Grilled Shrimp and Scallions with Southeast Asian Dipping Sauces

Grilled Shrimp and Scallions with Southeast Asian Dipping Sauces
Photo by Stephen Sullivan

Ingredients

  • 2 tablespoons whole coriander seeds
  • ¼ cup unseasoned rice wine vinegar
  • ¼ cup Asian fish sauce
  • 1 jalapeño chile
  • ½ teaspoon freshly coarse-ground black pepper
  • 1/3 cup soy sauce
  • 10 8-inch wooden skewers
  • + 8 more ingredients
    • ¼ cup fresh lime juice
    • 1 tablespoon fresh cilantro
    • 1 tablespoon fresh ginger
    • 9 scallions
    • 1 ½ pounds colossal (under 12 per pound; about 18), or jumbo (16 to 20 per pound; about 24 to 30) shrimp, peeled with tails left intact, deveined
    • 1 teaspoon sugar
    • ½ teaspoon kosher salt
    • 2 tablespoons vegetable oil

In small bowl, stir together fish sauce, lime juice, and sugar. Mix well to dissolve sugar, then stir in jalapeño rings. Set aside. In small bowl, stir together soy sauce, vinegar, ginger, and cilantro. Set aside. Prepare grill for cooking: If using charcoal grill, open vents on bottom, then ligh...

View full recipe at Epicurious

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