While many kids prefer chicken nuggets, peanut butter & jelly and pizza….at the young age of 5, my first born son had a palate for she-crab soup and steamed shrimp. Sadly, he developed a severe shell fish allergy shortly after falling in love with these delicacies.
Over the years, I didn’t abstain from having shell fish in our house, but I definitely prepared it on an infrequent basis and with great caution.
Since Ben is now 1,600 miles from home attending the University of Colorado, I decided to indulge myself in some shell fish and pulled out a recipe I found on the internet a while back – Banging Grilled Shrimp. I’ve tweaked it over the years, to make it my own, but sadly I don’t know who to give credit to for at least inspiring me on this one, since at that time I had NO idea I’d ever be writing a food and fitness blog!
So there I stood in my kitchen, whipping off the shrimp shells with unabashed abandon, as shrimp legs and juice splattered all around me – and suddenly laughter escaped from my lips as I realized I was experiencing shell fish freedom!
Don’t get me wrong, I’d forgo shell fish for a year, just to have dinner with my college freshman! But since that’s not happening any time soon, why not have a little fun with the shrimp, right?
Once theses little beauties were peeled and deveined (try to buy them that way – it’s easier!), I gently stabbed 5 per skewer.
I gave both sides a quick spray with coconut oil to prevent them from sticking to the hot grill.
While the grill was heating up, I mixed the “banging” part of this recipe – the sauce! Before anyone calls me out, I KNOW the Sweet Chili Sauce has sugar in it. This is simply one of the areas (sauces) that I allow some flexibility in my food choices. Remember – there are hues to living a Paleo lifestyle – and it’s important to find what works best for you.
The original recipe called for a much smaller quantity of sauce, but I like to have some left over for dipping.
Once the shrimp is cooked (don’t panic – most of that is pepper!)……
Baste it with the Banging Sauce and chow down! It’s delicious right off the grill or let it sit at room temperature until you are ready to serve it. It’s even good the next day for lunch – chilled right out of the fridge.
- 1 lb medium-large raw shrimp (about 40 count) - shelled and deveined
- 8 wooden skewers
- Salt & pepper
- Coconut oil spray
- ½ cup mayonnaise
- 4 Tbls Thai Sweet Chili Sauce
- 1-3 tsp Sriracha (depending on how HOT you like it)
- Peel and devein the shrimp (with unabashed abandon is best!)
- Gently skewer about 5 shrimp per stick.
- Cover in fresh ground salt and pepper - then lightly spray with coconut oil to prevent sticking.
- While the grill is heating up, blend the mayonnaise, Thai sweet chili sauce and sriracha to make the "banging" sauce.
- I would encourage you to play with the quantities and ratio of the ingredients depending on your taste preference. Personally - 3 tsp of sriracha made the sauce pretty darn spicy!
- Grill the shrimp about 5-7 minutes per side, or until pink and cooked through.
- Remover the skewers to a tray or casserole dish and immediately brush both sides with the banging sauce.
- Serve the remaining sauce on the side for dipping.
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