6/8/18 O&A NYC GRILLING FOR THE WEEKEND: Grilled Thai Chili Garlic Shrimp With Grilled Bok Choy Salad

Grilled Thai Chili Garlic Shrimp With Grilled Bok Choy Salad is a favor filled yet light summer grilling experience. It also an easy, quick appetizer or entree for any outdoor occasion. 

Grilled Thai Chili Garlic Shrimp


12 large raw shrimp (wild U-10 or 15/20 count) peeled, deveined and cut in “fan” shape (similar to butterfly)

1 tablespoon fresh lime juice (from1 small lime), plus lime wedges for garnish

1 teaspoon Thai chili sauce (recommended: Sriracha) or more, to taste

1 tablespoon light brown sugar

2 tablespoons bottled minced garlic or 6 fresh cloves, minced

2 tablespoons ketchup

1 Thai chile, sliced thin or habanero or Scotch bonnet

1/4 cup canola or olive oil

1/4 cup toasted sesame oil

1/4 cup soy sauce

4 to 5 grinds black pepper


Heat a grill to medium-high heat.

Put the shrimp into a glass bowl.

Whisk the remaining ingredients in a medium bowl and pour 1/2 to 2/3 if it over the shrimp. (Reserve the remaining marinade to brush on the shrimp during grilling.)

Allow the shrimp to marinate for only 8 to 10 minutes or the lime juice will begin to “cook” the shrimp. Grill the shrimp, approximately 2 to 3 minutes per side while brushing with the reserved marinade. I use a silicone brush.

Remove the shrimp from the grill to a platter and serve garnished with lime wedges.

Grilled Bok Choy Salad 


1 medium head bok choy

1/4 wedge purple cabbage or 5 leaves curly purple savoy cabbage

4 whole scallions

1 small can Mandarin orange segments (9 to 12 ounces), drained

1 cup chow mein noodles or 1 package dry ramen noodles, toasted in a dry pan

1/4 cup wasabi peas

1/4 cup chopped cilantro leaves

1/2 teaspoon kosher salt

1/2 teaspoon freshly cracked black pepper

Orange Sesame Balsamic Dressing, recipe follows

Orange Sesame Balsamic Dressing

1/4 cup orange juice

1/4 cup balsamic vinegar

1/4 cup olive oil

1 tablespoon toasted sesame oil

1 teaspoon grated fresh ginger root

1 teaspoon Asian hot mustard

1 red or green Thai chile, seeded and finely chopped, optional 

Pinch kosher salt and freshly ground black pepper

Cook’s Note

When “fanned”, the tails of the shrimp will curl up like a scorpion as they cook. Way cool for presentation! The shrimp can be served on Grilled Bok Choy Salad, if desired. Serve 3 shrimp per person for an appetizer course or 6 for an entree salad (odd numbers look better)

Yield: 4 servings for appetizer, 2 servings for entree

Recipe courtesy of Charles “Chaz” A Smith II

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