Grilled Jumbo Shrimp with Spicy Asian Marinade and Cilantro Mayo
Succulent jumbo shrimp marinated in a sweet-spicy Asian glaze featuring chili sauce, garlic, and sesame oil, then grilled to perfection and served alongside a cool, creamy cilantro mayonnaise. This restaurant-quality dish makes an impressive appetizer for dinner parties or a light main course for summer entertaining. The contrast between the caramelized, slightly charred exterior and tender interior of the shrimp pairs beautifully with the fresh, zesty mayonnaise that cuts through the richness.
Ingredients
- 16 jumbo shrimp, in their shellslarge prawns1:1shellfishshellfish-free
same preparation
- 4 skewers, wooden or metal, if wooden, soak prior to grilling
- ½ cup sweet Asian chili saucesriracha mixed with honey2 tbsp sriracha + 2 tbsp honeyspicy
adjust sweetness to taste
- 4 tablespoons tomato paste
- 4 teaspoons fresh lemon juice
- 4 garlic cloves, crushed
- 4 teaspoons sesame oil
- 6 tablespoons mayonnaise
- ½ fresh red chili, seeded and finely chopped
- ½ small red onion, finely chopped
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons fresh lemon juice
- salt & freshly ground black pepper
Instructions
- 1
Mix the marinade ingredients together in a bowl
- 2
Add the shrimp to the marinade and toss to coat evenly
- 3
Cover and refrigerate for two hours, if time permits
- 4
Mix the mayonnaise ingredients together, cover, and refrigerate until required
- 5
Thread four shrimp onto each skewer
- 6
Cook them on a prepared grill for 4-5 minutes on each side, turning them once
- 7
Remove shrimp from skewers, if preferred, and serve with the cilantro mayonnaise
Tips
Soak wooden skewers for at least 30 minutes before grilling to prevent burning and ensure even cooking.
Pat shrimp completely dry before marinating for better sauce adhesion and more pronounced grill marks.
Make the cilantro mayonnaise ahead of time as the flavors meld and improve after chilling for several hours.
Good to Know
Cooked shrimp can be refrigerated for up to 2 days, mayonnaise for up to 3 days.
Shrimp can be marinated up to 4 hours ahead, mayonnaise can be made 1 day ahead.
Serve immediately while shrimp are hot, with chilled cilantro mayonnaise on the side.
Common Mistakes
Do not over-marinate shrimp beyond 4 hours to avoid mushy texture from acid breakdown.
Do not overcook shrimp to avoid rubbery texture - they cook quickly on high heat.
Substitutions
Dairy-Free Swaps
General Alternatives
same preparation
adjust sweetness to taste
FAQ
Can I use frozen shrimp for this recipe?
Yes, but thaw completely and pat very dry before marinating. Frozen shrimp may release more moisture during cooking.
What if I don't have a grill?
Use a grill pan or broiler instead. Cook 3-4 minutes per side under high heat for similar results.
How long will the cilantro mayonnaise keep?
The cilantro mayonnaise will keep refrigerated for up to 3 days in a covered container.