Grilled Shrimp / Tôm Nướng

I want to share with you all my favorite way of eating shrimp. In my opinion, this is the best marinade on the internet right now for grilled shrimp. If you only ever make one recipe of mine in your life, make it this one. It’s easy to put together and will impress anyone.

I grew up in Section 8 housing and learned never to waste anything, so we eat the whole shrimp, including the head, tail, and shells. The head has a lot of flavor, but make sure to remove the sharp bits on the head and tail before cooking.

Marinate the shrimp in the fridge for at least an hour, but longer is better. If you don’t like spicy food, you can omit the Thai chilies and remove the seeds from the jalapeno before blending.

Ensure your grill is super hot to get a nice char on the shrimp, and cook for a few minutes. Don’t overcook them, or they’ll be rubbery. You can also put them on skewers if you prefer.

Grilled Shrimp / Tôm Nướng

5.0 from 9 votes

Servings

4

servings

Prep time

15

minutes

Cooking time

10

minutes

Ingredients

• 2 lbs Head-On Shrimp

• Marinade:

• 1/4 cup Sugar

• 4 stalks of Green Onions

• 1 Jalapeno

• 2 Thai chilies

• 2 tbsp Minced Garlic

• 3 tbsp Fish Sauce

• 3 tbsp Olive oil

• Salt and pepper

• Garnishes:

• Jalapeno

• Green onion

• Lime

Directions

• Prep shrimp by purging in cold water. Using a pair of scissors, remove the rostrum and telson. Using a toothpick or skewer, de-poop the shrimp by poking it in the back near the vein and lifting it out
• Combine the white parts of the green onion in a blender, saving the green parts garnish, half the jalapeno, Thai chilies, garlic, fish sauce, olive oil, salt, and pepper. Pulse a couple of times to loosen, then blend until homogenous
• Marinate shrimp for one hour in the fridge, but longer is better
• To a hot grill, add shrimp and char on both sides until cooked through
• Garnish with jalapeno, green onion, and a squeeze of lime

Recipe Video

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