Thai Grilled Shrimp With Black Pepper Sauce - Steamy Kitchen Recipes
This recipe combines the vibrant flavors of pickled cucumber and succulent grilled shrimp, all topped with a fragrant black pepper sauce that is sure to tantalize your taste buds. The tangy pickled cucumber adds a refreshing crunch, while the rich and savory black pepper sauce brings depth and warmth to the dish. Grilled to juicy perfection, the shrimp completes this delightful combination that is perfect for a flavorful meal.
— Constant Cookbook
Ingredients
- FOR THE PICKLED CUCUMBER:
- 2 tablespoons very hot water
- 1/2 teaspoon sea or kosher salt
- 1 tablespoon sugar
- 1/2 cup rice vinegar
- 1 hothouse cucumber, seeded, sliced
- FOR THE BLACK PEPPER SAUCE
- 2 tablespoons neutral cooking oil (like canola)
- 1 tablespoon minced garlic
- 1 tablespoon peeled, minced fresh ginger
- 1 tablespoon minced shallot
- 1 tablespoon minced lemongrass
- 2 tablespoons coarsely ground black pepper
- 2 cups unsweetened coconut milk
- 1 cup hoisin sauce
- 1/4 cup rice vinegar
- 2 tablespoons fish sauce
- juice of 1 lime
- FOR THE SHRIMP
- 1 pound large or jumbo shrimp, on skewers
- 1 tablespoon neutral cooking oil
- salt and pepper
Instructions
- MAKE THE PICKLED CUCUMBERS:
- In a bowl, whisk together the hot water, salt and sugar until dissolved. Stir in the rice vinegar. Toss with the sliced cucumber. Refrigerate while preparing the rest of the recipe or up to overnight.
- MAKE THE BLACK PEPPER SAUCE:
- Heat the oil in a large saucepan over medium heat. When the oil is shimmering, add the garlic, ginger, shallot, and lemongrass and cook, stirring until the vegetables are softened but not browned, about 2 minutes.
- Add the pepper and cook, stirring, until fragrant, about 2 minutes.
- Pour in the coconut milk, hoisin, vinegar and fish sauce. Stir, bring to a boil and then lower the heat and simmer for 15 minutes to develop the flavor. Stir in the lime juice. The sauce can be refrigerated in an airtight container for up to 3 days.
- GRILL THE SHRIMP (while the sauce is simmering):
- Heat a grill to high. Brush shrimp with the cooking oil, season with salt and pepper. Grill shrimp 2 minutes, flip and grill an additional minute or two until cooked through.
- Serve with black pepper sauce, pickled cucumber and rice.
Cook Time
20M
Prep Time
PT10M
Yield
4
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