Volcanic Shrimp With Dipping Sauce
Recipe: #19540
June 12, 2015
Categories: Shrimp, Appetizers, Fathers Day, Game/Sports Day July 4th, Labor Day, Grilling (Outdoor), Gluten-Free, No Eggs, Non-Dairy, more
"By Rob Rainford"
Original is 6 servings
Ingredients
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- FOR THE MARINADE
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- SPICY DIPPING SAUCE
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Nutritional
- Serving Size: 1 (360.4 g)
- Calories 280.3
- Total Fat - 11.7 g
- Saturated Fat - 1.6 g
- Cholesterol - 142.8 mg
- Sodium - 1495.3 mg
- Total Carbohydrate - 32.3 g
- Dietary Fiber - 6.2 g
- Sugars - 14.5 g
- Protein - 18.3 g
- Calcium - 150.3 mg
- Iron - 2.4 mg
- Vitamin C - 99 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Combine and mix all dipping sauce ingredients in a bowl and place in the fridge.
Step 2
Combine all 8 marinade ingredients in a bowl. Place prawns in large sealable bag and pour marinade over. Marinate in fridge for 30 minutes.
Step 3
Remove shrimp form marinade and sprinkle with salt, pepper. Let shrimp come to room temperature.
Step 4
Preheat grill to 450ºF.
Step 5
Place shrimp on grill and cook 2 minutes per side, until pink and firm.
Step 6
Remove from grill and serve with dipping sauce.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- For the best flavor, use fresh lemons for the marinade and the dipping sauce.
- For a spicier dipping sauce, add more Tabasco sauce to taste.
- Substitute olive oil with avocado oil for a healthier option. Avocado oil is high in monounsaturated fats, which can help reduce cholesterol levels and promote heart health.
- Substitute Worcestershire sauce with coconut aminos for a vegan-friendly option. Coconut aminos is a popular substitute for Worcestershire sauce because it has a similar flavor, but is made without animal products.
Thai-Style Volcanic Shrimp Replace the marinade ingredients with 1/4 cup olive oil, 1 teaspoon liquid smoke, 2 tablespoons Thai red curry paste, 3 cloves garlic, minced, 3 lemons (juice of), lemon zest (from 3 lemons, optional), 2 teaspoons fish sauce, and 1/2 to 1 teaspoon ground black pepper. Replace the dipping sauce ingredients with 2 tablespoons Worcestershire sauce (30ml), 1/4 cup Thai sweet chili sauce, 1 cup coconut milk, 2 whole lemons (juice of), 1 teaspoon ground ginger, 1 teaspoon ground coriander, 1 teaspoon celery salt, and 1 teaspoon ground black pepper.
Cilantro Lime Rice: This light and flavorful rice dish pairs perfectly with the spicy shrimp, providing a delicious balance of flavors. The bright citrus notes of the lime and cilantro are the perfect complement to the smoky, spicy shrimp.
Black Beans: This simple side is a great way to add some extra protein and fiber to your meal. The mild flavor of the beans complements the spiciness of the shrimp and the brightness of the cilantro lime rice. Plus, they are easy to prepare and can be served hot or cold.
FAQ
Q: How long should I marinate the shrimp?
A: Marinate the shrimp for 30 minutes in the fridge before cooking.
Q: What is the best way to cook shrimp?
A: The best way to cook shrimp is to sauté, grill, or bake them. Make sure to not overcook the shrimp, as they can become tough.
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Fun facts:
The recipe for Volcanic Shrimp with Dipping Sauce was created by Rob Rainford, a Canadian celebrity chef and television personality. He is best known for his appearances on the Food Network show, "License to Grill".
The hot pepper flakes used in the marinade for this dish are derived from the Tabasco pepper, a variety of chili pepper created by Edmund McIlhenny in 1868. The pepper is the main ingredient in the popular Tabasco sauce, which is now sold in over 195 countries worldwide.