely chopped garlic
1/4 tsp sambal oelek (or dried hot chili flakes)
1 tbsp lime juice

In large bowl, mix shrimp, 4 finely chopped stalks of green onion, garlic, salt and pepper. Heat drizzle of olive oil in large frying pan on medium-high. Working in batches so as not to overcrowd pan, fry shrimp on each side until tinged with gold and cooked through.
Transfer shrimp into large bowl. Stir 1 finely chopped stalk green onion into cooked shrimp. Cool to room temperature, then chill for several hours or overnight. To make dressing, bring honey, vinegar, water, lime zest and garlic to a simmer for 1 minute. Remove from heat. Stir in lime juice. Allow to cool, then chill in fridge (up to 3 days ahead). Serve shrimp cold from fridge, mounded on platter. Pour Sweet Chili Lime Drizzle over top.

Makes 10 to 12 appetizer servings

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