Spicy Thai Basil Grilled Shrimp With Sour Mango Salad
Serves: 3
Kirstin Bosco
1 January 1970
Based on User reviews:
55
Spice
47
Sweetness
35
Sourness
34
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 cup
Palm Sugar1 cup
Fish Sauce1 large
Garlic (clove, finely grated)2 tbsps
Vegetable Oil2 large
Carrot (peeled and julienned)1 cup
SugarDirections:
1
Watch how to make this recipe
2
Special equipment: Asian shredder Grill pan Using a paring knife, cut through the back shell of each shrimp
3
Remove the dark vein by running your forefinger between the shell and the flesh of each shrimp, keeping the shell intact
4
Reserve shrimp in a re-sealable gallon plastic bag
5
In a medium bowl, whisk together the lime juice and sugar until the sugar is completely dissolved, then add the fish sauce
6
Add the garlic, chile, Thai basil, and 1 tablespoon oil
7
Stir well and pour over the reserved shrimp in the plastic bag
8
Seal the bag, squeezing out the air
9
Massage the bag to make sure that all of the shrimp are covered and refrigerate for 30 minutes to 1 hour
10
Heat a grill pan over high heat
11
Oil the grill pan with remaining oil
12
Grill the shrimp, turning once to prevent burning, until evenly pink and golden on both sides, 2 to 3 minutes
13
Serve shrimp on large plate over Sour Mango Salad
14
Mix the mangos, carrots, and chiles in a large bowl
15
For the dressing: in a medium bowl, whisk together the lime, fish sauce, and sugar until the sugar is completely dissolved
16
Add the dressing to the bowl and toss together
17
Let stand 20 minutes
18
Drain and serve at room temperature or lightly chilled